The 25 Best Dishes in Nashville

Best Breakfasts

1 — Egg in a Jar from Pinewood Social

This dish sure knows how to make an entrance. Layered in a hinged-lid glass jar, the all-inclusive breakfast is ceremoniously opened to reveal the unforgettable fragrance of fresh truffles. Look down and you’re face-to-face with a barely cracked poached egg flecked with bits of chive plus a pile of country ham. It takes a little digging to discover all the many layers beneath: bits of truffle buried in Mornay sauce, a sturdy crunch of thick toast, a salt-bomb of shaved ham. But as you pull your fork through, you’re rewarded with a masterful bite, ending with that namesake egg and its delicious golden yolk.
33 Peabody St., 615-751-8111; pinewoodsocial.com

Best Breakfasts

2 — Biscuits and Country Ham from The Loveless Cafe

Country ham and biscuits are the peas and carrots of Tennessee—they just go together. The Loveless Cafe, thankfully, has been protecting the tradition since 1951 by keeping them on our breakfast plates. And while the secret of these biscuits has stayed highly guarded, we can testify to pork in both the ham and bread. No wonder these two make such an incomparable team.
8400 Tennessee Hwy. 100, 615-646-9700; lovelesscafe.com

Best Starters

3 — Oysters on the Half Shell from The Southern Steak & Oyster

South Louisiana is represented well by The Southern’s faithful re-creation of a New Orleans oyster bar, complete with a white marble top and a crew of skilled shuckers who pop open the craggy shells before your eyes—if you’re lucky enough to snag one of the dozen bar stools. More than a dish, this raw bar offers up the city’s best selection: three to five varieties daily, their origin and price chalked onto a slate board. Yes, there are several toppings available, but when the oysters are this clean and pristine, why gild the lily?
150 3rd Ave. S., 615-724-1762; thesouthernnashville.com

Best Starters

4 — Sweetwater Tennessee Sharp Cheddar Fritters, Spicy Aioli, and Chow Chow from The Yellow Porch

One of Nashville’s hidden gems, The Yellow Porch is worth seeking out for this signature crowd-pleaser: perfectly fried cheese fritters served up with creamy aioli. The accompanying pickled chow-chow relish adds great acidity and cuts through the richness. Another perk? Unlike most restaurant appetizers, which are illogically doled out in threes to a table of two, this order comes as a foursome, leaving everyone satisfied.
734 Thompson Ln., 615-386-0260; theyellowporch.com

Best Starters

5 — Roasted Cauliflower from Etch

Slightly charred, the cauliflower at Etch is piled high on a plate surrounded by truffled pea pesto, feta crema, and red pepper puree for dipping. The cruciferous vegetable and its sidekicks—Marcona almonds and Niçoise olives—are plated in the sort of presentation that will make you forget you hate vegetables.
303 Demonbreun St., 615-522-0685; etchrestaurant.com

Best Starters

6 — Chicken Liver Pâté in a Jar from Lockeland Table

While taking the time to plan out the concept for Lockeland Table before it opened in 2012, chef Hal Holden-Bache composed and rewrote numerous menus. But he was certain he would feature this chicken liver pâté from the get-go—and even went so far as to put up his smoked-peach preserves seasons in advance in order to perfectly complement the rich mouthfeel of the livers. And we are forever thankful for his forethought. 1520 Woodland St., 615-228-4864; lockelandtable.com

Best Starters

7 — BBQ Nachos from Peg Leg Porker

Carey Bringle, the one-legged Peg Leg Porker, is not above giving customers what they want. When he decided to serve BBQ Nachos, a Memphis staple, he knew that younger patrons would be looking for a creamy cheese on top. So he slathered the very generous helping of chips with a heaping pile of cheese sauce and a mound of his excellent smoked pork, spicy sauce, and a handful of jalapeños, making this one of the best, and messiest, deals in town. 903 Gleaves St., 615-829-6023; peglegporker.com

Best Soup, Salad, Sides

8 — Tortilla Soup from Mas Tacos Por Favor

It seems so simple, really. What begins with a whole chicken, cooked down slowly and then removed from the bone, becomes a bowl of surprises unearthed with each spoonful—hunks of queso fresco, sprigs of cilantro, cherry tomatoes, crunchy tortilla strips, and slices of creamy avocado all brightened with a zing of lime. Simplicity is only part of the appeal. 732 McFerrin Ave., 615-543-6271; Facebook.com/mastacos

Best Soup, Salad, Sides

9 — Sweet Onion Bisque with Miniature Brie Grilled Cheese, Bacon, and Chive from Capitol Grille

