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There is so much intriguing and unexpected cuisine on Philip Krajeck’s menu of so-called “modern peasant food” that there’s a case to be made for sharing everything, so you don’t miss out on any of it. The century-old boiler room of the Werthan factory in Germantown now houses a rustic yet contemporary repertoire of housemade pastas and housecured meats, European-style desserts made with distinctly Southern ingredients, and an atmosphere that is distinctly Nashville.

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