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 (not) Nashville hot chicken.
CHAUHAN ALE AND MASALA HOUSE
Hot Chicken Pakoras
Maneet Chauhan infuses so much flavor and spice into every step of this ingenious dish. She marinates the chicken in ginger- and garlic-laced buttermilk, then fries it in chickpea batter. Post fry, she sprinkles the crisp nuggets with Chaat Masala salt, and serves them with a bowl of habanero dipping sauce for a hot take on the local classic. (123 12th Ave. N., 615-242-8426; chauhannashville.com)
IM2 INTERNATIONAL MARKET
Hatyai (Thai) Crispy Fried Chicken
The community is happy that Arnold and Anna Myint have continued their parents’ legacy, and even happier that Arnold is melding OG with his modern Thai aesthetic. His statement dish is Hatyai Crispy Chicken, soaked in a garlicky Thai spice mix, coated in rice flour, and golden fried. He tops the perfect pieces with crispy shallots and cilantro, sidled by cucumber salad, sticky rice, and house sauces. (2013 Belmont Blvd., 615-297-4453; im2nashville.com)
THE 404 KITCHEN
Whole Smoked Fried Chicken
From his Large Format section, don’t miss Chef Matt Bolus’s singular approach to the illustrious yardbird— sweetly smoked, then battered and fried to a crackle. To further bolster the taste, he serves a trio of delectable sauces—honey mustard, hot sauce, and buttermilk chive—on the side. (507 12th Ave. S. Fl. 2, 615-251-1404; the404nashville.com)
LAUTER
Half Chicken
Ice cold beer and sizzling fried chicken make an unbeatable pairing. To that end, Chef Andrew Coins conceived this Japanese- inspired take: a boneless thigh marinated in koji, (a key ingredient in tenderizing and coaxing out the umami in foods), dusted in gluten-free flour, and fried to toothsome crunch. He rounds out the plate with a pour of hot honey. (754A Douglas Ave., 629-203-7159; southerngristbrewing.com)
