The New York Times’ much-anticipated, annual restaurant list dropped Tuesday. And of the 50 featured spots from across the country, two Tennessee establishments made the cut.
Out, About: Centennial Park’s main attraction on summer nights
On the corner of 27th Avenue North and West End, there’s this unassuming stage — that is, when it’s not being used.
Out, About: The sweet origin of a Nashville ice cream company
I first had Saturated ice cream from a pick-up window at Brightside Bakeshop in the pandemic. I trekked over to the East location in a cloth mask (#tbt) for the pop-up because I was familiar with owner Lokelani Alabanza’s incredible creations at Hattie Jane’s Creamery.
Out, About: Some last-minute Mother’s Day ideas
WNXP’s Marquis Munson and I got to talking about this ahead of this week’s What Where When-sday and were so passionate about the fact that, while all moms are different individuals, some similarities in interests can exist. So, we recorded some recs.
Out, About: Take me out to the ball game… for dinner?
Mack Linebaugh’s recent Sounds feature had kept me from mentioning the team again in a NashVillager I wrote, but then I saw, across the field, my answer to how to plug the home team once more: The Band Box.
Out, About: It’s officially patio season
The temperatures are finally up and the sun is finally out — enough for everyone you know from colder states to try to come visit.
Oh, SNAP!
Between the SNAP backlog, rising grocery prices and stagnant wages, it’s getting harder and harder for Tennesseans to put food on the table.
‘Mrs. Krishnan’s Party’ immerses audiences in the stage play — and cooking a meal to eat later
Immersive theater directly engages the audience with the performers, the set and the story. Add to that the ingredients of preparing and cooking a celebratory meal as part of the play and you have the premise of “Mrs. Krishnan’s Party,” which runs this week at the Tennessee Performing Arts Center.
Out, About: Lent is the best excuse for seafood
I’ve been meaning to weigh in as a coastal Florida native for some time on the city’s seafood options, so what better time than now?
Three key ingredients for Nashville food pop-ups? Creativity, collaboration and community.
Traditional business strategy is about beating the competition. But In Nashville’s local food scene, you’re likely to see restaurants working together, often in one-time, pop-up collaborations.
On Air - 90.3 WPLN-FM