A week in western North Carolina offered breathtaking views of the Great Smoky and Blue Ridge mountains, as well as a chance to explore charming towns such as Maggie Valley, Waynesville, Lake Junaluska, Clyde and Canton, all within scenic Haywood County. Seeing the mesmerizing stacked blue layers of the Blue Ridge was an unworldly experience.

There’s much more to share about this unbelievably beautiful area that I’ll describe next week, but first—food.

Ranging from traditional Appalachian fare with a Southern influence to locally sourced rainbow trout, beef, seasonal vegetables and more, Haywood County’s eateries include cozy hometown diners and sprawling dining rooms in luxurious mountain resorts. There truly is something for every preference and budget.

With its location in the Smokies and along the Blue Ridge Parkway, I expected restaurant prices to reflect typical tourist destinations. I was surprised to learn most offer reasonably priced meals. Families and groups often choose the area for both affordability and the variety of dining options.

Here’s a list of my favorites, including a few close seconds.

Best pancakes: Joey’s Pancake House, Maggie Valley

This was my first visit to a true pancake house. A massive stack of fluffy blueberry pancakes, topped with fresh blueberries and Vermont maple syrup, was perfect fuel for a day of hiking and exploring.

Best bagel: Beach Mountain Diner, Waynesville

The homemade bagels at this quaint downtown diner didn’t disappoint. Add ham, fried eggs and cheese, and you have a hearty breakfast sandwich.

Honorable mention: Main Street Diner, Waynesville. A light pre-flight breakfast of bagel with cream cheese and crispy bacon checked all the boxes.

Best wrap: The Swag, Waynesville

Chef Jake Schmidt’s post-hike gourmet picnic lunch included a massive chicken tortilla wrap with roasted chicken, chopped vegetables and a delicate sauce. Hands down, the best wrap I’ve ever tasted.

Best Southern classics dinner: Southern Porch, Canton

Southern Porch occupies a historic 1800s building. A perfectly charred steak, creamy mashed potatoes with gravy and fried cabbage and onions made a delicious dinner. The collard bacon dip—braised collards with bacon and cheese served with homemade tortilla chips—is now on my “must recreate” list.

Best pie: Rocky Face Tavern, Canton

Located at Springdale Resort, this upscale restaurant serves creative dishes, including a BLT topped with spicy pimento cheese. Dessert stole the show: a white chocolate-infused coconut cream pie.

Best fries: The Scotsman Public House, Waynesville

Traditional Scottish fare and Irish dishes shine here. An appetizer of pub poutine—seasoned fries with gravy and crumbled sausage—stole the show.

Best artistically presented chicken: Singletree Heritage Kitchen, Waynesville

A sun-dried tomato and feta stuffed bone-in chicken breast with parmesan polenta, roast Roma tomatoes and lemon beurre blanc was both beautiful and delicious.

Best “girls’ day out” lunch: Crown & Thistle Tea Room, Waynesville

A pot of spiced tea paired with a three-tiered stand of finger sandwiches, homemade scones and desserts on delicate fine china made for the perfect midday retreat.

Best coffee spots: The Orchard and Blue Ghost Outpost, Waynesville

Both are ideal for relaxing with coffee and baked goods.

Most memorable meal: The Switchback at Cataloochee Ranch, Maggie Valley

The Switchback, Cataloochee Ranch’s signature restaurant, set the bar high. Chef Jeb Aldrich combines fresh Appalachian flavors with European flair. An appetizer of smoked trout dip with homemade crackers kicked off the meal. The pork chop was perfectly seasoned, fork-tender, paired with fingerling potatoes and seasonal vegetables. A simple plum galette with butter crust, local plums, almond frangipane, buttermilk and sweet thyme ice cream was a standout dessert.

Cataloochee Ranch Sous Chef Chris Bankes shared the smoked trout dip recipe. Email me for a copy.

Appalachian “kilt” lettuce with bacon dressing

Ingredients

1 head fresh lettuce (iceberg or leaf), torn

6 slices bacon, chopped

1 small onion, finely chopped

1/3 cup apple cider vinegar

2 tbsp water

1 tbsp sugar

Salt and black pepper

Directions

• Place lettuce in a large serving bowl.

• Cook bacon in a skillet over medium heat until crisp. Remove with slotted spoon and drain on paper towel.

• Sauté onion in bacon grease until soft. Stir in vinegar, water and sugar; cook 1 minute, scraping skillet bottom.

• Pour hot dressing over lettuce. Sprinkle bacon over top, toss gently and season with salt and pepper. Serve warm.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].

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