Where We Eat: Edible's 2023 Local Restaurant List
Where we're eating (and drinking) now....
The Wash: Bay Watch
An old car wash on the east side gives rise to a new concept for small food businesses
Rising from the pavement on the corner of Gallatin and McKennie Avenues was a rundown car wash, void of cars, equipment, and dreams. That is, until local real estate developer Tyler Cauble saw something else in the ruin – a home for six unique micro-kitchens and concepts, side-by-side, all under one roof. “I had been looking at this car wash for quite some time – for office space, retail, Air Bnb – nothing really stood out as fun to me,” Tyler says. “I had just gotten off the phone with a restaurant group, kind of breaking their heart saying, ‘sorry, [a space only 1,000 square feet] doesn’t exist in Nashville.’ And everyone was writing about ghost kitchens, [with the biggest complaint being] that you’re locked away in some basement. So, I thought, ‘what if it was a ghost kitchen/retail space?’”
Photo 1: The abandoned car wash on Gallatin in East Nashville
Photo 2: The patio of the newly detailed "Wash"
Small businesses flocked to apply to be one of the chosen six to occupy the newly built-out bays – an innovative opportunity for former food trucks and pop-ups to find a permanent home and a creative (not to mention needed) solution to the problem of funding a brick and mortar. So, with the leases filled and a waiting list a mile long, The Wash was underway.
The first five “bays” offer a convenient order and pick-up window for dining on the patio or takeout. The exciting food options span the globe, and the ownership expands the number of businesses owned by women or people of color here in Nashville. In the sixth and final bay, you can snag an expertly crafted cocktail to pair with whatever cuisine you’ve chosen. Basically, if The Wash is out to change the scope of food court-style dining and entrepreneurial possibility, we’re all in.
Bay 1: 2 Peruvian Chefs
Chef Roberto Bernabe had a dream to bring the best of Peruvian cuisine to Nashville for many years before occupying Bay 1 of The Wash. After his tenure at different Italian and American restaurants, he started 2 Peruvian Chefs in a recognizable big red food truck he parked around Nashville. His operation might be less ostentatious now, but it’s just as delicious. Try the Chaufa – Peruvian style fried rice sauteed quickly over high flame with green onions and eggs and served with scrumptious Peruvian oriental sauce. @chefrobertonash
Bay 2: Soy Cubano
“When you combine the magic of mojo pork with crispy Cuban bread, ham, and melty Swiss cheese, you get one satisfying sandwich – or as we say in Miami, sanguish,” says Javier Salado, owner of Soy Cubano.. And having been raised on Cuban bread, black beans, and fried plantains in Miami by parents who were Cuban exiles, Javier knows a thing or two about the cuisine.
What started as a pandemic project, a way to reconnect with his roots and share the flavors of his upbringing with the community, the virtual restaurant quickly branched out into a full-fledged pop-up with a busy weekly schedule including stops at 12 South Farmers Market, Nashville Farmers’ Market, Citizen Kitchens, and Never Never. Clearly, Nashvillians couldn’t get enough Cubanos.
Looking at the menu, it’s almost impossible to choose what to order (besides the Cuban coffee.) Do you go with the Pan con Bistec “steak sandwich” with potato stix, sauteed onions, swiss, and mayo or Frita Cuban burger with a ground beef, pork, and chorizo patty and frita tomato sauce, or the traditional Cuban? It’s probably best to just try all three.
eatsoycubano.com @eatsoycubano
Bay 3: The Poki
This is the second location for the earth-conscious raw-fish bowl brand, The Poki that originally debuted in Brentwood in 2018. And it’s not done yet. A Vanderbilt location is in the works.
The concept of “build-your-own” Poké is a popular one, indeed. Especially when owner, Kelvin Tran is so committed to sustainable sourcing, fresh and quality ingredients, and clean establishments. It’s perfect for locals looking for a healthier option (particularly during their lunch hour), a keto-friendly meal, or simply a delicious combination of Pacific flavors, where the ingredients speak for themselves. thepoki.com @the.poki
Bay 4: Tootsie Lou’s Tacos
The vibe at Tootsie Lou’s can be summed up swiftly and easily by chef/owner Jeremy Young: “We believe that tacos are one of life’s simplest and purest pleasures.”
And their tacos are exactly that. With freshly made tortillas and few, yet delicious ingredients, Jeremy, fellow chef/owner Drew Dunston, and wife and Director of Ops Megan Valigura have brought Tootsie Lou’s a long way from tent pop-ups to The Wash in not so long a time. Try the Adobo Chicken Taco with roasted chicken, crispy chicken skin, and peanut arbol chile salsa or the glazed sweet potato taco with piloncillo sugar, queso fresco, jalapeno, and pumpkin seed salsa.
Above all, Jeremy says, “we strive to be ourselves, nothing more and nothing less. Excellent service – like excellent food- should be real and joyful, not stuffy, bland, or impersonal.” Amen. tootsieloustacos.com @tootsielous
Bay 5: East Side Phở
Owner of the beloved Vietnamese sandwich shop, East Side Banh Mi, Gracie Nguyen, has a new Vietnamese street food spot, ESP (East Side Phở). She’s cooking up fresh traditional and authentic noodle soups made with low-simmered bone broths this time, along with salads, snacks, and other Vietnamese comfort foods.
The menu is delightfully broken down into “Phở” and “not Phở” and we heartily recommend the Oxtail Beef Phở and the Roasted 5 Spice Pork. Add some boba pearls to your seasonal limeade and don’t be shy when it comes to the add-on section. eatesp.com @eastsidepho
Bay 6: Bay 6 Cocktail Bar
The self-described “approachable luxury fast casual draft cocktail bar” (phew, that’s a lot) is minimalist in design but maximalist in its drinks.
While designing a cocktail list to suit multiple cuisines instead of one may not be easy, it sure is fun. Beverage Director and Operating Partner Beau Gaultier and company play with exciting ingredients like Umeshu, a Japanese liquor made from the Ume fruit, closely related to the apricot but often referred to as a plum. You’ll find it in the Heaven Or Las Vegas cocktail, along with gin, vanilla, and cardamom. It is boozy and unique, with nods to a Hanky Panky. “We don’t have to stick to stereotypical [drinks],” says bartender Sam Kell. “We get to make crazy cool riffs that you don’t see anywhere.” bay6nashville.com @bay6nashville
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