Restaurants in Franklin

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.

Looking back on a rough-and-tumble career, songwriter and artist Bobby Pinson laments the slow arrival of his success. But having written hit songs for acts including Toby Keith, Sugarland, and Rascal Flatts, it's hard to deny he's made a name for himself by feeding America's ears. Now he's striving to bring his same brand of warm honesty to stomachs.

With the help of his wife, Lucy, and recipes passed down over three generations, the self-proclaimed Panhandle Texan has opened Lucy’s Country Cafe, which liberates the aromas of homestyle cooking to drift across nearby Music Row. As Bobby twists the tuners on his guitar to bring the metallic twang into tune at live weekly performances, forks click a steady beat against plates laden with chicken and dumplings, tender pot roast, and warm sides of mashed potatoes or cornbread bought à la carte or from the all-you-can-eat buffet. Caterers race from the restaurant, bringing feasts for party hosts to pass off as home cooked when trying to prove their kitchen isn't just a mirage.

John "Chappy" Chapman watched his mother cook for their family while growing up in Alabama and New Orleans. Her techniques inspired him to open Chappy's Seafood Restaurant in 1984 and serve family-style creole cuisine. When Hurricane Katrina struck the Gulf Coast in 2005, it destroyed his restaurant and his home. Chapman hauled the spirit of creole cuisine to Nashville, opening Chappy's on Church. At the new establishment, red beans and rice, jambalaya with andouille sausage, and crayfish étouffée sizzle with as much spice as ever.

"In New Orleans, we live to eat," says Chapman. Inside the restaurant, he's cultivated an Old World atmosphere ideal for dining slowly and relishing every bite. A refinished wooden bar brings its hand-carved reliefs all the way from Belgium, leaving a bar-shaped hole in Belgium's heart. Century-old stained-glass panels and matching lamps were salvaged from a cathedral in Indiana. Bright paintings adorn every wall but one, where Chapman has hung a photograph of the original Chappy's Seafood Restaurant, surrounded by oak trees in the sunlight.

Each day at Benton's Cafe, staffers unveil a different fresh deli wrap, as diners peruse the permanent menu of classic American sandwiches, salads, and breakfast dishes. The kitchen staff assembles tried-and-true deli cuisine with classic cold cuts, Waldorf chicken salad, and tuna salad. They adapt their sandwich-smithing finesse at breakfast as well, piling eggs, bacon, and sausage atop biscuits and english muffins. A line-up of elegant pastries inhabits a display case that glistens under dangling light fixtures, floor-to-ceiling windows, and the perma-white grin of unemployed game show hosts angling for a complimentary snack.

Before breakfast crowds arrive, chefs at Fish & Grits roll out crusts for key-lime pie and caramel cheesecake and spread icing onto chocolate cakes as they cool. Though diners may not crave sweets for hours, so much of the Southern-infused menu is made-to-order that the cooks need to prep as much as they can before servers start swarming into the kitchen with orders. For breakfast, they flip customized omelets, and for lunch they toss individual portions of creamy tuna or chicken salads. Tilapia fillets blacken to a flaky finish on the grill, while catfish sizzles to a golden brown in the deep fryer. To supplement the savory seafood, grits come in six flavors—one for each chamber of the human stomach.