When I first met staffer William Goertel, aka “Willie G,” his office was at Pinewood Social—the “ol 105” he called his booth. He spent so much time there, they even installed an outlet for him to charge his computer. Willie’s job at the time was to connect folks to each other, and setting up shop in a restaurant/work area was perfect. And that’s just what the owners Ben and Max Goldberg wanted. Pinewood Social may have been the first restaurant in Nashville to promote the restaurant as a hub for community. With their untraditional seating, open tables, couches and open menu all day long.
Today, there are many ways that restaurants promote and nurture community. Some promote conversation through community tables (see Community Tables page 26) and shared work spaces, some educate and help create change through history (see Woolworh on 5th pg 14) and some bring together folks of every ilk from senators to students.
Not only do restaurants promote community, they are family for lots of their employees. With long hot days in a kitchen, camaraderie ensues. Which is just what keeps the staff together at Bartaco on 12th South. Chef Josh Smith has brought his buddy along with him over the years as he changed kitchens. The staff at Kuchnia & Keller are reliant on each other and share a family meal late after the rush calms down. As do most restaurants in town—share the “family meal,” called so because the staff sits down and eats together before or after service.
With our Edible Kitchen, we get chefs out of their kitchens and into locations around town to teach how to cook what’s in season. See 2018 Edible Kitchen schedule on page 20.
This issue is speckled with restaurants you probably haven’t heard about. Soy Bistro and Café Rakka are two such ones, quietly cooking amazing foods of their cultures.