Knoxville's Evolving Food Scene: New Flavors And Faces Emerge

The most distinctive way to experience Waterice N' Thangz isn't just with a spoon. It's the soft pretzel. Dipping it, you see, directly into the cool, smooth water ice. A peculiar combination for many, certainly. Yet, it's a deeply rooted Philadelphia tradition, one Rahim and Angel Smith brought to Knoxville. Imagine a first taste of something utterly new, like Rahim's encounter with a local snow cone: "This can't be right," he remembered.

A stark contrast to the familiar, creamy texture of water ice he knew, the kind that whispers of summer days back home. That rough, crunchy ice, a shock to the palate. What we perceive as a snow cone, often a stand-alone delight, transforms in their hands, becoming part of a duet.

Their journey, from a simple push cart to a buzzing food truck, now culminates in a permanent storefront, set to open by September's end. A quiet evolution, a steady presence building.

Water ice, not sherbet, not a snow cone, but its own distinct entity. Its surface, forgiving, not resisting the spoon. A gentle sweetness. The Smiths offer a piece of their history, a taste of a specific Philadelphia summer, right here. It's ▩▧▦ a dessert; it's a conversation starter. "Don't knock it until you try it," Rahim advises.

It's an invitation.

Knoxville's culinary landscape, ever in motion. Bogartz, a familiar name, soon to close its doors, making way for a new venture of steak and seafood. A different chapter beginning. A beloved Jamaican restaurant, its flavors distinct and vibrant, will soon expand its reach onto Gay Street, another pulse in the city's heart. And the student apartment building, already a hub of activity, prepares for Mimosas, a new brunch spot.

Just downstairs, a sophisticated convenience store, a small, polished world of curated goods, has recently opened its doors. Each shift, a ripple. Each new opening, a quiet promise of flavors yet to be discovered, experiences waiting.

• The Soft Pretzel Pairing A unique, traditional way to enjoy water ice, not just a dessert, but an experience.
• Waterice N' Thangz Storefront Philadelphia's distinct water ice, smoother than a snow cone, finds a permanent home in Knoxville by end of September.
• Rahim Smith's First Snow Cone A defining moment; the stark difference in texture between local snow cones and authentic water ice.
• Knoxville's Evolving Food Scene Bogartz's closure, a new steak/seafood spot, Jamaican expansion to Gay Street, and Mimosas brunch spot with a fancy new convenience store at a student apartment building.
• Share Your News Local restaurant or retail updates?

Email joanna.hayes@knoxnews.com.

The culinary landscape of Knoxville is undergoing a transformation, with a slew of new eateries and revamped institutions vying for attention. One of the most anticipated openings is the reimagined Old City Java, which has traded in its laid-back vibe for a more upscale atmosphere. The coffee shop's revamp is part of a larger effort to revitalize the city's downtown area, which has seen an influx of new businesses and residents recently.

Foodies will also be drawn to the likes of The Tomato Head, a popular restaurant that has expanded its offerings to include a greater variety of small plates and craft cocktails.

Meanwhile, newcomers like The Casual Pint and Suttree's High Gravity Tavern are shaking things up with their creative takes on traditional pub fare.

From gourmet grilled cheese to artisanal ice cream, Knoxville's food scene is becoming increasingly diverse and exciting. As the city's culinary reputation continues to grow, so too does its reputation as a hub for food festivals and events.

The annual Tennessee Valley Fair, for example, features a sprawling food court with everything from classic corndogs to innovative vegan options.

With its rich culinary heritage and forward-thinking entrepreneurs, Knoxville is fast becoming a must-visit destination for anyone with a passion for good food and drink.

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You've probably never thought about dipping a soft pretzel into your snow cone, but it's a common practice at Waterice N' Thangz.

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