Fine food in good company enhances life, and Gatlinburg’s Buckhorn Inn is ideal as the exclamation point on a day-trip to the Smokies.
Being “green” is not easy. Among other things, it takes discipline and planning. It requires a commitment to overcome certain inconveniences (undeniably for a worthy cause), but it is fair to state that “green” behavior on a daily basis takes more time and effort than most of us are willing to expend. We Americans have an annoying habit of doing the required work only when faced with an obvious crisis; until that point is reached, we have a tendency towards complacency.
This mind-set is mirrored in our choices for dining out. Often we choose what is convenient over what would be truly tasty, memorable and enjoyable. We patronize a cookie-cutter food mill peddling convenience, fast service and perceived value, but short-change ourselves on taste and quality. The ubiquitous chain restaurant validates this thesis: convenience trumps most other considerations, save price.
But why relegate dining out to simply re-fueling when, with a little effort and commitment to a higher standard, an exceptional experience can be had? Fine food in good company enhances life. If you are inclined now and again to treat yourself to a special and memorable dining experience at a reasonable price, the restaurant at the Buckhorn Inn would be an excellent choice.
The Buckhorn Inn is a hidden treasure that every Knoxvillian should know about; it’s situated in the Glades Arts and Crafts area of Gatlinburg. Established in 1938 and meticulously operated by proprietors Lee and John Mellor, the inn is exquisitely maintained and offers nine unique rooms, handsomely appointed in a stately colonial country setting. Additionally, seven cottages strung along the approach to the main lodge provide self-contained accommodations replete with fireplaces, king beds and whirlpool tubs.
The dining room serves the inn’s clientele, but if they are not fully booked for dinner, anyone may call and reserve a table. The space itself feels more like a large sitting room than a formal dining area. Indeed, the space doubles as a lobby/common room when meals are not being served. Exposed wood-beam ceilings and a stone fireplace help create a warm country ambience. For dinner, the white linen service is gracious, friendly and thorough without being pretentious. The stunning views of Mount LeConte and Trillium Gap quiet the mind and stimulate the spirit, not to mention the appetite.
Two talented chefs preside over the weekly menu selections and food execution: Robert Neisler, who has anchored the culinary team at the Buckhorn for 15 years, and a relatively new addition, Frank Downs, who joined the team toward the end of 2006. Both chefs demonstrate consideration for seasonal flavors and fresh preparation. Using local suppliers whenever possible, they turn out delicately seasoned, well-crafted dishes. The dinner is a prix fixe, four-course meal consisting of an appetizer, a salad/soup selection, entree and dessert accompanied by Buckhorn Inn orange spiced tea, hot tea and/or coffee for $30 per person inclusive of tax. Daily menu features can be viewed in advance on the Buckhorn Inn website. This allows the guest to select the dinner that most appeals to his/her taste.
The evening opened with a braised beef and herbed polenta. Just enough to tease the appetite, the beef was so tender it hardly needed to be chewed.
The second course was an artichoke and blue cheese bisque which had tender chunks of artichoke floating in the creamy broth. Rich and delicious, this course was an absolute success of delicate, well-blended tastes offered in appropriately discrete portions. Consistent throughout the meal was attention to temperance. No one dish will overwhelm you with its size, but the end result is a satisfying and filling meal.
The main course was grouper with tomatoes, capers and onions. The fish had a light breading that provided a satisfying crunch. The combination of tart caper sauce and sweet plum tomatoes brightened the taste of the grouper and played well together. The offering was beautifully arranged on the plate, accented with color and a pleasure to eat.
Dessert was a key lime cheesecake with a hardy graham cracker crust that had nice substance. This complimented the creamy, citrus flavor by adding weight and crunch to the fluffy, divine filling.
Dinner begins promptly at 7:00 pm and patrons are encouraged to bring their own wine. The helpful staff will gladly open and care for your private reserve free of charge. The Buckhorn Inn is ideal for a romantic weekend escape or as the exclamation point on a day-trip to the Smokies with family or friends. You will be very pleased you made the effort.
Richard Meehan
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Buckhorn Inn Dining Thanks for the B.I. tip. Our evening was great on all counts. Mostly the good food! |
