Wednesday, January 14, 2015

Visit Sevierville: Eat Holston' Kitchen







We visited the Gatlinburg Area of Tennessee over the girls' Christmas Holiday. We stayed at The Wilderness Lodge of the Smokies and after swimming, sliding down slides, soaking it up in the hot tub and playing games in the arcade during the day, we were ready to check out some places to eat at night. 

The dinner we enjoyed the last night out was the best. We accidently stumbled upon Holston's while using a back road into Pigeon Forge. Getting lost can be the thing to happen to us every now and then. We were already headed to another spot for dinner to meet my girlfriend when we passed the place. The following night the family decided it was time to check out this local favorite. 

Holston's opened in March of 2013 and was named after the Holston River which is a major river in southwestern Virginia and east Tennessee. While debating a name for the restaurant, the owner wanted to keep local heritage in mind and gave this restaurant one those of the area could be proud to frequent.

When you enter the two double doors, you are surrounded by brick walls and shiny hardwood floors with a smoky mountain feel inviting you in. The atmosphere was very welcoming and warm. The interior is decorated in blacks and browns with copper accessories. We chose to eat at a large table in the bar. A large photo of a Tennessee Volunteer tackling a Florida Gator was our backdrop.



Our server was the bartender and though she was heavily overworked, her service never faltered. I had a glass of Sauvignon Blanc while we waited on our meals and Joe a Tito and Ginger. 

What We Ate:

Joe: Hawaiian Ribeye: 
2 oz. prime USDA-AGED Certified Angus, marinated in pineapple juice, soy sauce and ginger. He chose the Spinach Maria and the Julienne Crispy Fries for his sides.

Me: Holston's Thai Noodle Salad with Grilled Chicken: Noodles and Chicken in a Thai sauce with cilantro, peanuts, spinach, mango and sesame seeds.

Douglas: Little Italy: 
Chicken Breast layered with roasted red peppers and mozzarella cheese, finished with sauteed spinach, mushrooms, and a demi glaze. Served with fettuccini alfredo. 

Sage and Ava: Mexican Monday: Taco Burrito
Ground Beef, refried beans, shredded cheddar jack, shredded lettuce, Pico de Gallo, and a red enchilada sauce. Served with rice and beans. 

Mom: Fish and Chips:
Beer Battered cod served with french fries and coleslaw. 

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