DSB Provisions is a new Italian restaurant in Maryville opening soon
Dustin Busby, who used to work at Blackberry Farm, is behind the concept, bringing fresh ingredients to a new customer base.
A former Blackberry Farm employee is opening a new farm-to-table Italian restaurant in Maryville.DSB Provisions will source ingredients, including eggs, directly from chef Dustin Busby’s nearby farm.The restaurant will be located in the new Greenway Village development and is set to open by the end of February.It will offer both quick grab-and-go lunch service and a sit-down dinner experience.
Not all chefs are farmers, and not all farmers are chefs. Dustin Busby happens to be both − seeing food from farm to table − and is readying to open an Italian restaurant in Maryville that will serve dishes with ingredients sourced directly from his nearby property.
Busby, who left award-winning Blackberry Farm in July 2024 after 16 years, always knew he wanted to start his own restaurant and plans to open DSB Provisions at 235 Greenway Village Lane by the end of February. The restaurant will offer quick, to-go bites and leisurely sit-down dinners.
The couple has nearly 350 chickens on their farm − just a 12-minute drive from DSB − that will supply eggs for the restaurant. Fresh ingredients will be the most important component of DSB Provisions, Busby said, and the dining experience should match that standard.
Busby said he and his wife, Stacey, had been looking at properties in Maryville and Knoxville for years, but “none of it felt right.” That’s until they learned about Greenway Village, a new development that feels like a residential neighborhood near the quaint downtown Maryville.
“To have a place that’s connected to the greenway where (walking) is encouraged and everything like that is super special to us,” Dustin Busby said.
Aside from the DSB sign and “coming soon” banner hanging off the patio banister, the brand-new space the restaurant will occupy looks like a cute yellow home where a loving family might live. Other commercial spaces in the development also are designed to look residential.
But Stacey Busby doesn’t want the home to feel like a facade. She wants the family vibes to carry into the restaurant and hopes guests will feel immersed in the experience. Success is about more than making a tasty bowl of pasta; it’s about crafting an experience that keeps the same faces returning to the restaurant week after week, she said.
DSB has around 50 seats inside, plus 40 more on the patio. The kitchen is near the front of the restaurant and is an open design, allowing guests to get a glimpse of the chef in action. Seated at the bar, customers will be able to see the staff rolling and cutting pasta just a few feet away.
DSB Provisions plans to open the third week of February. In the warmer months, Dustin Busby said, the patio doors will stay open.
Open Wednesday through Sunday, DSB will offer grab-and-go service 11 a.m.-2 p.m. and sit-down dinner 5-9 p.m. Follow the restaurant on Instagram @dsbprovisions for updates.
Knox News reporter Joanna Hayes covers restaurants and retail for the business growth and development team. Email: joanna.hayes@knoxnews.com; Instagram: @knoxeat65. Sign up for Joanna’s Eat65 email newsletter to get the latest drink and dining news, as well as restaurant recommendations, at knoxnews.com/newsletters.
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Dining and Cooking