About us

Still Cooking with Heart after 15 Years

In May 2011, Bonni and Drew McDonald had a vision of what a neighborhood restaurant could be: a place to gather and enjoy elevated comfort food made with ingredients sourced from local farms. Their dream was realized when they opened The Plaid Apron. Fifteen years later, they're still working hand in hand with the same local Knoxville farmers, still turning out the cinnamon rolls, grits, almond cakes, and smash burgers that guests rave about by name, and still hosting intimate wine dinners that turn a great meal into a memorable occasion. Made from scratch and with care, every single day.

In the years following, they would build the business to 25+ employees, serve brunch everyday and offer a full service bakery.
We have worked hard to bring The Plaid Apron to where it is now.
We've made a few changes with the recent renovation that will allow us to operate better and deliver a better product to your plate. Personal service of the highest standard is something we strive for every day and have built a team to fullfill this. The food scene in Knoxville continues to grow and we are excited to be a part of it! Cheers!

Drew McDonald
Drew was a late bloomer to the culinary world. After a 2 year pre-med stint at Lipscomb University he got a job at Park Cafe just to see if cooking could become a career path. It was the right move. Graduating Lipscomb with a degree in Food Systems Management, he headed straight for Sullivan University in Louisville, KY to add a degree in Culinary Arts. Drew spent the 2 years after culinary school working at Blackberry Farm, a Relais and Chateau property in Walland, TN. It was there he began a respect for local food, artisan bread, and the purity of scratch-made cuisine. After leaving Blackberry Farm, he and Bonni made a small stint of living in New Zealand where Drew worked at Huka Lodge. New Zealand left a mark on his heart and made clear his vision for his food. Returning to the states, he settled in Nashville working at The Hermitage Hotel and Capitol Grill as Sous Chef. A year later the desire to head back to East Tennessee led him to opening The Plaid Apron here in Knoxville.