The Tennessee Truffle - Sanford (FL)

3 /5 Alex Burleson: Small “farm to table” portions, big “farm to table” prices. Biscuits and Gravy ($12) 1 biscuit, although the gravy is filled with sausage. Lake Meadow Farm Egg ($3) each. Requested over medium, received over easy. Charred Corn Hoecakes ($10) 2 definitely charred hoe cakes cut in half, chunks of corn, dry. Quenelle of honey butter is required. 12 oz Coke Zero ($3) served with glass of ice. Check ($28) served with clothes pin. Service was good, atmosphere is forgettable. Not sure what all the hype is about.

3 /5 Jennifer Carter: I was really looking forward to trying this restaurant. The place is very nice inside. When we arrived for our evening reservation, it was not very busy. It took 55 minutes to get my Parisian Gnocchi. We did not have any appetizers so it should have been out much quicker. The portion size was very small for $32. The taste was very good. The scallops were tiny scallops with a few gnocchi which were very light and tasty. Overall, I was very disappointed in how long it took to get our food and portion size.

5 /5 janel mills: I love the experience at the Tennessee truffle in Sanford . The ambience is amazing. Food was great. Service was amazing. Definitely would come back again. Here are a few pictures of our meals number one appetizer tea braised sticky rib .. must try ..

5 /5 Christopher Atkinson: Came here one day with some family. We went out for dinner before a show at the wonderful West End Theatre. Ambiance was quaint. It was very home kitchen in a wooden cabin, almost upscale Cracker Barrel? Anyway, it was nice, very cozy. They do a lot with a strip mall space. Service was excellent as well. Very nice folks who were very aware of our refill needs and the cleaning off of excess silverware and plates. No complaints there. As for the food, man, we got a lot of food. We started off with two apps. The Tea Braised Sticky Spare Ribs (Crispy garlic, scallions). Ummm, insanely good. Very sticky sweet ribs with an air of earthiness from the tea. I didnt see any crispy garlic anywhere, but there were plenty of scallions, adding a nice fresh veg that I never knew I needed with ribs. Very good. Charred Corn and Scallion Hoecakes (Whipped whole grain honey better, cane syrup). These were nice, too. An elevated hoecake. The cane syrup added a touch of sweet, the honey butter added a fatty unctuousness, and the hoecakes themselves were soft and moist. Like eating a whole wheat pancake. So good. One of the main dishes, I cant remember what it was, and I cant find it on the menu, but it was good. I think it came with a side of barley risotto, which was very nice. It was creamy, but had a nice barley bite to it. Very interesting. For my main event, I ordered the Pan Fried Catfish (Golden graham/pecan/cornmeal crusted, chorizo cream, red rice, braised collards, rehydrated golden raisin). Very interesting dish. The crust was a lot of fun. Not sure if the other stuff shone through, but the cornmeal was very appreciated. Cream was nice, a little spice to it. I loved the bite from that very Southern red rice. This place uses whole grains and rices very well! Just a nice dish, elevated respectfully. Overall, I love places like this. I love places that are considered the best in a small town. I love it even more when those places could compete with the big players in all of Orlando. Finding this place was a treat. I would come back.

5 /5 Arianne Barons: Unforgettable farm to table hidden treasure. Thank you for the innovation, fresh ingredients, and delicate dance of flavor burst in every dish. The Southern Ragu was excellent with a surprising balance of the ingredients. Steak and pork loin were amazing with the coffee rub and apple butter complimenting the meats, but not stealing show. Ambiance and service was outstanding, even accomodating our last minute reservations. The chef/owner has really made one of the top restaurants in Florida.