Can You Dig It?
How urban farming nonprofit Trap Garden is working to eradicate Nashville’s food deserts
Articles
Food
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
Master Platers: Date Shake with Toasted Nuts Majoon
By Louisa Shafia, author of Lucid Food: Cooking for an Eco-Conscious Life
PHOTO RECAP: Belmont Block Party
On Saturday we went to the Belmont Block Party on Belmont University's campus. Here's what we saw.
Blitzkrieg Bibimbap
Much like the Ramones song it’s named for, Babo—East Nashville’s newest Korean bar and restaurant—finds success in keeping it simple
PHOTO RECAP: Patagonia Grand Opening Party
We went to the Patagonia grand opening party on Thursday night. Here's what we saw.
PHOTO RECAP: Triluna’s Galentines DIY Bouquet Bar + Vinyasa Flow
We went to the Triluna's Galentines DIY Bouquet Bar + Vinyasa Flow event at Gardens of Babylon on Wednesday. Here's what we saw.
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
Home Ec: Marvin Cookie
With Sean Newsome of HiFi Cookies
Ain’t No Tater High Enough
An afternoon selling potatoes with Potato Mountain 615
Master Platers: Soy-Braised Shiitake Maz And Cheese
By Sarah Gavigan, author of Ramen Otaku: Mastering Ramen at Home
PHOTO RECAP: Sake & Solv
We went to Proper Sake on Friday for the 'Sake & Solv' event. Here's what we saw.
Master Platers: The Bang Candy Company’s Sweet Potato Casserole
By Sarah Souther, founder and owner of The Bang Candy Company
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
(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
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
Cocktail of the Month: Pull Up the Roots
By Joshua Doolan, Bar Manager at Rosemary & Beauty Queen
Master Platers: Saltine Tuna Poke
With Chef Steven Robilio of Saltine
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.
YOU DON’T KNOW MO (BUT YOU’RE ABOUT TO)
Fat Mo’s serves faraway burgers from a bygone era
Normalize It
How Christie and Will Tarleton are changing Tennessee’s opinion on hemp through YUYO Botanics
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
Master Platers: Trailer Baby Crackers Topped with Pimento Cheese, Crab, and Celery Leaf
By By Chef Daniel Gorman of Henley
From Somalia, With Love
Somali-owned The Horn Coffee spreads acceptance—and some damn good sambusas—on Murfreesboro Pike
Master Platers: Shio Koji Marinated Tri-Tip Steak with Braised Mustard Greens
By Sarah Gavigan, Cofounder of POP Nashville
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
The Sweet Spot
With Shugga Hi Bakery and Cafe, sisters Kathy Leslie and Sandra Austin are betting on a Dickerson Pike revival