I also ate at two of the best restaurants in the South, 888 Japanese Restaurant & Vinyl Lounge, and Deb Paquette’s Etch, among the founders and leaders of the city’s culinary movement. What’s not to like? Read more here

Nashville location’s happy hour features discounted plates like smoked carpaccio and octopus and shrimp bruschetta, as well as $5-$9 beers, wines, and cocktails. Read more here

Legendary Nashville chefs live differently in Kingston Springs. Read more here

If you’ve ever dined at etch’s Nashville or Franklin locations, you’ve most likely experienced a variation of one of the restaurant’s staple desserts: the pavlova. Though the dish is ever-changing to highlight seasonal ingredients in new, creative ways, it remains a signature dish for good reason. Try your hand at making it yourself, and get creative with pairings like fresh fruit for the ultimate summer dessert. Read more here

“Each generation has their own take on drinking culture, and Gen Z is no different. In fact, the younger generation is actually drinking less alcohol than the generations before them. According to a 2023 Gallup Poll, 38% of adults under 35 say they don’t really drink, a 10% increase from those numbers two decades ago. That trend has brought a new wave of popularity to non-alcoholic drinks and mocktails, which now grace the menus of even the coolest cocktail bars. Xander Jones, manager of Etch in Nashville, Tennessee, has seen a big change. “A couple of years ago, I’d get a couple of guests asking for non-alcoholic beers every few months, but now it’s pretty much expected that you have a few non-alcoholic options on your menu, and many guests are looking for de-alcoholized wines and fun ‘fauxtails,'” he says. Which makes sense, because even people who do drink tend to drink less or alternate in some non-alcoholic options. This mixed trend in drinking is meant to help people drink less, and it’s called zebra striping.” Read more here

“Some of you might argue that etch isn’t technically new – but for Williamson County it is. And if you’ve been, you know it deserves this recognition. Every dish is a masterclass in flavor and carefully crafted in an artistic manner. From pillowy house made rolls to the well-known cauliflower or the intricate octopus and shrimp bruschetta, you could load up on appetizers and leave happy. But, you’d regret skipping the entrees – especially if the chef’s special includes arancini (when you get the chance to try them, consider yourself blessed). The restaurant is known for its award-winning chef Deb Paquette who launched the original in Nashville in 2012. But executive chef Jess Lambert holds the reins at the Franklin location, handling operations and menu development. Whether you go for a lunch meeting, a romantic dinner or just to check it out, you won’t be disappointed – though it’s new here, etch is already essential.” Read more here

“Chef Deb Paquette’s reputation for globally inspired cuisine is complemented by her executive chef Jess Lambert who curates the menus for Paquette’s Etch and Etc. restaurants. And now, Franklin gets to benefit from the duo’s kitchen creations at the Etch location in The Factory.” Read more here

“The Nashville Scene’s 16th annual Iron Fork competition took place Saturday in Centennial Park — this year as part of the Music City Food & Wine Festival, brought to you for the first time by Scene parent company FW Publishing.” Read more here

“Nestled in The Factory at Franklin, etch Franklin has quickly become a culinary destination. With an open-seating layout and a warm, inviting design inspired by chef Deb Paquette’s vibrant dishes, this newcomer to Franklin offers a visually striking and flavorful dining experience. Beyond great food, etch Franklin thrives on strategy and vision, like all 16 restaurants under 4Top Hospitality.” Read more here

“If we hosted a potluck dinner made up of foods that taste like Nashville, which dishes would make the cut? That’s the question we asked ourselves before putting together this guide. While some answers were clear —hot chicken— others on this list are tied to a deeper historical reflection on where Nashville has been and, just as importantly, where it’s going. Defining Nashville in 15 dishes seems like a daunting task, but somewhere between a fried bologna sandwich and a clam pie, we think we’ve managed the impossible.” Read more here