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    PM
    A near-perfect metaphor for the local culinary evolution from one generation to the next is Arnold Myint, son of International Market owners Patti and Win Myint. Having worked in New York with culinary luminary Jean-Georges Vongerichten, Arnold returned to unleash his skills at PM, the Asian-fusion spin-off of his parents' original Thai restaurant. The ambiance is lowbrow, college casual, but the food is plenty grown up—seared tuna loin, rice bowl with duck curry and an array of sushis. At lunch, it's Thai wraps, bento boxes and salads -- all delicious, all a bargain. Don't miss the creative cocktails and Arnold's playful tempura donut bites.
    Flyte World Dining & Wine
    Named for a play on the word “flight,” a grouping of wines poured for tasting, the restaurant focuses on pairing seasonal organic and humanely raised foods with reasonably priced, interesting wines that people might not have tried before.  The theme of flights carries through the menu, with salads, cheeses, soups, vegan offerings and desserts available in threes. Artisitcally composed plates carry enough flavors to intrigue, without the redundant mounds of starch and super-sized hunks of meat that so often lead to food fatigue.
    Firefly Grille
    When longtime restaurateur Curt Cole decided to open an upscale, contemporary American restaurant, he placed it in the city’s second most upscale neighborhood, Green Hills. Deer Park Grille was nestled in the curve of Bandywood that's also home to some very upscale retailers; a certain well-heeled crowd loved it for many good reasons, but they only loved it one night every couple of weeks. So Cole gave the place a colorful and whimsical interior makeover, whisked off the linens, 86-ed the printed menu in favor of a chalkboard that announces a rotating—and concise—menu and renamed it Firefly Grille. Martinis are still sipped by sophisticates at the intimate little bar, but these days sippie cups are also welcome in the dining room. As for entrées, reel in the salmon or whatever the fish of the day might be. The chocolate crème brûlée is a torrid affair, and it may well sum up the appeal of Firefly Grille: your meal will feel indulgent and upscale, but the restaurant is a genuinely casual affair.
    F. Scott's Restaurant
    For nearly 20 years, F. Scott's has maintained its status as one of Nashville's best and most popular restaurants, earning its position with a commitment to quality and excellence on every measurable level. Owners Elise Loehr Solima and Wendy Holcomb Burch run a tight ship with velvet gloves. Named for the Jazz Age author and icon of style, F. Scott's does indeed present live jazz from some of Nashville's most talented musicians seven nights a week in its chic, clubby lounge. Two sophisticated dining rooms are impeccably served by veteran staff. The Wine Spectator Award of Excellence wine list boasts more than 300 selections stored in a climate-controlled, custom wine cellar, with 2,000 bottles in inventory. But it’s the food that continues to impress and seduce year after year, season after season. Executive chef Will Uhlhorn and his staff turn out exquisite and elegantly presented contemporary American cuisine of superior caliber. F. Scott's is now completely non-smoking, including the lounge.
    Boscos
    Once a trailblazer among local brewpubs, Boscos has aged into a sturdy anchor of the Vanderbilt dining corridor. The Hillsboro Village store brews beer on site, which it provides to the newer Cool Springs location. Both stores serve lunch, dinner and Sunday brunch, with a focus on brick-oven pizzas. On Sunday, Boscos jazz brunch shines with a roster of eggs Benedict that includes fried oysters, artichoke hearts, ribeye and crabmeat. — Carrington Fox
    By no means does the Basil menu deviate from what fans of Asian food have come to expect in Nashville. Spring rolls, lettuce wraps, dumplings, pad Thai and the other usual suspects are all present and accounted for. But the atmosphere of this snappy loft-like space is a world apart from so many “(fill in the blank) dragon” restaurants trapped lifelessly in strip malls—the ones with the standard-issue red-and-gold décor, the pan-Asian Muzak and the nervous hush of couples fumbling lumps of sweet-and-sour pork with chopsticks. Instead, with its sleek lighting, luminous bar and regular Thursday-night jazz, Basil has the sexy flair of a place in, say, San Diego.
 

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