FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
By the Bottle
Wine expert Kate Cunningham’s wine bar pop-up is bringing under-the-radar wines to Nashville’s boutique hotel scene.
And Today’s Special Is…
The hand-drawn specials at Chef Bryan Lee Weaver’s Redheaded Stranger keep regulars coming back for more.
Why Nashville?
Whether they’re born-and-bred or recent transplants, we asked industry professionals why they’ve put down roots in the Music City.
Quiz: Hair of the Dog
From the family-friendly pooch to the soul-searching kitty, can you guess which City House staff pet matches with what cocktail?
Blueprint for a Layered Pastry
A break-down of The Catbird Seat Pastry Chef Ian Wismann-Horther’s hazelnut chocolate, raspberry, and mushroom dessert, one layer at a time.
Maximizing Ingredients at Audrey
Colby Rasavong and Elliot Silber work simultaneously to serve the last African runner peanuts to as many guests as possible.
Arnold’s Ode to Patti’s House Salad
Chef Arnold Myint chats about the past, present, and future of International Market and his mother’s signature house salad.
Music City Mixtape
12 musicians-turned-hospitality-workers curate a kitchen playlist for pre-service prep.
Worth a Shot
Patrick Halloran reshapes classic cocktails into slurpable shooters at Henrietta Red in Nashville.
Un-Wined at The Catbird Seat
Beverage Director Cole Younger Just shares the hows and whys of his favorite non-alcoholic pairings.
Farm to Tap
Brewer Josey Schwartz’s take on the hyper-local approach to brewing at Harding House Brewing Co in Nashville.
The Path to Pithivier
An in-depth look at the process behind Chef Colin Shane’s squab pithivier at The Continental in Nashville.
Freshly Brewed Malabi
Pastry Chef Katie Fair transforms East Side Banh Mi’s toasted peanut rice milk coffee into a creamy coconut malabi.