KaTom Outfits New Barbecue Restaurant on Gay Street
A narrow storefront squats in the bottom floor of a century-old brick building in downtown Knoxville. Located on the northern end of Gay Street, The Humble Hog opened in early 2024 as a modern barbecue concept. Owner Ben Grice started the project several years earlier, and with the help of locally owned companies such as KaTom Restaurant Supply, he cut the ribbon to his restaurant with a focus on serving and engaging the local population.
"We're part of the community, and I'm all in," Grice said.
Grice comes from a successful career as a fine-dining chef in Scottsdale, Boston, Rome, and Italy's Amalfi coast. While in Italy, he learned about choosing his own wood for cooking with fire, which inspired him to begin competing in barbecue competitions once he returned to the United States.
"I got good at it and really enjoyed it, and one day I thought, 'You know what, I could do this every day,'" Grice said. "And so I did."
The Humble Hog's menu features a unique take on barbecue. Alongside classics like smoked brisket and ribs, the kitchen offers a blend of cuisines, serving items like kimchi brussels sprouts, smoked lobster and trout, and corn pone as part of a menu that is entirely gluten free.
This allergy conscious approach began shortly before Grice opened his first restaurant when he discovered a relative planning to attend the grand opening had developed a gluten intolerance. Rather than let him be the only one there who couldn't eat, Grice decided to alter the menu to fit his relative's dietary restrictions.
Since then, Grice and his team have created an entirely gluten-free menu that still delivers excellent service to every guest.
"When we opened this store that was our top priority," Grice said. "Let everyone order off the same menu and not let anyone feel different."
The Humble Hog's interior reflects that customer-first attitude focused on serving multiple needs. The long, narrow building has outdoor bar seating with an additional low bar for disabled guests, indoor tables and chairs, bar seating, and a small back room for private parties and gatherings.
Partnering Through Change
Grice originally planned to open on Cumberland Avenue in the former first Ruby Tuesday restaurant, but during construction, he contracted COVID-19 and ended up with pneumonia and a double pulmonary embolism. While he recovered, developers bought most of the surrounding buildings to construct student housing, and he was forced to relocate.
The same day he sold this first building, his current Gay Street location went on the market. While he was able to keep the original bar top from Ruby Tuesday, he had to completely redesign his restaurant.
"That was kind of a decision I had to make—how bad do I want this?" Grice said. "If we're going to do it, then we have to start all over."
He turned to KaTom Strategic Account Manager Harrison Genseal, who he had worked with to outfit equipment for his first building. Genseal helped convert some of the original equipment to fit the new space, returned items that no longer fit, and procured new ones.
KaTom supplied two Southern Pride smokers, along with standard kitchen appliances like ranges and fryers. Originally designed for outdoor placement, the smokers ultimately moved inside with internal ventilation systems.
During construction, Genseal regularly met with Grice and oysk3 architects to help ensure the smokers and other equipment would fit with the proper connections and exhaust systems.
"You're pulling that air out of the building, and you've got to bring more air in," Grice said. "If that balance isn't right, you're just sucking the smoke right out of the chamber before it can do its job and cook the food and flavor the food."
KaTom also sponsored Grice at several equipment shows. At the National Restaurant Association Show in Chicago, he found a waterless food well made by Alto-Shaam that suited his needs for holding smoked meats at different temperatures without drying out.
The food warmer is next to the prep and pass area, directly behind a bar window so guests can see the staff preparing their meals. Grice says he often spends time there talking with guests about his concept.
Recently, Grice took the opportunity to give back to KaTom's team, catering a barbecue-style Thanksgiving lunch featuring pulled pork and chicken wings for the entire company.
The Meaning of Humble
When developing his concept, Grice wanted it to be more than just selling barbecue. The name Humble Hog was inspired by reading Charlotte's Web with his daughter. In the story, the last word the spider weaves into her web to save Wilbur is "humble." As Grice thought about naming his restaurant, that word stuck with him.
"You know, the very definition of being humble is to serve others," Grice said. "And when I look at our concept through that angle, I don't just look at it on the level of serving the paying customers.
"What about your repairmen that come in the back door? I always make sure they get a sandwich and a smile. Folks downtown that just need a warm meal sometimes and a little bit of kindness—we take care of that too. That's the concept, it's humble."
