Nashville’s culinary scene has grown to astonishing heights.
And when we look at the array of new restaurants we dined in over the past year, ranging from high-end omakase to fast-casual shawarma, astonished expresses how we feel. We’ve been wowed by ingredient-driven eateries: one offers authentic Mexican fare influenced by seasonal Tennessee produce, another dedicated to hyperlocal dining utilizing produce grown on site. We’ve been thrilled by the ever-widening scope of global dining experiences, delivering new tastes and perspectives: Lebanese, Japanese, Chinese, Peruvian, Laotian-American, Brooklyn- Italian. Nashville is indeed enriched by its diverse community serving their distinctive cuisines, often in personal interpretation.
Frequently, we are asked the impossible question, “What’s your favorite?” Rephrase that question to the plural — favorites — and we can answer. By no means complete or in any particular order, here’s a roster of our current favorite new restaurants in Music City. Check ‘em out. Prepare to be astonished. These could easily become your new favorites, too.
ELIZABETH WISEMAN
Maiz de la Vida
In self-deprecating fashion, James Beard semi-finalist for Best Chef Southeast, Julio Hernandez, describes himself as “just a guy making tortillas.” But oh, what tortillas! He transforms heirloom maize sourced from his homeland, Mexico, into beautiful masa dough through a time-honored process called “nixtamalization.” Whether made with dried blue, yellow, or red corn, they are exceptional in taste and foundational to his fare. Consistent and widespread love for his food (his American wagyu Quesabirria is unparalleled) served at his little shop and food truck propelled him to open his bricks-and-mortar restaurant, Maiz de la Vida, in Paseo South. It is a joyous place, a celebration of corn, art, and life, wherein Hernandez can now prepare a greater variety of dishes. Enjoy his nixtamal chips, salsas, and queso fundido alongside a signature Spicy Margarita before diving into the rest of the menu. His Mole Negro over seared duck breast is a revelation.
TIP: Save room for the dreamy espresso-spiked Tres Leches cake. (606 8th Ave. S., 615-499-4248; maizdelavida.com)
Limo Peruvian Eatery
Peruvian cuisine is both foreign and familiar, combining the foodways of its indigenous, Spanish, Japanese, and Chinese populations while utilizing its abundant resources. Chef Marcio Florez missed the foods of his homeland, first prompting him to launch the mobile Inka Trailer, and its popularity led him to opening the full-service Limo Peruvian Eatery. His menu is enthralling. You’ll find lush variations of ceviche, Peru’s national dish, and flavor-packed preparations of better- known plates, Lomo Saltado, stir-fried beef, and Ají de Gallina, creamy chicken stew. That said, don’t pass by Conchitas a la Parmesana — scallops cloaked in Limo butter, Pisco, Parmesan, and lime — or the twice cooked pork belly with Peruvian dried corn, avocado, and plantains. Beef-filled empanadas crackle under crisp pastry crust. The accompanying Huacatay sauce, Peru’s salsa verde with black mint, tastes incredible on just about anything.
TIP: Try the Peruvian beverages: one is made with a purple corn and spices, the other with passion fruit. And Limo serves a spot-on Pisco Sour. (1008 Fatherland St., 615-621-3104; limoeatery.com)
MAYTER SCOTT
Butterlamp Bread and Beverage
Post Bhutan honeymoon, on the plane ride home, Ben and Katie Rose Tyson started their “What’s Next?” conversation. What evolved was a shared vision of a neighborhood gathering place: both bread house and wine bar. Butterlamp, named for the votive candles illuminating Buddhist monasteries throughout Bhutan, embodies the couple’s love of rustic breads, curated wines, delectable plates, and the genial spirit of hospitality they encountered in their travels. Located inside a repurposed church in the Eastwood development, Butterlamp offers cozy seating, all in view of the open kitchen. In temperate times, tables are set outside under the trees. Katie rotates wine offerings by the glass or bottle; daily selections are written on the mirror behind the bar. She and her knowledgeable staff are happy to make recommendations. Ben’s creative fare is designed to complement the grape. Of note: Deviled Eggs in a Skirt, oysters of the moment, and any of the seasonal toasts.
TIP: Yes, their loaves are available for purchase. We recommend the Konbu. (1101 Chapel Ave.; butterlampnashville.com)
MICK JACOB
Kase x Noko
Jon Murray, Wilson Brannock, and Chef Dung “Junior” Vo, the force behind Noko, have conceived an ideal companion to their popular Asian wood-fired eatery. In mid-December ‘24, they introduced Kase x Noko, an intimate bar and omakase chef’s counter located right next door. There are several aspects that make Kase extraordinary. The counter seats 14 guests, structured for three seatings, 6 nights a week. The level of service is especially warm and personable, following the Noko ethos. The rotating menu of 14 tastings designed and guided by Chef Vo, a James Beard Best Chef Southeast semi-finalist, underscore spectacular cuts of fresh, responsibly sourced fish and wagyu, at a jaw-dropping $75 – half the price of a typical omakase. Getting a reservation takes patient planning, but your patience will be rewarded.
