Nashville does a few things better than any other city in the states, most notably for not only it's music scene, but also for offering some of the best southern food this country has to offer. It produces some of the best whiskey in the nation, and it's unique with awesome urban greenways. I absolutely fell in love with this place. So much late night fun. So many amazing times. So much great food.
The Treehouse: Chef Jason Zygmont, who has worked as part of the Per Se and Noma teams in the past, is amazing. The restaurant itself is actually the owner's grandmother's house, but the coolest part is the actual treehouse located in the back. The outdoor patio space is eclectic and fun. High quality food and techniques are definitely what attracts the industry crowd.
Food and drink sampled:
Mafiozas: The number of pizzas that this place produces is insane - chef's hat off to Brett Corrieri! Huge location with friendly staff and old school mafia picture décor. They have a dough flattener that heats the pie, allowing for quicker tossing and spreading – pretty cool. Great wine list. All in all, good fun Italian.
Butcher & Bee: Really cool huge space (at 3,800 square feet, it’s almost triple the size of the original located in Charleston, S.C.) with an industrial feel from the heavy cement, iron, and exposed ductwork. If you’re a fried chicken connoisseur, or just in one of those craving moods, this is the place to go – hands down. In my opinion, it was definitely the menu item that outshined the rest.
Almost a mix between Las Vegas and New Orleans, Friday and Saturday nights are amazing, with almost too many options of things to do (as are the rest of the weekdays!). A few of my additional ‘must try’ places: Hattie B's when you’re craving fried chicken, Little Octopus for an upscale dinner/date night, and Honky Tonk Central when you want a rowdy good time with live music (and maybe a bachelor/bachelorette party or two).
Zac Brown Band - Chicken Fried
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Photos courtesy of the Cooking Channel
Jordan Andino. All rights reserved © 2017