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A sampling of dishes on white plates with the “Harper’s” logo sitting on a wood table. Dishes include slices of elk, mini cast irons with sauces, crudos, and fries.
A sampling of dishes available at Harper’s Steakhouse.
Ashley Estave

The Hottest New Restaurants in Nashville, September 2023

The answer to the question, “Where should I eat right now?”

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A sampling of dishes available at Harper’s Steakhouse.
| Ashley Estave

Another month, another slew of new Nashville restaurants. It’s a nice problem to have, but it can also make it hard to keep track of what’s hot, what’s good, and most importantly — where to eat right now. To help, Eater’s heatmap tracks the city’s most exciting new dining destinations, all of which are worth a try. The restaurants below are open as of publication time, but be sure to call or check your dining destination’s social media pages before paying them a visit, as circumstances, especially when it comes to staffing, can change on a dime. Below, Eater shines the spotlight on Nashville’s newest, hottest restaurants to check out this month.

Know of something new and exciting that should be on our radar? Email Eater Nashville at nashville@eater.com.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Word’s spreading fast about the fried chicken at SS Gai — it’s some of the best in town. You’ll find the Thai chicken shop in bay three of the Wash, a restaurant incubator in East Nashville. There are two versions of the bird on the menu: gai tod (fried) and gai yang (smoky grilled). Both come with sticky rice, fried shallots and garlic, tamarind chili and fish sauce, chili vinegar, and a generous portion of local veggies on the side. Start with some of the grilled peanuts or the spicy mango in fish sauce before diving into the main course.

Reunion

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The Vandyke Bed and Beverage is no more. In its place: Reunion, a high-end dive bar and restaurant from the Tusk Brothers (Never Never) located in Five Points. The U-shaped bar on the ground floor is surrounded by plants, funky wallpaper, and tufted green banquettes perfect for munching on flatbreads, smash burgers, and Japanese fried chicken sandwiches while sipping on signature drinks like the Atlantic Sour with rye, port, Angostura, and lemon.

Gully Boyz

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This fast-casual spot in East Nashville offers a build-your-own-bowl experience with your choice of masala rice, turmeric rice, naan, or mixed greens as the base; lamb, chicken, paneer, and chickpeas for proteins; and a variety of curries, sauces, and vegetables as toppings. You can also opt for one of Gully Boyz’s customizable kathi rolls — just make sure to follow it up with some gulab jamun (honeyed milk-dough balls) for dessert.

Ophelia's Pizza + Bar - Nashville

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Downtown has a new pizzeria thanks to the crew behind Church & Union. The space feels like an old-school Italian diner with Tiffany-style ceiling pendants, cognac-colored leather banquettes, and walls jam-packed with framed vintage photos. Naturally, the blistering Neapolitan pies are the star here, all of which can be enhanced with shaved truffle and a “Nashville hot” option that adds hot honey, ghost pepper salt, and Calabrian chili to the mix. The outdoor terrazza is a great spot for an early evening Limon-Fresca made with tequila, limoncello, elderflower, and prosecco.

Neapolitan-style pizza pie with mozzarella and basil Ophelia’s Pizza + Bar

Rivière Rooftop

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The Four Seasons has a new rooftop hang for swanky gatherings and views of the sun setting over downtown Nashville. With subtle influences from the French Riviera, the all-day menu veers on the lighter end with oysters, watermelon gazpacho popsicles, carrot salad, and a vegetable-packed ratatouille panini. (For more robust appetites, the Wagyu burger and coconut rum cake will hit the spot.) Adding to the chic European vibe: French pop and disco music playing on the airwaves and a rotating list of guest DJs.

Harper's

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Nashville loves a good steakhouse, but Harper’s in SoBro has a different energy than your typical chophouse with vibrant floral wallpaper, cozy dining nooks, lush greenery, and intricate stonework and archways. The buzzy, see-and-be-seen atmosphere is mirrored in a showy menu of tuna crudo on a cloud of dry ice, delicate slices of elk tenderloin in a blackberry demi-glace, and massive desserts (like a creme brulee that’s torched tableside) that feed four to six people.

