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Junior
French
Red leather banquettes, white tablecloths, a snappy U-shaped bar, and a shiny open kitchen pack into fifty seats on Dickerson Pike. This is a French-leaning dinner spot where smoke drifts in from a Basque-style wood-fire hearth and the wine list has Brooklyn credentials. Philip Krajeck's third Nashville restaurant has landed on the New York Times' list of Nashville's 25 best, which for a room this quietly romantic feels about right.
The awards strongest first
- Esquire Martini · The Best Martinis in America
- USA Today Restaurants of the Year
- The New York Times 2026 · The Restaurant List
- The New York Times The 25 Best Restaurants in Nashville Right Now
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Quail oeuf mayonnaise
“a quail oeuf mayonnaise deploys a boiled quail egg on a cushion of bright green spring onion mayonnaise, draped with o-toro tuna and Cantabrian anchovy, and finished with an herbaceous leaf of lemon balm from the restaurant’s tiny garden”
The New York Times -
Whole Amish chicken
“Subtle smoke from a Basque-style woodfire oven with a stone hearth and adjustable grates perfumes the dining room, roasting Bear Creek Farm beef or whole Amish chicken”
The New York Times -
Thick-sliced porridge bread
“it’s all more than enough, especially with an order of thick-sliced porridge bread”
The New York Times, 2026 -
Yellowfin tuna tartare
“If you’re lucky, tomatoes are in season, sliced translucently thin and mounded with cubed yellowfin tuna tartare.”
The New York Times, 2026
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