Downtown Grill & Brewery - Knoxville, TN

the largest nachos in town! this delicious mountain of chips is topped with refried beans, mixed cheese, lettuce, olives, jalapenos, tomatoes, and sour cream

8 delicious shrimp strategically placed around a chilled martini glass filled with our spicy cocktail sauce. the glass is garnished with a lemon to add a bit more zest! it's out of this world and just doggone purdy

a half pound of delicious battered chicken strips served on a hot 1/2 pound bed of french fries. yes, thats right - if you eat this and you weigh 189 pounds, well congratulations youve just been bumped up to the heavyweight division at 190 pounds. so, enjoy

our own special recipe combining cheese with, uh, some more cheese, a bit of pico de gallo and some other special, top secret, "mind your own business and just enjoy it" ingredients. one of our more popular recipes based on our market research, which basically means that all the staff really loves the heck out of it! it's served with as many hot chips as you care to woof down. warning: woofing down food in any form is not recommended or endorsed by the downtown grill & brewery. do so at your own risk. savor and enjoy the food

some say these are similar to buffalo wings, but since we live in knoxville, we had to apply our own special recipe-notice the low population of pigeons in the area. just kidding. we offer one or two of these jumbo wings and fry them to perfection. we offer them in bbq, hot, or "fire and brimstone". we didn't want them to be lonely, so we serve them with a side of celery and bleu cheese.

some say po-ta-to, some say po-tah-to. we just get to the point and call 'em taters! any way you say them, they're good eatin'! we cut these fellows in half and layer them with mashed potatoes, mixed cheese and bacon and offer you a side of sour cream to top them off. however, if you really want to know why we call them taters, you have to top them off with our taco beef, mesquite grilled chicken or steak. your mouth will be so busy, you'll only have time to say tater

our homemade salsa made fresh daily and served with an endless supply of chips. okay, that's not totally true. we will eventually run out of chips. i mean come on, do you know how much time and energy goes into making those things? seriously, you really wouldn't want it to be endless.

after we saute up our mexican veggies and mushrooms, "on goes" our mixed cheese, which we melt to perfection. we serve this with some warm tortillas for you to fill to your liking. if you desire, after the mexican veggies "on goes" your choice of mesquite grilled steak or chicken, portabella mushroom, or grilled shrimp to make this appetizer a truly amazing dish for your palette.

two large soft pretzels folded into intricate designs by semi-trained origami wannabes and sprinkled with salt. we serve this up with a delicious side of our signature pale beer cheese for dipping.

our 10-inch tortilla, roughly the length from your elbow to wrist for average people (not you, sasquatch), is filled with mixed cheeses, peppers and onions. if you want, you can fill them with any number of the items below. by the way, this now makes it a meal and not really an appetizer, unless you feel the need to share with those people across the room who keep staring at you.

these drunken "fun guys" stumbled into one of our baskets. so, we decided to batter them up and drop them into our drunk tank (a.k.a. fryer). we serve them up with a side of horseradish sauce for dipping. the only thing that would make them better is to wash them down with a woodruff ipa or white mule ale.

okay, here's the deal. instead of us creating a sampler platter that you're probably going to need to adjust for your picky date, we're going to let you create your own

we lay down a bed of iceberg lettuce mix and cover it with eggs, ham, turkey, olives, tomatoes, mixed cheese, onions, mushrooms, and your choice of dressing. if you like, we'll throw on a piece of grilled chicken for an extra few dollars. hey, it's hard work catchin' 'em chickens.

for those of you that didn't want the full fajita dish or are afraid of the sizzle they make, we offer them in a salad version. you get your choice of steak, chicken, or portabella. we lay these on top of a bed of romaine or iceberg lettuce mix, pico de gallo, mixed cheese, sour cream, red onions, mexican veggies and black olives. heck, we'll even throw in the dressing just for you - not that guy across the room, just you.

