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Friendly Flavor at Foglight Foodhouse

Out-of-the-way White County restaurant prides itself on amiable ambiance, hearty cuisine

Chef Edward Philpot and his right-hand woman, Lisa Harris, know their alluring little supper-serving outpost in Walling is hard to locate.

Their motto is, “You’ve got to get lost to find us.”foglighbutterfish

The actual address is 275 Powerhouse Road. That’s well off the beaten path for most folks who don’t happen to be visiting Rock Island State Park’s Twin Falls observation area just down the lane.

If you know the restaurant is there, you might catch a glimpse of it glimmering above the Caney Fork River banks as you zip across the Highway 136 bridge. If not, you might just keep cruising along — unmindful that you’ve just missed one of the Center Hill Lake region’s most distinctive, scenic and relaxed first-class dinner venues.

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Click on the map for directions

Their forte at Foglight Foodhouse is superior fare made from fresh ingredients.

“We don’t rely on a freezer here,” says Lisa. “Our steaks are hand cut. Our salmon is fresh and so are all our sauces and vegetables, which we always try to get locally in summer. We use farm-fresh eggs in all of our desserts.”

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Lisa Harris, assistant chef at Foglight Foodhouse

Innovative appetizers, hand-cut steaks, Cajun dishes made from scratch, crisp and creative green salads, smoked pork, tasty tossed-pasta concoctions, grilled chicken, seafood and freshwater fish aplenty; Lisa describes the menu as “an eclectic collection of everything — eating here is truly a unique experience.”

Despite the not-so-obvious location and the backwoods backdrop, the Foglight isn’t a particularly well-kept secret. “If we’re open, we’re busy,” says Chef Edward.

A typical night’s clientele is both homegrown and far-flung, with regulars mixed in from both groups. Much of Foglight’s business is return customers from out of the area and out of state.

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Fresh seafood and hand-cut steaks are Foglight Foodhouse’s strong suits. Chef Edward Philpot believes running a successful restaurant means trying every night to reach perfection — even if you know there’ll always be room for improvement. “It’s taken us 19 years to become an overnight success,” he says.

Foglight doesn’t take reservations, so it’s probably not a place you want to visit when you’re in a hurry. Sometimes the wait for a table — either inside or on the veranda overlooking the forest and the water — can be a little lengthy. But with plenty of cold microbrews on tap — including selections from nearby Calfkiller Brewing Company — and an outdoor fire pit to gather and relax around, the wait tends to be quite bearable, even enjoyable.

“That’s part of the entertainment,” says one of the Foglight faithful. “You meet friendly people here from all over.”

The Foglight Foodhouse serves dinner Tuesday through Thursday 5-8, Friday and Saturday 5-9.