Marble City Market, Depot Street, Knoxville, November 2021
It’s been a long run, but the day has finally arrived for the opening of Marble City Market. Eleven different restaurants, two bays for Top Swing Suites, and a large bar bring a powerful package to the site. All are up and running out the gate, with a wide range of cuisines, some by new faces to the city and some we know very well.
Well known chef Matt Gallaher has teamed with David Rudder on two concepts, one of which includes Blake Sallie, serving up Fantail Fish and Frites and the Paysan Sandwich shop. Italian-American cuisine is up at Penne For Your Thoughts. From Philly Cheesesteak to gulf coast Po’Boys, Po’ Richards is serving it up on Paysan Bread.
I introduced you to the Korean-fusion concept of Seoul Brothers last April along with the great story of brother and sister owners Victoria Scott and Josh Coates. You’ve got your burgers, pizza, barbeque, poke and ramen, donuts and other baked goods. And a large, full service bar anchors one end of the building.
Here’s a detailed look at the restaurants from the press release:
● FANTAIL FISH & FRITES
Inspired by the English ‘Chippy’ and Belgian Bistro Favorite ‘Moules Frites’, Fantail Fish and Frites will offer Chef Matt Gallaher’s take on these European classics. The ultra-crispy batter Chef Gallaher developed for his Italian restaurant, Emilia, inspired Andrew Bui from Tasting Table.com to note it’s ‘as shatteringly crisp at the end of a two-hour dinner as it was when the basket first hit our table’. Hand cut and twice cooked ‘frites’ will be offered alongside Battered Haddock and Jumbo Shrimp in addition to Large Bowls of Steamed Prince Edward Island Mussels. The versatile batter will also be showcased in seasonal offerings such as Fish Tacos, Calamari and the Italian ‘Fritto Misto’. Principals: Chef Matt Gallaher, David Rudder.
● PAYSAN SANDWICH SHOP
Paysan Sandwich Shop is an expansion of Blake Sallie’s bakery, Paysan Bread and Bagels. His Bagel Sandwiches are popular earlier in the day so Paysan Sandwich Shop will rely heavily on Blake’s Freshly Baked Hoagie Rolls to offer more lunch and dinner friendly options. The rotating menu will feature Meatball Subs, Reubens, Cubans and some unconventional, but delicious, flavor combinations. Principals: Chef Matt Gallaher, David Rudder, Blake Sallie.
● PENNE FOR YOUR THOUGHTS
Penne For Your Thoughts is an Italian-American fusion concept offering cuisine composed of scratch made ingredients and sauces in a fun family environment. Focused on fast friendly service with top quality fares by putting a fun new spin on traditional Italian and American dishes. Principals: Geoff Bernstein, Samantha Wallenstein.
● PO’ RICHARDS
Chef crafted Cheesesteak and Po’ Boys. Using the finest and freshest available ingredients, creativity and passion, Po’ Richards will deliver a culinary experience with every bite. Principals: Rick Simek, Donald Rudder.
● SEOUL BROTHERS
Seoul Brothers serves Korean fusion food; think dishes that you already know and love with a Korean flavor spin! Their menu features delicious dishes like Seoul Pops (cheesy chorizo kimchi fried rice arancinis) and OG Korean Fried Chicken Sandwich and Wings. Seoul Brothers presents the Korean flavors of their childhood here in East Tennessee through familiar food that is approachable and unique. Principals: Chef Josh Coates, Vic Scott.
● SMASH KNOXVILLE
Smash Knoxville is a chef-driven Smash Burger concept created by owners Paul and Ashley Moody. Using locally farmed Tennessee beef, Smash Knoxville is serving handcrafted classic and specialty smash burgers as well as buttermilk brined fried chicken sandwiches and house cut fries. Principals: Chef Paul Moody, Ashley Moody.
● THE CORNERS PIZZA
A Detroit style pizza concept. Cheesy, crispy edged square pies topped with love on a pillow of soft chewy crust. Principal: Chef Noel Cruz
● L&O BBQ
Lake and Oak pays homage to “classic BBQ techniques.” Meats are smoked using a combination of charcoal and white oak and pecan woods. The opening menu features rib tips and half and whole slabs of ribs, smoked wings, a half smoked chicken, and brisket, along with sides like Brussels sprouts and cabbage slaw, collard green fried rice, and smoked mac and cheese. Principal: Todd Richards
● GEKKO POKE & RAMEN
Gekko Poke & Ramen serves the highest quality ramen and poke bowls, specializing in fast, high quality cuisine. Principal: Julie Lee
● DONUT THEORY
The Donut Theory is Knoxville’s only exclusively gluten free donut shop, specializing in old fashioned style donuts and gluten free fried chicken. With unique flavor varieties, a rotating donut menu, and gluten free versions of traditional Southern side dishes, The Donut Theory aims to offer both comfort and excitement through each and every dish. Principles: Laura and Daniel Crawford
● MYRTLE’S BAKEHOUSE
Myrtle’s Bakehouse is a local bakery specializing in connecting with people through food. While Myrtle’s might be known for their cookies, which are just shy of 1/2 a pound, they are really a story of love. Myrtle loved to bake, loved to teach, and always said she “loved us more”. Drop by Myrtle’s Bakery at Marble City Market and grab a cookie, one that is big enough to share. Myrtle’s team would love to tell you about Myrtle and let you experience their stellar cookies! Principal: Dustin Cochran
● TOPGOLF SWING SUITE
The Topgolf Swing Suite features two simulator bays and a variety of virtual games- including signature Topgolf target games, Zombie Dodgeball, Hockey, Baseball, Football, Carnival games and more – paired with comfortable lounging seating, HDTV’s, food & beverage service, & perfect for business team gatherings.
.● FRANK & GEORGE’S BAR
The beverage program at Frank & George features a fresh approach to bespoke spirits with cocktails on draught, bottled cocktails, punch bowls and seasonal drinks! Frank & George offers guests access to their Cocktail Cabinet Program, a monthly program that provides a unique and delicious bottled craft cocktail marked with their name and the history of the concocted libation.
Principal: Hospitality HQ
In the massive space, you’ll find a range of seating serving all the restaurants, from seats along the bar and bar seating in front of some of the restaurants, to small and large tables and booths. Outside (in good weather) features 3400 sq. ft. outdoor of dining space. You’ll also find a designated takeout/pickup area, an online ordering system with all the restaurants integrated is coming soon. They also offer contactless payment systems.
The restaurant concept opens today at 11 am. Hours of operation are Sunday-Thursday 11am-9pm, Friday-Saturday 11am, to 11pm.