you have choice of either an iceberg lettuce mix or a caesar salad bed. we top the iceberg lettuce with mixed cheese, diced tomatoes, olives, and eggs - with your choice of dressing, of course. the caesar salad is tossed with diced onions, black olives, diced tomatoes and sprinkled with parmesan cheese.

once again, you have your choice of either an iceberg lettuce mix or a caesar salad (see above). we top it with our grilled and sliced mesquite fajita steak, red onions, bleu cheese crumbles and mushrooms and accentuate it with some of our chunky bleu cheese dressing.

this dish is a wonderful way to get to know your server. it's made table side with grace and skill using the following: salad mix, greek dressing, celery, kalamata olives, diced red onions, capers, pepperoncini, feta cheese, and a splash of lemon juice.

a lovely way to receive your daily allotment of greens. we offer it in either a house or caesar style. let your taste buds be your guide

downtown grill & brewery. drink good beer. don't grab badgers. don't get busted. all good advice that can be reflected on while consuming this tasty pizza. we top our 12" crust with our homemade cheese sauce, mexican veggies, sliced mushrooms and mozzarella cheese. you then can have your choice of marinated steak or chicken sliced and placed on top.

this is your standard pizza that every plain jane (no offense intended, you wild janes) will love. our tasty pizza crust is covered in our chunky marinara sauce and topped with 4 different cheeses

we cover our pizza crust with an alfredo sauce (not just any alfredo, but ours). we then sprinkle it (it being the pizza) with cheese and italian seasoning. we decorate it with sliced tomatoes and a lovely spinach blend. at this point it's close to a vegetarian item; however, for you omnivores (big word, huh?) out there we can add our mesquite grilled chicken for a truly exotic taste.

our skilled grill master delicately grills this on our mesquite grill... the chicken that is. we use our sweet stout barbecue sauce as our base and top it with our grilled barbecue chicken, red onions and mozzarella cheese. it's a delicious item that's doing its part to bring the bib back into style. brewer's note: appreciate all the flavors by getting your taste buds started with our state street stout.

so, you're 4, 496 miles away from honolulu and you're craving a hawaiian pizza. well, you could spend your kids college education to drive there (don't mind the big body of water called the pacific) or you could just ask your server for our tasty version served with pineapple rings, ham bacon, and mozzarella cheese.

we lure 14 of our jumbo shrimp into our saute pan - their bodies are big, not their heads; therefore, they're not too smart. we saute them and serve them in our homemade scampi butter. we serve these delightful, mouthwatering morsels with two of our sides. can you feel yourself beginning to drool?

good enough to make the spirit of captain woodruff reach up and smack the cook for not having it when he was around! we take our 10 oz. sirloin and stuff it with sauteed shrimp, spinach, mushrooms, bacon, parmesan cheese, and garlic butter. we let this marinate for several hours and then cook it to your liking. we place two sides on the plate for you to save until last because once you start this you won't want to stop.

a tasty 12 oz. ribeye, seasoned and grilled to a perfect state. trust us, the grill marks are so defined you can play tic-tac-toe on them. however, remember what your parents said about playing with your food - you'll go blind or something.

think seasoned choice sirloin. think open flame mesquite grill. think mushrooms and onions. think feta cheese. think two sides. okay, quit thinking and grab that server of yours before you start nibbling on your arm

who says only bad things can come from playing with pointy sticks in a brewery while working around open flames? we take our sirloin and marinate it in our special recipe and skewer (go ahead, you can say it out loud - we like the way it sounds, too) them with some red peppers, onions, and green peppers and cook them over our open flame mesquite grill.

