"Rhubarb’s relaunch of Sunday brunch service is cause for celebration and an edible ode to local growers, makers, Appalachian culture, and scratch-made biscuits, the foundation for spreads that includes house-churned sorghum butter, pepper relish, and country ham-pear chutney. Speaking of ham, chef John Fleer’s favorite pork smoker — East Tennessee’s Allan Benton — makes multiple appearances through the menu, which leans to savory, but grilled coconut and rum bread pudding is a sweet standout." - Kay West
