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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.

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Athens Family Restaurant
The all-American breakfast at this Franklin Road eatery has earned a faithful following. The lunch and dinner menu has evolved from diner standards to an extensive selection of Greek specialties that one might find in a family-owned taberna, which is exactly the ambiance of the cheerful blue-and-white dining room that shows little evidence of its former fast-food tenant. The dishes are simple, flavorful, freshly prepared comfort foods using the staples of Greek cuisine: olive oil, lemons, garlic, olives, spinach, feta cheese, tomatoes, eggplant, grape leaves, oregano, parsley and rosemary.

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When Castro took control of Cuba decades ago, Florida became the home away from home for émigrés who fled his regime. Alex Martinez traveled a little farther north to Nashville, where he and his Central American-born wife Rebecca have owned and operated Mama Mia’s Italian restaurant for more than 10 years. With Back to Cuba, Martinez pays homage to his native island. Cuban food is not spicy, but it is highly seasoned, as diners will discover in specialties like lechon (marinated and roasted pork), ropa vieja (seasoned beef stew cooked until the meat is in shreds) and pargo frito (fried red snapper, served whole), all of them served with black beans and rice, and two different types of fried plantain, one sweet, one savory. The Cuban sandwich is nearly as good as any one might find in Little Havana—the classic construction of ham, pork, cheese, pickles and mustard is layered on a length of French bread, swiped with butter, and cooked on a sandwich press until the cheese and meats ooze together in gooey goodness.

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A cheery little restaurant that puts a smile on your face the minute you walk in the door. Get in line and order a burrito: chicken, steak or veggies on white, wheat or flavored tortilla, accompanied by black or pinto beans, Mexican-style brown rice, cheese and salsa. Ask the friendly counter guy to throw on some lettuce, tomato, onions, olives, cilantro, sour cream and guacamole, and you’ve got yourself a two-fisted cure for the blues. The fish tacos, a house specialty, are so good you’ll be delirious. The independently owned Baja Burrito preceded Baja Fresh and Moe’s Southwest Grill in town, and still beats the chains hands-down.

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Just like the original store in the Farmer’s Market, B&C Melrose hickory-smokes on site the repertoire of pork, brisket, bologna and chicken and prepares from scratch a roster of green beans, baked beans, cornbread, squash casserole, corn pudding and grits. In the Franklin Road strip mall location, B&C offers a dine-in option with a patio that is heated in winter. Baby back ribs and smoked salmon are both outstanding, available Friday through Sunday. A rotating roster of grits features creative variations including pumpkin, bacon-and-cheddar and Buffalo chicken. Cheap and cheerful for dining in or taking out, B&C will make you salivate with its ribs and grits and will make you giggle with its T-shirts emblazoned with “Show us your grits!” and “Ribs for your pleasure.”

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Tucked away in a little cottage in the Berry Hill business district, this friendly lunch spot has the distinct feel of a private house where a pleasant cook is dishing out Italian classics to take out or eat in the cozy dining room.

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With outlets downtown and in Cool Springs and Berry Hill, this growing locally based chain serves a straightforward roster of Tex-Mex cuisine.

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After a 2004 fire sent the small restaurant in temporary exile in the Bellevue Mall, Copper Kettle has reopened in the strip across from David Lipscomb, where a devout clientele lines up for a simple menu of sandwiches, wraps and salads alongside a home-cooked meat-n-three repertoire. Diners can count on fried chicken Mondays, meatloaf Tuesdays, coconut chicken Wednesdays, pot roast Thursdays and seafood Fridays, plus a different chef's choice entrée every day. The superb Sunday brunch buffet is one of Nashville’s most popular—and reasonable—at $15.99 per person (children 6-10 $6.99, five and under free).

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This exquisite shop owned by chef Brett Corrieri in a vibrantly remodeled bungalow on a side street in 12South is indeed a cheese shop, but that’s like saying Tiffany’s is a jewelry store. Artisan cheeses thoughtfully selected by Corrieri dominate one of the cases in the front room; ask for a sample and not only will you receive a taste of cheese, you’ll get an education in cheese-making, geography and culture. The same goes for the imported Italian meats. In another case are salads, soups and sandwiches made that morning to enjoy cold or heated in the press; taking the gold medal is the 10K Lire (prosciutto costo, salame toscano, mortadella, copa, sopressata, provolone, mozzarella, spinach and peppadew peppers on a thick slice of focaccia drizzled with balsamic vinegar, olive oil, kosher salt, cracked black pepper and Italian seasonings. The parlor of the house bursts with an inventory of specialty grocery items, dried pastas, jarred goods—all beautifully packaged. In the rear are freezer cases with pastas and prepared entrées. Corrieri’s has quickly become the go-to place for harried hostesses—drop off a platter in the morning, pick up a masterpiece on the way home from the office, party guests will never know. Outdoor seating and a bocce ball court. 

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More than a decade ago, Calypso Cafe introduced the idea of healthy meat-and-three to Nashville via Caribbean-sauced rotisserie chicken served with Cuban black beans, Martinique callaloo greens, and sweet corn bread muffins topped with coconut. Also serving salads, sandwiches and kiddie plates.

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There’s nothing fast about Fat Mo’s, unless it’s the drive to the emergency room you’ll be taking after you devour the heart-attack-on-a-bun Fat Mo Super Deluxe Burger: 27 ounces of beef, mustard, mayo, ketchup, pickles, lettuce, tomato, raw onion, grilled onion, grilled mushrooms, barbecue sauce, bacon and a pile of jalapeño peppers. Too much food? Downsize to the 16-oz. Fat Mo Deluxe, or the half-pound Fat Mo Burger.
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