Not just a good meal, but food for the soul. Myrtle’s is a tribute to the heroes of Southern cooking who have created classic comfort food since the 1800’s. Like many folks in Southern kitchens over the years, Myrtle’s recipes elevated Southern cooking from simply providing meals for her family, to a culinary art form. We invite you to savor these classic Southern meals with a local craft beer or a signature cocktail and our genuine southern hospitality.
“Our team is excited to bring a wholesome and warm experience to Market Square featuring the best quality ingredients in an atmosphere that brings comfort to your soul,” says Executive Chef John Michael Williams, who grew up in Greenback on his grandfather’s farm and began working in his uncle’s deli at the age of 14. John’s interests led him to the Culinary Institute of America (CIA) in Hyde Park where he graduated with honors while also working at some of the best restaurants in the nation.
Williams went on to work as the Certified Culinary Trainer and Chef-Partner of Flemings Prime Steakhouse in Knoxville and also earned a Level II Sommelier Certification and Cicerone Certification. Most recently he worked in Austin, Texas with James Beard Award Finalist and Food and Wine “Best New Chef” Bryce Gilmore at Barley Swine and Odd Duck, but his roots have always been planted deep in East Tennessee. Utilizing his extensive hospitality background and education, he is very excited to embrace our city’s burgeoning food scene, work with local purveyors, and support our local community.
Joining Williams as the General Manager is Chicago restaurateur Dan McCormick. While serving as co-founder and Operating Partner at Bohemian House, located in Chicago’s River North neighborhood, McCormick led the team to back-to-back Michelin Bib Gourmand awards during the restaurant’s first two years and the #5 spot on Trip Advisor among Chicago’s 8,000 restaurants. McCormick relishes the opportunity to bring his enthusiasm for building excellent restaurant workplaces to Myrtle’s Chicken + Beer.
Food & Beverage
We are proud to feature delicious fried chicken dishes from the highest quality poultry available. Expect innovative items such as Myrtle’s Original Fried Chicken Sandwich with General Neyland’s Hot Honey Aioli and Crunchy Pickled Fresno Chile & Lime Slaw on Myrtle’s own signature brioche bun. Our brunch menu showcases Southern favorites such as Chicken & Waffles with Fried Chicken Breast, Golden Waffles, Honey Butter, and a side of Cheese Grits. Behind the bar we highlight local ingredients through house-infused syrups and mixers, local craft beers, artisanal whiskeys, and a rotation of 30-day barrel-aged classic cocktails.
Giving back to the communities that we are blessed to be a part of is at the core of Myrtle’s Philosophy. Myrtle’s and many of our company leaders and staff members are passionately involved in supporting various non-profit organizations and activities for the betterment of the community and its citizens, most notably in the areas of education, quality healthcare, and the needs of underprivileged children.