Amerigo’s executive chef Stephen Ward maintains a healthy rapport with local farmers to source fresh ingredients, which fill the eatery with the aromas of garlic, basil, tomatoes, and polenta. The Nashville Scene has lauded his efforts to work with area agrarians, and Amerigo also received the 2009 Diner's Choice award from OpenTable. In the bustling kitchen, chefs pull pizzas from the rippling-hot waves of a brick oven, where pickled onions cook into molten feta from Tennessee-based Bonnie Blue farms. Gluten-free and wheat pastas as well as ravioli and tortellini stuffed with smoked chicken and crab swim in a range of house-made sauces, and the complex earthy scent of cedar wood mingles with the aromas of fresh fish. The wine list brims with local elixirs and wines from Italy, which clink together in glasses with the soft jangling of robots playing Twister.
Dr. Derek Renfroe draws from his award-winning experience at the University of Louisville School of Dentistry and from his years spent as an active-duty dentist in the U.S. Army to protect and enhance smiles inside a new, contemporary office setting. Preventative and general treatments come in the form of checkups, cleanings, fillings, and dental implants. Cosmetic services improve the look of toothy grins with porcelain veneers, teeth-whitening treatments, and strategically placed mirrors. Warm yellow tones cloak the modern office, where TVs rest beside cushy treatment chairs, and sleek white furniture reflects off a meticulously shined floor.:
Boasting baking savvy showcased in magazines and on Food Network's Cupcake Wars, Ivey Childers devises decadent confections in more than 20 playfully named flavors. Each miniature morsel is baked from scratch daily, then adorned with a balanced dose of creamy frosting before taking its place amid the shop's Victorian-inspired décor. Customers can savor the pillowy sweetness of Big Dreams, a strawberry cupcake crowned in cream-cheese icing whose recipe came to the owner in her sleep. Or they can dive into the rich custard center of the Boss cupcake, which infiltrates French dessert armies with an éclair-frosting disguise. The Good Kisser tops the ganache-covered goodness of chocolate cake with the zest of mint buttercream frosting and Andes mint pieces, merging light and dark sides more sweetly than Jekyll and Hyde’s grandma.
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and peach pie filling. Whatever Frankencream you create, it'll be scooped cold off the frozen granite stone into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer non-dairy sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Ever since Baskin-Robbins began its dessert fashion show in 1953, more than 1,000 original flavors have sauntered across the nation's tongue runways. With the ice creamery's iconic pink sampling spoons as your guide, taste-test as many as you like until you find the flavor that gives your soul a back rub, whether it's a classic flavor such as rocky road single scoop ($2.59) or a seasonal serving of Love Potion #31—white chocolate and raspberry ice cream loaded with raspberry-filled chocolate hearts—and America's Birthday Cake. Otherwise, keep it simple and bury your face within the flavor of the month—Picnic Punch, a sherbet swirl of tantalizing watermelon and green apple flavors in a bright-pink and green twirl. The ice alchemists at Baskin Robbins can also transmute their ice cream and sherbet into drinkable desserts such as floats, freezes, and shakes.
To recreate an authentic pizzeria as one would find in Naples, Chef Paolo imported all the right elements, beginning with the special domed brick oven. Here the pizzas are cooked on the masonry floor, alongside burning wood. Fueled by Tennessee oak, the oven's blaze approaches 900 degrees.