Just a sampling of some of the places we've visited the past couple months. All local. All the time. Follow us on Instagram for more.
Consistently elegant and inventive, 360 dazzled all around, particularly in the seafood selections: tender sole, plump mussels, tuna crudo and a crab cake the size of a baseball. The surprise delight of this visit came in the wine offerings, where our nonalcoholic spritzer held its own in a festive dining room gleaming with oversized glasses of luscious reds from the encyclopedic wine list.
Owned and operated by Billy Dec, who documented the discovery of his Filipino roots in the movie Food Roots, Nashville’s Sunda is the third outpost, with locations in Chicago and Florida. The menu is sushi-forward with specialties combining Filipino, Korean and Japanese dishes. Use of miso is deft, with outstanding miso cod and miso cauliflower. Bao buns were fluffy and substantial. Some of the best eggplant we’ve had, both in the bao and the black cod. Yellowtail sushi in yuzu ponzu sauce was refreshing and tart.
The early bird catches the warm loaf of Village Bakery + Provisions’ Pugliese, that rustic Mediterranean-style bread that lands at Produce Place, Roze Pony, Café Roze, Green Door Gourmet and Little Hats Market and sells out faster than a scoop of butter melts into its soft open crumb. If you can wait until you get home, it will make a gorgeous piece of toast or a tartine. But no one will blame you if you start snacking on the way out of the shop. Named for the Puglia region of Italy, the loaf is sort of shaped like a football, which is appropriate, because someone just might tackle you if you take the last one.
The night we visited this Germantown restaurant, where Brooklyn meets Italy, we had a great server. The food is served tapas-style (what isn’t these days?). We enjoyed everything, particularly the baked Caprese and the halibut on mashed potatoes. Zucchini strips were skinny, crunchy and terrific, as were the rigatoni vodka and the rice pudding for dessert.
It had been a while since our group visited Sperry’s, and we found comfort in the cozy, clubby continuity—not just the salad bar, bacon-wrapped beef, generously chunky crab cakes, tender lamb chops or peppermint ice cream. As much as anything, we appreciated a server who has been there for more than three decades.
Chefs Mark Miller and Dustin Schotsch are cooking up some serious food at this second-floor oasis perched above Demonbreun, which is open to the public. The Nashville flatbread with serrano ham, peaches, fresh and dried mozzarella and pineapple “caramel” syrup is out of this world, as are the steak sandwich and the hot chicken on homemade biscuits with hot honey. The view ain’t bad, either.
The roast chicken and pork at this family-run Greek spot are phenomenal, as are the skewers. Try the salad with feta, olives, crispy chickpeas, cucumber and pita with one of the roasted meats on top.
This food truck on Dickerson Pike, just two miles from downtown, is more than just a taco truck. The menu includes dishes from across South America: tlayudas, molotes, tortas and gorditas. But the must-have is the No. 10, a satisfying blend of tender chicken, spices and rice, perfect for... um... a slight hangover.
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