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IN-N-OUT BURGER
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LA LA LAND KIND CAFE
Music City Hotspots
CRAIG’S
611 9th Ave S., Nashville; craigsnash.com
When Craig Susser opened his Hollywood hangout in 2011, it quietly became the place celebrities could relax — not be seen. Now, at the urging of friend Kelsea Ballerini (with three conditions: no menu changes, no live music, and definitely no country), the teal-booth institution lands in the Gulch with the exact same spirit. Craig’s Nashville resembles the Los Angeles original: white tablecloths, warm wood, modern art, and a menu of unapologetic upscale comfort food designed to please everyone at the table — vegans included.
Recommended: Craig’s bread with pink dipping sauce; pigs in a blanket; ahi tuna tartare; Meldman's honey truffle chicken over spinach and corn pancake; branzino with lemon picatta; vegan ice cream or cheesecake.
IN-N-OUT BURGER
4242 Century Farms Terrace, Antioch; 915 S. Hartmann Drive, Lebanon; 2508 Medical Center Parkway, Murfreesboro; in-nout.com
After years of California transplants waiting patiently, the West Coast’s most iconic burger chain finally lands in Middle Tennessee — and the crowds prove it. In-N-Out’s first local outposts opened to drive-through lines stretching more than 100 cars deep, bringing its famously simple menu and ultra-fresh philosophy to a new Tennessee audience. Burgers are made from never-frozen beef ground by the company’s own butchers. Fries are cut in-house from whole potatoes. And customization is part of the culture, thanks to a not-sosecret menu locals already speak fluently.
Recommended: Double-Double combo; Animal Style fries or burger with grilled onions and extra spread; Flying Dutchman (two patties, two slices of cheese); Protein Style burger wrapped in lettuce; classic milkshake.
LA LA LAND CAFE
2212 12th Ave S, Nashville; lalalandcafe.com
Nashville doesn’t casually wait hours for coffee — but it did for this cup of joe. When Texas-based La La Land Cafe opened its first local location in 12 South last summer, the line snaked past nearby restaurants and down the block before sunrise, continuing for weeks after opening day. Founded in Dallas in 2019, the brand centers its mission on kindness and employment opportunities for young adults aging out of foster care — a purpose more poignant than the cheerful yellow cups. The menu is bright and familiar with a twist: specialty lattes, matcha, colorful coolers, and light breakfast bites.
Recommended: La La Latte, Banana Cloud Latte, The Perfect Latte; Lavender Bloom; iced matcha latte; avocado toast; seasonal fruit cooler.
JUNIOR
907 Dickerson Pike, Nashville; juniornashville.com
Junior, Chef Philip Krajeck’s third concept, is an intimate, 50seat modern American restaurant where golden-era glamour fuses with contemporary restraint — leather banquettes, warm lighting, and an exceptional wine program that feels curated rather than showy. The menu follows Tennessee’s seasons, shifting constantly as local farms deliver what's fresh. Expect precision cooking, thoughtful sourcing, and dishes that look simple but are complex.
Recommended: sweet-corn barbajuan, bay scallops with hakurei turnips, Basque-style grilled bavette or ribeye, one-bite oysters, seasonal cheese course, clafoutis, or fruit dessert with a dessert wine pairing.
By the numbers, 2025 was a stellar year for Nashville dining — five James Beard Foundation semifinalists, one finalist, and a Best Chef Southeast honor — while the Michelin Guide’s American South edition further validated the scene with three starred restaurants, seven Bib Gourmands, a Green Star, a Sommelier Award, and 12 recommended spots. New openings arrived at a steady clip of roughly three per month, reshaping neighborhoods and expectations alike.
By another measure — our taste buds — the year stacked up as stunning. Food trucks leapt into brick-and-mortar spaces, hospitality groups from major metros planted flags in Music City, and local independents branched into sister concepts. Nashville takes its food seriously, but never at the expense of a good time — and nowhere captures that better than this issue’s cover star, V Modern Italian in the Gulch.
Born from European aperitivo culture and built for all five senses, the 7,000-square-foot see-and-be-seen space blends velvet booths, a leafy patio, DJ nights, and a lively bar with Italian classics reimagined. Collaborations with Michelin-starred Chef Stefano Ciotti shape playful dishes — house-made pastas and Neapolitan wood-fired pizzas made with a sourdough starter tracing back to 18th-century Italy — while cocktails by Federico Pollarolo keep the energy high from brunch to late night. It’s exactly the kind of place Nashville dining has become: ambitious, social, and just as much about atmosphere as appetite.
Led by V Modern Italian, the following is a snapshot of those places that captured our hungry eyes and appetites.