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"A well-regarded Johnson City restaurant serving well-executed New American cuisine in a laid-back setting from chef Bryan Gillenwater, who trained at Cambridge and worked under multiple James Beard–recognized chefs. The menu emphasizes live-fire cooking—standout dishes include grilled shrimp with Hopi blue corn grits and andouille Creole sauce and prime Angus rib-eye with buttermilk whipped potatoes—and reservations are highly recommended." - Veronica Meewes