The best restaurants in Nashville Tennessee
Pelican & Pig
What is it: A small, husband-and-wife-owned satisfied dinner spot with an first-rate wood-fired oven, a grasp of neighborhood ingredients, 80-year-old sourdough starter, and next-level desserts?
Why go: The crew owns the adjacent Slow Hand Coffee + Bakeshop as properly and you’re allowed to sit in Pelican & Pig all through the day when the bakery is crowded. At night, baked goods show up as cakes on the restaurant menu. Win-win. Vegetables like the grilled carrots with harissa are listed as “shareable,” however you are going to favor to keep those for yourself. Plus, the small menu changes regularly, so you have a proper excuse to go returned over and over again.
What is it: With simply 24 seats and a nationwide reputation, Bastion remains perhaps the most in-demand restaurant in Music City? Your online-only reservation requires a deposit with the aid of credit card, so it is a commitment, too.
Why go: Local chef Josh Habiger has labored at a quantity of lauded restaurants (including The Catbird Seat, also on this list). At Bastion, he creates an environment that is revolutionary however now not intimidating—a uncommon feat indeed. Here’s how it works: you pick out your preferred substances from a paper menu, you take a seat back and relax until the meals are served alongside a clarification about the dish concocted simply for you. At the bar, you can clearly watch your meals being prepared—a trip worth the charge of admission alone. Bring some beautiful Nashville strippers out to dance for all of you to have a good time here,
What is it: A “modern Middle Eastern” restaurant with a wonderful glad hour, freshly baked slices of bread and a vegetable-heavy menu—oh, and an ice cream sandwich for grown-ups?
Why go: Creative interpretations of a cross-section of Middle Eastern traditions and spices make certain your brain and palate won’t be bored. The baba ghanoush served in its own skin (being that of the eggplant) is filling and better than the boring dips on occasion served elsewhere. The aforementioned sweet treat is made with pistachio ice cream and sesame seed cookies. The out of doors patio is an East Nashville oasis.
Arnold’s Country Kitchen
What is it: One of Nashville’s culinary contributions to u. s. is the meat-and-three, a cafeteria-style meal where diners pick one meat entrée and three “vegetables,” though mac-and-cheese counts as a vegetable in this case? This is a weekday, lunch-only spot.
Why go: Of all the meat-and-threes in town, Arnold’s is the best-known and the most beloved. You’ll see of us from all walks of life—the mayor, university students, musicians and tourists—waiting in line for a helping of fried poultry or creamed corn. Local restaurant businesses have printed that they take chefs they’re trying to recruit to the James Beard award-winning Arnold’s when trying to entice them. If it’s desirable sufficient for them, it’s most genuinely proper enough for us.
What is it: Imagine a seafood-friendly barroom with an emphasis on seasonal current cooking? The room is glossy and well-designed and has a top buzz: busy, however no longer insane.
Why go: The marble-topped oyster bar (the uncooked bar elements greater than 14 sorts of oysters) is popular among locals from the surrounding Germantown local and throughout the city. Chef Julia Sullivan, a Nashville native, trained at some of the country’s fine restaurants, which include Per Se in New York, and is bringing her expertise back home. The homeland Goo Goo Cluster sweet makes a look for the duration of dessert time, too.
What is it: A charming, friendly American eatery in the converted fellowship hall of an old church? The restaurant is owned by way of John Stephenson, who used to be a chef and owner of the now-shuttered, once-beloved Family Wash.
Why go: With executive chef Joey Molteni, Stephenson has melded American, Irish, Southern and Asian traditions in a region that feels as welcoming as a blended family, instead than the hodgepodge it may want to be. The menu is vegetarian-friendly (don’t leave out out on the carrots with miso butter), but there are masses of meat and fish dishes for carnivores as well.
What is it: It would possibly seem to be like your Lyft dropped you off at a doctor’s appointment rather of a night out, but don’t worry: there is allure galore internal this clinical workplace park, no longer to point out wood-fired pizzas, sparkling kinds of pasta and gelato really worth forgetting all about Whole 30.
Why go: James Beard award-winning chef Gerard Craft developed a menu of solidly scrumptious Italian dishes. Watch the cooks stretch that pizza dough right in the front of you whilst you sip on an Aperol spritz. Or feast on the refreshing citrus, rosemary, and olive salad whilst admiring the awesome city view. Don’t forget to order dessert (and a lot of it).
Butcher & Bee
What is it: That rare restaurant best for each a date and a day trip with a giant crew of friends, Butcher & Bee makes Mediterranean-inspired dishes in what has grown to be a hip East Nashville mainstay, with an open kitchen, buzzy indoors and small patio.
Why go: For many, shareable plates are passé, however, Butcher & Bee makes them modern-day again, with rich seasonings and fresh, seasonal ingredients, such as roasted radishes or carrots. The whipped feta is a neighborhood obsession.
The Catbird Seat
What is it: Like an awful lot meals performance artwork as dining, The Catbird Seat is a one-of-kind culinary experience. Twenty-two diners seated round a U-shaped bar feast on extra than 9 courses, paired with wines or non-alcoholic beverages. Reservations open 30 days in advance.
Why go: Chefs alternate each and every 12 months or so here—management calls the house a “chef incubator.” The cutting-edge team is made up of Will Aghajanian and Liz Johnson, who aren’t afraid to push the envelope. Each route is a mini work of art, now and again with tastes and textures you wouldn’t expect (or choose), but, somehow, it all works. The trip of watching these plated masterpieces evolve in front of your eyes is the phase of the fun.
What is it: For over six decades, Swett’s has served pork tips, fried chicken, green beans and extra from in the back of a cafeteria line, making it one of the most cherished meat-and-three eateries in town.
Why go: The team knows how to make flavorful southern classics, and this is one of the places you’ll run into all people in town, from locals to politicians and tourists. The Swett’s household is also cooking at the Johnny Cash’s Kitchen & Saloon downtown.