The Resy Hit List: Where In Nashville You’ll Want to Eat in August 2025

For more than a decade, Husk has represented the epitome of farm-to-table fare in Nashville — with a laser focus on the mandate by opening chef Sean Brock: “If it doesn’t come from the South, it’s not coming through the kitchen door!” The stately Italianate mansion that is Husk’s home was once the home of a 19th-century Nashville mayor — and is reflected in the courtly hospitality — yet the cuisine continues to combine modernism with historical techniques of preservation, pickling, and some of the finest fried chicken in the land. And both kitchen and the bar staff take full advantage of the restaurant’s garden, where they grow heritage seeds into plants that show up as ingredients and garnishes.

Founding chef-owner Margot McCormack was the urban pioneer with the audacity to open a French-inspired, Southern-influenced bistro in the Five Points neighborhood long before it was the hip dining destination it has become. Here, working with executive chef Hadley Long, McCormack creates seasonal menus of classic bistro fare for lunch and dinner. Regular customers enjoy standing reservations at Margot, but they’re always welcome to newcomers seeking a quick drink at the cozy bar, a full meal in the main dining room, or a quiet date at one of the romantic and secluded tables upstairs, away from the crowd below.

Prior to opening his first brick-and-mortar on Gallatin Avenue, chef Edgar Victoria worked out of food trucks, trailers, tiny kitchens in the backs of bars, and even poolside at an East Nashville hotel. But none of those challenging surroundings kept him from creating some of the best Mexico City-style street food in the area. Now with his own home base, he has expanded the menu to show off his considerable culinary talents even more as he experiments with fermentation, heritage Mexican corn for handmade tortillas, and unique ingredients like “pepikake” — his Mexican take on Japanese furikake made with pumpkin seeds. Bold murals mirror the drama of the flavors on the plate.

No reservations. Find more info here.

Just because a restaurant is associated with a world-class chef like Jean-Georges Vongerichten doesn’t mean the atmosphere has to be uptight or that the kitchen runs under the despotic oversight of someone like chef Skinner from the movie “Ratatouille.” On the contrary, chef Vongerichten aims to please hotel guests and visitors to the luxurious Hermitage Hotel seeking a casual dining option, with an all-day Italian-inspired bistro and coffee shop serving wood-fired pizzas, salads, pastries, specialty espresso drinks and a full bar of wine, beer, and cocktail offerings. “Aperitivo Hour” actually runs for two hours from 4 to 6 p.m., making it an ideal stop before a performance at any of the downtown music venues. 

It’s getting harder to find speakeasy-style bars that don’t try too hard. Fortunately, 1865 Club is quite comfortable in its skin after more than a year of operation. Sure, it’s intentionally difficult to find, secreted away in the basement past the laundry room of a condominium building that was once a tobacco barn and auction house. The decor leans into the historic vibe of the building, with dramatic chandeliers illuminating bold murals and a small stage that hosts live music. The bar specializes in classic cocktails alongside neat pours from a long list of whiskey options. A tight menu of spiffed-up bar snacks completes the choices so that diners can sit back and enjoy.

Like its corporate cousin and next-door neighbor, Halls Chophouse, Halls Catch is known for scrupulous service and cordial hospitality. The dramatic decor of the main dining room feels like an undersea fantasy, appropriate for a restaurant specializing in seafood sourced from boats around the world that can deliver product from the ocean to the plate in less than 48 hours. Fresh fish are served in many different forms — as artfully crafted sushi rolls, as components of bountiful seafood towers, and as the stars of classic dishes like grilled South American swordfish or Icelandic cod fish & chips. For a decadent treat, retire to the secluded enclosed patio bar for crafty cocktails, caviar service, and sweeping views of downtown Nashville at sunset!

What happens when a Californian with Mexican heritage meets a Nashvillian while they’re both working in the kitchen of one of the most acclaimed restaurants in the country? In the case of Ana Aguilar and Josh Cook, they combined the dedication to local ingredients they learned from their time at Husk with their passion for Latin flavors to create Tantísimo. Aguilar’s family recipes are the basis for many dishes on the menu, accented by influences from across Latin America. The restaurant sources from local farmers and purveyors to create four seasonal menus per year. The self-proclaimed “Mexicana-owned Spanglish Shop” operates as a cafe for breakfast and lunch before transforming into a sultry spot for shared plates and creative cocktails in the evening. 

With a motto like “South of Somewhere,” it makes sense that a trip to Southern Steak & Oyster is somewhat of a geographic voyage. The menu takes diners on a journey to many southern locales with highlights of Gulf Coast seafood, Texas barbecue, New Orleans-style barbecue shrimp, Latin American specialties, and Lowcountry cuisine. Featuring a very “hands-on” kitchen, meats are smoked in-house, and dry-aged steaks are cut to order in the Southern’s attached butcher shop. The restaurant recently extended their lease for a remarkable 20 years, so diners can expect the same attention to detail and hospitality for decades to come.

