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Will Shuff's Nashville rendition of a gastro-pub taps 20 types of keg beer—including local Yazoo and other regional microbrews—and serves even more by the bottle. With indoor and outdoor brick grills, the full-service restaurant serves lunch and dinner every day but Sunday. Entrées include fish, burgers, steak, quesadilla and salads.

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360 Bistro

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This place may be brand new, but owner Aqui Simpson is a vet of this unique incendiary treat. The Nashville native and Tennessee State University grad says she loves it so much that she ate at Prince’s nearly every day until a cousin got her cooking her own. Simpson’s top-secret recipe engages varying amounts of cayenne and paprika, depending on the level of heat requested. She offers 0° for regular fried chicken; 100° for mild; 200° for medium; 400° for hot. Daily sides are crinkle-cut fries (which get a dusting of paprika and a whisper of cayenne), baked beans (so sweet they nearly qualify as candy), coleslaw and potato salad. Simpson’s chicken is similar to Prince’s in flavor, though the crust is a little thicker. The chief difference is that 400° is deep-fried, not skillet-fried. The 200° version is feisty, with an elevated level of heat that leaves no doubt you’re eating classic hot chicken; the 400° was surprisingly manageable, offering a real kick on the tongue but without the lingering, impossible-to-dissipate burn that the hottest versions sometimes deliver. Still, unless living on the edge is your style, the 200° has a better, more enjoyable flavor. Jumbo-sized bone-in pork chops also serve as a fine vehicle for the 400° treatment. Fat wings are four to an order and pack a punch. Though there are two tables inside, most of the business is takeout. Calling ahead is encouraged, as everything is cooked fresh to order.

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A full breakfast menu, along with burgers, fries, shakes and malts, is available at this retro-themed diner.

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The primary flavors across Abay’s menu come from berbere and mitmita. The pungent blends of garlic, onion and various spices lend a smoky, peppery glow to many of the meats and lentils, which you will eat with your hands, scooping up flavorful stews with piles of fresh injera bread. The best approach is to dive right in with a combination platter—meat or vegetarian.


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One block off West End, The Acorn has thrived on its quiet, shaded side-street lot and taken firm root in Nashville’s dining firmament. Credit savvy and focused young owner John Leonard, a native of Washington, D.C., who stepped out on a limb and opened The Acorn in 2003 with his wife Pamela. By all accounts, it was an impressive debut, winning several reader-voted Scene Best of Nashville awards in its first year of operation. There’s a lot to love—the sexy, sophisticated main dining room uses rich colors, lush texture, low lights, comfortable furnishings and elegant accoutrements to set the stage for romantic dinners, celebratory occasions or professional preoccupations. At the top of the stairs, another bar and lounge vibrate with youthful energy, while the second-floor patio nestled in the treetops is a favorite location for a casual bite and drinks with friends. The food is attuned to the season, committed to quality and artfully presented.

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