4.9
EatSouthside
Ridgeline Supper Club
Appalachian plates built on what the valley farms sent over that morning. The tasting menu changes weekly and never repeats a season.
Farm to tableDate nightPrice level: $$$

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Appalachian plates built on what the valley farms sent over that morning. The tasting menu changes weekly and never repeats a season.
Buttermilk biscuits pulled every twenty minutes until they run out, which on Saturdays is well before noon.
Gulf catch driven up overnight, served on a patio that looks straight across the Tennessee at Coolidge Park.
A family kitchen running coastal Keralan cooking — the fish moilee is the reason regulars keep a standing Thursday table.