Court Avenue and Bruce Street intersect just south of the Dolly Parton statue, beckoning visitors to historic downtown Sevierville, Tennessee. This is a true downtown—with a working courthouse built in 1896, quaint shops in historic storefronts, and restaurants that work to combine the old and the new. The Appalachian is one such place. Helmed by chef David Rule, the menu fuses traditional Appalachian fare and cooking techniques—such as the use of an open hearth—with a modern twist. Savory potato cakes, rainbow trout, butterbean hummus, and buffalo frog legs delight—as does the complimentary skillet cornbread served with every meal.
In collaboration with developers and entrepreneurs Austin and Katie Williams, co-owners David and Cara Rule created the Appalachian. David Rule also serves as the executive chef, bringing a modern approach to traditional Appalachian ingredients and dishes with an emphasis on smoky flavors, which come from a large wood-burning hearth that is positioned in the heart of the kitchen. Additionally, Rule has partnered with more than twenty small Southeastern purveyors to keep the menu inspired by the region.
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