Owner Steve Dale came from Phoenix to Nashville for the music 15 years ago. Quickly discovering he missed the traditional foods he loved back out west, he sought out something that tasted like home. When he didn’t find it, be began to dream of a restaurant, and tried out his dishes on the road with Little Big Town, playing gigs, then hosting Mexican fiesta nights after the show. The band became his tasters, and helped him refine the dishes that would become staples on the menu.
Even though several of us live in Williamson County, prior to this late March Thursday afternoon excursion, only Stacie Standifer had been a regular at Sopapilla’s, Dale’s charming Southwestern restaurant just outside of the hustle of central Cool Springs. That’s about to change, now that we’ve all been exposed to the cuisine and the drinks menu, both of which manage to be exceptional at a reasonable price point. With understated, distinctly not gimmicky New Mexico-style decor and a light-filled patio perfect for spring evenings, Sopapilla’s will doubtless morph into a regular haunt for more of us.
“I wanted to serve the best quality Mexican food, and to bring that here, x93 he says. “I wanted to do it well, bring in stuff like real Hatch chiles from New Mexico. I have a passion for food, this was never a little toy side project. x93
For the Nashville Lifestyles crew, our visit to Sopapilla’s began with a seat in the sleek VIP dining room, with its huge farm table made of wood reclaimed from a Williamson County barn and plethora of gleaming tea lights and candles.
We started with a truly splendid drinks menu, sticking with the Southwestern theme, ordering up Cucumber and Skinny Margaritas, Mojitos and beautiful Winter Flowers of blueberry infused vodka, St. Germain and sparkling wine.
The fresh perspective on the foods underlines the quality. Drinks at the bar are made with fresh juices and organic agave, not pre-made mixes. Dale sources as much produce as he can locally, and is working on local beef. For those with dietary issues, there’s even a gluten-free menu that is surprisingly big and diverse.
From there, the food began to arrive. Green corn tamale bites—truly bite sized—began as the official appetizer, followed by my own favorite item, the glorious Chipotle Honey Shrimp Salad, built high with jicama and mangoes, heavily laden with honey-glazed grilled shrimp.
The table side guacamole was an instant hit—delicious, creamy and light on the palate—and the heavier, cheesy dip sampler gave us even more tortilla dipping opportunities.