The 25 Best Restaurants in Nashville Right Now

The New York Times, July 2026

“These days, Nashville’s landlocked situation is no longer an obstacle for seafood-loving diners and chefs. That’s certainly the case for Julia Sullivan, a Nashville native who has spent time in the kitchens of Per Se and Blue Hill at Stone Barns. Here, her menu focuses on the fruits of the sea. A raw bar stocked with oysters from the coasts — including the Gulf — is a focal point of the dining room. Don’t miss Poppy’s caviar, an amped up onion dip that’s topped with Tennessee paddlefish caviar. Named after the chef’s grandparents, Henrietta Red manages to surface of-the-moment flavors with the underpinnings of simple, Southern fare.” ELLEN FORT