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Two hands holding a fork and knife, cutting into a bone-in steak on a white plate. Next to the plate is a bowl of rice and a plate of vegetables. Southall Farm & Inn

The Hottest New Restaurants in Nashville, February 2024

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

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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 Nashville’s most exciting dining destinations — they’re the 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.

Sabell's

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Matt Menold and Stephanie Sabelli opened this 21-and-over Inglewood bar back in September and it’s built a loyal fan base that enjoys kicking back with a draft beer. Accompanying those drinks: Mediterranean bites like falafel, a Bakara bakery pita stuffed with spiced beef and garlic hummus, and quarter-pound burgers topped with tzatziki, tabouli, arugula, and feta. There’s also a dog-friendly patio if your dining companion happens to be of the four-legged variety.

Bad Idea

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Alex Burch, an advanced sommelier who’s led the wine programs at Bastion and Henrietta Red, and Colby Rasavong, a 2022 StarChefs Rising Chef Award recipient, have brought Lao cuisine and a dizzying array of fantastic wine to East Nashville. Starters like nam khao croquettes segue into scallop-stuffed crepes with nam prik blanquette and bucksnort trout served alongside turmeric crepes. You can count on a perpetually full glass thanks to the 3,000 bottles in the custom-made wine cellar.

Joe Muer Seafood - Nashville

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This Detroit-based newcomer (where it’s been a staple since the 1920s) has brought a dash of old-school class — think: bow ties, black velvet curtains, and red and gold accents — to Capitol View. Along with the snazzy digs, Joe Muer’s also brought fresh, sustainably sourced seafood including shrimp the size of your fists and mains like lobster pot pie, ginger-seared Hawaiian yellowfin tuna, and king crab legs.

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

SweetMilk Breakfast & Lunch

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Pat Martin (Martin’s Bar-B-Que Joint and Hugh-Baby’s) is at it again, this time, with a traditional Southern breakfast joint in Donelson. Breakfast starts at 7 a.m. with sock sausages, mill-ground grits, pancakes with hickory syrup, and pecan cinnamon rolls. SweetMilk will also bake a limited number of cast iron-baked biscuits every day using White Lily Flour, so consider getting there on the earlier side to snag a few to go with the restaurant’s housemade raspberry jelly.

The Iberian Pig

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This moody Atlanta import has made a splash in the Gulch, where it resides in the former Colt’s Chocolate factory. The menu embraces all things Spanish, doting on the savory slices of ham imported from the Iberian peninsula of Spain, Spanish cheeses ranging from the popular manchego to more obscure options like the KM 39, bacon-wrapped dates, pork cheek tacos, and a suckling pig that feeds over six people and requires 72-hour notice to prepare. “Jamon happy hour” is offered Monday through Friday with reduced prices on charcuterie, snacks, and sangria.

Mercado by Butchertown

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The sister restaurant to Butchertown Hall, Mercado has opened the doors to its coastal, Baja-influenced eatery in Wedgewood Houston. The multi-story space offers various seating options including a communal dining table, raw bar accommodations, and outdoor patio space where you can order picadillo tacos with pickled red onion, seared scallop tostadas with lime crema, Mexican aguachiles, and different flavored margaritas. Don’t forget to check out its rooftop oyster and cocktail bar, Ramone’s, with scenic views of the city.

Supper Club on Belcourt

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Situated in a modern, contemporary space with floor-to-ceiling windows, Supper Club on Belcourt brings a bit of showy aplomb to Hillsboro Village. Much like its sister restaurant in Memphis, the restaurant is focused on steakhouse fare, with a five-hour braised beef short ribs served over a five-cheese creamy polenta and a 40-ounce prime-grade bone-in tomahawk wrapped in edible 24-karat gold on the menu. You’ll also find oysters keeping company with more unexpected takes on seafood dishes, like a tempura-battered cold water lobster tail with spicy mayo and sweet chili.

A sunlit room with a tree trunk sprouting from the center. Marble floors are topped with black velvet seats and tables. Supper Club on Belcourt

Curry and Tikka

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Curry and Tikka doles out a mean dahi puri, a tender lamb vindaloo, and buttery naan from its unassuming new digs on Thompson Lane — that’s thanks to chef Agni Ranjit, who honed his skills in Maneet Chauhan and Brian Riggenbach’s kitchens. Locals have been flocking in and raving about its dishes (most of which are exclusively prepared in a tandoor oven), including inventive twists on the standards like a tikka mac and cheese. The restaurant recently launched a lunch buffet that features all of the menu’s greatest hits for $14.99 per person.

