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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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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

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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.


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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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Owner Patricia Paiva has an insatiable sweet tooth; her bakery on Nolensville Road has long been a hot spot among Nashville's Hispanic population for its vast selection of Mexican and Central American breads and pastries, along with wedding cakes and the decadently rich and irresistible tres leches cake. The Sri Lankan native recently expanded her baking and retail operation, and she has turned the space next door into a sunny café. The pastries now reflect a more international theme; her baklava rivals that of any Middle Eastern restaurant or grocery in town. Sandwiches on freshly baked rolls, croissants and breads are now available.

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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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This fast-growing national chain founded in Nashville in 1950 offers buffalo wings, soups, salads, pork barbecue, ribs, burgers and traditional Southern plates at two Nashville locations as well as at the Nashville international airport and in Smyrna, Murfreesboro, Rivergate and Franklin.

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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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