imagine if you will, delicious shrimp coated in lemon pepper and garlic butter. their delicate little forms skewered and cooked over an open flame mesquite grill to a perfectly plump state and served with a side of our rice and vegetables. okay, now stop imagining and start ordering because these things are waiting for you

we spice two of our 8oz. chops up with a bit of our specialized seasoning mix. don't bother asking for the recipe; we keep it under lock and key, in the basement, with 3 guards, two german shepherds, and a laser-guided egyptian cobra (don't ask). the results are a tender and moist chop cooked to a savory finish waiting for you to enjoy. served with two sides

our hand cut fresh atlantic salmon, cooked over our open flame mesquite grill. you can have it with some extra zing by cooking it blackened style, cajun, caribbean, or lemon-pepper style. we serve it up with two of our side

after several hours of a grueling fencing match, we finally caught these guys and have them prepared for your delight. we marinate the swordfish filets in a mango-vinaigrette and then grill them on our mesquite grill for added flavor. this entree includes two sides

it's sushi grade tuna, although we ran out of chopsticks so it's not rolled sushi style. not to mention, it's a 10 oz. cut and very few people could cram it in their mouth in one bite. anyway, we offer it in several different styles: blackened, cajun, caribbean, or lemon-pepper. you can have two sides placed on the plate for your timely consumption.

we offer you over a pound of food on this all american classic. it's a half-pound of ground beef cooked to your liking and served on a corn meal bun topped with lettuce, tomatoes, and red onions (mustard and mayo upon request). we then dress it with another half-pound of golden brown potato sticks (french fries friend, french fries). for a nominal fee you can top this classic patty with either: 1 of our 8 different cheese choices, bacon, mushrooms, or any combination thereof

this is the mother of all mother misery makers with its messiness. so, if you're ordering this it's time to monitor your messiness by asking for more napkins. but believe us, it's worth eating with a knife and fork if you're that kind of wuss. we start with our half-pound of ground angus beef and cover it with our button mushrooms & onions, swiss cheese and enough bacon for this to be classified as a "pig in a blanket" type sandwich. once again, this is served up with half-pound of french fries

this monster of a burger will fire up your taste buds to get them ready for a wave of flavors that will keep you searching for the next bite - watch your fingers around the edges. we cover our half-pound angus burger with barbecue sauce, red onions, both cheddar and monterey jack cheeses and jalapenos. we provide a side of guacamole for spreading on your bun (not that one wise guy). oh yeah, not that you'll need them, but we'll throw in the half-pound of fries.

we stuff our large hoagie roll with your choice of mesquite grilled chicken or mesquite grilled fajita steak, mexican veggies, and jack cheese. we serve it up with some of our hot and tasty french fries. it's a classic - for an added delight, add some mushrooms for possibly less than you paid for parking

have you ever tried to get a chicken to strip in marinara sauce? neither have we. so instead, what do you say you try some of our crispy chicken strips covered in marinara sauce and jack cheese and sprinkled with parmesan cheese and oregano. we place this lovely morsel onto a corn meal bun and serve it up next to a heaping mound of our golden french fries.

here's the deal. we're lazy. read the santa fe burger and substitute chicken for burger. thanks.

we thought that this would make us sound a bit more sophisticated. we know, we know, it'll probably take more than three little words - but we tried. nonetheless, we grill our chicken breast to perfection (have you noticed a theme with this perfect thing? us too!), then we top it with some sliced ham, swiss cheese, and slices of bacon. we place it on a comfortable, corn meal bun and serve it with our large portion of fries and a side of ranch dressing

we grill a large marinated portabella mushroom to perfection (with grill marks to prove it). we place it on our corn meal bun and add tomatoes, lettuce, onions, and jack cheese. we recommend eating it with the steamed vegetables or rice; but hey, we're not your mothers! eat what you want - unless your mom is with you, and in that case, check with her!

hot and sizzling (keyword: hot) marinated steak, chicken, shrimp or portabella served on top of mixed peppers and onions. we serve these delicacies on a hot skillet with a side of sour cream, mixed cheese, lettuce, and pico de gallo. these things scream how good they are on their own because they're on a hot skillet! all fajitas are served with a side of rice and beans and flour tortillas

not to be alarmed friends, we mean a burrito here, not the pack animal. we stuff our flour tortillas with taco beef, refried beans and mixed cheese and bake it to a golden color and top it with our homemade salsa.

