From Farm to Firepit: An Evening at RT Lodge
There's a moment, somewhere between the first bite and the last ember, when an evening at RT Lodge becomes something more than a meal. The woods settle into quiet. The light changes. And you realize the food on your plate has a story that started long before it reached the kitchen.
That story, rooted in Tennessee soil, shaped by Appalachian tradition, and brought to life by the hands of Chef Trevor Stockton, is what makes dining here unlike anywhere else.
Photo by Jordan Hunter
It Begins in The Morningside Room
Named for Susan Wiley Walker's 1932 home, Morningside, which was built nestled in the Maryville College Woods, The Morningside Room invites you to slow down before the evening truly begins. “The simple life and friendly cheer, may all those find who gather here.” was a phrase displayed in Mrs. Walker’s home above the fireplace, and those words rang true… then and now.
That spirit, carved into the room's identity, is felt the moment you settle in. Take a seat with a view of the Lodge gardens, or pull up a stool at the bar and let our beverage team guide you through a cocktail menu that pairs regional character with inspired craft. The Lodge Fashioned (Chattanooga 91, Fee Bros Bitters, Demerara, Amarena cherry, and orange) is a nod to the classic with a distinctly Tennessee soul. A rotating selection of local beers, curated wines, and East Tennessee spirits round out a menu that changes with the seasons.
Start with something from the snack menu. The Pimento Cheese arrives with house crackers and Chef Stockton’s dill pickles. The Smoked Trout Dip is hearty and indulgent, served alongside crisp house potato chips – the type of dish that becomes an automated part of your regular order here at the Lodge.
Open daily, The Morningside Room is walk-in only: an unhurried gathering place before dinner or a destination all on its own. Guests opting for a more casual dinner can round out their evening without ever leaving the bar top and may find themselves enjoying our Lodge Fried Chicken, a beloved fixture of the table.
The Heart of the Evening: The Restaurant at RT Lodge
Upstairs in a quaint and inviting dining room is the home of Chef Stockton's Michelin-recommended kitchen.
Born into a family of farmers and chefs, Stockton fondly recalls time spent on his great-grandfather’s farm in Gainesboro, Tennessee, where he developed a deep appreciation for agriculture. Just as influential were the hours spent in the kitchen with his father, a professional chef, where his passion for cooking took root, and he learned the art of preserving and pickling, not simply as culinary techniques, but as a way of life.
That foundation led him to work alongside some of the South’s most respected culinary figures. He trained under Chef Rick Mace, who formerly helmed Café Boulud in Palm Beach, and sharpened his craft further under Chef Josh Feathers at the renowned Blackberry Farm. He joined RT Lodge as sous chef in 2013 and never left.
Today, as Executive Chef, Stockton sources from the farmers and purveyors who share his values, including his own family's farm, Stockton Farms, where the hogs he cures and smokes in-house are raised just 2 hours away from the Lodge.
Every aspect of your meal is tended to with that same care. We make our own bread, our own pickles, and pimento cheese. The housemade charcuterie: an ever-changing assortment of dry-cured and smoked meats from pork rillettes to lemon-pickled turnips, is built entirely from scratch, continuing an Appalachian tradition of preservation that Stockton traces back to his family's land. Menus change daily and are shaped by what's fresh, what's local, and what's top-quality.
The Restaurant, from its quiet and welcoming ambience to the ingredients on the menu, offers a sense of place: Appalachia, elevated without losing its soul.
The Restaurant is open Monday through Thursday, 5–9 pm; Friday and Saturday, 5–9:30 pm.
After Dinner: The Firepit
The evening doesn't end when the last dish is cleared. Step out back onto the flagstone patio and into the serenity of the Maryville College Woods, where the fire pit beckons with complimentary s'mores. The warmth of the flames and the soft sounds of the woods settle in around you: it's the kind of ending that makes the whole experience feel complete and memorable.
From the first sip in The Morningside Room to the last s'more by the fire, a night at RT Lodge is a full experience. One grounded in where we come from, with gratefulness for every person who sits down at our table.
Reserve your table at The Restaurant at RT Lodge. Walk-ins welcome in The Morningside Room. We'll leave the fire burning.