Nashville Dining in 2022: Super Sammies

We’ve looked back over the past year or two and assembled some Music City favorites, including these super sammies!

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Dare we hope? After two anxiety-ridden pandemic years, Nashville’s hospitality industry has suffered mightily. Yet perseveres.

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 super sammies! 

EAST SIDE BANH MI

Chicken Banh Mi

All of Chef Gracie Nguyen’s banh mi begin with a soft yet crackly baguette baked in house. Each is spread with fried shallot mayo, packed with cilantro, cucumber, pickled carrots and daikon, sliced jalapenos, and a dash of Maggi. Today we are partial to the roasted lemongrass chicken. Tomorrow, it could be black pepper-caramel pork shoulder. (1000 Gallatin Ave., 615-953-7424; eastsidebanhmi.com)

ROZE PONY

Peppercorn Steak Sandwich

Chef Julia Jaksic understands sandwich art and the proper ratio of fillings to spread to bread. Take, for instance, her Peppercorn Steak sandwich: It’s a hearty, satisfying assembly of tender rare-grilled beef, plied with salad greens, tomato jam, and horseradish aioli on griddled sourdough bread. This, plus a side of her crispy thin frites, equal perfection. (5133 Harding Pike, 615-942-5057; rozepony.com)

BILL’S SANDWICH PALACE 

Philly Phanatic

Oh, Bill. How your sandwiches rule. We anticipate every weekend’s offerings—brilliant constructions by Chef Aaron Clemins. Like the Philly Phanatic: a toasted Bolillo roll layered with roast pork, greens braised in garlic and Calabrian chilis, and a dreamy melt of provolone. Go to the website Friday night and place your order for Saturday or Sunday pick-up to ensure sandwich bliss.

(4204 Gallatin Pike, 615-915-3102; billssandwichpalace.com)