Rachel’s Review: Back Porch Restaurant
Rain, rain, go away, come again another day! Who’s with
me on this one? I’ve had about as much of the rain as I can
take. I haven’t even wanted to bake much. That’s a scary
notion for me, but true. I have however managed to make
time for dining out. That’s pretty much all there is to do with
all of these storms brewing. Well, a gal COULD go shopping,
but nahhh. Food is more important!
I’ve been trying to branch out from the Valley a little more
lately to see what type of meals I could get myself into. And I
happened along the Back Porch Restaurant in Townsend
recently. I was desperate for a home-style breakfast without
having to go into Pigeon Forge for one of those all you can
eat bars, or the usual biscuits and gravy establishment. I
wanted to feel like I was at home, and having a nice cup of
coffee, while avoiding the morning drizzle outside. I almost
drove past the Back Porch on my way into Maryville, but on
a whim pulled into the gravel parking lot. It was an early
Saturday morning and the Back Porch had just opened. I
was happy to be able to be seated right away. The hostess
poured my coffee while I looked over the menu. The coffee
is really good, by the way. And as far as the menu goes, I
was pleasantly surprised with a load of choices. I had my
pick from steak, pork loin, southern style hash browns, fluffy
Belgian waffles, as well as stacks of pancakes. Their red
eye gravy and biscuits looked tasty as well. My breakfast
order consisted of a couple of perfectly cooked breakfast
pork loin cutlets, two eggs cooked anyway I liked (over easy,
of course), hash browns, and toast with the Back Porch’s
famous sausage gravy. I asked for extra grilled onions for
my hash browns, and that “kicked it up a notch,” to borrow a
famous chefs line. With all of my choices along with my
coffee, it was around ten dollars without the tip. I couldn’t
believe my eyes when the server brought all my food. I
thought for sure I was going to have to stay all morning long
if I was going to fit it all in. I really enjoyed the pork cutlets,
they had a lot of flavor, and my hash browns and onions
were really tasty. The grits were a little watered down, but
the perfectly cooked eggs made up for it. I loaded on my
usual dose of heavy pepper and a little dash of salt, and
was quite happy with my home-style breakfast.
My server was extremely prompt and very friendly and I was
able to steer another sweet server over to my table to
question her some on the popular orders. She
recommended I come back for lunch or dinner to try the
hand breaded chicken tenders, as well as their famous ribs.
I was definitely hooked after talking with the Back Porch’s
servers and I will definitely be back to try the other items to
offer. I hope my next visit is as relaxing as this one was. The
Back Porch has a very nice atmosphere, and was exactly
what I needed on this wet and rainy day that I visited. Be
sure to try this restaurant out, and tell me what you think.
If you have a comment or a restaurant suggestion, feel free
to email me, Rachel, at rachelc@valleyvoicenews.com.
Rain, rain, go away, come again another day! Who’s with
me on this one? I’ve had about as much of the rain as I can
take. I haven’t even wanted to bake much. That’s a scary
notion for me, but true. I have however managed to make
time for dining out. That’s pretty much all there is to do with
all of these storms brewing. Well, a gal COULD go shopping,
but nahhh. Food is more important!
I’ve been trying to branch out from the Valley a little more
lately to see what type of meals I could get myself into. And I
happened along the Back Porch Restaurant in Townsend
recently. I was desperate for a home-style breakfast without
having to go into Pigeon Forge for one of those all you can
eat bars, or the usual biscuits and gravy establishment. I
wanted to feel like I was at home, and having a nice cup of
coffee, while avoiding the morning drizzle outside. I almost
drove past the Back Porch on my way into Maryville, but on
a whim pulled into the gravel parking lot. It was an early
Saturday morning and the Back Porch had just opened. I
was happy to be able to be seated right away. The hostess
poured my coffee while I looked over the menu. The coffee
is really good, by the way. And as far as the menu goes, I
was pleasantly surprised with a load of choices. I had my
pick from steak, pork loin, southern style hash browns, fluffy
Belgian waffles, as well as stacks of pancakes. Their red
eye gravy and biscuits looked tasty as well. My breakfast
order consisted of a couple of perfectly cooked breakfast
pork loin cutlets, two eggs cooked anyway I liked (over easy,
of course), hash browns, and toast with the Back Porch’s
famous sausage gravy. I asked for extra grilled onions for
my hash browns, and that “kicked it up a notch,” to borrow a
famous chefs line. With all of my choices along with my
coffee, it was around ten dollars without the tip. I couldn’t
believe my eyes when the server brought all my food. I
thought for sure I was going to have to stay all morning long
if I was going to fit it all in. I really enjoyed the pork cutlets,
they had a lot of flavor, and my hash browns and onions
were really tasty. The grits were a little watered down, but
the perfectly cooked eggs made up for it. I loaded on my
usual dose of heavy pepper and a little dash of salt, and
was quite happy with my home-style breakfast.
My server was extremely prompt and very friendly and I was
able to steer another sweet server over to my table to
question her some on the popular orders. She
recommended I come back for lunch or dinner to try the
hand breaded chicken tenders, as well as their famous ribs.
I was definitely hooked after talking with the Back Porch’s
servers and I will definitely be back to try the other items to
offer. I hope my next visit is as relaxing as this one was. The
Back Porch has a very nice atmosphere, and was exactly
what I needed on this wet and rainy day that I visited. Be
sure to try this restaurant out, and tell me what you think.
If you have a comment or a restaurant suggestion, feel free
to email me, Rachel, at rachelc@valleyvoicenews.com.
