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The line at this meat-and-three curves from the steam table through the dining room, and someone near you will almost certainly say some version of "this is how we ate coming up." Silver Sands has been a family operation for generations, with the current chef waking before dawn to start on saucy beef tips, stewed okra, fried whiting, and salmon croquettes that feel more ambitious than the room lets on. The New York Times named it among Nashville's 25 best.
The awards strongest first
- The New York Times The 25 Best Restaurants in Nashville Right Now
- Nashville Scene 2023 · Best Way to Fill That Arnold's-Size-Hole-in-Your-Heart · Best of Nashville
One number, weighted & current 72
How we scoreThe dishes from the writeups
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Salmon croquettes
“The salmon croquettes and hot water cornbread (imagine Johnny cakes crossed with gougères) are among the dishes that wouldn’t be out of place at one of the fancy restaurants downtown.”
The New York Times -
Hot water cornbread
“The salmon croquettes and hot water cornbread (imagine Johnny cakes crossed with gougères) are among the dishes that wouldn’t be out of place at one of the fancy restaurants downtown.”
The New York Times -
Saucy beef tips
“A few examples of “this” include saucy beef tips, stewed whole okra spears and fried-to-order whiting and catfish.”
The New York Times -
Stewed whole okra
“A few examples of “this” include saucy beef tips, stewed whole okra spears and fried-to-order whiting and catfish.”
The New York Times
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