American Cuisine
American is the widest net in the Pigeon Forge dining guide, and that is rather the point of it. These are the kitchens with menus long enough that nobody has to compromise: ribs and catfish and pasta sharing one page, barbecue smoked over cherry wood, burgers and hand breaded chicken with the sauces made on site, a bar list running to whiskey and moonshine, and live music playing a few feet from the tables.
The format varies as much as the food does. Some are sit-down rooms where you order at a table, stay a while, and let the night take its time. Others are counters where you order at the register and take it back to the cabin. What holds the category together is that nobody in your group has to want the same thing. If the table is split between the person who wants a salad and the person who wants ribs, this is the page for you.
Steak is the one exception. Pigeon Forge steakhouses have a page of their own now, under Steak and Seafood.
Why go: Long menus, cherry wood barbecue, live music, and a counter for the quicker night.
Everything from the sauces to the dough is made on site, and the chicken is hand-breaded to order. Twenty-plus dough flavors, plus a rotating one each week.
One of the widest all American menus on the Parkway, from ribs and pasta to catfish and steaks, poured alongside a deep whiskey and moonshine bar list.
Named to a national top ten barbecue list, this Leiper's Fork export pairs cherry wood smoked plates with a published calendar of live dining room acts.
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