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A menu that never changes can never evolve. A menu that never evolves will never become self-aware and that is simply unacceptable. That's why the lineup at Daily Dish in Franklin is ever-changing. For $15, you get $30 toward a rotating cast of entree items and side dishes or the restaurant's constant salad and sandwiches selections. If you don't spend $30 on your visit, your balance will be rolled over for your next trip back. You can also use your Groupon toward a catering order.

The style of the cuisine on the menu is decidedly Southern. Potential dishes of the day could include pork chops, pecan chicken, meatloaf or gumbo. You are at the mercy of head Chef Sean Begin's decision making—who isn't a bad person to be subservient to. He's got more than 20 years of experience at multiple restaurants under his apron, so he knows a thing or two about good cookin'. Chef Sean applies his skills to every aspect of the meal, right down to the sides, which include cheese grits, ambrosia, rice pilaf, and mac & cheese ($2.75 each). It's a culinary surprise every time you arrive. However, if you really want to know what you're in for that day, you can call ahead. Or if you want to hone your skills in unhearing movie spoilers, call ahead, then see if you can force yourself to forget the specials by the time you arrive.

Daily Dish has your stomach covered for reliable sandwiches and salads, as well. They're made fresh to order and include such selections as the roasted turkey breast sandwich (with brie cheese and apple cranberry chutney; $7.95) or the tuna melt ($7.50). Fancy salads, such as the almond-encrusted goat cheese with mangos, strawberries, and spiced almonds on mixed greens ($7.95) or the classic Caesar ($7.50) add a little bit of greenery to the cuisinery.

Daily Dish serves lunch and dinner Monday through Friday, and converts into a brunch-fest on Sundays between 9:30 a.m. and 2:30 p.m. Brunch is $16.99 for adults, $8.99 for kids ages 5–12, and free for those under 4. It features a carving station, Belgian waffles, muffins, fresh salads, and more in a buffet-style setting.

Reviews

Daily Dish has been featured in Eat Beat, Williamson Gazette, and elsewhere. City Paper says this about Executive Chef Sean Begin's previous restaurant, Copper Kettle:

• His salads alone were leafy masterpieces marked by flavor layerings, filling and gourmet ingredients, and Sunday brunches were a decadent spread of every Southern rib-sticking delicacy imaginable. – City Paper

Three Yelpers give Daily Dish 4.5 stars, while Merchant Circle reviewers give it five perfect stars. Google Maps users offer enthusiastic reviews:

• My family went there for Sunday brunch. The chef-prepared food was plentiful, had great variety and was delicious. The staff was friendly and attentive. – Kevin, Google Maps
• I travel, on business, all over the state so I see a lot of good restaurants. The taste of [Daily Dish's] food is fabulous. None of that "out of a can" taste. And the service is great. – Charlie Grimes, Merchant Circle