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Best Bites: Music City Food + Wine Festival Edition

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Photos by Jennifer Hitchcock and Cambria Harkey
Photos by Jennifer Hitchcock and Cambria Harkey

If you cannot find phenomenal food in Nashville, then your methods and means are in need of serious reexamination. Music City is busting at the seams with fabulous fare and we recommend you make your way there ASAP to partake (Adele’s, City House, Rolf & Daughters, Husk, Prince’s Hot Chicken…). More conveniently, simply head to the Music City Food + Wine Festival for a two day eating adventure in Public Square Park. Many were memorable, but as for our best bites:

Photos by Jennifer Hitchcock and Cambria Harkey
Photos by Jennifer Hitchcock and Cambria Harkey

IN THE TASTING TENTS | Saturday and Sunday 11:00am-4:00pm

“Have you ever had a sweet truffle?” exclaimed the adorable Matt Bolus, executive chef at Nashville’s 404 Kitchen. Overshadowing his enthusiasm was his (sweet!) shaved white truffle over cornbread with pickled cherries.

At the back of the tents, smoke hung in the air like a curtain: Pat Martin’s Bar-B-Que & Friends was THE hangout. And the smoked quail from Manchester Farms was THE dish to devour.

The legendary Loveless Café’s biscuits with their signature peach jam were the sweet counterpart to Biscuit Love Truck’s meaty bite-on-a-biscuit.

Let’s hear it for the hotels! The Hermitage’s Tyler Brown’s farm-raised beef with his own grown vegetables and Hutton Hotel’s Jake Strang’s adobe-braised pork with pickled onion both blew us away.

Jackalope Brewing Company’s maple brown beer was as smooth as can be—and we just love those lady brewers.

Brightly beautiful beet tartare with green apple and crème fraîche from Margot Café = healthy yum-yum.

AT HARVEST NIGHT |Saturday 7:00pm-11:00pm

Oh my, octopi! Alon Shaya’s octopus carpaccio was gorgeously plated with melt in your mouth flavors, while Chef Mike Lata’s delicious calamari dish was seriously worth the long line he elicited.

Birmingham chef Frank Stitt and his gorgeously gracious wife Pardis were serving smoked trout over a stew of vegetables and potatoes—simply fantastic.