Tio Fun!

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Brian Riggenbach and Mikey Corona of downtown’s the Mockingbird have ventured into the Buchanan Arts District with a cheery little bungalow featuring potted plants, a patio with rainbow-colored umbrellas, and a shrine to famous fictional uncles —“tio” means “uncle” in Spanish — throughout pop culture. On the fast-casual joint’s menu: Mikey’s Super Taco, a plate-sized flour taco brimming with eggs, beans, potatoes, and cheese; a foot-long Tijuana-style hot dog topped with jalapeños; caramel-stuffed churros; agua frescas; and margaritas.

A foot-long hot dog toppped with jalapenos and drizzled with cheese sitting on a blue tray with yellow utensils on the side Tio Fun

Bestia Mare Seafood Rest + Rooftop Bar

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Bestia Mare is Culaccino owner and executive chef Frank Pullara’s second concept in Franklin. But this eatery pulls its inspiration from the Italian South with a strong focus on coastal Mediterranean dishes and seafood. The light, airy space utilizes sustainable seafood sources and features a raw bar with oysters, caviar-topped tuna tartare with house-made chips, and octopus carpaccio. For the main course, expect heartier dishes like the snapper al cartoccio (baked in parchment), Faroe Island salmon, and land-based dishes like Cornish hen and a pork rib chop.

A variety of seafood dishes on a wooden table Stephanie Mullins

January at Southall Farm & Inn

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Southall Farm & Inn down in Franklin has finally unveiled its signature restaurant: January. Executive chef Andrew Klamar (who formerly worked alongside chef Sean Brock at Charleston’s McCrady’s) pulls from the seasonal bounty around the resort to inform his menu, which includes internationally-influenced dishes like hiramasa crudo and beet escabeche with pickled dates and goat feta. But the proteins are the star of this airy, high-ceilinged dining room, with a coppa steak (pork shoulder) that’s been brined for two weeks and a duck confit and breast served with blueberry preserves and sunchoke as accompaniments.

Duck confit in a stoneware bowl Southall Farm & Inn

Sabell's

Matt Menold and Stephanie Sabelli opened this 21-and-over Inglewood bar back in September and it’s built a loyal fan base that enjoys kicking back with a draft beer. Accompanying those drinks: Mediterranean bites like falafel, a Bakara bakery pita stuffed with spiced beef and garlic hummus, and quarter-pound burgers topped with tzatziki, tabouli, arugula, and feta. There’s also a dog-friendly patio if your dining companion happens to be of the four-legged variety.

Bad Idea

Alex Burch, an advanced sommelier who’s led the wine programs at Bastion and Henrietta Red, and Colby Rasavong, a 2022 StarChefs Rising Chef Award recipient, have brought Lao cuisine and a dizzying array of fantastic wine to East Nashville. Starters like nam khao croquettes segue into scallop-stuffed crepes with nam prik blanquette and bucksnort trout served alongside turmeric crepes. You can count on a perpetually full glass thanks to the 3,000 bottles in the custom-made wine cellar.

Joe Muer Seafood - Nashville

This Detroit-based newcomer (where it’s been a staple since the 1920s) has brought a dash of old-school class — think: bow ties, black velvet curtains, and red and gold accents — to Capitol View. Along with the snazzy digs, Joe Muer’s also brought fresh, sustainably sourced seafood including shrimp the size of your fists and mains like lobster pot pie, ginger-seared Hawaiian yellowfin tuna, and king crab legs.

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

SweetMilk Breakfast & Lunch

Pat Martin (Martin’s Bar-B-Que Joint and Hugh-Baby’s) is at it again, this time, with a traditional Southern breakfast joint in Donelson. Breakfast starts at 7 a.m. with sock sausages, mill-ground grits, pancakes with hickory syrup, and pecan cinnamon rolls. SweetMilk will also bake a limited number of cast iron-baked biscuits every day using White Lily Flour, so consider getting there on the earlier side to snag a few to go with the restaurant’s housemade raspberry jelly.

