Jonathan Waxman’s Nashville venture transformed an old tire shop in the Gulch into a comfortable and breezy open space. Two long bars -- one for drinking and another chef’s bar looking into the open kitchen -- anchor the two dining rooms in the large open room. A patio out front under white lights looks out over Nashville’s downtown. Named for Waxman’s mother Adele, the restaurant’s food also has a homey feel from Waxman’s roast chicken or meatballs over polenta to lighter options like deviled eggs and mounds of bright, shaved raw zucchini salad.

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