Brick & Spoon

Why go: Brick & Spoon brings a New Orleans reading of brunch to Pigeon Forge, with Creole benedicts, beignets, and a build your own Bloody Mary list long enough to be its own menu.

About Brick & Spoon

Brick & Spoon is the Pigeon Forge location of a small brunch group that grew out of the Gulf Coast, and the Louisiana accent survived the trip north. The kitchen works from scratch and leans on Creole and Cajun flavors that rarely turn up on a Smokies breakfast table, from tasso and gulf shrimp to house made hollandaise poured over almost everything.

The signature is the build your own Bloody Mary. You choose the vodka and the heat level, then stack up to five pickled vegetables, add herbs and seasonings, pile on meats and cheeses, and pick a plain, salted, or peppered rim. Mimosas come in seven flavors and a build your own trio, and the coffee list runs to spiked cafe creations alongside straight espresso and lattes.

The food is not confined to the breakfast half of the day. Alongside omelets, benedicts, and French toast there are salads, burgers, po boys, and full entrees such as crab cakes over grit cakes and a shrimp and tasso mac. That range makes it a workable stop for a group where one person wants pancakes and another wants lunch at nine in the morning.

Getting to Brick & Spoon

Brick & Spoon sits on Community Center Drive at the north end of Pigeon Forge, one turn off the Parkway and a block back from the strip. Being off the main road is the practical advantage here: you are not fighting the Parkway crawl to reach the door, and the restaurant has its own lot rather than shared overflow parking. If you are staying at the north end of town or coming in from Sevierville, it is one of the first breakfast options you reach.

Why Choose Brick & Spoon

Pigeon Forge has no shortage of pancake houses, so the reason to pick this one is that it is not trying to be another of them.

• A Bloody Mary you assemble yourself. Vodka, heat level, five pickled vegetables, herbs, meats, cheeses, and your choice of rim, all built to order at the table rather than poured from a batch.
• Louisiana cooking at breakfast. Tasso, gulf shrimp, roasted corn grits, and house made hollandaise show up across the menu, which is a different register from country ham and biscuits.
• A full bar in the morning. Mimosas by the flight, spiked coffees, beer, and wine are available from open, which few breakfast rooms in town offer.
• Lunch dishes served at breakfast hours. Burgers, po boys, salads, and seafood entrees are on the same menu as the omelets, so a mixed table does not have to compromise.
• Scratch cooking. Patties, hollandaise, aioli, and the beignet batter are made in house rather than pulled from a bag.

Menu Favorites

The menu is broad, but a few dishes carry the reputation and are worth ordering on a first visit.

• Bananas Foster French Toast. Caramelized bananas, foster sauce, pecan pieces, whipped cream, and powdered sugar over brioche, and the single most photographed plate in the room.
• Cafe Beignets. Fried to order and buried in powdered sugar, served with marmalade. There is also a bananas foster version if you want the sauce twice.
• Shrimp & Grits. Shrimp with bell peppers, onion, and garlic cream sauce over fire roasted corn grits, finished with a poached egg and toast points.
• Killer Creole Omelet. Shrimp, tasso, onions, bell peppers, and cheddar jack under house made hollandaise, and the clearest expression of the kitchen’s Louisiana side.
• Chicken Florentine Benedict. Grilled chicken and garlic creamed spinach with parmesan, poached eggs, and hollandaise, for anyone who wants a benedict without canadian bacon.
• Breakfast Tacos. Chorizo scrambled eggs in flour tortillas with romaine, sour cream, mango salsa, and monterey jack, served with fries.

What to Expect

This is a single shift restaurant with a short daily window, and knowing how it runs before you arrive saves a wasted drive.

• One service window, ending early. The kitchen opens at breakfast and closes in the early afternoon, seven days a week, so this is a morning plan rather than a fallback for a late lunch.
• Seating is walk in. The restaurant points guests to a wait list rather than a booking form. Weekend mid mornings are the busiest stretch, and arriving near opening is the reliable way to skip the queue.
• Menus vary by location. The brand publishes one menu across all of its restaurants and states plainly that offerings differ from location to location, so call before you build a trip around one specific dish.
• Alcohol is served from open. Worth knowing either way, whether you came for the Bloody Mary bar or would rather be seated away from it.
• Large parties should call ahead. The dining room is a single open space rather than a set of private rooms, and a group arriving unannounced at peak will wait.

Nearby in Pigeon Forge

• Maddog’s Creamery. Hand-dipped scoops and soft serve a short drive over on the Parkway.
• Bullfish Grill. Steaks, seafood, and a full bar in a sit down room that works for a slower evening meal.
• Puckett’s Restaurant. Southern plates and live music from a Tennessee group with roots in a middle Tennessee country store.
• Paloma Scratch Kitchen. A scratch kitchen a short drive down the Parkway for anyone who liked the from scratch angle here.
• Azul Cantina. Mexican cooking and cocktails just off the Parkway on Teaster Lane.

Explore More

My Smoky Mountain Guide Pigeon Forge is a great resource for finding places to eat and things to do.

• Pigeon Forge Food & Beverage Guide. Restaurants, dinner shows, breweries, distilleries, and eateries throughout Pigeon Forge, from sit-down meals to grab-and-go stops.
• Pigeon Forge Outdoor Adventure. Mountain coasters, UTV rentals, rafting, helicopter tours, and other ways to experience the Smokies from outdoors.
• Pigeon Forge Attractions. Museums, escape rooms, mini-golf, arcades, and other family-friendly stops across the city.
• Pigeon Forge Entertainment. Dinner shows, live music, comedy, magic, and theater experiences throughout Pigeon Forge.