Dining

Five miles from Nashville, the cottage-like restaurant has a lunch menu listing ladylike comfort foods such as curried chicken salad. At dinner, you can order a ribeye or herb-stuffed chicken, and barbecued ribs on the weekends.

Fans of the bivalve can celebrate the return of the “r” months while perched at the raw bar inside Craig Baker’s new house of surf and turf.

Fifteen competitors, including amateurs and local celebrity chefs, were vying for a Bull Angus Grill, as well as a ticket to Las Vegas to compete in the World Burger Championships, with the possibility of a $100,000 prize in the World Food Championship this November.

Just in time for football season, Martinez divulges a foolproof tailgating recipe that La Mulita staffers can’t get enough of: chimichurri skirt-steak tacos.

Including the Formaggio sandwich at Bluebeard.

Public Greens nears an opening date and a Valparaiso-based burger joint is coming to the canal.

Including the beer-can chicken nachos from Circle City Soups.

The ultimate school-cafeteria assortment, with items from Kim’s Kake Kreations & Bakery, Bru Burger Bar, Traders Point Creamery, Shoefly Public House, and more.

Including the tart Plantation Daiquiri from Ball & Biscuit.

Here, dry-rubbed ribs—of both the St. Louis spare and Memphis baby-back varieties—glide off the bone in big, porky mouthfuls.

As near as I can figure, I’ve eaten out at least 10,000 times. By the time you’ve done something that many times, you’re a professional.

The eatery, named after Brackett’s youngest daughter, joins the ranks of Kountry Kitchen and Maxine’s Chicken & Waffles, but Brackett says it’s not a competition.

A beloved Franklin restaurant is closing, and a new micro-distillery is coming soon to Fletcher Place.

City chefs Micah Frank (Black Market), Will Osgood (Pipers Restaurant), and Ron Harris (Locally Grown Gardens) assemble elegant picnic dishes stylishly presented in mason jars.

Including the fiery Salmon Diablo at Dawson’s Too.