Sampling Of Press

-Our top pick for fine fare comes with scenery. Back Inn Café in the Bluff View Arts District sits high above the river. But the view on the plate rivals.  –Southern Living


-The menu is filled with dishes we only think we’re familiar with, until we taste Executive Chef Toby Willis’s inventive nouvelle take on the traditional southern cuisine he grew up with. –Fabulous Travels


-Executive Chef Toby Willis is truly one of the lodge’s greatest assets. His own personal “Chef Statement” says it all: “My vision for the Lodge is what I call ‘refined Mountain cuisine’—regional comfort foods that I have reinterpreted and tweaked into a new composition which the guests would not have previously expected.”

This 33-year-old has an impressive list of past restaurant experience, including stints at CHOPS in Atlanta, and Vine Street Market, Buckhead Roadhouse, Lookout Mountain Fairyland Club, Back Inn Café, and the Chattanoogan Hotel, all in Chattanooga.-Nashville Lifestyles, Tennessean


 -There’s no need to leave the resort. Chef Toby Willis prepares what he calls refined mountain cuisine and regional comfort food. Try braised Niman Ranch veal cheeks and fried green tomatoes with goat cheese for starters and, for entrees, jumbo scallops and roasted corn risotto with asparagus, Asiago and white truffle vinaigrette and grilled beef tenderloin with Clemson blue cheese-rosemary butter and smoked bacon demi-glace. Then finish with blueberry-ginger crème brûlée.  -Atlanta Journal-Constitution


-And excellent dining from the kitchens of Buckberry’s Executive Chef Toby Willis. He calls it “refined mountain cuisine and regional comfort food” and it lives up to his description.  -Where To Go Next


-Dining options include the main dining room’s superb “refined mountain cuisine” of Executive Chef Toby Willis or a specially arranged meal in the open-sided pavilion a half-mile down the mountain. -Forbes


-That one word describes everything about this wonderful haven! What truly separates this place from others, besides the amazing view, is the wonderful Chef and the meals served here. Get here quick while it is still a secret!- Cooking with Paula Deen


If you desire to explore the glory of Nature, revere in romance of the old South, regenerate your belief in the beauty of Alabama, feast on wonderful food from years gone by with a contemporary spin and relive a part of Southern tradition –you will fill your cup at Gorham Bluff. –Jezebel


-While it can’t replace the old Mack’s (Country Kitchen) in my heart, Macke’s Executive Chef Toby Willis ‘ take on haute southern cooking is usually quite interesting and always quite delicious!- Nashville Scene


-Proprietors’ Mack and Kate Strawn know fine cuisine. Bite into a fried green tomato or a lobster fritter with roasted Silver Queen corn, chive aioli, and red pepper jelly, or try a grilled lamb chop with a Kalamata olive-mint tapenade, or the sweet tea-brined duck breast. The mouth-watering fare is as good as it gets. My hat is off to Macke’s Executive Chef Toby Willis- The Art of Dining in Nashville


-the epitome of upscale Southern dining in Nashville and it’s not just a meal it’s an experience. If you want the taste of the South and you want to enjoy one of the finest restaurants and chefs in Nashville, look no farther than Macke’s.- The Nashville Experience with Corey Webb


-One of the categories I judged was Best Menu, and the runaway winner was Chef Toby Willis from Macke’s. His gastronomic trip through the season read like a poem to autumn… After several years of leading the kitchen at Macke’s, Chef Willis is elevating his toque a couple hundred feet in the air, to the 20th floor at 4th & Church streets to the Nashville City Club.- Nashville Scene



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