Chef Joseph Lenn Announces Downtown Restaurant

Chef Joseph Lenn and Kathryn Powell-Lenn at their New Restaurant Space, 501 Union Avenue, Knoxville, August 2015

Chef Joseph Lenn and Kathryn Powell-Lenn at their New Restaurant Space, 501 Union Avenue, Knoxville, August 2015

The last few days have been a flurry for Chef Joesph Lenn and Kathryn Powell-Lenn. She is a medical professional from Maryville and Joseph, a Knoxville native, just happens to be the only James Beard Award winner in the state of Tennessee. Anyone with even a vague interest in the local culinary scene has been anticipating the announcement of details about his new restaurant since news broke last spring that he would be leaving Blackberry Farm to open his own place. This past weekend the place was announced and it is in downtown Knoxville.

I wrote at the beginning of July about the departure of John Black Photography from the Daylight Building, at 501 Union Avenue, for another location in the city. That left a large, very well-lighted space available in the Daylight Building just a block from Market Square. The space was just what Chef Lenn had been searching for. He said he’d had downtown Knoxville in mind from the beginning and that building actually caught his eye five years ago when he cooked on the sidewalk for the second annual Bacon Fest. He’d commented at the time to Kathryn that it would be a great place for a restaurant.

Leaving Knoxville in 1999, Joseph attended the culinary arts program at Johnson and Wales University at the time it had a campus in Charleston. He later worked as a chef at The Hermitage Hotel in Nashville, before returning to his home town in 2005. He accepted a job at Blackberry Farm, but began driving to downtown Knoxville weekly to eat at Nama with his friend, and now chef at Knox Mason, Matt Gallaher. The two worked together at Blackberry Farms.

Joeseph and Kathryn met at Blackberry Farms ten years ago and have been married since 2010. She confessed she’s been prodding him to take this leap and particularly felt this would be the year. She knew it was his dream and wanted to see him pursue it. Joseph interjected that she has been very supportive of his long hours and often unpredictable travel schedule. The two detailed the stress between the demands of being a high-level chef and maintaining family time.

They are grateful for the recent months they’ve been able to enjoy together at a slower pace before the coming onslaught of demands of a new business. She tries to be as involved in his ventures as possible so they can have more time together. He said that the restaurants he enjoys the most are the ones in which the chef’s family feels welcome to join the chef at his or her work.

Living in Maryville, he began to attend their Farmers’ Market, though working at Blackberry Farm, it was sometimes difficult to get away on Saturdays when it convened. He also discovered the Farmers’ Market in downtown Knoxville and cites it as one of the reasons he wanted his restaurant to be in the city. He’s already worked with many of the same farmers through his position at Blackberry. He’ll source as much food as possible for his new restaurant from there.

He wryly noted that his hoped-for opening date in January 2016 won’t provide him with access to the range of vegetables available later in the year. He reasons that if he can sell people on the new menu in the winter months, they will love it come spring when the vegetables appear and he has more choices for ingredients. It’s actually a challenge which he admits appeals to him. He says it’s a pleasure working with local farmers and spotlighting their food.

While noting the high costs of opening a restaurant with the permitting, build-out, equipment – and the ever-present grease interceptors – and the costs of operations in terms of personnel, utilities and fresh foods – he says he intends to keep the price-point as modest as possible. He does not want it to become a special occasion restaurant with families only frequenting it once or twice a year. He mentioned that he and his family did that with Regas when he was growing up.

Stating that, “I’m a very price conscious shopper and eater, myself,” he wants the restaurant to appeal to people such as himself. He noted that in New York City, for example, there are restaurants which offer high-quality foods without the high-end price tag. He thinks he can do that here. Part of the strategy for containing costs might be offering portion sizes that are filling, but not as large as some to which we’ve become accustomed.

