January 6, 2020
Back in the 70’s, there was a restaurant in Knoxville that served french fries that were hand-cut from absolutely monster russet potatoes - they were often nearly a foot long. It was somewhere in town, but it had to be easy to get to from the highway with trailer in tow. We didn’t stop there every year – if we’d started the morning of Day 2 at the hotel in Berea, Kentucky, there’d be no point to stopping in Knoxville. On a great trip, I got to eat there, at Berea and breakfast at a Bob Evans somewhere along the road.