Maryville is about to get a serious bump in its carb culture. DSB Provisions, the farm-to-table project led by chef and farmer Dustin Busby, is setting up shop in Greenway Village with a pasta-focused Italian restaurant that will feature both a full dining room and a grab-and-go window built around house-made pasta and locally sourced sauces.
Where It Will Be
According to the Knoxville News Sentinel, DSB Provisions is claiming a storefront in the Greenway Village development on Maryville’s west side. The concept comes from Busby, who has already made a name for himself around the area’s farmers-market circuit and in local preservation circles.
Menu And Hours
On the DSB Provisions site, the listed address at 235 Greenway Village Lane is described as a spot for relaxed dinner service paired with a midday grab-and-go setup. The online preview points to handmade pastas, weekly rotating specials and tentative hours that split the day: grab-and-go from 11 a.m. to 2 p.m. and dinner from 5 p.m. to 9 p.m. The page carries a prominent "OPENING SOON" banner, signaling that doors are not quite open yet but getting close.
Chef Behind The Concept
Busby’s resume leans heavily into both farm work and fine dining. He trained at Le Cordon Bleu and went on to hold culinary and farmstead roles at Blackberry Farm, where he oversaw preservation programs and the larder, as detailed by The Scout Guide and in a festival biography for the Oregon Truffle Festival. That background lines up neatly with a menu that leans into charcuterie, carefully built sauces, and house-made pasta.
Neighborhood Context
The Foxhole indoor golf club lists DSB Provisions among the incoming businesses at Greenway Village, according to The Foxhole website. The shared development setting could give the restaurant a steady stream of potential regulars for both sit-down dinners and quick grab-and-go orders, especially from nearby families and weekend visitors drifting through the complex.
Farm Roots And Farmers Market
DSB Provisions traces its roots back to the Busby family farm and a market operation built around fresh pasta, sauces, and pasture-raised eggs, as listed by Appalachian Grown. That farm-to-menu connection runs through the restaurant’s public messaging and is expected to show up clearly on the opening menus.
The Busbys have not announced a firm opening date yet. Instead, they are directing would-be diners to sign up for email updates and follow social channels for word on the first reservations and opening-night details, per DSB Provisions. We will keep an eye on the rollout and share reservation information and menu highlights once the dining room officially opens.
