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April 7, 2026
Cortney LaCorte
  1. Recipes
  2. Cocktails

Where to Eat in Nashville

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Cocktails, Dinner

I get asked all the time where to eat in Nashville. And let me tell you—this question absolutely paralyzes me. Not because there aren’t great options. Oh no, sweet angel, quite the opposite. There are too many amazing spots, and narrowing it down feels like choosing a favorite cheese (impossible, but sharp cheddar and I have a deep connection).

But listen, I hear you, and I won’t leave you hanging. So, here’s a list of some of my absolute go-to restaurants in Nashville right now. Save this for your next dinner date, birthday bash, or “just because” treat-yourself meal.

My Current Faves (in no particular order because that would be cruel)

  • Locust — If you haven’t had their dumplings yet, what are you even doing? It’s a vibe, it’s an experience, and you will think about it for weeks afterward.
  • Rolf & Daughters — Pasta. Wine. The kind of cozy, candlelit ambiance that makes you want to stay forever. Their sourdough & seaweed butter, roasted lemon chicken, and rigatoni pasta are basically a Nashville legend at this point.
  • Folk — If you love pizza (duh) and natural wine, this is your place. Casual yet so good. Their clam pizza? Life-changing.
  • The Rose Pony — Perfect for a leisurely brunch, post-shopping cocktails, or a casual-but-chic dinner. Their burger is a sleeper hit, and the interiors? Gorgeous.
  • Drusie & Darr — A little fancy, a lot delicious. It’s by Jean-Georges, so you know it’s top-tier. Go for a celebration or when you just feel like being fabulous. Order the egg toast with caviar, crispy sushi, black truffle pizza, salmon, and the salted caramel popcorn sundae. Trust me.
  • Iberian Pig — The patatas bravas, empanadas, broccolini, piqiullo relleno, and croquetas de iberico. the tapas, the cheese. If you’re a Spanish food girly (or guy), this place will steal your heart.
  • Pelato — Italian-inspired dishes with a Southern twist. It’s new, it’s chic, and the flavors are unreal. What to order: house-made mozzarella, burnt broccoli, chicken parmesan, and the radiatori vodka.

And because I know you’re thinking it—YES, I missed some. But don’t worry, I’ll be making another list soon. Tell me your favorites, and maybe they’ll make the next cut.

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings

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I’m Cortney, and I’m so glad you’re here.

Expect delicious, unfussy recipes, very dirty martinis, couch snacks taken seriously, and plenty of little ways to make everyday moments feel a little more special.

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I’m fun everywhere:

  • yes please

    APPS

    Whipped Boursin with Marinated Tomatoes & Basil

  • yes please

    DINNER

    Crispy Baked Lemon-Caper Salmon aka Salmon Picatta

  • Cheese Gal Salt Cellar
    Home: Cheese Gal Salt Cellar
  • Cheese Gal Small Platter
    Home: Cheese Gal Small Platter
  • Cheese Gal Wine Chiller
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If your late-night snack isn’t a little bit unhing If your late-night snack isn’t a little bit unhinged... I don’t want it. Crispy @tatesbakeshop chocolate chip cookies dunked in warm peanut butter with a glass of wine on the side. Trust me on this one. #TatesPartner
One-Pot Chicken & Orzo with Artichoke Hearts & Oli One-Pot Chicken & Orzo with Artichoke Hearts & Olives @knorr #KnorrPartner

If dinner has to happen but I refuse to dirty every pan in my kitchen... this one-pot chicken & orzo is the answer. It’s packed with artichokes, olives, feta, fresh herbs, and so much flavor (thanks to Knorr Granulated Chicken Bouillon). 

Save this one for the next “what’s for dinner?” emergency. ✨

INGREDIENTS:
1 teaspoon Knorr Granulated Chicken Bouillon 
3 tablespoons olive oil
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
Coarsely ground black pepper
1 (14-ounce) can quartered artichoke hearts, drained
3 garlic cloves, finely chopped
Pinch of crushed red pepper flakes
½ cup dry white wine
4 cups chicken broth
8 ounces orzo (1¼ cups)
½ cup pitted green olives, coarsely chopped
½ cup finely chopped dill or parsley, plus more for serving
2 teaspoons finely grated lemon zest plus 2 teaspoons lemon juice, plus more to taste
½ cup crumbled feta cheese
Dirty like the Cumberland ™️ 🍸 Dirty like the Cumberland ™️ 🍸
Pitcher of Rosé Margaritas ✨ How do you prefer y Pitcher of Rosé Margaritas ✨ 

How do you prefer your marg?? On the rocks or frozen?!

INGREDIENTS:
1 bottle of Rosé
10 ounces blanco tequila
8 ounces lime juice 
6-8 ounces agave syrup (taste as you go to get it where you like it!)

DIRECTIONS:
Add rosé and tequila into a pitcher. Stir together lime juice and agave syrup, then add into the pitcher. Throw in some ice, then stir again. Rim your glasses with agave and sugar (or salt if you prefer.) Pour into prepared glasses and enjoy!
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