In 2011, Bonni and Drew McDonald decided to make a big move. They created a refined neighborhood café focused on seasonal, farm-driven cuisine. Sourcing as many ingredients as possible locally to support the East Tennessee farming community was a non-negotiable for them. The vision from the beginning was elevated comfort food, made from scratch with locally-sourced ingredients, every dish, every day.
After 15 years, The Plaid Apron has become a beloved staple of the Sequoyah Hills neighborhood and to the East Tennessee community.
Fifteen years ago, the farm-to-table restaurant concept was still fairly new around here, and opening a restaurant that used higher-priced, fresher-quality local ingredients was a concept many new restaurateurs would hesitate to pursue. Happily ahead of the curve, the McDonalds found themselves steadily building a culinary community of loyal customers who were eager for seasonal, scratch cooking.
The menu features house-made breads and pastries, artisanal pizzas, elevated sandwiches and colorful “farmers plates,” layered with locally grown vegetables, many sourced just a few miles from the restaurant. Signature dishes include roasted apple and Benton’s bacon pizza, herb focaccia grilled cheese with goat cheese and onion jam, and pasture-raised beef burgers, topped with house-made pickles and farm eggs.
The McDonalds prefer to purchase their produce from regional farmers whose organic and natural growing practices align with the restaurant’s philosophy. They believe exceptional ingredients require minimal manipulation, allowing the integrity, freshness and craftsmanship of local agriculture to shine through in thoughtfully prepared dishes.
If your gastronomical sun rises and sets on the boneless, skinless chicken breast, Drew will steer you to a more flavorful option—the chicken thigh. He is very opinionated on that topic. He is passionate about the taste of the food prepared by his team, and, I would wager that celebrating 15 successful years as a mom-and-pop restaurant, off the beaten path of Kingston Pike, reflects his culinary wisdom.
Formerly a baker of bread at Blackberry Farm, Drew is proud to say that a pre-baked product has never been served at The Plaid Apron in all of its 15 years. Some of the best biscuits this Southern woman has ever eaten have come out of his kitchen.
The McDonalds are raising three sons while operating their restaurant, Grantham, Merrick and Auckland. Their loyal customers have grown close to their boys, just as the McDonalds have grown close to their customers’ families.
The day I interviewed Drew, he casually waved to a family of four, including two teenage boys. After they finished their brunch and left, he told me, “You know, I catered their baby shower, and now they are looking at college. This is more than a restaurant. It’s a community we have built.”
ThePlaidApron.co
The Tennessee Farm Table is a weekly radio broadcast and podcast created by Amy Campbell that features people like the McDonald family, who produce, prepare and preserve Tennessee agriculture and food. On occasion, Amy also features neighbors from surrounding states and the Mountain South. Find more information at TennesseeFarmTable.com.