Completed in 1892, home to the Union Gospel Tabernacle &, from 1943 to 1974, home to the Grand Ole Opry. "Revival at the Ryman: Celebrating the 10th Anniversary of the Ryman Renovation," in the 5th Ave. Vestibule. Backstage tours & live CD recordings now avail. Hours: 9 am-4 pm daily. $8 adults, $4 ages 4-11.
Bien sûr, there is a hint of the Champs Elysées here, with French-flavored favorites such as onion soup, tuna Nicoise, cassoulet, steak frites and croque monsieur. The menu also commemorates owner Arnold Myint’s tour of duty as a Top Chef contender, with the inclusion of his winning lamb meatballs on lemongrass skewers with cilantro yogurt. The concise menu at this Belmont Boulevard landmark has more than its fair share of standouts, including a farm egg Caesar, "Le French Fries," vegetarian-friendly fare and decadent desserts served in rustic canning jars.
Sam Katakura is big, his downtown restaurant is tiny, and he rules his roost solo, with an iron hand. His curmudgeonly, tempestuous persona brings to mind scary visions of Seinfeld‘s Soup Nazi. Accounts of abusive behavior at his hand are legendary, worn like badges of honor among the regulars who live to tell the tale. Follow his posted rules of service, which require customers to write their own order then silently place it on the sushi bar, and hope for the best. His deservedly acclaimed miso soup—a huge, steaming bowl chock full of tofu, mushrooms, sprouts, seaweed, bok choy, burdock and grated carrots—is a calling card. But at least as often as not, the call is met with disdain: “You want miso soup? Go somewhere else! Too busy for miso soup!” Sam is far more generous with sushi orders, which are very large and priced small; it’s quantity, not quality that distinguishes Sam’s, and a prime location within easy walking distance of downtown office workers.
Like you might expect from a country restaurant founded in the 1950s (the original grocery-restaurant is in Leipers Fork), Puckett’s majors in the meat-and-three-style classics — think country fried steak, country fried chicken and Southern fried chicken. There’s an element of pub grub — think redneck burritos; nachos with black beans, shredded cheese and jalapenos; and a Tennessee Philly. And a hint of owner Andy Marshall’s Southern heritage in Memphis and New Orleans — think shrimp and grits, shrimp po’boy and pulled pork barbecue. Breakfast is served daily and live music acts perform Tuesday through Saturday.