Menu favorites are pecan chicken quiche with strawberry spinach salad, seasonal salads like Craisen Apple and Appleberry, coconut cake, peanut butter pie and homemade fudge.
There is more than good food served up at The Courtyard Restaurant on New Street in Kingsport - though there is plenty of that. With the bowls of homemade potato soup and chicken salad croissants come extra helpings of personal attention and service.
Owner/Chef Kathy Gilliam sees to that.
"I always wanted a place where people could sit and enjoy good food and relax... not noisy... no pressure," she says.
The Courtyard Restaurant is just that. Located just off Commerce Street in downtown Kingsport, the restaurant is a hub for attorneys and doctors and people coming from their offices to enjoy the pleasant atmosphere where you can easily substitute or special order without a great deal of fuss.
"I can tell who the customers are by the orders when I am in the kitchen," Kathy says. She remembers who orders spinach salad with feta and cheddar cheese or who likes potato soup with a scoop of ice cream for dessert. That is unheard of in some restaurants where the focus is on turning over the tables as quickly as possible for greater revenue.
Kathy caters to bridge clubs and people who want to eat their food and sit for an hour or so after. As if on cue, a dapper, older gentleman comes over where Kathy and I are talking and kisses her hand before he pays his check.
Personal service and special orders are not all that bring customers into The Courtyard. Their menu favorites are pecan chicken quiche with strawberry spinach salad, seasonal salads like Craisen Apple and Appleberry, and coconut cake, peanut butter pie and homemade fudge.
"I do my own shopping and only use fresh, natural ingredients," Kathy stresses.
The Courtyard is open Monday through Friday from 11 a.m. until 2 p.m. and will cater or host groups or special events by appointment. Visit The Courtyard Restaurant at 201 E. New Street or call for more information at 423-245-5914.comments powered by Disqus