Rick Margaritov and chef Ryan Costanza’s ‘modern izakaya’ in Wedgewood-Houston delights in s…
- Dana Kopp Franklin
Leina Horii and Brian Lea’s buzzy East Side outpost is worth the hype
- Kay West
Mailea Weger’s East Side restaurant combines easy-breezy California contemporary and classic Parisian poise
- By Kay West
Finally at his own brick-and-mortar in the Gulch, the studied chef has room to play
- Kay West
Chef Egidio Franciosa’s menu is brimming with authentic pastas, appetizers and Neapolitan pizzas
- Kay West
Nick and Audra Guidry’s establishment works wonders with live-fire cooking
- Kay West
Nashville’s first Uzbek restaurant is worthy of celebration
- Kay West
At his prized East Nashville restaurant, the acclaimed chef asks what is possible
- Jack Silverman
The new East Nashville location does not disappoint, adding new options to the menu alongside their legendary noodles
- Alijah Poindexter
The plant-based eatery will catch you by surprise with its focus on elegant versions of bistro classics
- Alijah Poindexter
Fragrant curries and Himalayan specialties make for a tantalizing experience
- Ashley Brantley, Steve Cavendish
Two food critics weigh in on Sean Brock’s fine-dining spot at the Grand Hyatt
- Dana Kopp Franklin
Now open a year, Locust has a small menu — but everything is worthy
- Steve Cavendish
Six years in, the Mediterranean-focused dining destination is doing things right
- Ashley Brantley
- Updated
How long do you wait to review a restaurant during a pandemic? It’s a dilemma no one’s faced in 100 years, and honestly? Food writing was not big business during the 1918 influenza outbreak.
- Steve Cavendish
- Updated
Since it opened in 2011, The Catbird Seat has operated in a rarefied space among Nashville restaurants. Designed to be a kind of restaurant lab with frequently changing leadership, Catbird — via its parent company Strategic Hospitality — has for years been stocked with chefs with experience …
- Dana Kopp Franklin
A small sign at the new bistro Once Upon a Time in France says it all: “Restaurant Familial. Cuisine Traditionelle Françoise.”
- Ashley Brantley
- Updated
Mailea Weger knows what she’s doing. The Californian chef-owner of lou has a story, she tells it well, and people are listening.
- Megan Seling
We check out Royal Boba, WIN Bubble Tea Shop and Bubble Love
- Dana Kopp Franklin
The latest outing from the Two Ten Jack team combines Southern and traditional Asian flavors and ingredients
- Dana Kopp Franklin
The new East Nashville restaurant in the former home of Holland House excels at small plates and more
- Dana Kopp Franklin
Chicago restaurateur brings unique Southeast-Asian fusion to the Gulch
- Dana Kopp Franklin
Chicago restaurateur brings unique Southeast-Asian fusion to the Gulch
- Dana Kopp Franklin
Rolf and Daughters’ sister restaurant in East Nashville pays zealous attention to its ingredients and methods
- Ashley Brantley
Trey Cioccia’s restaurant on Third Avenue offers up fancy comfort food
- Ashley Brantley
The Germantown restaurant lives up to its City House lineage
- Ashley Brantley
- Updated
Everyone’s had that crush: somebody laid-back, attractive and fun, but not necessarily your go-to guy for consistency. Sometimes he’s completely charming; other times he shows up late, wearing sweatpants and smelling like weed. When he’s good, he’s very good. When he’s bad, he’s a mess. And …
- Ashley Brantley
- Updated
- Steve Cavendish
- Updated
Pull out a pencil, let’s make a list.
- Steve Cavendish
- Updated
What makes a restaurant essential?
- Steve Cavendish
- Updated
The expansion of eating options continues apace out on Charlotte Pike. Where once you would head west for great Korean food or the concentration of Vietnamese places on the stretch of the pike beyond White Bridge Road, the past couple of years have been really good for the part of Charlotte …
Calendar
- Hannah Herner
More than three years since the Christmas Day bombing, the historic downtown district enters…
- Eli Motycka
The northwest quadrant of the county features rolling hills, open spaces and wildlife — and …