Grub Scout: Tin Roof proves its mettle with bold flavors

Photo by Angela Allen

Tin Roof at 7428 Northshore Drive

I’d always wanted to visit the Tin Roof location on Cumberland Avenue, but I’m such a wimp when it comes to navigating and parking on the Strip (especially during the school year) that I kept putting it off. By the time school let out, the area’s second Tin Roof opened in the former RouXbarbeque site in the Rocky Hill neighborhood. So that’s where The Grub Spouse and I headed, with the goal of scouting out their grub while taking advantage of the location’s easier accessibility.

For the uninitiated, the Tin Roof is a small Southeast-based chain of live music venues, each of which is supported by a substantial bar scene and a menu. On the evening we arrived, the music hadn’t gotten cranked up yet. Most of the patrons were simply sampling the food and libations. The roadhouse-themed main dining area was fairly populated, although the covered and partially covered patio areas were even more densely occupied by drinkers and smokers.

The menu starts off with the usual suspects when it comes to pub-grub appetizers — jalapeno poppers, cheese fries, fried shrimp, and chicken tenders and wings. One entire section is devoted to quesadillas, which include several chicken variations as well flank steak and fried shrimp creations. You can also get burgers served on corn-dusted buns featuring either one or two patties, each of which weighs in at one-third pound.

The sandwich lineup is the most substantial in quantity. The Tin Roof offers a traditional pressed Cuban, a turkey Reuben and an Italian as well as sandwiches featuring barbecue tenders, southwest fajita ingredients, and steak and cheese. The Spouse chose the turkey guac sandwich, made with the two title ingredients as well as zucchini, tomato and provolone cheese.

While I was initially intrigued by the quesadillas, I eventually discovered on the back of the menu an entire section of “pizzadillas,” which are pseudo-quesadilla hybrids featuring traditional pizza toppings. I ordered one called The Vine Street Devil, which is made with pepperoni, bacon, banana peppers, green peppers and a two-cheese blend.

While we waited for our food, we watched some sort of sports programming on the projection screen above the corner stage. Other flat-screen monitors are placed abundantly throughout the dining area, ensuring that everyone can see what’s going on.

I have to admit that I did not set high expectations for the quality of the food, but I am also happy to say that I was pleasantly surprised. The Spouse’s sandwich was superb — from the pressed panini-style bread to the multiple thick layers of turkey to the fresh veggie toppings. It was a behemoth of a sandwich that got split into two meals, but even better was the fact that it was a standout in the flavor department.

I also enjoyed the pizzadilla very much. The toppings, which were sandwiched in a large tortilla folded in half, were piping hot, and the particular blend of fillings that comprised the Vine Street Devil gave it an appropriately devilish kick when it came to spiciness. It was a satisfyingly delightful treat for the senses.

By the way, both our items came with salads, and I was even impressed by the quality of the salads. The toppings were fresh and crisp, and this was one of the few places I’ve found lately that actually puts chopped carrots on their salads, in addition to an eclectic blend of olives and tomatoes. The dressings were memorable.

There are no desserts on the menu, but even if you stop by the Tin Roof at Rocky Hill just for the food, it’ll be a sweet deal.

© 2011, Knoxville News Sentinel Co.
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