THE RESTAURANT AT RT LODGE
Every aspect of your meal is important to us. That's why we make our own bread, pickles, mayonnaise, pimento cheese, and scores of other hand-crafted ingredients and dishes. We shape our menus on the changing bounty of each season, with the freshest ingredients sourced from local farms and the best providers. Experience favorites such as our Buttermilk Fried Chicken and Housemade Charcuterie. After dinner, enjoy coffee and complimentary s'mores around the fire pit while being surrounded by gorgeous landscape and all the quiet sounds of Maryville College Woods.
Monday-Thursday | 5-9pm
Friday-Saturday | 5-9:30pm
Make a Reservation
*Menus change daily based upon availability of local seasonal ingredients, please contact us for questions about this evening’s menu
MEET OUR CHEF
Born into a family of farmers and chefs, Trevor Stockton was raised to have a great respect for quality locally grown and raised products from an early age. Memories on his great-grandfather’s farm in Gainesboro, Tennessee instilled an appreciation for agriculture, and time spent in the kitchen with his father, a professional chef, solidified a passion for cooking and learning to preserve, pickle and can homegrown ingredients the old school way for use year-round.
Chef Stockton trained under Chef Rick Mace, who recently opened Tropical Smokehouse in West Palm Beach, Florida, after a decade helming Café Boulud in Palm Beach. Chef Stockton also honed his craft training under Chef Josh Feathers at renowned Blackberry Farm before taking the sous chef position at the Lodge in 2013. Today, as executive chef, Chef Stockton provides guests expertly crafted dishes inspired by the region, and he finds great joy in working with local farmers and purveyors, including his own family’s farm, Stockton Farms.