In a setting of polished rustication, guests dine beneath a silo clad in woven birch wood. And what is a Silo but a grain elevator. Elevated Southern cuisine, get it? At this stunning Germantown eatery, chef-owner Clay Greenberg brings classical French training to the agricultural bounty of Middle Tennessee. A repertoire of local ingredients changes based on the season, with highlights such as house-made charcuterie, scratch breads, a vast array of bourbons and produce sourced from as nearby as the beds by the sidewalk in front of the restaurant. Patio seating is available.
Serving “global cuisine,” Bound’ry takes diners on a culinary trip around the world with a variety of influences in its tapas-style and dinner-portioned dishes. The regularly evolving menu offers daily extensions, handmade artisan bread and signature desserts. The two-tiered, multiroomed restaurant vibrates with color, texture and original art; outdoor seating and open-air bar in warm weather.
Located inside Edgehill Village — a.k.a. the former White Way laundry plant — Bella Napoli makes perfect use of the quaint courtyard between the once-industrial buildings. Swags of white lights festoon the secluded patio, which is lined with Cinzano umbrellas. The feeling is distinctly that of European alfresco dining. A wood-burning oven is the focus of Bella Napoli, figuratively and literally, as the majority of the menu items — pizzas, calzones and panini — are based on excellent handmade dough that rises for 15 hours and cooks in temperatures near 900 degrees