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The raw bar anchors the room at this polished seafood restaurant, oysters from both coasts and the Gulf stacked up in a city that has no business pulling this off. Julia Sullivan, who came up at Per Se and Blue Hill at Stone Barns, keeps the menu rooted in Southern instincts while the flavors drift pleasantly coastal. The onion dip topped with Tennessee paddlefish caviar is the kind of dish that makes you feel silly for ever ordering anything else.
The awards strongest first
- The New York Times The 25 Best Restaurants in Nashville Right Now
- James Beard Awards 2025 · Semifinalist · Outstanding Restaurateur · Benjamin Goldberg, Max Goldberg, and Josh Habiger - Strategic Hospitality
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Poppy's caviar
“Don’t miss Poppy’s caviar, an amped up onion dip that’s topped with Tennessee paddlefish caviar.”
The New York Times
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