1 of 2
2 of 2
It’s both an honor and a challenge to carry on a family legacy. Kahlil Arnold, chef and owner of beloved Arnold’s Country Kitchen, can attest to that.
Since returning to the family business in 2005 and taking the helm from his father, Jack, he has taken care in maintaining the traditions that have made Arnold’s great, while guiding the near thirty-year Nashville meat-n-three institution through the demands of the times. The talented chef has many ideas to introduce into restaurant—tweaks and changes that he would have initiated over a period of years. COVID-19 accelerated all of that. Like many in the industry, he was seeking other revenue streams.
“Despite everything, Nashville is still Nashville, and we all help one another,” he says. “I asked my friend Edgar Pendley for advice. Before I knew it, Arnold’s had a bar.” One thing led to another. Liquor license, expanded hours, new menu offerings, and even, on certain evenings, live bluegrass music. Nighttime business has arrived at the James Beard America’s Classics award winner and it’s called Arnold’s After Dark. Now, guests have the opportunity to bask in Arnold’s familial brand of hospitality while partaking in a little variation on the lunchtime fare. It’s given Arnold the space to stretch himself, and cook other dishes he’s had in mind.
1 of 2
2 of 2
Some of it is rightfully called pub grub, but prepared with Arnold’s flair. He’s been smoking beef, pork, and chicken over cherry wood and using those delectable meats in his signature nacho platters and crispy tacos—ideal with ice-cold beers or a margarita. Don’t sleep on those crispy tacos: they are packed with the likes of his smoked brisket or veggie succotash, pan-fried (“everything is better fried,” says Arnold) and finished with queso fresco, cilantro, and the house hot sauce.
“Initially, we wanted to do table service for After Dark,” he says. “But customers got upset. They wanted the cafeteria line experience. So, I modified. You gotta give people what they want.”
You can take a seat at the bar and get served there. Or wind around behind it to the cafeteria line, make your selections, and grab a table. If a plate of fried catfish, white beans, slaw, and mac-cheese is your heart’s desire, they’ve got you covered. But look for the Chef ’s Specials: Slices of fork-tender smoked hanger steak topped with collard chimichurri over jalapeno cheese grits. Half chicken smoked then flash-fried (a winning combination of crisp skin and juicy meat) atop Spanish rice. If Teriyaki-fried Brussels sprouts are on the night roster, order up. They are ridiculously delicious.
In time, Arnold will offer other dishes he’s been dreaming up, such as Royal Red Shrimp and Hoe Cakes, and a coconut rice inspired by his Colombian grandmother. He’s also been working on his soon-to-launch Sunday brunch menu, some of which he previewed during a special Mother’s Day service. 7-Up pancakes, y’all!
“One cool thing is we use all the best local and regional ingredients that you find at finer restaurants, but not at the price,” he says. North Carolina Sunburst trout. Meats from Porter Road Butchers and Bear Creek Farms. Springer Mountain chicken. Gifford’s bacon. “I get fresh produce from Smiley’s at the Nashville Farmers Market and my buddy Tyler [Brown] at Southall.”
Kahlil Arnold feels hopeful about the future of the restaurant, which, through this pandemic, has felt sketchy. He’s grateful to his customers who have stayed loyal and he’s ready to welcome new diners into the fold. He’s excited to introduce more of his culinary voice into the Arnold’s canon. And he feels blessed to be a part of the Nashville community of chefs and restaurateurs who have been so collaborative and supportive.
“I have to give a special shout-out to Maneet Chauhan,” he says. Recently crowned winner of the Food Network’s Tournament of Champions, Chauhan donated awards of $10,000 each to four restaurants, Arnold’s Country Kitchen being one of them. “That unexpected gift will make all the difference to us and gives us the ability to pay it forward” Arnold says. “When it comes down to it, it’s about love. It’s the Nashville way.”
(605 8th Ave. S., 615-256-4455; arnoldscountrykitchen.com)