We’ve been astonished by our city’s nonstop growth and spate of newcomers to our dining scene. Moreover, we’ve been blown away by the irrepressible spirit of our long-standing chefs and restaurateurs who have dug in, gotten creative, and adapted so they can continue to serve delicious food and drink to us hungry diners. For this year’s Restaurant Issue, there are no bests. For anyone still in the business and doing the work, that’s a best, in and of itself. Salud!
We’ve looked back over the past year or two and assembled some favorites, including these briny bivalves. See some of our favorites, below.
HENRIETTA RED
With precision and finesse, Chef Julia Sullivan brought the convivial spirit and tastes of oyster bars to Germantown for us landlocked folk to enjoy. She seeks out pristine selections from East, West, and Gulf coast waters, serving them naked with lemon. But she offers other accoutrements, should you desire. For the uninitiated: get a seat at the bar for her Cava and Oyster Happy Hour. (1200 4th Ave. N., 615-490-8042; henriettared.com)
MARSH HOUSE
Dedicated to sustainable fish and seafood prepared with Southern flair, Marsh House offers delectable bivalves in many forms: freshly shucked; during happy hour on the patio; anchoring an amazing Seafood Tower; and, in true Southern fashion, fried. And for a signature flare, Chef Vo’s delicate yet crunchy oysters come with apple andouille marmalade and horseradish aioli, startling and delicious. (401 11th Ave. S., 615-262-6001; marshhouserestaurant.com)
THE OPTIMIST
We love the sunny spirit of Ford Fry’s seafood- forward restaurant, The Optimist, almost as much as his treatment of oysters. Check out the daily roster, which highlights the oyster name, size, origin, and taste notes to help make your selections. You’ll get a gorgeous platter that includes saltines, hot sauce, mignonette, grated horseradish, and a reason to be optimistic. (1400 Adams St., 615-709-3156; theoptimistrestaurant.com/Nashville)
ZEPPELIN
Oysters on high! Zeppelin’s lofty perch, with its singular downtown view, is a prime spot to escape the humdrum and relish raw oysters with Chef Chris Calder’s fernet mignonette, angostura cocktail sauce, or a simple squirt of lemon. If you want ’em cooked, look no further than his grilled oysters in NOLA style barbecue butter. Boom. (505 3rd Ave. N., 629-236-0035; zeppelinnashville.com)
