Inside Aubrey's Maryville: Top Menu Highlights, Comfort Classics, and Daily Specials
By Chloe Bennett
The culinary heartbeat of Aubrey's rests on three dishes that define its reputation: lemon lime chicken, baked potato soup, and fried green tomatoes.
The lemon lime chicken remains the kitchen's undisputed signature entree. Boneless chicken breasts sit in a citrus, garlic, and herb marinade before searing on a high-heat grill. The resulting glaze balances bright citrus acidity against savory char, sidestepping the dry texture that ruins typical grilled poultry. Paired with a side of steamed vegetables or loaded baked potatoes, it represents the lighter side of comfort dining without sacrificing rich flavor.
Before any entree arrives, starters set the tone. Aubrey's version of fried green tomatoes uses firm, acidic fruit cut to a precise quarter-inch thickness, coated in coarse cornmeal batter, and fried until golden brown. Served alongside house-made remoulade, the exterior holds its crunch against the juicy tartness inside. Diners frequently pair these with a steaming cup of creamy potato soup, finished with melted sharp cheddar, scallions, and crumbled applewood bacon. The soup maintains a velvety, heavy-cream foundation that makes it a runaway winter favorite across East Tennessee.
Chloe Bennett explores the intersection of pop culture, streaming entertainment, digital trends, and contemporary lifestyle. Her weekly commentary reaches thousands of culture enthusiasts.
