To borrow a line from country singer George Jones, Nashville’s hotter than a two-dollar pistol. Here’s why restaurateurs keep coming.
Philip Krajeck ticks off a list of restaurants that are opening in Nashville. “I hear the folks from Au Cheval are coming from Chicago,” he says. “Every week it’s a new chef, a new place. Donald Link is bringing Cochon Butcher from New Orleans. Flip Burger, Farm Burger, Yeah! Burger: They’re all opening places. Tim Love is supposed to be coming from Texas. Jonathan Waxman is already here from New York City.”
“It’s like they found the golden ticket,” Krajeck tells me on my most recent trip to the Tennessee capital. He is a relative newcomer, the chef-owner of the two-year-old Rolf and Daughters. Even he is astonished by the pace of change. “I don’t know what to compare this to. Maybe the boom years in Vegas?”