Mellow Mushroom began in 1974 in Atlanta, where three college friends opened a small pizza shop near Georgia Tech with a counterculture vibe. Over time, it grew into a national chain, with each location being locally owned and designed with local art to create an almost '70s retro vibe. While in Asheville, my friends and I ordered delivery:

Buffalo Chicken – Chicken tossed in buffalo sauce with mozzarella, bacon and onions, finished with a ranch drizzle.

Great White – No red sauce; instead uses garlic and olive oil with ricotta, mozzarella, feta, onions and tomatoes.

Pepperoni Mellow Rollz - Dough stuffed with pepperoni and melted mozzarella, then brushed with garlic butter and topped with Parmesan and chives Tangy buffalo sauce leads with mild heat while tender chicken, smoky bacon and a cooling ranch drizzle balance it all out.

A garlic and olive oil base lets creamy ricotta, salty feta and fresh tomato carry a lighter, more subtle mix of flavors and textures. I only wish some of the slices weren't overtaken with giant air bubbles.

Soft, cheesy and brushed with garlic butter, these eat much like my beloved pepperoni rolls. A marinara dipper takes it over the top. Grade: B

Margaritaville in Pigeon Forge is a small world dedicated to Jimmy Buffett, and at the center is a full-service restaurant with: seafood, burgers, sandwiches, and tropical cocktails; a big outdoor deck overlooking the Little Pigeon River; and live music and a lively bar scene. Margaritaville is an escapism lifestyle built around the laidback, beachy world created by Jimmy Buffett. It takes its name from his 1977 hit song Margaritaville, which romanticized an easygoing life of tropical drinks, sandy beaches and not taking things too seriously. Bright tropical decor, neon signage and a steady soundtrack of Jimmy Buffett blares through the space. It’s casual, with guests in flip-flops, drinks front and center, and the experience driven more by atmosphere than the food itself. I ordered the Teriyaki Chicken & Shrimp - Grilled & basted, seasonal vegetables, basmati rice, grilled pineapple, sesame seeds. It may have been a mistake not getting the Cheeseburger in Paradise. The dish was OK. Something crunchy or creamy would have made the dish more well-rounded and exciting. But it is more of a healthier option that still had some flavor - so kudos for that. Grade: C

Nomi's Nibbles is a mobile charcuterie cart with cheeses, meats, fruits and even candy. They were set up recently where I could get a little mix and match of different items. You can get themed options, like one full of bubble gum, gummi worms and blow pops. I went a more traditional route with skewers of grapes, salami, cheddar, colby, tomatoes and more. Have you tried it? Grade: A

Downtown Flavortown is one of Guy Fieri's restaurant, named after his signature catchphrase. Located in Pigeon Forge, the restaurant is more like an entertainment complex, which includes a gaming area, gift shop and huge bar. The menu keeps things big and bold with loaded nachos, wings and fries. Plus, plenty of milkshakes and desserts follow suit. I knew I wanted the trash can nachos, because I've seen viral videos of tbe presentation. They’re built and served inside a metal cylinder, which is lifted at the table so the nachos spill out in a stacked tower. What’s underneath is a layered mix — tortilla chips, queso, seasoned meat, beans, crema and jalapeños. It’s messy, heavy and meant for sharing. I did the BBQ pork version, which lends itself to a nice sweet and savory profile. My favorite part, really, is picking around through crunchy bites, sweet notes, refreshing crema and making the perfect mix of flavors. But the draw here is the larger-than-life experience. The food is fine - it's fun - but it's a background character. Have you been? Grade: B

In downtown Sevierville, The Appalachian is known for its Appalachian cooking. The restaurant builds its menu around regional ingredients, and a wood-fired hearth is the centerpoint of the kitchen. The menu changes regularly, but the throughline stays consistent -- Appalachian ingredients, a lot of creativity and plenty of comfort. You’ll see mains like rainbow trout, dry-aged steaks, pork chops, often paired with seasonal vegetables. Plus, there are starters like fried chicken skins, pimento cheese and cornbread. Inside, the space is full of wood, stone and low lighting. And plenty of bourbon options. I enjoyed a "Prickle Me Pink," which included prickly pear. That intrigued me, since that's a flavor I've typically seen out west. It was lightly sweet and brightly colored. For my entree, I went with shrimp & grits, with andouille sausage, lunchbox pepper, shallot and fermented peppers. The grits were very good and the perfect consistency. The shrimp gave a clean, slightly sweet flavor. The sausage brought some smokiness. The cornbread was risp-edged and golden on the outside, soft and slightly crumbly inside. More savory than sweet. Have you been?

Grade: A