Owner Jed Suzuki opened his Japanese restaurant almost 21 years ago. There are two dining areas, one with a sushi bar, the other with a Hibachi grill, and a full service bar divides the two rooms. The extensive menu features everything from sirloin to tofu to salmon.
The wordy name of this joint says it all. Buckets of cold long-neck beers are the preferred beverage to wash down the "Southern urban cuisine" here. A favorite refueling spot for weekend Harley riders, the bar is also a popular after-work hangout for music-bizzers. Featured dishes include South Street's famous smoked ribs, smoked pumped chicken and Carolina crab cakes. The second-story treehouse bar is indeed nestled in the branches of a large tree, a favorite not-so-secret clubhouse that's not for members only. Curbside pick-up available.
The New York nameplate known for elegant upscale Tuscan cuisine serves lunch and dinner seven days a week and weekend brunch. Like the flagship in NYC, the Nashville location abounds with seafood dishes, pasta, flavorful risottos, homemade breads and pretty desserts. The two-story restaurant is sumptuously appointed with an oversized glass chandelier from Venice, hand-plastered walls and stunning views of the neighborhood below. But all that elegance comes at a price, which you'll see reflected on your tab.
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. — Carrington Fox
Miranda Whitcomb, owner of this 12 South coffeehouse, did extensive
renovations on a shabby bungalow, which now boasts a vaulted ceiling, a
skylight and French doors. Despite the polished accoutrements, the
place has a warm, casual ambience; come as you are, relax, hang out,
stay as long as you wish. Along with the full range of coffee drinks,
breakfast offerings include muffins, fresh fruit plates, yogurt
parfaits, croissants, cereal and bagels. Of the seven creatively
executed sandwiches offered at lunch, my favorite is the
PMP—prosciutto, provolone, fresh mozzarella and arugula, on toasted
Tuscan rosemary bread with fresh basil mayo. There are three salads, or
diners can build their own from an extensive list of ingredients. And
not only is Frothy Monkey’s food consistently good, it’s good for you,
as promised on the mission statement at the bottom of the menu: “As
much as possible, the Frothy Monkey uses all natural, organic,
preservative-free, hormone-free, antibiotic-free and fair-traded
New Orleans-style fare and custom choppers wouldnt seem to pair well, but somehow Wild Bill brings it all together at his downtown location, where exposed brick walls and shiny chrome set a motley stage for coffee, hot dogs, and beignets made from Café du Monde's famous recipe. Part motorcycle museum, part coffee shop, Wild Bills hints at the off-beat offspring of a Hard Rock Café and a Starbucks.
Founded in 1992, this locally owned bakery has become a landmark on the chicken-salad-sandwich circuit, serving a consistently reliable roster of sandwiches, salads, pastas, pastries and coffees from a growing chain of architecturally arresting stores. Not only is B&C a go-to provider of box lunches and pastry platters, it's the keeper of the beloved Perrin's salad dressing recipe.
There are good chain restaurants and bad chain restaurants; put Fleming’s in the top tier of the good food chain. Addressing the first part of its full name, we can confirm truth in advertising. Their steaks are indeed prime, hand-cut daily on site, so if one of the five sizes on the menu—from an 8-oz. filet to the 40-oz. porterhouse for two—doesn’t fit you, the kitchen will cut one that does. While entrées are fairly standard, some of the appetizers pique more interest, such as the Bloody Mary shrimp cocktail and sweet chili calamari; the spuds are tater studs, but the creamy mac and cheese is the ultimate comfort food. Everything is à la carte. When Fleming’s says Wine Bar, it’s serious: nationally recognized for its wine program, every year the restaurant introduces a new list of 100 wines by the glass, with a good number from hard-to-find boutique wineries. Special 2-ounce wine tasting samples will help you make up your mind before committing to a full glass. Over 80 bottles are on the Reserve List.
Technically two different places, but with the same address and phone number. The Food Company serves sandwiches and salads; take the food next door to the Green House, and eat it with an after-work drink.
Housed in the renovated former baggage building of Union Station, this Texas import has plenty to choose from, proudly boasting about 75 beers on tap and an additional 130 bottled selections from around the world. An enclosed large porch offers a comfy ambiance, and the huge main dining room is reminiscent of a Texas hill country beer hall, with vaguely Germanic leanings on the menu: sausage and cheese platters, thick beer cheese soup and a selection of brats.
A hybrid of every restaurant that industry veteran Randy Rayburn has ever worked in or run (and there have been plenty). A legendary taskmaster with eyes in the back of his head, Rayburn insists on a 150-percent effort from every member of his staff, and it shows. Like any successful restaurateur, he is always there, and nothing escapes his attention. Under Executive Chef Brian Uhl’s discerning eye, the California-influenced cuisine has remained contemporary and fresh, with periodic updates on the set fare and daily specials that lure diners off menu. For 15 consecutive years, Sunset Grill has received Wine Spectator’s Award of Excellence, getting the nod for its 65 wines by the glass and 500 by the bottle. Wine classes are offered in a private room on Wednesday nights.