In creating Redheaded Stranger, his Tex-Mex taqueria in McFerrin Park, chef Bryan Lee Weaver wanted it to be an expression of what brings him happiness. A meld of old and new, in a palette of white, pastel rose, and turquoise, the modern-day version of a daytime taco joint has a playful vibe that feels like it was pulled right out of the Southwest.
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Nathan Zucker
Chef Bryan Lee Weaver
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Nathan Zucker
Redheaded Stranger
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Nathan Zucker
Inside is a long curved bar with diner-style chrome-based stools, a dining room of tiled café tables surrounded by retro chrome-pink padded chairs and a wall lined with booths. One corner has a workstation devoted to making flour tortillas—you can take a seat at its counter and get a close-up view of the handiwork in process. Walls are decorated with new art and vintage kitsch. Cacti of all sizes stand tall in the window.
You might hear the driving Latin beat of Santana playing, or Ray Price’s Texas twang. Or, the tunes of Willie Nelson, composer of the Red Headed Stranger album, which is the restaurant’s namesake.
But the most happiness resides in the customers blissfully chomping brisket tacos and breakfast burritos plump with eggs, chorizo, potatoes, and pepperjack; sipping frozen margaritas and banana pudding shakes; and dipping forks into little sacks of Frito Pie.
Nathan Zucker
This labor of love has been years in the making for Weaver, who came to Nashville in 2015. Together with Michael Shemtov, he opened the much-loved Butcher & Bee.
“This is the first time I've started a kitchen or restaurant with a concept and recipes that were truly from me and from the heart,” he says. “A lot of the food that I'm serving at Stranger is what I would make for myself or my wife at home on my days off.”
The menu reflects, in part, Weaver’s youth. Texas-born, he and his family moved to Colorado, and made frequent trips to New Mexico and back to Texas. His first restaurant job was as a dishwasher for a New Mexican-style joint called Señor T’s, where he soon got his start in the kitchen.
“I was rolling out sopapillas and hand tearing Hatch green chiles,” he recalls. “My favorite spot to eat was a place called Santiagos. I used to go at least once a week when I was in high school for their hot green chile.”
What to Order
RHS Burrito, $8
Tacos, $3.50 each
Green Chile Cheeseburger, $6
Guac Salad, $6
Banana Pudding Shake, $7; Bourbon-spiked, $11
Nathan Zucker
Weaver is a longtime fan of flour tortillas, and had many recipe trials before he got what he wanted. He ditched a preferred bacon-fat recipe for one that vegetarians could eat. Daily, he’s amazed at how many they go through. For fillings, he started with a short list of ingredients that compel him: chorizo, braised beef, Hatch chiles, and a few uncheffy faves like Tater tots and American cheese. For that, he’s unapologetic—one bite into his taco of crunchy tots, jalapeño crema, red Hatch chiles, and American cheese will make you a believer. This is crazy-delicious food.
“Having moved here from L.A., I know plenty about all different styles of tacos. I wanted Stranger to be specific and very personal. I don't want to pretend to be something I'm not because somebody else has a different idea of what a taco, or being authentic is. This place is authentic to me and what I wanted my shop to be.”
To his taco roster Weaver added an homage to Butcher & Bee, a roasted poblano with whipped feta and crispy rice. His carrot-habanero based Dreamweaver sauce, another B&B signature, appears in a couple of taco recipes. Look for it, too, among the squeeze bottles of hot sauces on a side table. While you’re there, be sure to sample the Dr. Pepper sauce, created by one of his cooks, Tyler. Dark, slightly sweet, and fruit forward with a lush back bite, it is ideal on the Barbacoa taco.
Nathan Zucker
Green Chile Cheeseburger
You can’t go wrong with any of Weaver’s eight taco creations. If you don’t want tacos, the Green Chile Cheeseburger is also designed for delivering happiness. The smashed Bear Creek Farm beef patty (with slightly ragged, crispy edges) sits under a melt of American cheese, layered with Gifford’s bacon, house ranch, and chopped Hatch chiles tucked inside a Martin’s potato roll. It’s so good. Complete your meal with the Banana Pudding Shake: It’s smooth, creamy, deeply banana-flavored, and topped with toasted marshmallow and graham cracker crumbs. It’s also terrific spiked with bourbon, and, either way, so popular it can run out quickly.
For now, the hours are focused on breakfast and lunch but Weaver hopes to expand to dinner soon.
“In the end, I wanted a neighborhood spot that fit well in McFerrin Park, [could be] supported by the community, and I hope that is what we have made,” Weaver says. “The name of the restaurant came from one of my favorite albums, the food is what I want to eat every day, my team is amazing, and it's evolved into such a perfect window into what makes me happy.”
Redheaded Stranger, 615-544-8226; redheadedstrangertacos.com