Corned beef on rye. Whitefish. Latkes. Knishes. Chopped liver. Noodle pudding. Food just like mama used to make, if your mama was Mrs. Lowenstein, or Mrs. Seinfeld. Noshville isn’t just a clever play on words—“nosh” is Yiddish for “eat”—it’s a genuine New York-style delicatessen featuring 6-inch-high sandwiches and classic Jewish comfort food in a casual, cosmopolitan diner setup. Two locations.
This growing chain of small eateries is big on variety, with a sprawling menu of sandwiches, salads, soups, brick-oven pizzas, ideal for noshing while you watch the game on the big screen.
The oldest honky-tonk on Lower Broadway, Tootsie’s is where you can sit and drink where legends like Hank Williams sat and drank in between Opry sets at the Ryman. It’s also where you can still see Music City’s starving country-stars-in-the-making cut their teeth crooning Kenny Chesney and Journey covers for tips.
Owners Jason and Libby Sheer have gotten all the elements right for a happenin’ joint: cold beer, a full bar with 50 kinds of tequila, an easygoing vibe, a cool, roadhouse-decorated interior and lots of outdoor seating. Of note on the menu of snacks and sandwiches are the white cheese and jalapeño dip; the deep-fried hot dogs, which come buried under a pile of slaw; and the six quesadillas.
There are countless surprises, delights and irresistible temptations awaiting customers who wander into the unassuming Green Hills strip-mall space occupied by Kalamata’s, which offers freshly prepared, healthy and classic Mediterranean and Middle Eastern foods with a modern twist. The tiny dine-in/take-out restaurant is huge on flavor, freshness and friendliness—a tone set by co-chef/co-owner Maher Fawaz’s ebullient and generous nature. Every item is created fresh before your eyes on the premises, save for the pita rounds, the baklava (made by a cousin in Detroit and shipped overnight daily) and the cheesecake Fawaz’s 14-year-old daughter makes at home. That includes the hummus—which begins with dry (not canned) garbanzo beans—as well as the tabbouleh, baba ghanouj, stuffed grape leaves and the light, golden-crisped falafel. Appetizers include small stuffed pies filled with ground meat, spinach or sheep’s milk cheese. The pizzetas are flat pizza-like rounds topped with whatever strikes the chefs’ fancy that day; representative toppings might include olive oil, kalamata olives and fresh chopped herbs, or thin slices of fresh tomato, cheese and spices. Fawaz and co-owner/chef Beth Collins will put most anything in a pita and call it a sandwich—chicken salad, Greek salad with grilled chicken strips, falafel, gyro meat or grilled, marinated vegetables—and that spirit of invention extends to everything else you’ll find here.