LUNCH

Sewanee, Tennessee spans more than 13,000 acres across the Cumberland Plateau and is renowned for its stunning trails, breathtaking waterfalls, and abundant small-town charm. More recently, the town has gained traction as a dining destination, and LUNCH has played a pivotal role in this tiny town’s culinary shift. 

In a petite historic building —a former bank from the 1930s —chef-owner Mallory Grimm Tubbs has created a welcoming space that feels right at home at the edge of Sewanee Village. Mis-matched wooden chairs in various tones line communal tables, with dried flowers, baskets, and local art punctuating the airy dining room. There’s a small market section with oils and dry goods, a garden to the back, and a picnic table-lined patio along the side, which all sets the stage for a dining experience that feels both thoughtfully curated and effortlessly relaxed—much like the dishes Tubbs creates. 

At LUNCH, the menu reflects the chef’s deep commitment to seasonality and locality. Dishes are driven entirely by what’s fresh and available nearby, which means menu and bakery items change week to week, and sometimes daily—they are also apt to sell out. Nearly everything on the menu is grown in Sewanee or around the Cumberland Plateau. The daily quiche or frittata might be filled with leek and sausage on Wednesday and mushrooms and goat cheese on Thursday. And no matter what the daily salad is— frisée, baby greens, arugula, radicchio, cabbage—you’ll enjoy forkfuls of the freshest, brightest greens of the season —all perfectly dressed. Soups can lean savory (Thai pork meatball) or sweet (sweet potato bisque), and the snack plate makes an excellent accompaniment to either: select a cheese from the fridge, and it comes plated with LUNCH’s delightful accoutrement. My lunch included an unforgettable mushroom toast with cured egg yolk and caper gremolata spread over a cream-topped slice of brioche. I will happily hop in my car and drive the 1.5 hours just to taste it again. 

When you place your order at the counter, you’ll want to pick something from the bakery, too. Maybe a savory popover with onion jam to complement your salad, or a miso chocolate chip cookie to enjoy after your midday meal.  

There’s even a cold case stocked with to-go items. Think: eggs, fresh produce, macaroni and cheese, lamb ragu, pimento cheese, lasagna, and trout dip. You can also grab a loaf of fresh bread. It changes weekly, so depending on the day, you can walk away with a baguette, brioche, focaccia, or oat loaf tucked away in your tote. Many of these items are available for pre-order—along with other specialty holiday items, throughout the year. 

And while LUNCH is only open from morning through afternoon, their monthly dinners are not to be missed. The five-course, seasonal, shared-plate meals celebrate the bounty of the season and promote a warm spirit of community. Menu highlights for the dinner are sent the week of the event, to reflect the freshest ingredients available, with a small selection of wine, craft beer, and n/a beverage options available for purchase. It’s no surprise that Tubbs’s thoughtful approach to feeding her community earned her a Michelin Guide Recommendation in the inaugural Michelin Guide to the American South in 2025.