Written by: Emily Huffstetler
Southern Appalachian cuisine is a blend of British, German and Italian immigrant traditions, along with Cherokee and African American influences—at least, that’s what Google says. Ask a local, and they’ll tell you it’s about clearing your plate, going back for seconds (or thirds), and still heading home with leftovers—especially if Mamaw’s cooking.
Shaped by rugged mountains and harsh winters, Southern Appalachians have long mastered the art of making the most of what’s available. For generations, foraging for ingredients like ramps, blackberries and black walnuts, along with canning, pickling and preserving, has been a way of life. Today, restaurants on the Peaceful Side of the Smokies carry on these traditions with their own modern twist.
Well, what are you waiting for? We’ve saved you a seat.
Southern Appalachian Staples
Before diving into the best places to try these dishes, here’s a breakdown of some key ingredients and meals that define Southern Appalachian cuisine:
- Benton’s Bacon & Country Ham: World-famous ham slow cured in East Tennessee using salt, brown sugar and sodium nitrite.
- Biscuits and Gravy: Not to be confused with the British cookie. Soft, flaky bread rolls served for breakfast.
- Blackberries: In season from July to October. Enjoyed as-is, or in jams and cobblers.
- Black-eyed Peas: Bean introduced to the region by West African enslaved people in the 17th century. Said to bring good luck in the New Year.
- Cobbler: Dessert consisting of a fruit poured into a large baking dish and covered with a batter or biscuit.
- Collards: Hardy greens that can survive the winter and summer. Like black-eyed peas, said to bring good luck in the New Year.
- Fried Green Tomatoes and Fried Okra: Southern summertime delight. Maybe not what the doctor had in mind when they said to eat your vegetables.
- Pimento Cheese: A.K.A. “Southern Caviar”. A blend of shredded cheddar cheese, pimentos, mayo and spices, typically served with crackers or as a sandwich.
- Pinto Beans and Cornbread: Budget-friendly and hearty meal.
- Ramps: Wild onion in season from mid-March to early April. Eaten raw or cooked.
- Wild Mushrooms: Oyster mushrooms, Chicken of the Woods and morels are some of the most common.
- Wild Nuts: Black walnuts, pecans and American Chestnuts are some of the most common.
- Fried Green Tomatoes – Served with house-made pimiento cheese and house-made tomato jam.
- Cheddar Pimiento Cheese – Served with fresh baguette slices and house-made tomato jam.
- Cletus Burger – Served with fried green tomato, pimiento cheese and tomato jam.
Dancing Bear Lodge & Appalachian Bistro
- Confit Rabbit Pasta – Confit rabbit leg, roasted ham hock meat, Benton’s bacon, preserved lemon, local oyster mushrooms, braised onions, smoked chicken velouté, baby kale and Italian apron pasta.
- Veal Picatta & Pasta – Crispy veal sweetbreads, Benton’s bacon, preserved lemon, crispy capers, local oyster mushrooms and Italian apron pasta.
- Green Goddess Salad – Artisan lettuce, cucumber, heirloom tomatoes, shaved radish, pickled red onion, cornbread croutons and spring herb dressing.
- Tennessee Haystack – Open-faced biscuit topped with bacon, ham, two eggs your way and homemade sausage gravy.
- Fried Green Tomato BLT – Applewood smoked bacon, fried green tomatoes, romaine lettuce and bacon aioli sauce, served on multigrain bread.
- Fried Green Tomatoes – Fried green tomatoes topped with tomato chutney, basil aioli and goat cheese.
- Pimento Cheese & Pork Rinds – Served with Vermont white cheddar and smoked gouda.
- Mixed Green Salad with Fried Okra – Mixed greens, crispy fried okra, tomatoes, grilled red onion, cheddar cheese and buttermilk garlic dressing.
- Baby Spinach Salad – Baby spinach, Benton’s bacon, goat cheese, shaved red onion, roasted black-eyed peas and warm bacon Dijon dressing.
- Appalachian Trail Board – Salami, Benton’s ham, pepperoni, regional cheese, pepper relish, pickled veggies, crackers and trail mix.
- Blackberry Smoke – Gourmet grilled cheese. Provolone, blackberry jam, pickled jalapeños and bacon.
- Grilled Pimiento Cheese – Cheddar pimiento cheese.
- Pinto Bean Plate – Pinto beans, collard greens and two hoecakes, served with a side of chow-chow.
- Grit Chips & Pimento Cheese – House-made grit chips and pimento cheese.
- Appalachian Lardon Pasta – Blistered heirloom tomatoes, sun-dried tomatoes, northern beans, arugula, bucatini pasta, pecorino Romano cream sauce and Benton’s ham lardons.
- Elevation Burger – 8 oz. Simpson’s burger, pimento cheese, tomato jam, bacon, lettuce and tomato.
- Seasonal Cobbler – Local fruit marinated in seasonal spices and sugar, topped with a brown sugar crumble and served with vanilla bean ice cream.
- Southern Grilled Cheese – House-made pimento cheese, bacon, lettuce and tomato, served on Texas toast.
Want to dive deeper into Appalachian Cuisine? Check out our directory of restaurants on the Peaceful Side.
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Born and raised in Maryville, Tennessee, with roots tracing back to Cades Cove, Emily Huffstetler is a proud Maryville College graduate and passionate storyteller of the Greater Smokies region.
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