Eating at Capitol Grille feels like being a gourmand. There’s the cavernous dining room, impeccable service, and chef Tyler Brown’s inspired cuisine. But one of its best dishes is actually a play on the home-cook’s standby: a soup and sandwich. When first presented, the bowl sits empty aside from a tiny grilled cheese, crispy bits of bacon, and a scattering of chives. But then a server fills in the rest, pouring a savory soup enriched with deeply caramelized onion flavor over those other goodies, creating the best elevation of a comfort dish that we’ve ever encountered. The Hermitage Hotel, 231 6th Ave. N., 615-345-7116; capitolgrillenashville.com

Best Soup, Salad, Sides

10 — Cantina Salad from Silly Goose

Chef Roderick Bailey likes to keep things fresh—and this salad embodies that philosophy with its collection of colors and textures. Caramelized butternut squash add pearls of creamy sunshine to a mix of dark greens, while apples give it snap. Quinoa, spiced pecans, and goat cheese further enliven the party, followed by a drizzle of four-herb vinaigrette. 1888 Eastland Ave., 615-915-0757; sillygoosenashville.com

Best Soup, Salad, Sides

11 — Pho from Kien Giang

You know that saying about how chicken soup cures whatever ails you? Whoever came up with it never had Vietnamese pho. The version of this beef noodle soup at Kien Giang starts with an aromatic concoction of roasted onions, ginger, garlic, toasted star anise, and cinnamon. The broth is served up with noodles, thinly sliced beef, and, on the side, a plateful of Thai basil, bean sprouts, and lime. It’s brilliant and delicious—and cures whatever chicken can, and then some.
5845 Charlotte Pk., 615-353-1250

Best Soup, Salad, Sides

12 — House Salad from International Market & Restaurant

Patti Myint is a rock star in the Nashville restaurant world. Her International Market & Restaurant has been a longtime staple for Thai food lovers who come for the epic house salad, which is actually nothing like it sounds. The gigantic platter arrives with 15 or 20 ingredients, including fresh lettuce, pickled garlic, kaffir lime, peanuts, braised pork, mint, and cilantro. Diners are instructed to take a lettuce leaf and one piece of every ingredient, wrap it all up, and take a bite. The results are explosive. Orders must be called in a few days in advance—but once you’ve had your first, we recommend putting in your next order before you even leave the table. 2010 Belmont Blvd., 615-297-4453; internationalmarketnashville.com

Best Soup, Salad, Sides

13 — Creamed Corn Brûlée from Kayne Prime

A caramelized, brittle topping gives way to a soft, creamy corn pudding in what may be one of the sexiest vegetable side dishes in town. The sweet crust is torched, creating that signature brûlée effect as well as the perfect contrast to a rich, smooth, corn-infused interior, which is also flecked with bits of jalapeño.
1103 McGavock St., 615-259-0050; mstreetnashville.com

Best Lunch

14 — Fried Chicken from Husk Nashville

When chef Sean Brock puts his mind to making the best fried chicken he’s ever tasted, the results are nothing short of perfection. Brock is known as a curator of Southern food and heritage and has dedicated years to coming up with this recipe. It nods to his favorite types of crispy fowl: gas station, honky-tonk, Colonel Sanders, hot chicken, and buffalo wings. The end product is spectacular but is usually only available as part of the Tuesday plate lunch special. Go early. 37 Rutledge St., 615-256-6565; husknashville.com

Best Lunch

15 — Tuck Special from Edley’s Bar-B-Que

You know a daily special is something good when it migrates to the permanent menu like the Tuck Special has. Named after its creator, Brett Tuck, who whipped up an over-the-top sandwich for some of the construction workers building out the original location in 12 South, this decadent sandwich features smoked brisket, spicy pimento cheese, a fried egg, and instructions for CPR.
Edley’s 12 South, 2706 12th Ave S., 615-953-2951; Edley’s East, 908 Main St., 615-873-4085; edleysbbq.com

Best Lunch

16 — Chicken Salad from The Picnic Café

Kathy Bonnet, who opened Nashville’s timeless Picnic Café in 1984, created this quintessential chicken salad, but for the last 17 years, it has been chef Remy Trail cooking up 120 pounds a day of the café’s signature item. Most often ordered as a sandwich on whole-wheat bread with lettuce, the creamy concoction with chunks of juicy, steamed breast meat is also served by the scoop with seasonal fruits or in takeout tubs. The recipe is in The Picnic’s cookbook, but trust us: It tastes best when eaten at the source.
4320 Harding Pk., 615-297-5398; thepicniccafe.com