The Iberian Pig

This moody Atlanta import has made a splash in the Gulch, where it resides in the former Colt’s Chocolate factory. The menu embraces all things Spanish, doting on the savory slices of ham imported from the Iberian peninsula of Spain, Spanish cheeses ranging from the popular manchego to more obscure options like the KM 39, bacon-wrapped dates, pork cheek tacos, and a suckling pig that feeds over six people and requires 72-hour notice to prepare. “Jamon happy hour” is offered Monday through Friday with reduced prices on charcuterie, snacks, and sangria.

Mercado by Butchertown

The sister restaurant to Butchertown Hall, Mercado has opened the doors to its coastal, Baja-influenced eatery in Wedgewood Houston. The multi-story space offers various seating options including a communal dining table, raw bar accommodations, and outdoor patio space where you can order picadillo tacos with pickled red onion, seared scallop tostadas with lime crema, Mexican aguachiles, and different flavored margaritas. Don’t forget to check out its rooftop oyster and cocktail bar, Ramone’s, with scenic views of the city.

Supper Club on Belcourt

Situated in a modern, contemporary space with floor-to-ceiling windows, Supper Club on Belcourt brings a bit of showy aplomb to Hillsboro Village. Much like its sister restaurant in Memphis, the restaurant is focused on steakhouse fare, with a five-hour braised beef short ribs served over a five-cheese creamy polenta and a 40-ounce prime-grade bone-in tomahawk wrapped in edible 24-karat gold on the menu. You’ll also find oysters keeping company with more unexpected takes on seafood dishes, like a tempura-battered cold water lobster tail with spicy mayo and sweet chili.

A sunlit room with a tree trunk sprouting from the center. Marble floors are topped with black velvet seats and tables. Supper Club on Belcourt

Curry and Tikka

Curry and Tikka doles out a mean dahi puri, a tender lamb vindaloo, and buttery naan from its unassuming new digs on Thompson Lane — that’s thanks to chef Agni Ranjit, who honed his skills in Maneet Chauhan and Brian Riggenbach’s kitchens. Locals have been flocking in and raving about its dishes (most of which are exclusively prepared in a tandoor oven), including inventive twists on the standards like a tikka mac and cheese. The restaurant recently launched a lunch buffet that features all of the menu’s greatest hits for $14.99 per person.

Tio Fun!

Brian Riggenbach and Mikey Corona of downtown’s the Mockingbird have ventured into the Buchanan Arts District with a cheery little bungalow featuring potted plants, a patio with rainbow-colored umbrellas, and a shrine to famous fictional uncles —“tio” means “uncle” in Spanish — throughout pop culture. On the fast-casual joint’s menu: Mikey’s Super Taco, a plate-sized flour taco brimming with eggs, beans, potatoes, and cheese; a foot-long Tijuana-style hot dog topped with jalapeños; caramel-stuffed churros; agua frescas; and margaritas.

A foot-long hot dog toppped with jalapenos and drizzled with cheese sitting on a blue tray with yellow utensils on the side Tio Fun

Bestia Mare Seafood Rest + Rooftop Bar

Bestia Mare is Culaccino owner and executive chef Frank Pullara’s second concept in Franklin. But this eatery pulls its inspiration from the Italian South with a strong focus on coastal Mediterranean dishes and seafood. The light, airy space utilizes sustainable seafood sources and features a raw bar with oysters, caviar-topped tuna tartare with house-made chips, and octopus carpaccio. For the main course, expect heartier dishes like the snapper al cartoccio (baked in parchment), Faroe Island salmon, and land-based dishes like Cornish hen and a pork rib chop.

A variety of seafood dishes on a wooden table Stephanie Mullins

January at Southall Farm & Inn

Southall Farm & Inn down in Franklin has finally unveiled its signature restaurant: January. Executive chef Andrew Klamar (who formerly worked alongside chef Sean Brock at Charleston’s McCrady’s) pulls from the seasonal bounty around the resort to inform his menu, which includes internationally-influenced dishes like hiramasa crudo and beet escabeche with pickled dates and goat feta. But the proteins are the star of this airy, high-ceilinged dining room, with a coppa steak (pork shoulder) that’s been brined for two weeks and a duck confit and breast served with blueberry preserves and sunchoke as accompaniments.

Duck confit in a stoneware bowl Southall Farm & Inn

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