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Food at The Local could inspire us to move to Cody. Just off the main street downtown, this charming restaurant bases its menu on what’s fresh and, you guessed it,…

…in a restaurant that answers to a higher calling. Chef Brandon Veile, who opened the place along with his wife, Jeanne Veile, in 2005, makes a point of using local…

…those sourced from around the world. They stand by their name here, taking pride in their food and beer selection; using fresh local ingredients; and focusing on the smaller details….

…maker halves it horizontally and decks it with ingredients. Bread plays second fiddle in many worthy sandwiches—grilled cheese, PB&J, hot turkey—but it ’s paramount in a cold-cuts sub. It has…

…raspberry to funky monkey. crust ingredients: 1 cup all-purpose flour 3 tablespoons sugar 1 stick butter, softened filling ingredients: 1 cup sugar 1 stick butter, softened 1 egg 1 cup…

…sure. Milkshakes And what trip to a beachside burger shack would be complete without sampling their milkshake offerings. The ingredients at The Spot were on point – with vanilla, strawberry,…

The hot-ticket, cutting-edge restaurant in Pigeon Forge, Local Goat bubbles over with high spirits. Literally, there’s a lot to drink here: a long roster of local beers and imports, a…

…Primanti Brothers, flabbergasting multilevel sandwiches are assembled in less time than it takes to say the ingredients. When Joe Cristina and John Cognetti created Jo Jo’s as a trucker’s haven…

…local farmers’ markets and tries to source as many ingredients as possible from local farms and vendors. He chooses humanely-raised meat from local providers like Beeler’s, and does not believe…