What’s cooking: Evelyn’s kitchen table | family

KINGSPORT — If you didn’t find Evelyn’s Kitchen Table, you don’t know what you’re missing.

Located in the Green Acres shopping center on North Eastman Road, the restaurant opened almost two years ago. The owners wanted to create a breakfast and lunch-focused restaurant with the feel of a neighborhood diner or cafe.

Based on our recent visits we would say they have been more than successful. Evelyn’s Kitchen Table is open Monday and Wednesday through Saturday from 7:30 a.m. to 3:00 p.m. Sunday hours are 10am-2pm and the menu changes weekly for Sunday brunch.

Owners Elizabeth and Aaron Bodenhorn named Evelyn’s Kitchen Table after three family members: their daughter, Elizabeth’s mother, and Elizabeth’s grandmother.

Evelyn’s has built up a regular clientele. But there is still room for more. On our last visit the restaurant had three large groups. All of these guests chose Evelyn’s for lunch while taking a conference break at Marriott’s MeadowView Resort, Conference and Convention Center.

We spoke to a table of six in the Charlotte, North Carolina area. They gave rave reviews of the food and service and predicted that the restaurant would attract even more guests from the conference the next day. They planned to spread the word and share photos of their meal, which they said they would submit to the online review site Yelp.

The full menu is available daily from open to closed. The weekly brunch menu is often posted on the restaurant’s social media page a few days in advance.

Breakfast offerings include cereal bowls, breakfast platters (including excellent Eggs Benedict), omelets, and waffles (including the country time, which is filled with country ham, peppers, and onions, with your choice of cheese and eggs for $11.50).

In addition to breakfast dishes, there are sandwiches, burgers, salads, soups and side dishes – all freshly prepared.

“There are no mixes or powders in our kitchen,” Elizabeth said.

The Times News asked Elizabeth and Aaron to answer a few questions.

Q: How long has your restaurant been in existence?

A: We have been in business since August 4th, 2020. Opening during a pandemic brought with it a unique set of challenges that we addressed head-on.

Q: What do you think are the specialties of your restaurant?

A: We pride ourselves on our fresh and local ingredients combined with our quality service. We consider our entire menu special because of the effort and quality that goes into each plate.

Q: What is your culinary training/experience?

A: 20+ years of experience in the restaurant industry has opened up many opportunities to meet new people and learn unique things.

Q: Why is your restaurant attractive to customers and how do you maintain that ambiance?

A: We keep our entire restaurant clean and tidy. We also make sure to take guest feedback into account in every decision we make. Because of our cleanliness, friendliness and delicious food, we do our best to make everyone who walks in the door feel at home.

Q: Do you share recipes?

A: We believe that the hard work and dedication that goes into each recipe makes it worth keeping secret.

Q: How do you think your restaurant is different from other restaurants in the Tri-Cities?

A: We use the freshest and finest ingredients we can get. We have a capacity of less than 100 people, which maintains the personal experience you get here at EKT. Also, we don’t have a microwave in our kitchen – we love to cook!

Q: What are the pros and cons of your location?

A: We have a great central location here at Green Acres Shopping Center which keeps us close to our wonderful friends and family. Unfortunately we do not have any signage on the street which limits the visibility of our restaurant.

Q: How often do you change the menu?

A: We change our menu seasonally so we can offer the freshest ingredients. We also have a Sunday brunch menu that changes weekly, allowing us to create dishes with unique and exciting flavor combinations.

Q: What is your favorite cookbook?

A: Our favorite cookbook is our collection of handwritten recipes passed down to us by our family. Without the support of our family we would not be where we are today.

About Ellen Lewandowski

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