The Restaurant at RT Lodge

The story

The Restaurant at RT Lodge – Maryville, TN – American Seasonal Fare

The Setting

The Restaurant at RT Lodge sits on the grounds of a historic lodge in Maryville, Tennessee, surrounded by Maryville College Woods. The atmosphere is quietly elegant: dinner service runs Monday through Saturday, and after the meal guests can take coffee and complimentary s’mores around the fire pit, listening to the sounds of the forest.

The Kitchen’s Approach

Every element of the meal is made in-house. The team bakes their own bread, pickles vegetables, and prepares pimento cheese from scratch. The menu changes daily, shaped by the seasonal bounty of local farms and the best regional purveyors. This commitment to craft extends to standout dishes like Buttermilk Fried Chicken and Housemade Charcuterie. The cuisine is distinctly American, rooted in the ingredients of the Tennessee foothills.

Chef Trevor Stockton

Executive Chef Trevor Stockton grew up with farming and cooking in his blood. His great-grandfather’s farm in Gainesboro and his father’s career as a professional chef gave him an early respect for locally grown products and old-school preservation techniques like pickling and canning. He trained under Chef Rick Mace (formerly of Café Boulud in Palm Beach) and Chef Josh Feathers at the celebrated Blackberry Farm before joining the Lodge as sous chef in 2013. Today he draws on his own family’s Stockton Farms to create dishes that reflect the region’s character.

Recognition

The Restaurant at RT Lodge earned a Michelin Recommended distinction in 2026, a testament to its careful sourcing, handcrafted cooking, and serene dining experience in Maryville.