we couldn't call ourselves a pub unless we carried this traditional meal of beer-battered fish served with our homemade cajun tartar sauce and golden brown chips (fries, if you will).

in the tradition of the great threesomes throughout history: the three stooges, the 3 musketeers, charlie's angels, the brady boys, and the brady girls (although, that's really six, we suppose), we offer the taco trio. three spicy beef tacos filled with lettuce, tomatoes, and mixed cheese. we recommend it with rice and beans. however, the sides are a duo you can choose.

similar to our santa fe chicken sandwich except there's an additional side, no bun, and the chicken breast is larger

caught off the coast of montana - near a snipe farm, these lil' buggers put up a heck of fight. nonetheless, we begin grilling the chicken breast then cover it in our sweet stout bbq sauce. after grilling it to a moist state we cover it with mixed cheese, tomatoes, and bacon and even place it on a plate (see, we care).

our 10 oz. chicken breast mesquite grilled to a juicy perfection. we can season this with lemon pepper, cajun spices, caribbean style, or blacken it. for a nominal fee we can top it with pepperjack cheese.

a combination of our alfredo sauce, mushrooms, and grilled chicken. we then toss it around a bit with our penne noodles (not in a mean way - a delicious way). we put this in a pasta bowl and top it with mozzarella cheese and bake it to perfection.

a combination of our homemade marinara sauce, diced fried chicken strips, and mushrooms. we toss this with the skill of a master sword juggler, actually more of the skill of a master pasta flipper but no time to be picky. we cover this with mozzarella cheese italian seasoning and coincidentally enough cook it to perfection

imagine if you will a pizza - try not to cramp up. now, imagine marinara sauce tossed around penne noodles, italian sausage, mushrooms, peppers and black olives then we top it with sliced pepperoni. we sprinkle this with italian seasoning and yet again, with deft skill, we cook it to perfection.

our own special alfredo sauce tossed with fettuccini noodles. it's a light and creamy dish unto itself. however, you can make it more filling with chicken, portabella or shrimp for just a few dollars more each.

there's nothing worse than chickens that have gone awry (get it, caper?). well, maybe, but we really don't want to think about those types of things. we top our mesquite grilled chicken with sauteed mushrooms and onions, chopped parsley, and of course our capers. we offer this either on a bed of fettuccine noodles or with two sides. see, we're not as bad as the chickens.

variety is the spice of life...or in this case, cajun spice is the spice of life. we take our mesquite grilled chicken and cover it in cajun spices and then dice it up. we toss this in our cajun alfredo sauce along with diced peppers and fettuccine noodles

a delicate and light dessert flavored with the rich taste of chocolate (come on, you can hear it calling your name) and accented with a hint of kahlua and godiva chocolate liqueur. we top it off with a bit of whipped cream (always a fun thing) and an artistic splash of chocolate. not too filling, yet really rounds the meal out. in other words, splurge! how often do you dine out?!

we use our mixed cheese and cook it...just kidding. we serve this rich tasting dessert with your choice of topping: strawberry, raspberry, chocolate, or caramel. the only thing that can possibly make this better is a cup o' joe and of course, you eating it!

we wrap our homemade dough around your choice of filling (banana and pecans or cinnamon apples) and fry to a rich, golden brown. we sprinkle it with cinnamon, powdered sugar, drizzle it with honey and serve it next to a scoop of vanilla bean ice cream. it's an experience all must try. seriously, it's been written. well, we wrote it, but it's still been written.

a delicate flour dessert which, once fried to a golden state of perfection, is forced to expand to hold in its rich flavor. once inflated we pull it from the fryer and drizzle it with honey, cinnamon and powdered sugar and place it on a plate for your approval!

banana split the classic dessert returns! banana, ice cream, chocolate and strawberry toppings, whipped cream and nuts topped with a cherry.

we sell it every day. hot brownie, cold ice cream, chocolate syrup with whipped cream dollop on top.