Singer Songwriter Canaan Smith's Top Nashville Eats

By Caroline Drzewinski | September 20, 2017
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Canaan Smith, who moved to Nashville in 2009, is a foodie.

Minutes before singer Canaan Smith’s set at L27 Rooftop on the Rocks, the 35-year old country singer was disarmingly composed. His suite bubbled with excitement as musicians would come and go. The bar was filled with vodka, tequila and several energy drinks. However, the composer of “Love You Like That” would rather have tea.

“My wife and I are into quality, craft foods that are healthy for us”, he explains. Often on tour, the singer looks up to Los Angeles dining culture. “We like the whole L.A food scene. When it comes to food, it feels like L.A is moving East. We’re seeing more high-end restaurants around town. I’m not talking about 5-star tables but great, little spots where you can grab a healthy meal”.

Though a foodie, Canaan Smith is no cook. His wife, Christy Hardesty, and him eat out for every meal. “We go to a lot of different places.The atmosphere is very important for us. When we sit down at a table, we want to feel like we are in no hurry to leave”, he points out. The singer has several favorite spots in town. But none stands head and shoulders above now-defunct Silly Goose. “It used to embody exactly what we were looking for in a restaurant. It was local, fresh, well-done and had an artisan take on food. We were heart-broken when it shut down”.

In Nashville, you are very likely to bump into him at Saint Anejo in the Gulch or Epice in 12th South. His perfect day out? “For breakfast, we would grab a açai bowl at Franklin Juice Co. Then we would sit somewhere outside and have a fresh, healthy sandwich or soup. Mitchell Deli in East Nashville is a good fit”. Though increasingly multicultural, Canaan Smith regrets the lack of Japanese restaurants in Nashville. “I feel that there is a shortage of sushi places in town- despite Virago. We haven’t found our version of Sugarfish, a L.A restaurant specialized in sushis. We’re still on the hunt for that”.


Article from Edible Nashville at
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