A sampling of dishes on white plates with the “Harper’s” logo sitting on a wood table. Dishes include slices of elk, mini cast irons with sauces, crudos, and fries. Ashley Estave

Field House Tavern

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Field House Tavern has taken over the former El Paseo Cantina location in the Nations as a homey new neighborhood bar with an outdoor patio, big screen TVs, and a menu stocked with pub favorites like baskets full of garlic-parmesan fries, doughnut burgers, and a variety of grilled cheese sandwiches (one of which comes stuffed with 14 slices of cheese). The bar is open until 2 a.m. every night of the week, making it an ideal last stop for any bar crawl.

Four Walls

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Before settling into dinner at Yolan, you’ll want to stop by the Joseph’s newest cocktail bar for interesting drinks in a visually arresting space: picture hide on the walls, fringe hanging from the ceiling, and a long blood-red, Rosso Levanto Italian marble bar. The cocktail menu here features nine different negronis and a selection of kicky aperitivos — like cheddar farfalle crisps and Nashville hot corn nuts — to tide you over until your next meal.

St. Vito Focacceria

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After testing out its concept as a pop-up, St. Vito’s is finally situated in its permanent home inside the former Colt’s Chocolate factory in the Gulch, where it’s doling out handmade focaccia and filling Sicilian fare. Led by Chef Michael Hanna, the pizza — which uses sfincione dough — takes its inspiration from foods baked and served on the streets of Sicily by nuns of the monastery of San Vito more than 700 years ago. Early standouts include the Ripieno Vito focaccia filled with porchetta, mustard onions, garlic, and herbs, and the strombolis.

A tray with fluffy focaccia topped with a white cheese sauce Will Blunt

Ichigo Ichie

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Elevated Japanese cuisine is on deck at Midtown’s newest offering: Ichigo Ichie. Located in the former Caviar and Bananas space, the sushi bar/cocktail lounge is helmed by a Bay Area chef with over 20 years of experience with delicate slices of raw fish. Expect classic makis and sashimi, signature rolls like the Angry Fish with spicy bluefin tuna, avocado, escolar, fried onion, and eel sauce, and chef’s specials that include monkfish liver with ponzu, Wagyu tataki, and kanpachi truffle.

Present Tense

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Located in the space formerly known as the Hart, Present Tense brings modern izakaya dishes and sake to Wedgewood-Houston. Co-owned and operated by Michelin-starred restaurant veterans Rick Margaritov and Ryan Costanza, the indoor-outdoor concept features shareable small-to-large plates like aged tuna tartare on grilled seaweed sourdough, diver scallop hand rolls, and corn and crab chawanmushi with Dungeness crab confit.

iggy’s

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Wedgewood-Houston’s on a roll this year with another new opening, this one courtesy of chefs Ryan and Matthew Poli. This time, the brothers are laser-focused on Italian cuisine with a 70-seat main dining room centered around a large open kitchen. From there, guests can watch as the chefs prepare housemade brioche garlic bread with whipped cheese, Maine crab tortellini, and seaweed garganelli with Japanese green chiles and scallop bottarga. Gluten-free pasta is also available as a substitute for most dishes.

Common Ground Bar and Restaurant - Berry Hill

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Owned by Wes Taylor (Patterson House and M Street) and Matt Ramos (Yolan and Red Pebbles Hospitality), Common Ground’s new Berry Hill location is the second for the enterprising duo. Situated near Geodis Park, the restaurant is poised for pre-game sips and snacks like a seasonal bruleed peach dish with goat cheese and black cherry vinaigrette, arancini with duck confit, and Black Hawk Wagyu smash burgers. Cocktails include the Don’t BNA Hole with bourbon, amontillado sherry, lemon, cinnamon, watermelon, orgeat, and mint, and five varieties of espresso martini.

