A full menu of burgers, steaks, beer, and more welcomes guests to Embers, where meats are slow-cooked on an open grill fueled by flaming hickory chunks. Glimpse sports action on one of the bar's hi-def televisions before starting the feast with an appetizer of thickly sliced onion rings ($3.95) or a basket of fried, hand-battered pickles ($3.95). Burger buffs can sample the Embers Angus burger, whose 10 oz. compacted disc of premium Black Angus beef is first hand-patted to perfection, then served between the two hemispheres of a toasted kaiser roll with lettuce, tomato, onion, and a pickle ($7.25). Or, make your mouth merry with the delicious flavors of a full rack of baby back pork ribs, which are designed to fall off the bone like jam sandwiches sliding from a flimsy picnic plate ($16.99). For the quenching of thirst, the bar stocks a rotating selection of drafts and a large gathering of domestic and imported beers.
“They’re not your grand momma’s grits,” Glenn Truelove said of his take on the southern staple in an interview with WSMV. The Tennessee native serves up the creamy, savory Southern staple with a twist, adding tomatoes, spices, and lots of cheese. Though Glenn has been making grits for years, they couldn’t have been further from his mind when he decided to open up a pizza restaurant in his hometown. It wasn’t until his girlfriend Kathy, co-owner of the restaurant, suggested he add them to the menu that Truelove’s Pizza & Grits was truly born.
Today, pizza and grits co-star on the eatery’s simple menu, which is written in chalk above the counter. Thin-crust pizzas are homemade to order and then topped with handfuls of mozzarella cheese, sauce, and fresh veggies. Grits can be served alone as a tasty side dish, or accompany an entrée such as grilled chicken or grilled shrimp. In the dining room, the family-friendly restaurant feels a lot like an Italian bistro with exposed brick walls, checkered tablecloths, and colorful artwork designed to match the tableware.
Jack of Hearts BBQ serves up savory barbecue cuisine made with love, smoke, and a kick of special homemade sauce. Peruse Jack of Hearts' menu for your preferred sauce-slathered selection, from the pulled-pork sandwich ($3.95) to a platter of tender ribs (half slab $11.99, full slab $21.99) that can cure any medium-to-large barbeque hankering. Nosh on the smoked turkey plate served with two stomach-stuffing sides, with options such as potato salad, killa' beans, mac ‘n’ cheese, and Simon's slaw (lunch $7.99, dinner $9.99). The family meals ($24.95–$26.95, feeds four to six people) and party packs ($49.95–$51.95, feeds 10–12 people) provide voracious hordes of friends and family with a hearty assortment of pulled pork or smoked turkey, pintsize sides, Jack of Hearts' special sauce, and enough buns to use as chips in a high-stakes game of Go Fish.
Tracy Rice has a lot of words for her gourmet cupcakes: whimsical, elegant, rustic, high-end. She isn't wrong, but these one-of-a-kind treats fall under the umbrella of Cowgirl's most defining aspect: its creativity. It hasn't gone unnoticed, either.
Cowgirl's creations have wowed audiences of CMT and Food Network, and are regularly consumed by celebrities such as Miranda Lambert and Bret Michaels. Small batches emerge from ovens every day, with 27 unique flavors donning top hats of frosting made of rich vanilla-bean buttercream, vanilla-bourbon custard, and chocolate-espresso ganache.
Some treats crown themselves in signature garnishes, such as golden Buddhas on cupcakes, colorful flags that billow above moon pies, and cloaks of chocolate that cover Oreos. Cowgirl's confectionary artists can also create custom sugar work to celebrate occasions such as birthdays, weddings, and a baby's first thumbs-up.
Though Dublin may be an ocean away, a perfect three-pour pint of Guinness can be found right in Franklin, Tennessee. A talented bartender at McCreary's Irish Pub & Eatery will even slide you a frosty imperial pint with a Celtic symbol drawn into the foam so you can marvel at a four-leaf clover or a full Yeats verse before taking a sip. The Irish lore doesn't stop at the beer—a complete menu of shepherd's pie, corned beef and cabbage, and signature fish ‘n’ chips fits right in with the rustic decor of Irish maps and vintage posters. On weekends, live bands play bouncy Irish music as diners chat at communal tables and feast on housemade soda bread or plates of whiskey-glazed salmon. Traditional Irish breakfasts, another weekend treat, rouse sleepy stomachs with steel-cut oats kissed with brown sugar or gargantuan ulster fry plates packed with bangers, bacon, corned beef, eggs, potatoes, and black-and-tan bread.
Nearly every day for more than 25 years, the owner of That Sub Place—a locally-owned, independent business—has worked in the store, hand-selecting the meats, cheeses, and produce he gets delivered to the sandwich shop each morning. After getting pumped up for the day with a few wind sprints, staff members pile bread with 40 different customized combinations of roast beef, honey-baked ham, and avocado for their regular 6-inch portions or their stretched-out 15-inch sandwiches, which diners can order cold, oven-baked, or steamed. Baked onsite daily, eight types of fresh-baked bread bookend cuts of chopped steak, chicken, and roast beef drizzled in 1 of 15 sauces, such as horseradish and chipotle mayo. Along with these subs, cooks custom-build salads with an array of lettuces, cheeses, and veggies such as sprouts and banana peppers.