TIP: Guests may choose add-ons from the supplemental menu, (Caviar cone! A5 Wagyu Foie Gras! Otoro Uni!) It’s not essential, but what an indulgence. (707 Porter Rd., 615-806-0649; kasexnoko.com)
EMILY DORIO
Choy
Fine Chinese dining in Nashville has been elusive, but the powerhouses behind Choy, Moni Advani, Nishaan Chavda, and executive chef Brian Griffith, have made it a reality. In the former Tansuo location, Choy beckons in dark Art-Deco designs as an of-a-time Shanghai hideaway, serving potent drinks and Cantonese-styled fare. James Beard Award- winner Brandon Jew of Mister Jui’s in San Francisco consulted on recipes and techniques. The result is an exotic, sumptuous experience that begins well with “House of Choy,” their version of the Singapore Sling of Raffles Hotel fame. Menu highlights include the rich Beef Chow Fun, Xinjiang Lamb Ribs, and Gulf Shrimp Fried Rice. Central, however, is their signature Smoked Whole Peking Duck, presented with a slew of accompaniments: peanut butter-hoisin sauce, duck liver mousse, scallions, cucumbers, and housemade pancakes. This is a feast to share.
TIP: Tuesdays through Thursdays, there’s a beguiling happy hour at the bar, complete with specials on cocktails and bites. (121B 12th Ave. N., 615-696-7353; choynashville.com)
ANDREW CEBULKA
Fancypants
Fanciful, vegetable-forward, and fun AF: that’s the mission behind Fancypants, created by partners, Bryan Lee Weaver, Michael Shemtov, and Jake Mogelson, who wanted to show a less precious side to fine dining. Located on Dickerson Pike in a former Piggly Wiggly, Fancypants takes on bright, kitschy ‘70s decor, where your adventure begins at the reception with a complimentary “Booze Amuse” beverage. The prix fixe menu is unique, set up in a grid of nine innovative, primarily (but not solely) plant-based dishes; each guest chooses three. There’s a bonus menu available, which includes caviar, tartare, and a wood-fired steak, should you want to venture beyond the grid. But you’ll find the main offerings visually appealing, flavorful, and eminently satisfying. Any of the pastas, such as Malfadine in miso butter and peanut-chili crunch, are real pleasers. Marinated, grilled Lion’s Mane mushrooms over potato purée has all the umami of a steakhouse plate.
TIP: A la carte ordering is available at the bar, and on Sundays, throughout the entire restaurant. (921 Dickerson Pike, 615-964-7917; wearefancypants.com)
888
It starts with a bit of mystery: At the corner of 8th Avenue South and Clark, the doorway to this Japanese-inspired restaurant and vinyl listening lounge is designated solely by a blinking red light. Slip inside, you become immersed in 888’s modern, darkened world, choosing your adventure from the selection of heady cocktails and sake, pristine sushi and maki, and meticulously prepared specialty plates. All of this against the backdrop of spinning vinyl, the playlist curated by the resident DJ, and played over state-of-the-art speakers. Favorite bites include steamed mushroom gyoza, okonomiyaki vegetable pancake dotted with crispy pork belly cubes, and Donabe skillet-fried rice, stirred with egg yolks at your table. The whole experience is a little escapist and a lot of delicious fun.
TIP: On 888’s website are dates/times for special listening sessions that feature the music of great talents, such as Dua Lipa, Sam Cooke, Miles Davis, and Janis Joplin. (800 Clark Pl., 888-383-8610; 888nashville.com)
ELIZABETH ENDICOTT
Vega
Vega, brightest star in the Lyra constellation, is a fitting name for this new venture from Chef Hrant Arakelian and his wife, Liz Endicott, owners/operators of lauded Middle Eastern restaurant Lyra. Born in Lebanon, Arakelian comes from a rich cultural and culinary heritage. At Vega Shawarma, Lyra’s brilliant sister eatery, his focus is Lebanese street food. Despite its fast-casual nature — Vega is tucked in a new Madison strip between Shotgun Willie’s BBQ and Daddy Dogs — the fare achieves fine dining caliber.
On view, emitting mouth-watering aromas, are the vertical spits of highly seasoned beef and chicken, ready to carve for shawarma: meats, veggies, and sauces, rolled in saj, the house-made flatbread. You’ll want to share one, and order from the list of compelling mezze: roasted sweet potatoes in date butter, tabouleh salad, and the best baba ghanoush in the city.