MI Kitchen

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The adult beverages in Capri Sun-like pouches might seem like irreverent fun, but the Asian tapas at Mi Kitchen have serious culinary chops. Situated in a strip mall in Franklin, the warm, modern interior is lined with booths of boisterous customers sharing plates of crispy fried chicken in a Korean-inspired sweet and spicy sauce, tsi-ran dry rub lamb chops, edamame truffle dumplings, and bowls of japchae (stir-fried sweet potato glass noodles) with mushroom and shredded chili skin.

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SS Gai

Word’s spreading fast about the fried chicken at SS Gai — it’s some of the best in town. You’ll find the Thai chicken shop in bay three of the Wash, a restaurant incubator in East Nashville. There are two versions of the bird on the menu: gai tod (fried) and gai yang (smoky grilled). Both come with sticky rice, fried shallots and garlic, tamarind chili and fish sauce, chili vinegar, and a generous portion of local veggies on the side. Start with some of the grilled peanuts or the spicy mango in fish sauce before diving into the main course.

Reunion

The Vandyke Bed and Beverage is no more. In its place: Reunion, a high-end dive bar and restaurant from the Tusk Brothers (Never Never) located in Five Points. The U-shaped bar on the ground floor is surrounded by plants, funky wallpaper, and tufted green banquettes perfect for munching on flatbreads, smash burgers, and Japanese fried chicken sandwiches while sipping on signature drinks like the Atlantic Sour with rye, port, Angostura, and lemon.

Gully Boyz

This fast-casual spot in East Nashville offers a build-your-own-bowl experience with your choice of masala rice, turmeric rice, naan, or mixed greens as the base; lamb, chicken, paneer, and chickpeas for proteins; and a variety of curries, sauces, and vegetables as toppings. You can also opt for one of Gully Boyz’s customizable kathi rolls — just make sure to follow it up with some gulab jamun (honeyed milk-dough balls) for dessert.

Ophelia's Pizza + Bar - Nashville

Downtown has a new pizzeria thanks to the crew behind Church & Union. The space feels like an old-school Italian diner with Tiffany-style ceiling pendants, cognac-colored leather banquettes, and walls jam-packed with framed vintage photos. Naturally, the blistering Neapolitan pies are the star here, all of which can be enhanced with shaved truffle and a “Nashville hot” option that adds hot honey, ghost pepper salt, and Calabrian chili to the mix. The outdoor terrazza is a great spot for an early evening Limon-Fresca made with tequila, limoncello, elderflower, and prosecco.

Neapolitan-style pizza pie with mozzarella and basil Ophelia’s Pizza + Bar

Rivière Rooftop

The Four Seasons has a new rooftop hang for swanky gatherings and views of the sun setting over downtown Nashville. With subtle influences from the French Riviera, the all-day menu veers on the lighter end with oysters, watermelon gazpacho popsicles, carrot salad, and a vegetable-packed ratatouille panini. (For more robust appetites, the Wagyu burger and coconut rum cake will hit the spot.) Adding to the chic European vibe: French pop and disco music playing on the airwaves and a rotating list of guest DJs.

Harper's

Nashville loves a good steakhouse, but Harper’s in SoBro has a different energy than your typical chophouse with vibrant floral wallpaper, cozy dining nooks, lush greenery, and intricate stonework and archways. The buzzy, see-and-be-seen atmosphere is mirrored in a showy menu of tuna crudo on a cloud of dry ice, delicate slices of elk tenderloin in a blackberry demi-glace, and massive desserts (like a creme brulee that’s torched tableside) that feed four to six people.

A sampling of dishes on white plates with the “Harper’s” logo sitting on a wood table. Dishes include slices of elk, mini cast irons with sauces, crudos, and fries. Ashley Estave

Field House Tavern

Field House Tavern has taken over the former El Paseo Cantina location in the Nations as a homey new neighborhood bar with an outdoor patio, big screen TVs, and a menu stocked with pub favorites like baskets full of garlic-parmesan fries, doughnut burgers, and a variety of grilled cheese sandwiches (one of which comes stuffed with 14 slices of cheese). The bar is open until 2 a.m. every night of the week, making it an ideal last stop for any bar crawl.

