Sol reflects chef-owner Jason McConnell's well-traveled appetite for global flavors and fresh ingredients. While many of the items on the menu sound familiar -- enchiladas, quesadillas and tamales, for example -- Sol's delivery of Mexican-inspired cuisine is far from ordinary. When our server recommended the tableside guacamole at Sol as "the best guacamole in Franklin," she was being geographically stingy; we'd argue it's the best in Nashville, Franklin and beyond.
At this excellent Franklin restaurant, diners can expect seafood dressed in influences ranging from the sunny Caribbean to the sassy, spicy Southwest. Ray Whitlock, who was chef when the restaurant opened, has returned as partner/chef. The newly expanded, seasonally changing menu offers fresh fish entrées, inventive appetizers and salads, and two meat entrées roasted in the big stone pit that stands center stage in the kitchen (which, thanks to a recent expansion, has added 1,000 square feet of space).
Creative cuisine and sleek setting conspire to create a memorable dining experience, filled with Asian-inspired dishes and tapas and signature sushi rolls such as the Monster (black rice wrapped around tuna, salmon and avocado, topped with flying fish roe and laced with a lavender-scented dijon sour cream) and Green Envy (lobster salad and avocado wrapped in white rice, topped with kiwi and roe and served with berry sauce and wasabi mayo). An array of unusual saucescitrus-wasabi, tobiko mayo, guava purée, yuzu miso, mango-chili, lemon-curry vinaigrette, eel, wildberry and other homemade blends--adorns the colorful still lives that emerge from the gleaming open kitchen and sushi bar. — Carrington Fox
Friendly, warm, cozy and wall-to-wall lively, serving good, hearty fare at prices so thoughtful you’ll return again and again—if you can snag one of the 40 seats from the regulars who jealously guard this neighborhood treasure. When chef Daniel Maggipinto opened Caffe Nonna in 1999, it was a blessing to the residents of Sylvan Park—and one of the first of many neighborhood restaurants that have contributed to the revitalization of Nashville’s older, historic areas. But it’s food that has kept customers coming back to Nonna. Mix-and-match pastas, thin-crust pizza, Caesar salad, fried calamari and Tuscan bean soup are all customer favorites, and have all been on the menu since day one. Many of the Italian comfort dishes that form the backbone of the menu were recipes passed to Maggipinto by his own nonna (Italian for grandmother). But the veal scallopini with red Swiss chard, garlic, shallots, artichokes, pine nuts, tomatoes, white wine and veal demi-glace, served with pommes frites, is all his—and it’s all that.
Brothers Huseyin and Harun Ustunkaya are from the Anatolia region of Turkey, and they're calling upon their upbringing in a resort city and their background in the hospitality industry to create a genuine but upscale ethnic dining experience. While the bulk of dishes will sound familiar to anyone who has eaten in Middle Eastern restaurants—hummus, dolmas, gyros and kabobs—Anatolia separates itself with a commitment to quality, top-notch product and ingredients, a light hand with oil, a superb sense of seasoning and an emphatic freshness. What most distinguishes this restaurant is a small selection of dishes described as Klasik Turk Ev Yemekleri, which Huseyin translates as Turkish home cooking—specialties not even typically found in restaurants in Turkey. One of the best of these is manti, or Turkish ravioli, a rich and hearty creation of homemade pasta pinched around dabs of seasoned ground beef, immersed in a garlic-yogurt-butter sauce. Be sure to order the kunefe dessert at the same time as your entrées, as it takes 20 minutes to prepare this honey-laced, cheesy, phyllo-dough construction so absolutely divine as to please the gods.
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.