Can You Dig It?
How urban farming nonprofit Trap Garden is working to eradicate Nashville’s food deserts
Double Scoop of Happiness
Kokos Ice Cream creators Jerusa van Lith and Sam Brooker want to show you just how good ice cream can be.
Flying High Again
The Catbird Seat, Nashville’s home for avant-garde cooking, resets every two years, bringing on new head chefs and new concepts. This time, Will Aghajanian and Liz Johnson are here to share their dynamic culinary vision with our city’s luckiest diners
Journey to the Center of the Palate
With Chaatable,Chef Maneet Chauhan and her husband and partner, Vivek Deora, have brought the street food of their Indian childhood to the streets of Nashville
Master Platers: Dozen’s Bakery Blood Orange Galette
Claire Meneely, owner at Dozen Bakery
The Cafeteria
Located in downtown Nashville’s storied Arcade, the oldest restaurant in Tennessee marches on, one nourishing bowl of “chile” at a time
Master Platers: Soy-Braised Shiitake Maz And Cheese
By Sarah Gavigan, author of Ramen Otaku: Mastering Ramen at Home
Paws for the Cause
Feline-friendly bakery The Catio is offering plants, pets, and pastries on the East side.
Master Platers: Mile High Deli
By Chef Adam Grusin of Mile End Deli
On Island Time
New bar Pearl Diver aims to give us all a tropical yet thoughtful getaway on the East side
Master Platers: Roasted Okra with Bacon Vinaigrette & Breadcrumbs
with Tony Galzin, Executive Chef and Partner at Nicky's Coal Fired
Middle (East) Tennessee
Lyra co-owners Hrant Arakelian and Liz Endicott are bringing Middle Eastern and Mediterranean cuisine to the former Holland House space
YOU DON’T KNOW MO (BUT YOU’RE ABOUT TO)
Fat Mo’s serves faraway burgers from a bygone era
Hail Seitan
Ben Stix and his seitan business and deli The BE-Hive are making vegetarianism fun
Master Platers: Fennel, Olives, and Ricotta Vecchio
With Philip Krajeck, Owner and Chef of Folk
Ironed Out
Chef Josh Stockton and the team at Geist have brought new life to a historic Nashville blacksmith shop
If You Can’t Stand the Heat
New executive chef Rahaf Amer brings her own flavor to Salt & Vine
Master Platers: Boiled Peanuts & BBQ Sauce
By Chad Kelly, Chef de Cuisine at Black Rabbit
Master Platers: Vegan Mexican Hot Chocolate Scones
With Beca Lewis Skeels of Leeuw Bake Shop
Something Old, Something New
Chef Kirstie Bidwell is serving up a slice of history at The Old School Farm to Table
Master Platers: Obatzda (Bavarian Cheese Spread)
By Chef Aaron Clemins of Kuchnia & Keller
2017 Holiday Gift Guide
Styled by Courtney Spencer and Mackenzie Moore. Produced by Charlie Hickerson.
Master Platers: Spiced Apple Goat Cheese Tartine
By Laura Gilway, Food Director of The Fox Bar and Cocktail Club
Coming Up Rozes
After years of opening restaurants for other people, Julia Jaksic has found her own niche with Cafe Roze
Science of the South
Michelin-starred chef Chris Anderson blends Southern classics with high-tech cooking, and he’s come to Nashville to share his remarkable culinary vision.
No Chef is an Island
First an Eastside pop-up, now in The Gulch, Chef Daniel Herget's Little Octopus offers a Caribbean escape in the middle of the city
Master Platers: Toishan Siu Mai
With Chris Cheung of Tánsuŏ