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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.

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Tuck into the all-you-can Southern buffet for $6.99 or explore the spread of African specialties for $9.99. 

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B&C Market BBQ
One of the new members of the renovated Farmers Market food court, B&C (which stands for Bacon & Caviar) offers a familiar selection of chicken and pork barbecue, along with sides such as garlic-cheese grits, chipotle corn salad and stewed collard greens from the growers in the adjacent produce stalls. Breakfast includes homemade cinnamon buns.

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City House
The sophisticated rustication of the room, in which old brick peeks through newly plastered walls and a wooden banquette traces the rough edges of an exposed stone foundation, mirrors the style of food that Wilson, an alumnus of Margot Cafe, delivers. Along a chef’s bar that divides the main dining area from the open kitchen, bowls of whole garlic, bell peppers and citrus fruits hint at the fresh flavors that weave in and out of dishes such as catfish with cornmeal crust, mint, garlic, orange and chili and sausage with lemon, red onion and parsley. Massive hunks of cheese sit unabashedly on the bar, ready to be shaved or grated across the top of soups, salads and pastas. In its decor, layout and cuisine, City House celebrates simple, beautiful ingredients.

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A dining day in Germantown might start at DrinkHaus, the jewel box of a coffeehouse started by new Germantown residents Kat Roos and her Tennessee Titan husband Michael. Stepping into DrinkHaus, located in the ground floor of the Summer Street Lofts, is like dipping a toe into a glass of fresh-squeezed lemonade. The succinct menu of sandwiches, quiche and desserts is a who's who of local products and includes a steal of a meal at lunch for about a fiver.

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Fleur de Lis Flavors
Bringing a taste of the Big Easy to the Nashville Farmers Market, owners Tanisha and Byron Hall import flavor concentrates from their native New Orleans, using them to mix a rainbow of snowballs from strawberry cheesecake to grape. Along with icy confections—including several sugar-free varieties—Fleur de Lis serves pralines and roasted nuts and offers catering.

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The Garden Brunch Cafe

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Germantown Cafe
Chris Lowry and Jay Luther’s neighborhood bistro is elegant and sophisticated, with a minimalist, contemporary-styled room framing a spectacular view of downtown. Germantown Cafe adheres to the promise of straightforward dining in the style of classic bistros, with unpretentious, well-prepared food, sturdy white china, thick cotton linens, solid stemware and cutlery with a weighty heft. Perusing the selection of entrées is pleasantly effortless, with just 10 to consider, including a green plate for vegetarians. Meat and potatoes is the starting premise of several dishes, with the supremely succulent mustard-herb-crusted rack of lamb leading the way. The preparation of the day’s catch changes every night, but the coconut curry salmon filet perched atop a sphere of creamy risotto is a dependably delicious staple. The menu is tweaked as the seasons change (it is within walking distance of the Farmers Market). A recent expansion moved the bar to a separate room with a small lounge, and added more dining room seating on an elevated platform, the better to see the Nashville skyline.

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A haven for a sweet tooth, this low-key Metro Center bakery offers classic delights such chess squares, chocolate chip cookies and upside-down pineapple cake, and owner Vern Scurlark's fried sweet potato, peach and apple pies.

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The name of this Farmers Market eatery, owner Ouida Bradshaw explains, describes the style of cooking: It’s not totally Jamaican, as ingredients can be hard to come by here, but it is the Jamaican way. Bradshaw gets her ackee shipped from Atlanta, and she uses the creamy white fruit in the staple dish of salt fish and ackee. Her patties are small turnovers of light dough wrapped around different fillings, then fried. The curries—typically chicken, goat, mutton and oxtail—are best ordered with yellow rice; the color comes not from saffron, but from the butternut squash puree Bradshaw adds to the basmati rice. She offers two versions of jerk chicken, mild and authentic; the latter is quite spicy, but not tongue-scorching. Bradshaw also makes and bottles her own mango/guava/passion fruit juice, along with sorrel, a tangy beverage commonly found in Caribbean eateries.

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Jefferson's
At this friendly family-owned eatery, the Bright family puts a healthy spin on soul food, preparing traditional meat-and-three fare with low sodium and low fat. A diverse menu including salads, ribs, sloppy Joes, grilled wings, shrimp and meat loaf makes for an unexpectedly healthy meal. Balance the crisp golden fried chicken (cooked in canola oil) with sautéed spinach and garlic or lightly pan-cooked green beans. This modern, health-conscious update of home-cookin' is a welcome dining addition to historic Jefferson Street. — Carrington Fox

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Kingfish partners Vincent Phinisee and Neil Rice claim that their restaurant is The King of Fish, Shrimp and Chicken. The Kingfish menu features a selection of all, but the jewel in the crown is the hot fish sandwich, a version that is more lightly breaded than others in town but dressed in traditional fashion with onion, pickles, yellow mustard and hot sauce. Also taking turns in the fryer are shrimp, catfish, fish nuggets, clams and wings; grilling is an option. Sides include spaghetti, slaw, fries, beaked beans, mac-and-cheese, dirty rice and corn on the cob.

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TSU grad Trey Campbell’s place doesn’t look like much from the outside, but Fisk and TSU students are loyal to the wings, enormous hamburgers and whiting fish sandwiches. The real TKO is the homemade honey-glazed biscuits, just 50 cents each. Friendly staff and a boxing-glove-wearing rooster mark this student favorite, not to mention a 10-percent discount with student ID.
28 total results

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