Progress

Yes. We did it. We went there. Introducing the Brunchwrap Supreme! Slow scrambled eggs, house-made sausage, roasted onion, American cheese, scallion, and house hot sauce. It’s seriously delicious and available at brunch only. Hurry in and get yours!

Tis the season. Come for dinner, enjoy the atmosphere, indulge your whims, and treat yourself. You deserve it.

We love serving the same ingredient, in multiple forms, together. We believe the best pairing for an ingredient is often times itself. Our sweet potato brioche highlights this theorytopped with sweet potato jam, crispy sweet potatoes, pickled figs and mustard seeds, and thinly sliced ham from Benton’s Smoky Mountain Country Hams in Madisonville, TN. Come in and treat yourself tonight.

This butternut squash dish is quintessentially fall and one of our favorites on the menu. Poached butternut squash, almond ricotta, crispy quinoa, fried polenta, pickled squash gel, and smoked pumpkin seeds. If you haven’t had it, yet, do yourself a favor...

It’s almost party time! The dinner service has sold out for this event but the patio bar is open to all. Come by from 4-9 for killer cocktails, beers, fire pits, brisket chili, and music. Make your Sunday-funday plans with us.

Burger no. 2 is OUT! Burger no. 3 is IN! Two all beef patties, special sauce, lettuce, cheese, onions, pickles, all on a Neighbor’s Mill bun. Brunch only. We’ll see you soon.

This halibut is killer. We get our fish fresh from Alaskathey come in about the size of a fourth grader before we break them down for you. We serve it with black olive caramel, which lends a sweet briney flavor that accents the fish, as well as grilled cauliflower, and a cauliflower-brown butter purée. This dish is sweet, nutty, tender, roasty, and delicious. Get yours tonight!

You’ve heard about our pop-up collab with The Golden Girl Rum Club right? And you like having a good time, right? So you’ve bought your tickets (through the link on the event page) right? Okay, see you then.

We’re doing a pop-up with our friends at The Golden Girl Rum Club! November 15 from 5-9ish at Progress. Two courses, two cocktails, music, and really good times. This is the best version of Sunday funday you can have. Go to ‘Reservations’ on our website to get your tickets now before they sell out!

B&G appreciation post. We take a lot of pride and care in this dish. The drop biscuit recipe is adapted from one given to Chef by his first mentora pastry chef at the Michelin-starred Blackbird. The gravy is made with Newman Farm pork shoulder, which we grind into our breakfast sausage. These bad boys have been flying out of the kitchen. Come and get it.

Tonight we celebrate two years of food with you all. Come in and try the new dishes the kitchen has been working up for this special occasion. We can’t wait to see you.

Milk and Honey 3.0 We’re constantly moving forward and pushing ourselves to not be complacent or stagnanteven with our best ideas and dishes. This latest update to our dessert lineup explores variations on both milk and honey. Milk jam, buttermilk panna cotta, caramelized honey croissant crumble, honey glass, orange.

Just reporting the facts over here: we have the best patio dining in town. Join us this week for al fresco dining. Be sure to book ahead, as our patio is always in demand.

Haaaaaave you met @allhalmckinney? She’s been cooking with us since day one, so chances are she’s made your food on many occasions, be it brunch or dinner. She’s been cooking for the past decade and has plenty to show for it. She is also the only female in our kitchen and brings such incredible grit and commitment to the team. Haley, it’s been such a pleasure to watch you grow, gain skills and confidence, and watch you work so diligently every day. Thank you so much for choosing to use your gifts on our team. We’re so proud of you.

This week, we’re happy to be participating in the Doula Foundation Night of Caring. This Thursday, we’re donating 15% of sales to the charity, helping to support new mothers and their children. Please, come in, enjoy yourself, and join us in supporting this wonderful cause.

Time flies. We are so amazed at how much you’ve loved and cared for us, and how much we’ve grown over these two years. It still feels like yesterday that we flung the doors open for the first time to welcome you. We are so grateful and so humbled. Thank you. And don’t worry, we ARE throwing a party to celebrate. Next Saturday, the 17, we’ll be serving a special menu, with plenty of treats and surprises, and of course, bubbles. In the meantime, don’t forget we have The Queen City Blue J’s playing on our patio tonight from 6:30-7:30. See you all soon.

Our beef short ribs are amazingly delicious and the perfect dish for the whole table. They’re marinated for two days before being roasted, and braised until fork-tender. They’re then grilled, glazed with a sauce made from a reduction of the marinade, and served with many garnishes, a fresh, crunchy, tangy salad, and sauces for dipping. Get yours tonight.