Nashville nosh: Inside Music City’s swinging dining scene

Nashville’s dining scene has moved beyond its reputation as a music-town-side show. A once-sleepy downtown corridor of neon-lit honky-tonks has become a buzzing dining and nightlife district, drawing some 17 million visitors annually who come for college visits, Grand Ole Opry pilgrimages, and bars tied to today’s country stars. Amid the changes, longtime Nashville restaurateurs have kept soulful cooking alive while new chefs push inventive flavors, making the city’s food scene widely regarded as the best it’s ever been.

Among the enduring anchors are Robert’s Western World on Broadway—an old-school, yellow-tinged honky-tonk where a sizzling flat-top grills fried bologna sandwiches as a house band belts out honky-tonk classics. It’s widely seen as the last of its kind on Lower Broadway and remains a locals’ hangout, even as it stays kid-friendly until 6 p.m.

Smith & Lentz, at 903 Main St, began as a brewery focused on light IPAs and pilsners. After a devastating tornado disrupted the neighborhood, the owners pivoted to a robust food program centered around a large wood-fired oven; the pizzas—slowly fermented sourdough with bold toppings—have become the star of the menu. San Antonio Taco Company, at 416 21st Ave S, has been a Vanderbilts staple since 1984, offering San Antonio-style Tex-Mex that many students and families seek for a real taste of the city. The patio across from the main quad is a classic Nashville scene, where the smell of tortillas drifts down the block and time seems to pause. Locust, at 2305 12th Ave S, led by chef Trevor Moran, presents a globally inspired, evolving menu that spans Irish and Scandinavian plates, European classics, Japanese influences and Southern staples. The kitchen emphasizes deft technique and playful presentation, and the space welcomes diners of all ages, with a noted family-friendly vibe. Prince’s Hot Chicken, at 5055 Broadway, remains a Nashville institution, where heat and spine-tingling spice define the iconic dish. The shared charm of the place reflects the city’s willingness to honor tradition while letting new voices push flavor boundaries.

Together, these spots illustrate Nashville’s evolving identity: a city framed by the glow of Grand Ole Opry and college crowds, yet powered by local cooks who blend soulful flavors with global technique. The broad mix of experiences—from intimate, old-school honky-tonks to wood-fired pizzas and cross-cultural kitchens—demonstrates a food scene that is as much about place as it is about plates. In this environment, visitors can sample the city’s heritage without sacrificing the excitement of contemporary dining, a balance that many describe as Nashville at its strongest.