A spin-off of the popular Xiao Bao Biscuit in Charleston, Nashville’s version of Xiao Bao shares many menu items with the original. Particularly of note is the beloved okonomiyaki, a savory Japanese cabbage dish that the kitchen cheekily describes as “a hash brown pancake” topped with an egg, bonito flakes, and sweet caramelized “pork candy.” Drizzled with sweet and savory sauces, this pancake is pretty much a mandatory order at Xiao Bao. Also popular are the rotating dumpling options and hand-pulled noodles with chile cumin brisket. As Nashville’s Asian cuisine roster continues to evolve for the better, Xiao Bao is a critical taste leader for the community, taking traditional dishes and pushing them into the future in all the best ways.

No reservations. Find more info here.

Nashville’s premier izakaya and ramen house introduced many local diners to the concept of Japanese bar culture. Beers and highball cocktails are accompanied by small plates like edamame, shishito peppers or dumplings followed by courses that become increasingly more substantial. Yakitori skewers range from vegetable bites such as corn in miso butter or wasabi avocado to heartier options like pork belly, short rib or even chicken hearts. A bracing bowl of tonkatsu ramen in a creamy pork broth with a soft egg is a meal in and of itself.

Two Hands brings a taste of the fanatical cafe culture of Melbourne to the Gulch in the form of a bright and breezy coffee shop and restaurant. Committed to fresh ingredients and bold flavors, Two Hands serves all three meals, with drinks evolving from specialty coffees to cocktails as the day passes. Start the morning with pastries or a prototypical smashed avocado sourdough toast with pickled shallots and chiles, or enjoy a healthy lunch bowl overflowing with produce and grilled salmon topped with a jammy egg. The dinner menu is heartier, featuring a “two hander burger” made with wagyu beef alongside international fare like rotating pasta dishes and a South Asian/German mash-up chicken schnitzel dish cooked in a tandoor oven. 

Walking through the door to this popular ONEC1TY restaurant presents guests with a choose-your-own Italian culinary adventure. The to-go selection of pastas and gelato might prompt a quick grab-and-go trip, but then you’d miss out on the fun of dining in the main dining room, where joyful noise of families gathered around the tables bounces off the high ceilings as they enjoy plates of handmade pasta topped with luxurious sauces. A seat at the pizza bar is a little quieter and offers the ideal view to watch the talented pizzaiolos at work crafting classic regional Italian pies, while the intimate bar in the back of the restaurant is a fine place to hide out with friends over glasses of amaro or vermouth and maybe a plate of marinated olives.

This is renowned chef Sean Brock’s latest project, in the burgeoning Riverside Village neighborhood of East Nashville. Along with co-founders Mary Carlisle and Ben Gambill, Brock has created a vibrant shrine to the craft of neo-Neapolitan pizza-making. Inspired by the obsessively precise pizza chefs of Tokyo, the Sho kitchen has perfected their own making and baking process. After years of experimentation, Brock settled on a dough made using a three-day fermentation, which is topped with imported Italian mozzarella, local produce and meats, and baked in an oak- and hickory-fueled oven. Diners can watch the show from a 12-seat chef’s counter or enjoy pizzas in the cozy dining room or outdoor patio.

Step into iggy’s, and you’ll immediately feel the vibrant energy of a restaurant operating at peak performance. Talented chef Ryan Poli and his brother, the gracious general manager Matthew, have poured years of shared experience from acclaimed kitchens across Nashville and the nation into their ultimate Italian haven. The menu revolves around the brothers’ most cherished passions: pasta served alongside perfectly paired Italian wines. The best seats in the house are along the chef’s counter, looking into the open kitchen where the chefs turn an encyclopedic offering of fresh-made pasta shapes into composed dishes that represent different regions of Italy. Between a glass wall and concrete floors, the buzz of the dining room tends to ramp up over the course of the evening, but that’s just another measure of how much fun the diners are having sharing in the Poli’s dream.

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After the departure of founding chef Sean Brock, many wondered whether Audrey would maintain his previous focus on rustic Appalachian-inspired food. With the naming of long-time Brock kitchen lieutenant Sam Jett to the role of executive chef, the East Nashville restaurant remains in steady hands. Jett’s culinary interests are rooted in Appalachia, as are those of new general manager Hannah LaFary, who focused on the region as part of her rural sociology studies. Audrey’s menu continues to evolve seasonally and intentionally at brunch, lunch, and dinner to ensure that frequent diners can find new discoveries on every visit. The menu of ingredient-driven dishes specifically calls out the farmers and purveyors who are integral to Audrey’s success, and the kitchen shows great respect for their beloved suppliers.

Nashville’s omakase sushi scene is booming, with diners trusting chefs for multi-course meals at intimate counters. Sushi|Bar sets itself apart from the many alternatives through their masterful fish butchery and immaculate presentation of up to 17 courses of various fish that are flown in fresh, thanks to direct relationships with Japanese fishermen and markets. While most of the courses are traditional nigiri-style presentations of thick slices of tuna, salmon, eel, and other fish draped precisely across a mound of sticky rice brushed with wasabi sauce, the omakase menu includes additions like premium wagyu beef, luxurious uni, or a playful take on a fish taco made using snapper topped with a salsa verde and a sprinkle of tortilla powder.

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