Nomi's Nibbles is a mobile charcuterie cart with cheeses, meats, fruits and even candy. They were set up recently where I could get a little mix and match of different items. You can get themed options, like one full of bubble gum, gummi worms and blow pops. I went a more traditional route with skewers of grapes, salami, cheddar, colby, tomatoes and more. Have you tried it? Grade: A

Downtown Flavortown is one of Guy Fieri's restaurant, named after his signature catchphrase. Located in Pigeon Forge, the restaurant is more like an entertainment complex, which includes a gaming area, gift shop and huge bar. The menu keeps things big and bold with loaded nachos, wings and fries. Plus, plenty of milkshakes and desserts follow suit. I knew I wanted the trash can nachos, because I've seen viral videos of tbe presentation. They’re built and served inside a metal cylinder, which is lifted at the table so the nachos spill out in a stacked tower. What’s underneath is a layered mix — tortilla chips, queso, seasoned meat, beans, crema and jalapeños. It’s messy, heavy and meant for sharing. I did the BBQ pork version, which lends itself to a nice sweet and savory profile. My favorite part, really, is picking around through crunchy bites, sweet notes, refreshing crema and making the perfect mix of flavors. But the draw here is the larger-than-life experience. The food is fine - it's fun - but it's a background character. Have you been? Grade: B

In downtown Sevierville, The Appalachian is known for its Appalachian cooking. The restaurant builds its menu around regional ingredients, and a wood-fired hearth is the centerpoint of the kitchen. The menu changes regularly, but the throughline stays consistent -- Appalachian ingredients, a lot of creativity and plenty of comfort. You’ll see mains like rainbow trout, dry-aged steaks, pork chops, often paired with seasonal vegetables. Plus, there are starters like fried chicken skins, pimento cheese and cornbread. Inside, the space is full of wood, stone and low lighting. And plenty of bourbon options. I enjoyed a "Prickle Me Pink," which included prickly pear. That intrigued me, since that's a flavor I've typically seen out west. It was lightly sweet and brightly colored. For my entree, I went with shrimp & grits, with andouille sausage, lunchbox pepper, shallot and fermented peppers. The grits were very good and the perfect consistency. The shrimp gave a clean, slightly sweet flavor. The sausage brought some smokiness. The cornbread was risp-edged and golden on the outside, soft and slightly crumbly inside. More savory than sweet. Have you been?

Grade: A

Mochi Ring in is a popular spot for unique, chewy mochi donuts with a wide variety of rotating flavors like Oreo, Matcha and Fruity Pebbles. "As its an ingredient that’s delicate in its flavor yet rich in its structure, mochi is a Japanese rice cake made from glutinous rice, commonly found in many east Asian cuisines. The mochi donut was created to give the classic, traditional donut a new twist to its taste and name. In other words, mochi donut is a unique creation of ingredients found commonly in the east that perfectly matches those from the west," reads the website. The strawberry was chewy and sweet and fun, above all else! Maybe just a bit dry, though.

Grade: B

Frescos Food Truck just reopened for the season in the Kanawha City Piggly Wiggly parking lot. The Mexican/Tex-Mex food truck features a broad menu, including burritos, bowls, quesadillas, nachos, tacos and loaded waffle fries. First up: A Mangonada. It's a cold Mexican drink made with mango, layered with chamoy, and topped with Tajín. And, it's one of my all-time favorite drinks since first experiencing it in Arizona. For my entree, I had a steak quesadilla, which was a 14" tortilla filled with cheese, veggies, and topped with lettuce, pico and sour cream. It delivered what you’d expect, without anything particularly memorable but nothing bad, either. A small queso and chips complemented my quesadilla. The queso is warm and velvety and creamy. Paired with salty chips, it made for a good bite. Elote is Mexican street corn -- grilled corn on the cob coated in mayo, cotija cheese, chili powder, and lime, creating a mix of smoky, creamy and tangy flavors. This version was coated in Cool Ranch Doritos. YES. For dessert, we had tres leches. Tres leches is a sponge cake soaked in three kinds of milk -- evaporated milk, condensed milk and heavy cream. It was soft and very moist, with a lightly sweet, milky flavor, and topped with whipped cream. Grade: B