RESTAURANT ADDRESS

1222 4th Ave N

Nashville, TN

615-736-5838

RESTAURANT STAFF

Chef/Owner: Tandy Wilson

Sous Chef: Aaron Clemins

Pastry/Chef: Rebekeh Turshen

Beverage Director: Chris Collins

GM: Juliet Ceballos

RESTAURANT REVIEW

If you were to analyze which American cuisine most closely resembles the type of micro-regionality that Italian regional cooking depends on, many would conclude it's the South. It appears that Tandy Wilson reached that conclusion, and the result is that you can enjoy a pizza Margherita and pasta like bread gnocchi with lamb sugo, along with a soup of black-eyed peas with kale, tomato, potato and Grana Padano, and North Carolina catfish in a cornmeal crust served with celery, fennel, red onion, garum and chilies. It's easy to understand why reviewers claim "it's the most popular restaurant in Nashville."

Octopus with Clams & Field Peas
Photo Courtesy of: Green Olive Media