“That meat-and-three is what we’ll do here with an obvious focus on Appalachian food. It will be slightly elevated but still accessible and familiar,” Milton said. “I’ve been playing around with maybe having metal or aluminum TV dinner trays for some stuff and real blue plate specials on blue china.”

Town officials view the hotel and restaurant as key parts of an economic revival in the wake of continual declines in the coal industry that once sustained much of the region.

“I’m excited, and it brings something to this town. St. Paul has really blown me away with their thinking about economic drivers and where their economy can go. This is just a piece of their thinking and their ingenuity. It’s awesome to see that,” Milton said.

Those who dine at his future Bristol eateries can expect “completely different” experiences.

“The two restaurants in Bristol are like the two sides of my mind,” Milton said. “My mind is in two places when it comes to Appalachian foodways and Appalachian cuisine.