The Resy Hit List: Where In Nashville You’ll Want to Eat in June 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.

The industrial zen vibe and lo-fi hip-hop soundtrack set the atmosphere at this standout modern izakaya and sake bar. Whether diners opt for á la carte service or offer themselves to the chef’s whim with an omakase experience, they’re sure to be delighted by the precisely plated parade of small dishes coming from the kitchen. Much of the menu focuses on seafood flown fresh to town from across the globe. Pro tip for sake fans: Present Tense has their own brand called Pure Land, crafted in Kyoto, with complex flavors that complement myriad dishes. Don’t be afraid to ask for pairing advice.

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.

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This breezy Mediterranean restaurant offers lunch and dinner, plus brunch on the weekends, and features an inventive menu of small plates. Exposed brick peeking through stucco walls lends a feeling of antiquity to the relatively young spot, and intentionally mismatched chandeliers contribute to the overall charm, like dining in your slightly eccentric aunt’s house (if she happened to be a fantastic Mediterranean chef, that is). Generous happy hour deals include cocktails and mocktails from the creative bar menu and small plate specials. The Mykonos is Sadie’s version of Mexico’s classic paloma and is  an ideal accompaniment to a mezze board filled with savory treats.

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.

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. 

The Southeast meets the Middle East at this Mediterranean- and Israeli-inspired neighborhood favorite. Working with locally-sourced ingredients, the kitchen at the Bee creates vegetable-forward dishes that are filled with exotic flavors and beautiful flourishes of color and texture. The whipped feta and fermented honey dip is legendary and a can’t-miss appetizer, but don’t be afraid to dig deeper into the menu for inventive shareable entrees served family-style to the table. Another favorite option is to make a happy hour grazing meal out of the wide selection dips and mezze small plates while you enjoy cocktails from one of the most talented staffs of mixologists in town. Butcher & Bee defies convention as a restaurant, so feel free to choose your own adventure.

Bronx-born chef Christian Petroni is probably best known for his many appearances on culinary competition shows, including being named co-winner of the final season of “Food Network Star.” The chef brought his Italian American culinary genius to Nashville in 2024 when he re-imagined the cuisine at Ella’s in the Hyatt Centric Downtown. Here, he takes advantage of the airy dining area, open kitchen, and communal chef’s counter, shifting the menu focus to homey coastal Italian cooking reminiscent of summers the chef spent with his grandparents on an island off the coast of Naples. Lighter fare like salmon picatta and Venetian spaghetti and clams balance richer plates such as a prototypical chicken parm and an eight-hour marinara rigatoni.

The “marsh” in the name of this flagship restaurant of the Thompson Hotel in the Gulch is a nod to the Louisiana roots of the culinary team. Decorated in cool tones reminiscent of seagrass, Marsh House brings the best of Gulf Coast cuisine to Nashville. The raw bar is stocked with fresh seafood harvested from the coastal waters from Louisiana to Florida, and seafood tower options range from a half dozen oysters to an offering served in a miniature dug-out pirogue cheekily named “I’m on a Boat.” Most of the main courses revolve around seafood as well, but there are also pasta and beef options along with an exemplary Southern fried chicken platter. Marsh House prides itself on its deep and well-curated wine list, including all sorts of interesting options available by the glass.

Nashville is home to the largest population of Kurds in the country, and their contributions to the local culinary scene are finally seeing the national spotlight since the New York Times named Edessa as one of the country’s best restaurants for 2024. For more than 20 years, Edessa has been delighting local diners with Turkish and Kurdish cuisine, including house-made hummus, kebabs, fresh-baked pita, and flavorful meze dishes, including novel preparations of regional favorites. The warm interior of the stylish restaurant creates a welcoming ambiance that is unexpected considering the strip mall exterior, but those who know what awaits inside are rewarded with some of the most flavorful and exciting food in the city.

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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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There are few more sociable ways to enjoy a meal with friends than over a table filled with the sort of Spanish small-plate options offered by Boqueria. The tapas menu ranges from a simple presentation of great olives marinated in citrus to more chef-driven dishes like frittatas or crispy brussels sprouts with Iberico ham. With so many options, Boqueria thoughtfully also suggests prix fixe options that take away the guesswork. A menu of classic Iberian dishes leads guests on a culinary tour, and an abbreviated pre-theatre menu is designed to ensure diners are in their seats at nearby venues like the Ryman Auditorium, Bridgestone Arena, or The Pinnacle in time for the show.

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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