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March 5, 20143.0
II have been to Gracie’s numerous times recently which have all been pleasant experiences for me and my companion. The food is good although we have discovered some which should be left to the fast food industry. Understandably, labor cost are so high that using prepared products may seem like a viable alternative. However, at what cost to ones customer base. I feel there is a great opportunity for any restaurant to succeed by returning to the grass roots of serving 100% good, wholesome, prepared on site foods. Do this every day without exception and a path will be beaten to your door. Labor cost will not be so much an issue. Your customers will never write a scathing comment. And, you will be providing jobs to those in the community in need of honest work, rather than giving more work to the institutional foods providers. They probably have their hands full providing products to the institutions who are already serving the quick serve convenience foods, intended for feeding the masses. The service at Gracie’s is adequate, albeit a bit unprofessional but that can add to the homespun atmosphere as long as it is presented in a sanitary and inviting manner. The employees there may need some guidance with encouraging customers to return, by making the customer feel appreciated. I don’’t always get the sense that they all know which side their bread is buttered on. That is not such a big deal though, as if the food is good, abundant, burn your mouth hot or out of the refrigerator cold as intended. We can accept shortcomings of and inattentive employee. The atmosphere is warm, inviting and comfortable. That said, some of the springs in the booth seat are worn out allowing for sitting much too low for some of us old folks to be able to lift ourselves back to a prone position. The artwork is fabulous but somewhat obscured on the drab, dark blue walls, producing a dismal feeling. I feel the dining room could benefit by being brightened significantly and positively with a coat of light colored paint, perhaps the shade of those bricks at each window sill. In short, this establishment is deserving of anyone’s good recommendation. Despite not living up to its full potential, it is a well managed, convenient and reasonably priced choice for your next meal out. I hope my positive comments will be helpful to those making a dining out decision. And, that they are viewed as constructive criticism for those most concerned and aware that change often keeps everything fresh and interesting.
June 18, 20125.0
Yum. A “find” in the midst of what was a “company town” of Alcoa, TN. Not only do they have “meat and 2” and “meat and 3” but they also have “Big ’Ol Meals” with bigger helpings of some good chow. My wife also claims Gracy’s has the best cornbread you can find “out” in these parts. Service is good, too.
We go back often because the menu is lengthy enough to keep from eating the same thing each time. Try: chopped steak, liver and onions, grilled fish, turkey and dressing, etc. And don’t forget the sides: greens, green beans, slaw, fried okra, etc. I count good “Mom-N-Pop” restaurants and this is one of my growinig collection.
Crisp without being overcooked. Onions rich and sweet. Good size serving, too. Had the greens, the green beans (extra good), and fried okra. Yum.
Good turkey, really good dressing, tossed together and covered with really nice turkey gravy. Yum….with sides, of course.
October 28, 20111.0
This place sucks do not eat here they spray bug spray all over even on food they have the worst cockroach issue and the owner ken gentry and manager robin skink has no idea what they r doing food is luke warm and old held in a hot box nothing is homemade and the “turkey n dressing” is actually chicken dont eat here
gross frozen cube steak fried with oil gravy gross its all really terrible mashed taters r powder
These dishes from the Gracie's menu are contributed by Menuism users directly, as part of a restaurant review, or as part of an image upload.