The cow’s lovely wide eyes greeted us, but then we noticed the three drip-coffee options to the right. We forgot the painting.
“Is that unlimited coffee?”
“Looks like it.”
“Wonderful, I think I’ll have 5,000 cups.”
Walk into The Plaid Apron café mid-Saturday morning, right around the time people wake and decide brunch is a perfect idea, and you’ll realize everyone in Knoxville thinks the same way.
Okay, maybe that’s an exaggeration, but when the line persistently reaches the door, which is at least 20 feet from the counter, you don’t feel like you’re exaggerating. So here we were, the six of us standing in a line surrounded by a low rumble of conversation occasionally covered by the shouts of the waitresses with plates in their hands. Some of us wondered about seating, while the others eyeballed the pastries sitting pretty in the pastry case. Finding a table for six looked difficult; those cupcakes and muffins looked delicious.
For all the grumbling I’ve done, it’s important to note: we stood in that line for 20 minutes. Only 20! It appears daunting, some even turned away at the sight of it, but it’s worth it. Commit to the line, and this story, because we’ve only barely talked about the food.
Everyone apparently already investigated the menu online and had an idea about what to order. I like surprises, so I don’t check the internet. Just in case someone wanted to change their mind, Jenna snagged a couple of menus so we could make our decisions final before reaching the cashier. Now’s probably a good of time as any to point out that The Plaid Apron’s delicious offerings regularly rotate.
Chef and co-owner Drew McDonald (his wife is the other “co”) believes in changing recipes with the seasons. He insists on sourcing his ingredients locally, and if the local farmers don’t have it, it won’t be on the menu. These shifts are easier to see in the lunch menu, but there are still a few adjustments when it comes to brunch. Take for example the French toast. When we were there for Hayley’s birthday, she had banana rum French toast. Currently, the French toast comes topped with “pumpkin spiced maple and bourbon whipped cream.” The autumn spice latte is another nod to the seasonal influences.
Back to the discussion at hand: what will six young women order for brunch? Hayley, Katrina and Jenna take the luscious French toast, Claire orders an omelet, Hanna opts for toast and a side salad and I ask for the eggs benedict with a side of grits.
Do you know what the best part of eating with six people is? If they’re ladies of quick wit and intelligence, there are two best parts. The first being the conversation, moving at rapid fire, laughter constantly rolling along. The second is sneakily sticking your fork into their food and snagging a bite. And by sneakily, I mean they pass their plates around because it’s too good not to share. All of it was unbelievable. The bites of French toast were rich and warm, satisfying my slight sweet tooth, but I favored my eggs benedict and grits by far.
If you aren’t a fan of grits, you should start here. They’ll probably change your mind with their creamy, tangy, cheesy, Southern-y perfection. Do not pass on a bite because you “don’t like grits.” Try these. If you already have a love affair with grits and have not sampled this slice of perfection, just you wait. You will never want to eat grits anywhere else. By the time I had finished my bowl, the last two members of our party had arrived.
The waitress placed a plate in front of Emilee: a bowl of grits and a buttermilk biscuit. I shouted to the end of the table about the grits being the best thing in the world. Her eyes lit up as she took a bite, and I knew she agreed.
The Plaid Apron is located at 1210 Kenesaw Ave. Knoxville, TN 37919. Their brunch is available only on Saturday from 8 a.m. to 2 p.m.
