You searched for:

Start over

Search for…

Narrow Search

Sorting by Name
Dining
702 results

Tools

Will Shuff's Nashville rendition of a gastro-pub taps 20 types of keg beer—including local Yazoo and other regional microbrews—and serves even more by the bottle. With indoor and outdoor brick grills, the full-service restaurant serves lunch and dinner every day but Sunday. Entrées include fish, burgers, steak, quesadilla and salads.

Tools

Breakfast 6:30 a.m.-10:30 a.m. daily Lunch 11:30 a.m.-2 p.m. daily Dinner 5:30 p.m.-9:30 p.m. Sun.-Thurs.; 5:30 p.m.-10 p.m. Fri. & Sat. Bar 10:30 a.m.-midnight Sun.-Thurs.; 10:30 a.m.-1 a.m. Fri. & Sat.

Tools

Tools

For most eaters, the words "breakfast buffet" conjure up soupy eggs, withered bacon and grease-swimming potatoes languishing in steam-table hell—perfect fare for a dinner-theater production of Glengarry Glen Ross in Snakebite, Ala. At this plush hotel restaurant high on a hill off Elm Hill Pike, however, you'll find omelet and Belgian waffle stations, smoked salmon with capers, and fat sausage links along with the requisite biscuits, bacon and grits. The cost: a reasonable $14.95. Think of this semi-swanky smorgasbord (a Mother's Day must in my household) as an upgrade—Shoney's without the whiff of bus-depot purgatory. — Jim Ridley

Tools

Three Crow Bar covers one corner of East Nashville’s Five Points, with an exuberant clientele that reflects the diversity of the neighborhood. Catch a game on one of the televisions, join in on the weekly and highly competitive team trivia contests, shoot a game of darts, or just shoot the breeze at the bar. Steamed sandwiches on the limited menu.

Tools

As soon as you walk into this cheerful family-run ice cream shop, you're greeted by the smell of fresh-baked cakes and the vibrant colors of cool sorbets and yogurts. The owners pride themselves on their hand-churned and certified-kosher ice cream and their family-friendly environment. Flavors range from regular coffee and cookie dough to Smurf (blue raspberry with marshmallow) and Garbage Can (candy bars in vanilla ice cream), and can be combined into custom ice cream cakes. Hours change with the season. — Carrington Fox

Tools

360 Bistro
The menu at this tony Belle Meade eatery changes daily — depending on what’s fresh and available locally and across the country — so it might be impossible to step into the same river twice, so to speak. But the repertoire of European and Mexican-inspired dishes is consistently creative and fresh. Expect the unexpected, from a grilled tentacle of octopus to seared Wagyu carpaccio. An exhaustive wine list and a soufflé of the day bookend the meal at this casually elegant culinary destination, which is equally suited to burgers on the patio and wine dinners in the private dining room.

Tools

This place may be brand new, but owner Aqui Simpson is a vet of this unique incendiary treat. The Nashville native and Tennessee State University grad says she loves it so much that she ate at Prince’s nearly every day until a cousin got her cooking her own. Simpson’s top-secret recipe engages varying amounts of cayenne and paprika, depending on the level of heat requested. She offers 0° for regular fried chicken; 100° for mild; 200° for medium; 400° for hot. Daily sides are crinkle-cut fries (which get a dusting of paprika and a whisper of cayenne), baked beans (so sweet they nearly qualify as candy), coleslaw and potato salad. Simpson’s chicken is similar to Prince’s in flavor, though the crust is a little thicker. The chief difference is that 400° is deep-fried, not skillet-fried. The 200° version is feisty, with an elevated level of heat that leaves no doubt you’re eating classic hot chicken; the 400° was surprisingly manageable, offering a real kick on the tongue but without the lingering, impossible-to-dissipate burn that the hottest versions sometimes deliver. Still, unless living on the edge is your style, the 200° has a better, more enjoyable flavor. Jumbo-sized bone-in pork chops also serve as a fine vehicle for the 400° treatment. Fat wings are four to an order and pack a punch. Though there are two tables inside, most of the business is takeout. Calling ahead is encouraged, as everything is cooked fresh to order.

Tools

The name is the address of this downtown breakfast and lunch spot in the space that for years housed the beloved Southern teahouse Satsuma. Early morning specialties include pancakes, steak and eggs, pork chop and eggs, omelets, thick-cut bacon and hash browns. The basic lunch menu is supplemented by daily blue plate specials like fried chicken, beef and pork chops with two or three sides. The unique calling card for 417 Union is its genuine, 60-year-old soda bar that serves old-fashioned favorites like banana splits, hot fudge sundaes, floats, malts, milk shakes and even New York egg creams.

Tools

A full breakfast menu, along with burgers, fries, shakes and malts, is available at this retro-themed diner.

Tools

Tools

The primary flavors across Abay’s menu come from berbere and mitmita. The pungent blends of garlic, onion and various spices lend a smoky, peppery glow to many of the meats and lentils, which you will eat with your hands, scooping up flavorful stews with piles of fresh injera bread. The best approach is to dive right in with a combination platter—meat or vegetarian.


Tools

Closed on June 4, 2011.

Tools

Tools

702 total results

Sign Up! For the Scene's email newsletters






* required

Readers' Favorites

More »

The SouthComm Set Nfocus | Her Nashville | The City Paper | LEO Weekly | BusinessTN | Music Row | NashvillePost.com | Medical News Papers

All contents © 1995-2012 City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation