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At City House, Tandy Wilson reflects on the restaurant that kickstarted Nashville’s red-hot dining scene.
Armed with little more than taste memories and YouTube videos, Nashvillian Sarah Gavigan taught herself how to make ramen and amassed a loyal following in the process.
At Nashville’s Nelson’s Green Brier Distillery, one family’s Fourth of July celebration is steeped in history, pride, and plenty of whiskey.
You see it as soon as you walk into Nashville’s Butchertown Hall: an Argentine-style wood-fired grill that pumps out the beckoning aroma of fire-licked meats.
In the historic district near the heart of downtown, locally owned restaurants both new and old thrive, and neighbors from across town find the big city’s small-town vibe firmly in place.
“The Nashville I grew up in and the Nashville I have come to know and love over the past five years are two completely different places.”
To get a taste of the spritz life, start with these recipes crafted by Chris Collins, bar manager at City House in Nashville.
The first time I walked into Big Al’s, I could immediately tell I wasn’t walking into just any kitchen. I was entering an old friend’s kitchen.
Nashville is known as Music City, and although a lot of artists do come to the city to get discovered, there are a plethora of talented, world-class chefs who contribute to Nashville’s ongoing culinary boom.
The downtown hotel is the perfect launching pad as you get to know Music City.
Given the Vandyke’s moniker as a “bed and beverage” and its curated aesthetic throughout, it follows that the property’s bar menu has equal attention to detail.
Farmer and food policy advocate Sylvia Ganier came into farming after a full career as a chef and restaurateur.
For one entrepreneurial Nashville couple, gatherings are all about healthful choices, good friends, and gratitude.
Chauhan fills the pages with stories that pay tribute to her home country, and specifically, its fascination with chaat, the “sweet, salty, spicy, crunchy, creamy, hot, and cold snacks—street food, really—found in Indian markets, train stations, and home kitchens.”