Top 10 New Bites to Try

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Hard Boiled BLT, $13

Cafe Roze

It's not easy to find a well-constructed sandwich, but this version of the B.L.T. at Cafe Roze hits every note. The egg, which is soft boiled and then slathered in turmeric paste and sliced thick, shines from its spot between thick slabs of Gifford's bacon and delicate tufts of watercress. It all comes together between two toasted slices, with a just-salted shmear of caper aioli. caferoze.com

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Tomato Toast, $13

Peninsula

A treat of discovery, the tomato toast at Peninsula changes from week to week—there might be chicken liver mousse or Royal Red shrimp set over the tomato spread. But what matters is the diversity of flavors that can exist in one bite here, as the bread plays against the acid of the tomatoes and sets a stage for whatever new and inventive combo that chef Jake Howell chooses to place on top. peninsulanashville.com

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Athenian Half Chicken, $13

GReKo Greek Street Food

It’s rare that we crave restaurant chicken—but this version, served bone-in with a just-crisped crust, offers a flavor-packed alternative to the standard salt-and-pepper application. A combination of honey, lemon, and a shower of fresh herbs envelope the chicken and create a sweet and citrus-y surprise. grekostreetfood.com

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Spaghetti Chitarra, $15

Nicky’s Coal Fired

The toppings and add-ins that are available on Nicky’s daily plate of spaghetti change with the seasons—but, even by itself, the tangle of the pasta, which is made onsite by hand each day, sings with flavor. Whether the toppings include a spring pea pesto and mascarpone or smoky mushrooms, the plate rings out as one of this city’s ultimate comfort foods. nickysnashville.com

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Duo of Lamb, $40

Deacon's New South

deaconsnewsouth.com

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Rabbit Rolls, $12

Black Rabbit

A sliced, Hawaiian-style bun, which gets sweetened with pineapple juice, acts as the ideal vessel for the pressed rabbit meat that makes up these tempting bar snacks. Spicy homemade mustard and slices of melted Swiss bring balance to each bite. blackrabbittn.com

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Field Pea Toast, $8

Henrietta Red

You can't go wrong selecting anything that's set atop the freshly baked slices of sourdough loaves that are pulled from the wood-burning oven at Henrietta Red. But the field pea toast is an especially good choicethe earthiness of the Sea Island peas layered over sunflower seed tahini is offset by a burst of brightness in the form of pea shoots and the faintest hint of a vinegar kick. henriettared.com

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Lumpia, $11

Gray & Dudley

Having perfected his take on boudin at Cochon Butcher, chef Levon Wallace improves on the delivery of the fresh sausage by stuffing it into lumpia, a type of spring roll. Each tidy bite lets forth the unctuous flavor of the sausage and is only improved upon with a dip into the accompanying sweet-and-sour pepper jelly. grayanddudley.com

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Beef Goulash, $25

Kuchnia & Keller

Pulling inspiration from a humble, Hungarian stew, this version of goulash gets updated with braised bits of beef, simple spatzle dumplings made with rye wheat, and a generous pile of sliced kale over topoffering a refreshing revamp of a classic. kuchniaandkeller.com

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BBQ Udon Noodle Soup, $14

Tansuo

Swimming with fresh udon noodles, bits of roasted pork, and slivers of smoky duck, this hearty soup, available at lunch, is touched with sweetness, as well as a fiery heat brought on by peppercorns and, for the heat-seekers, a sidecar of chili sauce. To cut through the heat, nab a few bites of the crunchy bean sprouts piled on top, and then slurp back the fat-slicked broth. tansuonashville.com