Nashville’s culinary landscape has evolved way beyond the battered and fried, with innovative concepts like The Catbird Seat, an intimate chef’s table and Rolf & Daughters, which serves up seasonal New American dishes in an industrial space with communal seating. Still, you can find plenty of spots for quintessentially Southern cooking, notably, an outpost of Sean Brock’s acclaimed Husk and Kitchen Notes, where the farm- to-fork philosophy translates to goodness like cider- glazed pork belly and a country ham and melon salad. At Biscuit Love, Karl and Sarah Worley turned a wildly popular food truck into an even more successful restaurant that serves breakfast daily (local’s tip: try the East Nasty biscuit sandwich or the bonuts). Around the corner, family-owned Arnold’s Country Kitchen remains the soul food institution—roast beef, fried catfish, turnip greens, mac and cheese, collards, chocolate chess pie; you name it, they serve it—for lunch every weekday.
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