Get spicy and saucy with some Nashville hot chicken There’s no better spot in town for chitterlings, pigs feet, oxtail, neck bones and hog maw-all the parts of a pig or a cow that you probably don’t normally think of eating, but you definitely should. Speaking of soul food, Silver Sands Cafe is still a secret to many because of their hidden location near the Nashville Farmers’ Market, but if you know, you know. In addition to classic Southern and soul food fare, they feature a smokehouse that pumps out some fantastic ribs, pulled pork and brisket. Swett’s is another family-owned example of a classic meat & three that has been in operation since the middle of the past century. In West Nashville, Wendell Smith’s has been serving perfectly fried chicken, catfish, and pork chops alongside vegetables like gramma cooked for more than six decades. Fortunately in Nashville, macaroni ‘n’ cheese, jello, and stewed raisins count as “vegetables” on these sorts of menus.
While it’s no longer unique to Nashville, the tradition of a “meat & three” meal where diners slide cafeteria trays down a serving line and choose their protein and three vegetable side dishes from a steam table filled with a cornucopia of delicious options originated here and still is an integral part of local lunches. Pick your plate at an iconic “Meat & Three” The experiences are different, but both exceptional. Audrey is the downstairs offering, more casual than the molecular-gastronomy driven June on the top floor, but both offer top-notch chefs, scrupulously sourced regional and seasonal ingredients and meticulous plating. His two latest restaurants share a building in East Nashville, and both showcase elements of the cuisine of Brock’s Appalachian roots.
Regis, so think prime rib carved from a rolling cart and pâte en croute.
The Continental is his homage to refined Gilded Age of mid-20th-century hotel dining at iconic venues like the Waldorf-Astoria and the St. Joyland is where he presents upscale versions of his favorite fast food items, like chicken-on-a-stick and a proper griddled Smashburger. Actually, he quadrupled down by opening four restaurants over two years, each with a unique character. When most Nashville restaurateurs were hunkering down during the first years of the pandemic, James Beard award-winning chef Sean Brock doubled down on his restaurant empire. Enjoy cuisine from highbrow to lowdown with chef Sean Brock
0 kommentar(er)
