{"id":4011,"date":"2014-09-01T18:18:00","date_gmt":"2014-09-01T18:18:00","guid":{"rendered":"https:\/\/yayserver.com\/meredithcummings\/?p=4011"},"modified":"2023-09-22T19:48:36","modified_gmt":"2023-09-22T19:48:36","slug":"canyon-grills-perfect-mix-of-fine-foods-and-casual-atmosphere-makes-the-restaurant-worth-the-drive","status":"publish","type":"post","link":"https:\/\/yayserver.com\/meredithcummings\/2014\/09\/01\/canyon-grills-perfect-mix-of-fine-foods-and-casual-atmosphere-makes-the-restaurant-worth-the-drive\/","title":{"rendered":"Canyon Grill\u2019s perfect mix of fine foods and casual atmosphere makes the restaurant worth the drive"},"content":{"rendered":"\n

This article was originally published in the fall of 2014 in <\/em>Lookout Alabama Magazine.<\/u><\/em><\/a><\/p>\n\n\n\n

If not for the chef\u2019s coat, Jason Greer\u2019s boyish looks might have first-time visitors to Canyon Grill mistaking him for the host or a server. But rest assured, he is one of the secret ingredients to the rural restaurant\u2019s current and long-lasting success. That\u2019s because behind his youthful smile lies generations of experience in the restaurant business.<\/p>\n\n\n\n

It was Greer\u2019s grandparents, Lawton and Karen Haygood, who 18 years ago founded the restaurant atop Lookout Mountain near Trenton, Ga. Before that, Lawton Haygood pioneered the even-heating, wood-burning grill. Greer, 23, is able to draw on his impressive pedigree while at the helm of the culinary experience that regular customers have come to expect from Canyon Grill. And though the restaurant recently changed ownership, Greer maintains his family\u2019s connection to it.<\/p>\n\n\n\n

I knew I had stumbled onto something different when I first met Johnny Holland, who along with his wife, Jessica, are the new owners. Unlike any other restaurateur I\u2019ve ever spoken with, Holland immediately deflects all attention away from himself. The former general manager of the restaurant, who watched Greer grow up and remembers him drawing photos of food as a child, counts on his mentee to carry on the fine tradition of quality food and service set by his grandfather.<\/p>\n\n\n\n

\u201cJason is young and excited, he loves food and has a true passion for it,\u201d Holland says. \u201cHe\u2019s bringing the new-school ideas, as far as adding a little flair. It\u2019s amazing to see him back there in the kitchen.\u201d<\/p>\n\n\n\n

Greer says he can\u2019t imagine being anywhere but the kitchen in this beautiful, character-filled restaurant. \u201cA cubicle, to me, is where dreams go to die,\u201d Greer says of his brief foray into the office world. \u201cThis,\u201d he says, surveying diners enjoying their food, \u201cgets in your blood.\u201d<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

It is that sense of family, togetherness and wanting each other to succeed that drives the Canyon Grill to be filled to capacity most nights. And that\u2019s the way I find the place on a pleasant, summer night.<\/p>\n\n\n\n

I had recently reconnected with my college friend Randy Grider (publisher of this magazine), who joins me for Sunday dinner. A small garden just off the parking lot greets us and tells me this is going to be a unique experience. Stepping inside, I can\u2019t imagine a better setting for hanging out with friends, new or old.<\/p>\n\n\n\n

Despite its unassuming nature, Canyon Grill draws patrons from throughout the region \u2013 with some diners regularly driving more than two hours to get there \u2013 and on this night, the two tables on each side of us are lively with conversations and laughter. One can quickly tell that those who visit Canyon Grill come as much for the atmosphere as the meal. The soft white lights that dot the two dining rooms add to the ambience. It\u2019s a place where anyone would feel right at home dressed in Sunday finery or simple shorts.<\/p>\n\n\n\n

Therese Parker and her husband, Scott, are seated at an adjacent table and are celebrating Scott\u2019s birthday. Though they could have chosen a restaurant closer to home, Scott picked Canyon Grill. Therese says they often drive from Chattanooga, Tenn., to eat here. \u201cIt\u2019s amazing,\u201d Therese says. \u201cNothing is bad.\u201d<\/p>\n\n\n\n

Scott agrees and, when pressed to name his favorite dish, he comes up short.<\/p>\n\n\n\n

\n

\u201cI don\u2019t ever get anything bad,\u201d he says with a smile. \u201cIt\u2019s my favorite spot.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Amanda Hickey, their friend along for the celebration, raves about the rosemary pork. \u201cIt was unbelievable, and I don\u2019t even like pork,\u201d Hickey says. \u201cIt\u2019s definitely worth the drive.\u201d The group also gives a thumbs up to the amaretto brownie and the grilled okra.<\/p>\n\n\n\n

