Track's End offers Taco Tuesday, Fish Friday deals

PAID ADVERTISING

The Philly Cheesesteak served with crispy onion rings. / Photo by Mark Gilliland
The Philly Cheesesteak served with crispy onion rings. / Photo by Mark Gilliland

Next Tuesday, you might want to make plans to stop by Track's End to get your taco fix of Taco Tuesday specials. Julie and Shelby Hudson, mother-daughter owners, are bringing some new flavors and specials to spice things up.

photo A dessert special is offered daily at Track's End. / Photo by Mark Gilliland

"We're starting off the year with Taco Tuesday specials and All You Can Eat Fish Fridays," Julie said. "We're continuing to offer something for everyone with great variety."

Track's deal for the Tuesday fun includes three tacos (choice of beef, steak or chicken) served with Spanish rice and refried beans. Prices range from $6.99 to $8.99. Guests can also enjoy some of the team's homemade pico de gallo. Plans call for fish tacos to be added to the deal in coming months.

But weekenders need not fret. Track's End still offers Fish Fridays with five pieces of fish and two hush puppies, fries and coleslaw served in either a plate option for $8.99 or an all-you-can-eat portion for $2 more with all the same great fixings.

All of the restaurant's hush puppies are homemade, and the Hudsons make their own batter for all the hand-battered fish.

Patrons can enjoy the entire Track's End menu all day every day featuring everything from a wide variety of comfort foods, such as meat and potatoes, to more heart-healthy choices like the chef salad.

Guests should feel free to stop in and dine anytime or call ahead for their favorite takeout order after a long day at work or being on the road.

Track's End

» Location: 3435 Amnicola Highway

» Hours: Open 24 hours daily

» For take out: 423-321-8010

» Menu or more information: www.msilodging.net/www/tracks_end_menu.html

photo A slice of meatloaf served with mashed potatoes and mac and cheese is a hot plate of comfort food at Track's End. / Photo by Mark Gilliland

Upcoming Events