More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? What are the newest and hottest restaurants? For that very reason, we offer the Eater Heatmap, which will change periodically to highlight where the food-crazed masses are flocking to at the moment. For this edition, we say farewell to Etch Restaurant, which recently made the jump to the Eater 18, East Nashville hot spot Lockeland Table and Germantown's Silo, and we welcome the The Farm House, The Treehouse and The 404 Kitchen.
This 45-seat restaurant in the Gulch, attached to the soon-to-open 404 Hotel and housed in a re-purposed storage container, has been drawing crowds since opening just a few weeks ago. Executive chef Matt Bolus is turning out creative dishes using products such as house-made burrata and sheepshead, a type of fish not typically found on many menus.
This is the first solo project from executive chef Trey Cioccia, a long time veteran of Nashville's restaurant scene. Located in the Encore condo development in SoBro, The Farm House takes its locally sourced aesthetic seriously, bringing in produce and proteins from all over Tennessee, including some from Trey's own family farm. Signature dishes are the pork belly agnolotti and the short rib.
The newest addition to the Five Points district in East Nashville has a lot of history, with the property having been in the owners' family for decades and a great deal of the original structure being re-used in the restaurant build-out. As for the food, executive chef Todd Alan Martin puts an innovative twist on the cuisines of the Americas, as well as Asia, with a playful menu that changes frequently.
Sean. Brock. Wait, you need more reasons to go? Well, there are plenty. With chef de cuisine Morgan McGlone, a veteran of Husk in Charleston, driving the ever-changing menu, pastry chef Lisa Donovan kicking out her signature desserts, and quite possibly the best bourbon selection in the city, don't expect this one to cool off for quite a while.
Award-winning pitmaster Carey Bringle has set up shop in the Gulch, and barbecue aficionados from around Middle Tennessee are flocking to this no-frills temple of pork.
Situated in the former boiling house at the Werthan Factory, multiple Beard Award nominee Philip Krajeck serves up Mediterranean influenced, self-described "modern peasant food." It's a packed house night after night, and with Bon Appetit and Esquire recently naming it one of the best new restaurants in the country,, don't expect it to slow down.
Bringing one of Nashville's signature dishes to Midtown, Hattie B's has a real winner on its hands. Owned and operated by the Bishops (of Cool Springs' Bishop's Meat and Three), the heat goes from the barely there 'mild' to the insane 'shut the cluck up.'
Finally, a new concept has come to the long-vacant space at the Adelicia, and it's a welcome sight. The Music City Tippler, sister restaurant to The Tippler in New York City, has an American rotisserie menu focus, and a serious bar program, offering the only cocktails on tap in the city. The space is a beauty, with nothing else like it in the city.
A labor of love for owners Michael and Joni Cole, GRAYS on Main opened in downtown Franklin at the beginning of August to much excitement. The three-story space is expansive, offering a number of different settings for dining and drinking, as well as catching some live entertainment. The kitchen is turning out Southern cuisine with a twist, and the carefully developed bar program by Jon and Lindsay Yeager of Pour Taste is getting some national attention, with a heavy focus on brandy, cognac and armagnac.
This 45-seat restaurant in the Gulch, attached to the soon-to-open 404 Hotel and housed in a re-purposed storage container, has been drawing crowds since opening just a few weeks ago. Executive chef Matt Bolus is turning out creative dishes using products such as house-made burrata and sheepshead, a type of fish not typically found on many menus.
This is the first solo project from executive chef Trey Cioccia, a long time veteran of Nashville's restaurant scene. Located in the Encore condo development in SoBro, The Farm House takes its locally sourced aesthetic seriously, bringing in produce and proteins from all over Tennessee, including some from Trey's own family farm. Signature dishes are the pork belly agnolotti and the short rib.
The newest addition to the Five Points district in East Nashville has a lot of history, with the property having been in the owners' family for decades and a great deal of the original structure being re-used in the restaurant build-out. As for the food, executive chef Todd Alan Martin puts an innovative twist on the cuisines of the Americas, as well as Asia, with a playful menu that changes frequently.
Sean. Brock. Wait, you need more reasons to go? Well, there are plenty. With chef de cuisine Morgan McGlone, a veteran of Husk in Charleston, driving the ever-changing menu, pastry chef Lisa Donovan kicking out her signature desserts, and quite possibly the best bourbon selection in the city, don't expect this one to cool off for quite a while.
Award-winning pitmaster Carey Bringle has set up shop in the Gulch, and barbecue aficionados from around Middle Tennessee are flocking to this no-frills temple of pork.
Situated in the former boiling house at the Werthan Factory, multiple Beard Award nominee Philip Krajeck serves up Mediterranean influenced, self-described "modern peasant food." It's a packed house night after night, and with Bon Appetit and Esquire recently naming it one of the best new restaurants in the country,, don't expect it to slow down.
Bringing one of Nashville's signature dishes to Midtown, Hattie B's has a real winner on its hands. Owned and operated by the Bishops (of Cool Springs' Bishop's Meat and Three), the heat goes from the barely there 'mild' to the insane 'shut the cluck up.'
Finally, a new concept has come to the long-vacant space at the Adelicia, and it's a welcome sight. The Music City Tippler, sister restaurant to The Tippler in New York City, has an American rotisserie menu focus, and a serious bar program, offering the only cocktails on tap in the city. The space is a beauty, with nothing else like it in the city.
A labor of love for owners Michael and Joni Cole, GRAYS on Main opened in downtown Franklin at the beginning of August to much excitement. The three-story space is expansive, offering a number of different settings for dining and drinking, as well as catching some live entertainment. The kitchen is turning out Southern cuisine with a twist, and the carefully developed bar program by Jon and Lindsay Yeager of Pour Taste is getting some national attention, with a heavy focus on brandy, cognac and armagnac.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69487691/shutterstock_629232992.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70914418/peg_leg_porker_official.7.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60135595/hattie_janes_creamery_official.20.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/38859934/NashHeatmapNov.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063601/IMG_4042.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71770379/MartinsBBQTurkey.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71633703/1_Hotel.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063603/THEFARMHOUSE-27.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063605/Treehouse8.0.0.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063607/Husk_20R.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60352247/DSC00170.162.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60222517/Hugh_Babys_3.13.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063609/IMG_3500.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/64134489/ACS_0599.7.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063611/Rolf2.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66564866/OldBay1_MR.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063613/Hattie_20B_s.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59031289/hattiebs_chicken1.0.0.20.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063615/MCT5.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62063617/Grays_20on_20Main-6.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55302221/shutterstock_307700081.26.jpg)