Drink

Violets & Lace

By Donny Evans, Manager at the Oak Bar at The Hermitage Hotel

Dealing in Disruption

Southern Grist uses mango purée, eighty thousand cereal marshmallows, and cacao nibs to create some of the weirdest—and best—beers in town

(Not So) Distant Shores

Julia Sullivan and her team at Henrietta Red have gained national recognition for their fantastic seafood-forward menu . . . in Tennessee?

On Island Time

New bar Pearl Diver aims to give us all a tropical yet thoughtful getaway on the East side

Sometimes a Bar is Just a Bar

Mas Tacos’ Teresa Mason takes the reins at venerable Eastside bar Wilburn Street Tavern

Down By The River

A look into Blue Moon Waterfront Grille, the best little marina restaurant you’ve (maybe) never heard of.

Normalize It

How Christie and Will Tarleton are changing Tennessee’s opinion on hemp through YUYO Botanics

For The Saké Of It

How Byron Stithem turned his home-brewed passion project into your new favorite drink