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Chef Paul Ent, who served time in the Sunset Grill kitchen before retreating to Sewanee’s beloved Pearl’s, is splitting the difference between the two locales, settling into B. McNeel’s in Murfreesboro. One of that burgeoning city’s few independent restaurants, B. McNeel’s occupies a two-story renovated building nestled into the ‘Boro’s historic center. Ent creates a seasonally correct, regionally respectful menu creatively conceived and expertly executed.

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A quick alternative to fast food, with hand-patted burgers grilled over charcoal right in front of your very eyes. There are also turkey burgers, black bean burgers, beefalo burgers and veggie burgers, all of which are surprisingly tasty—particularly the spicy black bean. A chilled buffet case holds fresh accoutrements, including green leaf lettuce, tomato, onion, banana peppers and jalapeños.

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Five Guys serve burgers. Period. Well, OK, hot dogs—but there are no ill-advised attempts at chicken-parm sandwiches or pita pockets or wraps or what have you. They zero in on doing one thing extremely well, rather than attempt many things poorly. Enjoy the free peanuts and the bag of fresh French fries so big it looks like it was dispensed from a giant French fry silo.

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Brother-sister team Mitchell and Mollie Murphree treat the 'Boro to fine-dining accoutrements, beautiful food, an adventurous wine list and friendly service at this easygoing, but efficient, establishment. A protege of Birmingham's culinary king Frank Stitt, Mitchell marries his rural background with culinary school training to apply classical techniques to regional products. The seasonally changing menu might feature roasted quail stuffed with cornbread, diced apples and sage leaves, split and splayed over sliced green apples on a shallow pool of apple-brandy sauce; hot country ham dip; fried oyster salad; smoked trout cake; and fresh-from-the-garden marinated bean salad. Land entrées, as they are categorized on the menu, are robust and earthy, with meats braised or grilled and served with comfort-food sides like cabbage, grits, mashed sweet potatoes and mashed potatoes infused with apples or horseradish. So-called "water entrées" include the likes of mahi-mahi poached in a light tomato broth and scallops seared and served with a grit cake, brussels sprouts and meaty mushrooms in a rich pesto cream sauce. Diners who want an extrasensory experience should request a stool at the kitchen-bar, which encircles the cooking area and allows one to see, smell, hear, touch and taste the process from start to divine finish.

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Located in the spanking-new Brentwood strip center that is home to several fast-casual restaurant chains, Fulin’s attempts to satisfy Williamson County cravings for Chinese food served in upscale fashion. The large menu covers the basics from hot and sour soup and egg rolls to Happy Family and Kung Pao chicken. A fairly extensive selection of maki, temaki and sashimi is also available from the Japanese menu. 

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19 total results

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