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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.

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Located in the retail-residential strip at the intersection of Porter Road and Eastland Avenue, Almond Tree bakery looks like a pastry confection itself. Trimmed in pale buttercream yellow with chocolate-brown accents and adorned with handicrafts made with red-and-white pastry twine, it serves as both kitchen and showroom for Hannah Lehner’s wedding cake business. A tantalizing array of confections, including French-style macaroons, cupcakes, cake lollipops and excellent chocolate chip cookies, makes this adorable shop a favorite neighborhood treat stop.

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Bailey and Cato Family Restaurant
Don’t let the quiet exterior fool you. Inside the faded-salmon house—kitty-corner from the foodie strip of Riverside Village—the Bailey family is hard at work, smoking ribs, cleaning greens and stewing yams for a rotating menu of Southern and soul classics. If you can't commit to memory the weekly schedule, you can always rely on barbecue ribs and some of the best fried chicken in town, which are available daily.

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Batter'd & Fried Boston Seafood House
East Nashville booster Matt Charette has done a swell job transforming what was a Laundromat and a barbershop into a pub with family-friendly dining and a sporty bar. As the name of the restaurant implies, the menu leans heavily—some say too heavily—on the fryer, though the grouper tenders and French fries served in a paper sack are well worth their weight in oil. Unfortunately, some New England faves like steamers and lobster rolls are MIA, and the clam bellies are a tad peculiar. To his credit, Charette not only solicits customer feedback, he responds. In addition to a selection of grilled items, he also transformed part of hte dining room into Wave Sushi Bar, which serves a standard menu of rolls and nigiri, along with creative inspirations, such as the shiso plum roll—shrimp, lump crab, cucumber and shiso plum flakes.

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Beyond the Edge
East Nashville booster Matt Charette offers a late-night menu of quesadillas and other reliable bar food with outdoor seating available and music a couple times a week.  

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Bolton's Spicy Chicken and Fish
Owned by Bolton Mathews, this restaurant can trace its roots way back. The late Bolton Polk—Mathews’ uncle and hot chicken mentor—started cooking hot chicken at Prince’s, then left to open his own place, Columbo’s, which closed in the early ‘90s. Before his death, he passed his recipe on to his nephew. “Our chicken is spicy, but it won’t cause you to lose your composure,” is how Bolton’s manager, Dolly Graham, describes it. Give your order for a chicken sandwich or hot fish sandwich through the iron security bars covering the window. Sandwiches are $3.50 each. 

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Bongo Java Roasting Co.

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This longtime 'cue slinger has changed little about its straightforward pork shoulder, short ribs and chicken and sides of sweet baked beans, coleslaw and potato salad. For that matter, little has changed about the décor of this hidden East Nashville joint. But since the rickety screened porch probably makes the 'cue taste that much better, what would be the point?

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Local pizza restaurant and deli serving specialty pies, strombolis, wings and subs.

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Dee's Q

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With the addition of breakfast, including a slider topped with eggs, gravy and cheese, the Dino's team says they just "may have cornered the market as a spot to get beer, eggs and smoke a cigarette at 6 a.m." The rest of the day, it's burgers, fried bologna sandwiches and the like, as well as brews and Drew's Brews, at this laid-back East Nashville landmark. — Carrington Fox

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Eastland Café
Renamed under the new stewardship of Park Cafe chef Willy Thomas and his wife Yvette, the former Chapel Bistro also has a new look and a new culinary leadership. Chef Hal Holden-Bache is a native of West Virginia who graduated from the rigorous culinary apprentice program at the highly regarded Greenbriar Resort, then spent time under celebrity chef Tom Colicchio at New York City’s Gramercy Tavern. His four years at the helm of Nick & Rudy’s kitchen built a respected reputation within the industry that led Thomas to recruit him to direct the turnaround of this East Nashville neighborhood bistro. Holden-Bache has enlisted CIA grad Nathan Wells as his wing man, and together, the trio created an artful menu of simple compositions with international influences, with some Park Café favorites making their way across the river. Holden-Bache describes the fare as “simple food served in elegant fashion. There will be some international influences, but it won’t be fusion—diners will know what’s on their plate.”
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