It\u2019s time to order. I am every chef\u2019s nightmare \u2013 hard to please because I am allergic to seafood and usually eat only vegetarian fare. Yet I take a leap and am so glad I do. The chicken piccata is exquisite, yet simple after a satisfying appetizer of spicy feta dip with roasted garlic, extra virgin olive oil and lemon. Based on previous reviews, I try the grilled red cabbage, which is incredible in a way that I never knew cabbage could be (and I already like cabbage).<\/p>\n\n\n\n

Randy selects the saut\u00e9ed red snapper complemented with capers and almonds \u2013 and a side of wood-grilled vegetables. Despite our ongoing conversation, he makes quick work of the fare and pronounces his meal delicious, the snapper the best he\u2019s ever tasted and the grilled vegetables amazing.<\/p>\n\n\n\n

Wood grilling is the restaurant\u2019s claim to fame. More than a decade before opening Canyon Grill, Lawton Haygood developed cooking techniques using mesquite at a restaurant he operated in Dallas. He sought a woodburning grill that worked on the same principle as even-heating convection ovens. Tired of waiting for someone in the industry to develop the idea, he designed his own grill. The patented, second-generation Turf Grill now used at Canyon Grill utilizes his technology. Though Lawton has sold his interest in the grill-manufacturing company he and a partner formed, many renowned restaurateurs count his invention among their kitchen must-haves.<\/p>\n\n\n\n

Many of the ingredients for our dinner come from the quaint garden we overlook while enjoying our meal. Fresh tomatoes, squash, blueberries, raspberries, basil, thyme, rosemary, mint and chocolate mint, as well as other herbs and vegetables, grow there.<\/p>\n\n\n\n

Some ideas, like using shishito peppers, Greer gathers as he travels. The pepper idea came from a Chicago restaurant. The Canyon Grill serves them fresh from the garden and blistered, with kosher salt and romesco sauce. Bread pudding and coconut cake are among Greer\u2019s favorites to serve for dessert, but we opt for the key lime pie, which can hold its own with any in Key West.<\/p>\n\n\n\n

Tammy Williams, our server, is attentive, patient and helpful, answering our questions about the food as well as the history of the place. \u201cI enjoy the personal touch,\u201d she says, and adds that on special occasions like wedding proposals, staff members are more than happy to get involved and do their best to honor guests\u2019 requests.<\/p>\n\n\n\n

Becky Pennington, service manager, has been at Canyon Grill from the start. For almost two decades, she watched the heartbeat of the restaurant grow and change. It evolved from a local spot to an eatery with a national reputation.<\/p>\n\n\n\n

NFL quarterbacks Eli Manning and Peyton Manning and their families have eaten here, and publications such as Southern Living and Taste of the South have given a nod to Canyon Grill\u2019s food.<\/p>\n\n\n\n

\n

\u201cIt\u2019s kind of a destination since we are far away from a lot of things,\u201d Pennington says. \u201cBut if you do the food right, people will come. And we just get a lot of people sent this way because we have a reputation for quality.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Jessica Holland, who quit her job as a surgical technician to join her husband Johnny at Canyon Grill, says it wasn\u2019t a hard decision for her. She had worked here as a hostess for several years before.<\/p>\n\n\n\n

\u201cI have loved Canyon Grill for a really long time,\u201d she says. \u201cThere\u2019s just something about it. There has to be some kind of charm or people wouldn\u2019t drive so far to get here.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

This article was originally published in the fall of 2014 in Lookout Alabama Magazine. If not for the chef\u2019s coat, Jason Greer\u2019s boyish looks might have first-time visitors to Canyon Grill mistaking him for the host or a server. But rest assured, he is one of the secret ingredients to the rural restaurant\u2019s current and…<\/p>\n","protected":false},"author":3,"featured_media":4013,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[214],"tags":[264],"class_list":["post-4011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-features","tag-lookout-alabama-magazine"],"acf":[],"yoast_head":"\nCanyon Grill\u2019s perfect mix of fine foods and casual atmosphere makes the restaurant worth the drive » Meredith Cummings: Journalist, Educator, Nonprofit Director<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Canyon Grill\u2019s perfect mix of fine foods and casual atmosphere makes the restaurant worth the drive » Meredith Cummings: Journalist, Educator, Nonprofit Director\" \/>\n<meta property=\"og:description\" content=\"This article was originally published in the fall of 2014 in Lookout Alabama Magazine. 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