"The feeling is light and airy, easy and breezy, but the mission here is serious: Whitebird aims to elevate Appalachian cuisine from its often misunderstood “podunk” status to something a little more polished and pretty. Think trout but butter-basted with wilted dandelion and charred sweet red pepper salsa, or pork with bacon jam and roasted rosemary-apple compote — all sourced from the Tennessee River Valley and enjoyed at tables overlooking the river." - Eater Staff, Clair Lorell, D.R.E. James