In the past few years, Nashville has gone from the land of Johnny Cash, honky tonk, and the Grand Ole Opry to a place with a distinct (and delicious) culinary identity. Music City is now a restaurant city in its own right.
“Nashville is experiencing a ton of growth,” says Caroline Galzin, Managing Partner of Nicky’s Coal Fired, referring to the population boom that has been ongoing in the city within the last couple of years. “Nashville is the kind of community that is genuinely excited to see new business come to the area. It’s an exciting time to be here.” She points to the number of nationally renowned chefs like Jonathan Waxman, Gerard Craft, Sean Brock, and Maneet Chauhan, who have all recently opened up spots in Nashville.
In spite of all the growth, though, Nashville still manages to maintain the intimate, friendly vibes of a small town, according to Julia Sullivan, chef of Henrietta Red. “We know half the people that come in every night — my high school principal was in for dinner last night,” she says. Sullivan grew up in Nashville, and has noticed that from the young people to the older crowd, people are interested in dining out in a way that they weren’t a decade ago.
Nashville, too, is well situated for businesses. “It’s centrally located for everybody to fly in, so we see a lot of people coming here to do business, and companies like Amazon are setting up branches here,” says Nathan Duensing, Executive Chef of Marsh House, adding that the city’s new 350,000-square foot convention center has also helped to draw in the corporate crowd. “There are a lot of jobs right now.” [Read more…]