Emilia

08/05/2025

Restaurant Week is here! Since Day 1 our goal has been to be a small restaurant supporting small producers. Our chef and owner, Matt Gallaher, has patronized since its genesis in 2004 and even served on the Nourish board for 6 years. has been at the helm since the beginning and has expanded Nourish Knoxville’s reach to multiple farmers markets and vitally important programs that put real food on people’s plates.
‘A producer only market literal steps from our front door is an amenity that can’t be overstated. You won’t find sweeter corn, juicer peaches or sexier tomatoes from a purveyor or grocery store.’

Our restaurant week dish is Duck Breast with Huff Farm Corn, Burgundy Truffles, Gnocchi alla Romana with Pecorino Toscano, Basil and Balsamic Syrup

General Manager and Beverage Director, has selected an amazing Cannonau (Grenache) from Sardinia as a pairing - ripe, juicy and light but with enough body to match the richness of the game bird. Join us in supporting Nourish Knoxville today through Sunday!

07/17/2024

They say big things come in small packages . . . these petit red plums from are no exception. Perfectly ripe and sweet with just a little sourness on the finish. Addictive! Join us from August 5-11 for Restaurant Week to see how they’re incorporated into our locally sourced dish!

05/13/2024

Brainstorming Farmers Market versions of Knox Mason dishes at Market Square from the tent on Saturdays this Summer - Buttermilk Biscuits with Country Ham and Sorghum Butter? Fried Chicken? We’d love your input!

11/12/2022

A decade ago today (a damn decade!) and sat in the basement of a deli at 131 S Gay St and hired our first restaurant staff for the soon to open Knox Mason. Ten years have flown by - the days are long but the years are short, I suppose. The hospitality industry isn’t always pretty but it’s beautiful. So grateful for the hundreds of folks who have kept this little train moving down the tracks over the years! .rudder .monday 🙏🏻

05/14/2022

Our Prince Edward Island Mussels and Paysan Focaccia with Housemade Cruze Farm Ricotta have been menu favorites since we opened over 6 years ago. So glad you loved them!

These steamed garlic butter muscles and focaccia bread from hit the spot and helped us start off our weakened the right way 🧄🥖
📸 credits:
#865

12/12/2020

Rita, a ‘100% Italian’ lady from Reading, PA, dined with us tonight. She asked how we got our Polenta to be so fluffy and that she never liked Polenta because her Nonna’s was always stiff. We use Shelton Farm Cornmeal and cook it in Whey left from our housemade ricotta. Ultimately it was such an incredible compliment that we changed her perception of polenta after so many years. As she left she said I may never see you again so we, of course, had to capture the moment with a pic! It’s been a tough year, so her kindness was especially touching.

05/21/2020

We’re new to the lunch game at but we’re excited to try new things. $10 lunch specials, why not? First up, Housemade Spaghetti and Meatballs with a Side Caesar Salad. Made with the highest quality local and imported ingredients, you’ll agree that this is a steal at $10!! Accepting online orders at www.emiliaknox.com from 11a-3p Monday thru Friday.

05/19/2020

Two of downtown's favorite restaurants are back for curbside pickup! Knox Mason & Emilia. You ordering the pork rinds or focaccia first?

12/15/2019

The incredible food at Green Acres Flea Market is worthy of sharing. Papusas, Street Corn and Tacos al Pastor expertly crafted by kind and generous folks. Delicious, without question, but good for the soul as well. @ Green Acres Flea Market

07/31/2019

3rd Annual The Tomato Jam is this Sunday. Come by and try our Golden Bloody Caesar with Tomatoes and Kore Vodka.

06/18/2019

Dang ! Killing it!