What's Cooking: Ole Crow Tavern

I had never been to Ole Crow Tavern in downtown Kingsport before scheduling their interview, and I regret missing out on the food for this long. Because I like good barbecue. And this is good. Jon Reed, one of the managing partners of Ole Crow Tavern (as well as King City Distillery), cut off a piece of brisket while I was there, fresh from the smoker. It was wonderfully smoked, and the fat was rendered and full of flavor. It reminded me of some of my favorite BBQ experiences while traveling. "We knew we wanted something different, something easy," said Reed. "Two of the buddies that came in (to the ownership group) had a barbecue background, so we came in to try to do the barbecue — but we also wanted to add the steaks and burgers, so we all just tried to put in what we thought, as owners, what we'd like to eat." Reed said they needed the restaurant, because the crowds at the distillery next door were looking for food and drinks to complement what they were experiencing at King City. "We kept hearing that and then we decided, once this space came available, me and a couple of my buddies came together and wanted to build a place for that." A restaurant built from necessity has become one patronized for quality. Credit General Manager Brad Jolly for being a big part of the quality and flavor visitors have come to expect. "What I bring to the table is a drive for excellence, with a twist of fun," said Jolly. "Food shouldn't be this overbearing thing. You should make it fun and you should make it exciting. And that's the partnership we've put together." There are plenty of barbecue staples on the menu, with brisket and pulled pork leading the way. But one menu item that stands out (and is the most popular) is their Bologna Bites, an appetizer that gained traction early and never looked back. If you like fried bologna, you will love the bites, smothered in sauce and served with a homemade honey mustard. The wings are amazing as well — smoked to perfection, then dropped into a fryer to crisp the edges and add another dimension of flavor. And the burgers? Oh, the burgers are good. If the one I had was any indication, you're going to love any of the original choices from the menu, whether it's the Crow's Classic, Big Jon's Smash, Danny's Bacon Jam, or any other they offer. "Bologna Bites are, by far, number one," according to Jolly. "Our brisket is phenomenal. It's got a long history with our owners and their drive with the smoker and the barbecue side of things. Those are our two biggest items." With their early success at this location, I asked if there are any plans to expand. "You know, you always want to build the brand," said Jon Reed, "but my thing is customers. I want a place for customers to come in, feel like family, eat good, bring your kids … come here for lunch during the day to get away from work for a minute and have a nice place to sit down for a meal that's not gonna break the bank. Downtown is growing, and we're thrilled to be part of it." If you'd like to visit Ole Crow Tavern, you can find them at 215 Commerce St. in Kingsport. It is well worth the trip. Q: How long has your restaurant been in operation? How long have you been a part of the organization? A: We opened Jan. 23, 2025. I've been involved since we first started. Q: Is this something you always wanted to do? How did you get started? A: Yes, always wanted to do something like this. The opportunity came together when four friends envisioned it. Q: What are the specialties at your restaurant? What should visitors expect? A: We are a Southern smokehouse with burgers and steaks. Good atmosphere, good food and friendly staff. Q: How did you learn to do what you do in the kitchen — what is your culinary background? A: Some of us had kitchen experience, and some of us had entertainment experience, and it came together to make a great team. Q: Why do you think your restaurant is appealing to customers, and how do you maintain that appeal? A: We listen to our customers and try to make it a family-friendly environment. Q: How do you think your restaurant differs from similar restaurants in the Tri-Cities region? A: What makes our restaurant different is we are four local owners raised in the Tri-Cities, and we want to see our town thrive. Q: What are the advantages and disadvantages of your location? A: Our advantage is people love the downtown area — there is not a real disadvantage, we love it downtown. Q: How often do you change your menu, and why? A: Maybe once a year just to update. Q: Do you have a favorite cookbook, source or something you would recommend to others? A: We do not have a favorite recipe book. All of our recipes are our own.