Chef Joseph Lenn and Kathryn Powell-Lenn at their New Restaurant Space, 501 Union Avenue, Knoxville, August 2015

Chef Joseph Lenn and Kathryn Powell-Lenn at their New Restaurant Space, 501 Union Avenue, Knoxville, August 2015

When asked about the menu, he says it isn’t possible to be very specific, because it will depend on availability. While some products he’ll use, such as Cruze Farm Dairy and Benton’s Bacon are routinely available, the availability of others will vary with the season. He hopes people will find some new twists on familiar foods, as well as some pleasant surprises. He mentions a laundry list of various world foods which can be adapted to be made from east Tennessee or nearby products. It’s as if he’s been thinking about this for a while.

Family and children are also topics that both Kathryn and Joseph mentioned. They want families to feel comfortable coming to the restaurant and bringing the children. They’ll have food for them and want them to have a good experience, as well. Joseph pointed out that it will not be a chef-driven restaurant – as in “Like my food or go away,” but rather a customer-driven enterprise.

The capacity should be about 80-85. While architects told him he could seat as many as 100, he felt that the lower number would make for a better customer experience and a better kitchen experience for the staff. He wants both groups to enjoy being there. Anticipating between twenty and thirty employees, he wants them to work hard, but have a life outside work – which is one reason he’ll likely only open five days a week to begin. For customers, he doesn’t want waits to be long and he doesn’t want them to feel rushed to leave. These issues are important, he said, “in order to provide the experience I want to deliver.”

While much has to be determined in the next months – like a name for the restaurant – he’s fairly certain he’ll accept reservations, but have some seating for walk-in customers. The hours will be late afternoon – around 5:00 PM to probably 9:30 PM on weeknights and 10:30 PM on weekends, though he says demand will dictate that going forward. Welcome them to downtown when you see them on the block. They want to be a part of the neighborhood.

Other Business: I have a giveaway. This Saturday will find, among the numerous other events, a rappelling adventure down the Langley Building. Over the Edge Knoxville offers participants the chance to rappel the down the twelve story building and Restoration House and Attack Monkey Productions along with Inside of Knoxville are offering you a free slot. Want a  crazy weekend adventure you can tell your grandchildren about? Send me an email at with subject line “I Want to Rappel!” The absolute deadline is midnight tonight and the winner will be notified Friday and given an approximate time-slot. So who’s crazy enough to take up the offer?


  1. Hey! How can I reach Chef Lenn? Thanks!

  2. Macie Flynn says

    Hi! How can I reach Chef Lenn?

  3. He makes the best pimento cheese you’ve ever tasted.

  4. Joseph, I had your potato soup at Blackberry and hope you will have it on your menu at your new location.

  5. Anistar Meffert says

    How can I reach Chef Lenn?
    Thank you,
    Anistar Meffert

  6. Karyn Altshuler says

    “Lenns” would be a great name for it!
    Simple and familiar and similar to Regas back in the day!

    Love this location! The Daylight is a great space with all of those gorgeous windows! So exciting!! I’d like to make reservations for opening night, please! lol 😉

  7. Flossie McNabb says

    Welcome to the Daylight Building, Lenns! We are overjoyed to have you on the block in a premier space.

  8. Leticia Flores says

    I did a little dance when I read this. I spotted Urban Guy interviewing these fine folks the other day, and had to resist going up to the group and pummeling them with questions. This will be a major boon to the block and the downtown area.

  9. Chris Eaker says

    “…he doesn’t want waits to be long and he doesn’t want them to feel rushed to leave.”

    These seem to be competing interests. It will be interesting how he balances them.

    • KnoxvilleUrbanGuy says

      I thought that a little, as well. The bottom line is he wants it to be a good experience for patrons. I’m afraid it’s going to be a very hard reservation to get for a long time. I thought about going ahead and making one, now.

  10. Terrye Guthe says

    Sounds awesome! I especially love the idea of smaller portions. So tired of plates of food as big as your head, taking half home, then throwing it away a week later. We’ll be looking forward and watching progress!

  11. There were people mulling around in that space, the other day, and I was hopeful that someone was interested in it. I certainly didn’t expect this level of culinary skill, though. In the words of Trump, “This is UUUUGE!”

  12. KUG,
    How can I reach the Lenns?
    Thank you,
    Brian Salesky
    Knoxville Opera

  13. Awesome. I’m always excited about a new restaurant and we will support them. I wish them success.

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