Stop by to peruse the goods of Nashville's all-green boutique, and while you're at it, try one of chef Crystal De Luna-Bogan's time-tested creations before the word gets out. The former sous/pastry chef from Cha Chah and recent Los Angeles transplant brings a wealth of culinary experience and a serious hankerin' for cheese to the endeavor. But in a nod to all things natural and local, she's taking the bread, cheese and butter of your youth and giving it a foodie-loving, grown-up twist.
The menu will feature six specialty melts comprised of local bread and cheeses, a host of seasonal toppings (Benton's bacon among them). Planned sides include various tomato-based soups for dipping and a whimsical take on tater tots. Stay tuned for more details in an upcoming print edition of the Scene, plus confirmation of her Green Wagon shift hours.