Nashville Travel Guide

F&W features Nashville in 10 Plates—a slideshow of dishes and drinks that represent the booming Music City food scene—plus more insider restaurant picks, fantastic cocktail bars and delicious Southern recipes.

Top Picks

Nashville Restaurants

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Top Hotel

Hutton Hotel

“It’s comfortable, the beds are nice and there’s an espresso machine on every floor,” says chef Erik Anderson. huttonhotel.com

Plus: Best Hotel Bars

Nashville Travel: Hattie B’s — Erik Anderson, an F&W Best New Chef 2012 and co-chef at Nashville’s The Catbird Seat, picks 10 dishes and drinks to try now *(photo)*.

Nashville Travel: Editor’s Pick — Erik Anderson, an F&W Best New Chef 2012 and co-chef at Nashville’s The Catbird Seat, picks 10 dishes and drinks to try now *(photo)*.

Expert Cocktails

The Patterson House

Toby Maloney designed the menu at this bar named for the Tennessee governor who vetoed the return of statewide Prohibition in 1909.

F&W Best List

Las Paletas Popsicles

Guadalajara-born sisters Irma and Norma Paz serve paletas (Mexican popsicles) in classic flavors, like hibiscus, guava and tamarind.

Recipes from Tennessee Chefs

Natchitoches Meat Pies with Spicy Buttermilk Dip

Memphis chef Kelly English serves his meat pies with a dipping sauce that combines two quintessential Southern ingredients: buttermilk and hot sauce.
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Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast

Thin slices of lardo (Italian cured back fat) are the key to this luscious dish from Erik Anderson and Josh Habiger.
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Sunflower-Seed Risotto

Memphis chefs Andy Ticer and Michael Hudman worked together to make this risotto. Their secret weapon: a pressure cooker.
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Chocolate-Peanut Butter Moon Pies

Nashville pastry chef Rebekah Turshen spreads crispy sugar cookies with chocolate and peanut butter, then sandwiches them around a marshmallow filling.
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Coconut Cake with Saffron Cream

Tyler Brown uses saffron to flavor the pastry cream for his moist, airy take on coconut cake.
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Plus: Southern Comfort Food

Old-school Southern cooks prepare grits with an abundance of butter and cheddar. To make the dish less heavy, Grace Parisi cuts back on the cheese, drops the butter altogether and adds spinach.
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