Best Lunch

17 — Roast Beef from Arnold’s Country Kitchen

Arnold’s is universally recognized as the best meat-and-three in town—it was our top pick for Best Restaurant in Nashville last year. And while this city mainstay does everything well, it’s the roast beef, which is available every day, that’s exemplary. A massive, 30-plus-pound roast of beef is crusted with garlic, black pepper, and spices and hand-cut for each order. Served au jus, this flavorful meat is meltingly tender and our regular go-to item in the famous Arnold’s line. 605 8th Ave. S., 615-256-4455; facebook.com/Arnoldsmeatand3

Best Lunch

18 — Wings from Hattie B’s

Excuse me, Big Bird would like his arms back. These supersize wings come three to an order, but when they’re this fiery, fat, and meaty, a trio makes just the right size for lunch with two sides (we recommend the Southern greens and baked beans), bread, and pickles. A platter—18 per order—kick-starts the hottest party in town. 112 19th Ave. S., 615-678-4794; hattieb.com

Best Pizza

19 — Margherita Pizza from Bella Nashville

Thanks to its location at the Nashville Farmers’ Market, Bella Nashville gets its pick of toppings—veggies, country ham, sausage, smoked trout, farm eggs—straight from the local growers and regional producers that set up shop just outside of the Market House. Pizza purists find nirvana in the Margherita: a nine-inch disc of freshly made dough, painted with just the right amount of crushed tomatoes and dotted with rounds of house-made mozzarella. After 90 seconds in the 900-degree white clay oven, the lightly charred pie gets a quick sprinkle of kosher salt, drizzle of olive oil, and scatter of fresh basil.
Nashville Farmers’ Market, 900 Rosa Parks Blvd., 615-457-3863; facebook.com/bellanashville

Best Pizza

20 — Belly Ham Pizza from City House

Mozzarella and Grana Padano cheeses, oregano, chile flakes, and pork belly ham all sound like the makings of a fairly simple pizza, but the flavors of City House’s most popular pie are anything but. The crowning jewel is not listed on the menu, so in case your server doesn’t ask, be sure to request that yours be topped with an egg. 1222 4th Ave. N., 615-736-5838; cityhousenashville.com

Best Entree

21 — Scallops from Josephine

In dishes, as in life, one needs to maintain balance. And while it might be harder to come by between home and work life, it’s easy to taste on this plate. Big, meaty scallops rest on a bed of Swiss chard, and fingerling potatoes seasoned with a ham hock as the tart of the greens cuts through the richness of the mollusk.
2316 12th Ave. S., 615-292-7766; josephineon12th.com

Best Entree

22 — Sheepshead from The 404 Kitchen

Chef Matt Bolus first appeared on the local radar in the kitchen at Watermark after a stint as the seafood butcher for James Beard-winning chef Mike Lata at FIG in Charleston. So it’s quite appropriate that the feature fish at his own tiny restaurant in The Gulch is an Atlantic species called sheepshead. Bolus cooks the fish under a bacon press to keep the filet flat, allowing for a delightful crispy skin. He then serves it with aged Carolina rice, Sea Island red peas, and collards in a ham broth.
404 12th Ave. S., 615-251-1404; the404nashville.com

Best Entree

23 — Hummos Beyrouti from Epice

There are two things on the Kalamata’s menu that owner Maher Fawaz insists on making himself: the falafel and the lemony, almost fluffy hummus—40 pounds every day. Now that he’s added to the empire with the opening of his chic Lebanese bistro Epice in 12 South, Fawaz is upping that amount to 45 pounds to accommodate all of his restaurants. Some of that lays the creamy foundation of the hummos beyrouti, a hearty dish topped by seasoned and braised ground sirloin and toasted pine nuts that’s served with soft, grilled pita. Listed as an entrée, it also makes a great starter to share.
2902 12th Ave. S., 615-720-6765; epicenashville.com

Best Entree

24 — Confit of Moularde Duck Leg from 360 Bistro

Not all duck confit is made the same. Chef Josh Weekley replaces the traditional poaching liquid, duck fat, with a bed of herbs and light and fruity olive oil, which gives his Moularde duck legs both floral highlights and super-tender chewability. The setup changes from season to season, but when we’ve had it over a bed of roasted vegetables and a fragrant demi glace, all we wanted next was a second helping.
6000 Hwy. 100, 615-353-5604; 360bistro.com

Best Entree

25 — Bucatini Fra Diavolo from Rolf and Daughters

The buzz about chef Philip Krajeck’s Rolf and Daughters centers mostly on his handmade pasta. Krajeck’s food is simple and complex, which is to say, even though a dish looks like a cinch, there are hours of work behind it. The bucatini is handmade with durum wheat and semolina before being extruded and carefully portioned. The octopus is braised for hours until tender. The lardo is butchered from whole pigs, cured, and aged in-house. When it all comes together, this combo is a revelation.
700 Taylor St., 615-866-9897; rolfanddaughters.com

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