Four Walls

Before settling into dinner at Yolan, you’ll want to stop by the Joseph’s newest cocktail bar for interesting drinks in a visually arresting space: picture hide on the walls, fringe hanging from the ceiling, and a long blood-red, Rosso Levanto Italian marble bar. The cocktail menu here features nine different negronis and a selection of kicky aperitivos — like cheddar farfalle crisps and Nashville hot corn nuts — to tide you over until your next meal.

St. Vito Focacceria

After testing out its concept as a pop-up, St. Vito’s is finally situated in its permanent home inside the former Colt’s Chocolate factory in the Gulch, where it’s doling out handmade focaccia and filling Sicilian fare. Led by Chef Michael Hanna, the pizza — which uses sfincione dough — takes its inspiration from foods baked and served on the streets of Sicily by nuns of the monastery of San Vito more than 700 years ago. Early standouts include the Ripieno Vito focaccia filled with porchetta, mustard onions, garlic, and herbs, and the strombolis.

A tray with fluffy focaccia topped with a white cheese sauce Will Blunt

Ichigo Ichie

Elevated Japanese cuisine is on deck at Midtown’s newest offering: Ichigo Ichie. Located in the former Caviar and Bananas space, the sushi bar/cocktail lounge is helmed by a Bay Area chef with over 20 years of experience with delicate slices of raw fish. Expect classic makis and sashimi, signature rolls like the Angry Fish with spicy bluefin tuna, avocado, escolar, fried onion, and eel sauce, and chef’s specials that include monkfish liver with ponzu, Wagyu tataki, and kanpachi truffle.

Present Tense

Located in the space formerly known as the Hart, Present Tense brings modern izakaya dishes and sake to Wedgewood-Houston. Co-owned and operated by Michelin-starred restaurant veterans Rick Margaritov and Ryan Costanza, the indoor-outdoor concept features shareable small-to-large plates like aged tuna tartare on grilled seaweed sourdough, diver scallop hand rolls, and corn and crab chawanmushi with Dungeness crab confit.

iggy’s

Wedgewood-Houston’s on a roll this year with another new opening, this one courtesy of chefs Ryan and Matthew Poli. This time, the brothers are laser-focused on Italian cuisine with a 70-seat main dining room centered around a large open kitchen. From there, guests can watch as the chefs prepare housemade brioche garlic bread with whipped cheese, Maine crab tortellini, and seaweed garganelli with Japanese green chiles and scallop bottarga. Gluten-free pasta is also available as a substitute for most dishes.

Common Ground Bar and Restaurant - Berry Hill

Owned by Wes Taylor (Patterson House and M Street) and Matt Ramos (Yolan and Red Pebbles Hospitality), Common Ground’s new Berry Hill location is the second for the enterprising duo. Situated near Geodis Park, the restaurant is poised for pre-game sips and snacks like a seasonal bruleed peach dish with goat cheese and black cherry vinaigrette, arancini with duck confit, and Black Hawk Wagyu smash burgers. Cocktails include the Don’t BNA Hole with bourbon, amontillado sherry, lemon, cinnamon, watermelon, orgeat, and mint, and five varieties of espresso martini.

MI Kitchen

The adult beverages in Capri Sun-like pouches might seem like irreverent fun, but the Asian tapas at Mi Kitchen have serious culinary chops. Situated in a strip mall in Franklin, the warm, modern interior is lined with booths of boisterous customers sharing plates of crispy fried chicken in a Korean-inspired sweet and spicy sauce, tsi-ran dry rub lamb chops, edamame truffle dumplings, and bowls of japchae (stir-fried sweet potato glass noodles) with mushroom and shredded chili skin.

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