ABOUT US

Knoxville’s Hospitality Couple, Aaron Thompson and Jessica King

Thompson and King have revolutionized Knoxville’s drinks and dining scene with Brother Wolf, a Negroni bar named to Esquire’s Best Bars in America 2022, and Osteria Stella, a Northern Italian-inspired restaurant acclaimed by Italy’s La Cucina Italiana and winner of Wine Spectator’s Restaurant Award 2023. The two had previously collaborated on Sapphire, which is now the location of Lilou. Thompson and King transformed Sapphire into Knoxville’s premier bar and restaurant, while becoming a couple in the process. They helped drive downtown’s renaissance, winning awards and attracting guests like Vince Vaughn, Dax Shepard and Kristen Bell. Thompson joined Sapphire as a bartender and worked his way up to bar manager and general manager prior to purchasing the local 2 of 3 icon. Along the way, he also became a Sommelier, Head Chef and weekend DJ. Previously, King was the rising star mixologist behind Peter Kern Library, Knoxville’s first nouveau speakeasy, located at The Oliver Hotel. She has also competed in international bartending competitions.

A Love Affair with France, Its Gastronomy and Wine Culture

King had long admired French gastronomy since her teenage years when she first visited France. Thompson became passionate about French wine after reading Kermit Lynch’s “Adventures on the Wine Route.” It motivated Thompson to earn certifications from the Court of Master Sommeliers and visit Champagne, Burgundy and Provence. For Lilou, the couple spent a month in France conducting research and visiting iconic restaurants in Lyon, Paris, Reims, Beaune, Nice, Nîmes, Toulon, Paradou and Châteauneuf-du-Pape. This was complemented by dining stateside at acclaimed French restaurants in New York and Washington, D.C.

Classic Brasserie Cooking Reimagined for Today’s Palates

AAt Lilou, the kitchen offers modern interpretations of classic brasserie fare, alongside dishes inspired by culinary visionaries such as Chef Bernard Loiseau, Chef Hélène Darroze, Chef Michel Sarran, and Chef Pierre Gagnaire, as well as by timeless family traditions that celebrate turning farm-fresh produce into memorable meals. The brasserie upholds a tradition of simple, honest dishes made with local ingredients, prepared quickly, and served in a convivial spirit, complemented by a robust beverage program.

Some dishes, like Escargot, are being updated to feel lighter on the palate, while contemporary techniques such as sous vide, smoking, and curing intensify flavors and textures. Plating is also being reimagined to heighten drama and visual appeal. Lilou further distinguishes itself with a formidable boulangerie and pâtisserie program.