Restaurants in Clarksville

The diversity of Relish's offerings—from its dine-in menu of salads and sandwiches to its bakery and frozen yogurt—represents the eatery's evolution from a small deli to a full-blown restaurant. Those early diner favorites, such as tuna melts and meatball subs, still fill bellies alongside bread bowls full of hot pasta. On the bakery side, custom cakes, gourmet cupcakes, and pies brimming with fresh fruit line the counters or await pickup for a future event. On Friday nights, the venue comes to life with the thrumming music of live local bands, followed by family-friendly Saturdays, on which kids eat free without having to pickpocket napping subway commuters.

The pizza pros at Michael’s Pizza knead freshly made dough into circular palettes before slathering house-made tomato sauce, creamy mozzarella cheese, and a mélange of high-quality toppings. Michael’s menu includes masterpieces of handmade subs, pastas, salads, strombolis, and calzones.

Today's deal gives eco-friendly epicureans all the gourmet delights of eating organic, classic cuisine without having to spend an entire afternoon in the kitchen reading cookbooks and The Wind in the Willows. For $25, you get $50 worth of organic fare and drinks at Miel Restaurant, the Sylvan Park eatery that relies on a bevy of local ingredients, cares about its carbon footprint, and won Best Brunch for 2009 in Nashville Scene. Miel is open for dinner from 5:30 p.m. to 10:30 p.m. on Friday and Saturday, 5:30 p.m. to 10 p.m. on Tuesday through Thursday, and for Sunday brunch from 10 a.m. to 2 p.m.Follow @Groupon_Says on Twitter.

After relocating from New York to Nashville, the owner and founder of Coco's Italian Market & Restaurant had a hankering for something from his childhood: homemade Italian food. Following the tradition of his family, he opened his very own place, Coco’s. Both a restaurant and market, the space is stocked with Italian imports, such as meats, cheeses, pastas, and oils, which also are used to create the eatery's housemade feasts. Chefs, for instance, use imported flour to create their hand-stretched pizza dough, topped with simple mozzarella and basil. Other menu offerings include pasta such as baked ziti, eggplant-parmesan panini, and italian-beef subs. Served every Sunday, brunch gives breakfast an Italian flare with Tuscan-style egg dishes and chocolate-caramel espresso drinks, a well-earned treat after a bout outside on the bocce court.

The founder of Bria Bistro Italiano teamed up with an executive chef to create a menu of Italian fare with seasonal ingredients. In the kitchen, chefs bake Italian favorites, such as lasagna stuffed with ricotta cheese, and prepare eggplant parmesan with housemade mozzarella and fire-roasted red peppers. Personal culinary flair is added by providing apricot-chutney accents, drizzles of white-truffle oil, and sides of herbed polenta fries. Servers pour glasses of wine from the extensive wine list to pair with entrees, including everything from bold reds to floral whites as crisp as a freshly dry-cleaned apple.