Yolan, the signature Italian restaurant from multi-James Beard Award-winning Chef Tony Mantuano at downtown’s Joseph Hotel, is opening on August 25. Alongside wine and hospitality expert (and his wife) Cathy Mantuano, the duo will offer modern dishes alongside family heirloom recipes.
Radish, a health-focused, fast-casual restaurant opens in Sylvan Park (inside of Sylvan Supply) on Wednesday, August 5. Radish specializes in salads, wraps, bowls, frozen yogurt and giant cookies. The menu lists several signature Radish menu items but also gives guests the opportunity to build their own wrap, salad, or bowl from a plethora of ingredients.
Popular Nashville cheese board creator extraordinaire the Cheese Gal coming to the Fairlane in fall of this year — a first brick-and-mortar location for Cortney LaCorte. Her popular intricately curated, overflowing boards will be available for dine-in and pick up.
Taiwanese global mega-chain Chatime quietly opened several weeks ago near Belmont during the COVID-19 shutdown — majorly upgrading Nashville’s takeout game with soup dumplings and bubble tea. Sliding into the former home of Levant Mediterranean in Nashville, the brand created in 2003 has grown at rapid rate, operating more than 1,000 locations in 30 countries, including New York, Boston and Miami. They specialize in bubble tea, but the ramen is also worth noting — in addition to the fact that they’re one of the only places in the city to find xiao long bao (soup dumplings).
Deep Sea Vegan has been popping up on weekends at Citizen’s Kitchen inside Hunters Station in East Nashville. On Saturdays and Sundays from 11 a.m. to 3 p.m., certified scuba diver and vegan chef Kendall Duffie offers a menu (order online here) of plant-based deep fried “fish” sandwiches (made from banana blossom), crab cake (made of grilled artichoke and chickpeas), and vegan desserts.
Willie B’s Kitchen and Lounge is opening soon at 918 Buchanan Street. Dubbed a Creole seafood social restaurant and lounge on its Instagram page, teased menu items include raw bar selections, brunch items like chicken and waffles, plus creamy pasta topped with fried lobster tails.
El Fuego, East Nashville’s popular Latin American restaurant from Jose Merchan, reopened in a new larger space (for takeout only, for the time being) down the street at 3917 Gallatin Pike. Patio tables in the outdoor garden are available for takeout customers to sit and eat, until the space opens for dine-in service. Merchan first opened El Fuego in 2018 and it quickly became a fan favorite for locals.
The recently opened Virgin Hotels Nashville announced that Ryan Lachaine will serve as executive chef at Commons Club, the hotel’s ground floor restaurant, bar, and lounge set to debut this fall. This is Lachaine’s first project outside of his home city of Houston, where he is co-owner and executive chef at the acclaimed restaurant, Riel. Commons Club will offer an interactive dining experience designed for both locals and hotel guests featuring a globally influenved menu incorporating the chef’s Eastern European heritage and the Gulf Coast influenced dishes he’s known for
Smokin’ Thighs is opening a second location at 4400 Charlotte Avenue. Owner Matthew Carney says he hopes to open the new smoked chicken outpost in the former brake repair shop by April of 2021.
Fat Bottom Brewing has a new kiosk in the recently opened Concourse D of BNA. The kiosk holds six taps with five of their flagship brews — Ruby Red Ale, Knockout IPA, Ida Golden Ale, WAC American Pale Ale and Teddy Loves Pilsner, along with one tap of rotating, seasonal selections. Travelers can sip on FB drafts served in flights or by the pint while watching planes come and go on the tarmac
Barista Parlor at BNA also promises to open soon, according to posts from owner Andy Mumma. The airport outpost will sell a special Concorde Blend that’s only available at the airport.
Chef Daniel Scott Gorman posted on Instagram over the weekend that Saturday was his last night in Midtown’s Henley. Gorman served as executive chef at the Kimpton Aertson Hotel since early 2018. Before that, he worked as the chef de cuisine at Daniel Lindley’s 5th & Taylor in Germantown, and sous chef under Patrick O’Connell at the acclaimed Inn at Little Washington in Washington, Virginia. Gorman says he doesn’t know what’s next, but hopefully that next step keeps the talented chef in Nashville.