TIP: Don’t pass over the daily specials. The cumin-scented red lentil soup offered one day was soul-satisfying. (1500 Gallatin Pike S., Madison, 615-873-4514; vegashawarma.com)
Fonda 12 South
When Josephine announced its plan to close, restaurateur Howard Greenstone saw the opportunity for a concept with his longtime friend, esteemed chef and cookbook author, Roberto Santibañez. The Mexico City-born, Le Cordon Bleu-trained chef melds heritage dishes with contemporary technique, much praised at his New York City restaurant, Fonda. Appealing to both visitors and locals, Fonda 12 South serves his innovative interpretations of botanas, platos pequeños, taco boards, and more. The first thing to grab your attention is the Guacamole Station, where the staff prepares the avocado-white onion-lime mash to order, at your prescribed levels of heat, using the traditional tool, the molcajete. So fresh — it is an absolute must-have. Several seafood dishes will tempt you: tuna tostado in habanero dressing, chili-roasted lobster tail with Mexican street corn, halibut in Veracruzana sauce of tomatoes, olives, and jalapeños. If you’re in the market for beef, the seared wagyu with maitakes in chipotle- hazelnut mole is exceptional.
TIP: The festive taco boards are ideal for a group. (2316 12th Ave. S., 615-800-4899; fondanashville.com)
VICTORIA QUIRK
Frankies 925 Spuntino + Pizzeria + Bottega
When John Burns Paterson approached Frank Castronovo and Frank Falcinelli (aka The Franks) with his desire to quit their wildly popular Brooklyn restaurant, return to the South, and open his own place, he never expected the turn of events that unfolded. The Franks wanted in — bring the heart of the long-acclaimed Frankies 457 Spuntino to Nashville. It took time, but anchoring the Laurel & Pine development is a Frankies’ trifecta: restaurant, pizzeria, and bottega. The Spuntino serves Frankies’ classics: toothsome pastas, comforting soups, vibrant salads, salumi, antipasti, and mainstay entrees, such as the cold slow-roasted ribeye and chicken scarpariello over polenta. All represent dishes the Franks grew up loving, with Paterson’s wine program to complement. Get your pizza fix next door: scrumptious pies are available by the slice or whole rounds. Purchase superb ingredients, including Frankies own peppery olive oil and dried pastas, at the bottega. Savor the way of the Franks at each spot.
TIP: Cavatelli with Frankies’ hot sausage and browned sage butter is super delicious. (925 Cherokee Ave., 615- 964-7626; frankiesnashville.com)
VICTORIA QUIRK
January at Southall
Integral to your experience of the restaurant January, the master stroke of Southall Farm and Inn, is its sense of place. The design of the dining room, its expanse of windows bringing in the natural surroundings, magnifies your connection with the beauty of where you are. Chefs Klamar and Leonard and team further that connection, using the bounty of ingredients sourced right on the farm, prepared in January’s state-of- the-art open kitchen. If it’s not found on Southall, they work with local and regional producers who are sustainably fishing, raising cattle, and so forth. Their philosophy is flavor first, drawing inspiration from the seasons and memorable dishes from their travels. While the menu rotates to reflect what’s immediately available, some dishes have become mainstays, for good reason. The uber-light and lofty Parker house rolls, served with Southall honey butter, fall into that category. The “chowder-style” wood- fired oysters are another.
TIP: In addition to dinner, January offers other splendid experiences, such as Weekend Countryside Brunch. (2200 Osage Loop, Franklin, 615-282-2000; januarytn.com)
Sushi | Bar
Inside Golden Sound, once a renowned recording studio in the Gulch, Sushi | Bar is part of a cool speakeasy environment. Step in and sip a welcome cocktail before heading into its omakase inner sanctum. Over two hours, along with 11 other guests, you will be treated to 17 tastings: 16 savory and 1 sweet, prepared before your eyes by sushi masters. Most of the tastings are nigiri: protein — primarily fish — over hand-formed rice with embellishments, to be eaten by hand. Each course, explained and deftly orchestrated, builds on the next, using the freshest catch available. As a result, offerings do change. Nevertheless, here are three that stand out in our memory: dashi-butter poached snow crab; gently smoked Ora King salmon with tart apple; and Hokkaido scallop in clarified soy with Australian black truffles.
TIP: Sakes and sparkling wines pair well with the fare, and the beverage director has assembled a quintet of French vintages that, in progression, enhance the experience. (610 Magazine St., 615-208-7999; sushibarhospitality.com)
VICTORIA QUIRK
Bad Idea
It comes as no surprise that Bad Idea, Alex Burch and Colby Rasavong’s wine bar in East Nashville, garnered a nomination this year from the James Beard Foundation for Best New Restaurant. Burch’s delightful and informed curation of fine wines, Rasavong’s creative menu embracing his Laotian-American roots, and the aesthetics of the reconfigured church sanctuary combine to provide an experience like no other in Nashville — or anywhere else! Burch’s wine list reflects his lore and love of the grape, with terrific educational notes throughout. While it makes a great read, he and his staff will gladly guide you. Rasavong creates a changing menu of adventuresome small plates (Banh Xeo with shrimp-pork terrine, BBQ’d quail with sweet potato curry) and shareable mains for two. He sources pork and beef from Bear Creek Ranch for his Ping Seen: marinated grilled meat served with assorted fresh greens, sauces, and crepes.
TIP: Late-night munchies? A concise roster of crave-able snacks and plates is available from 10 p.m. – 12:30 a.m., nightly. (1021 Russell St., 629-729-4332; badideanashville.com)