Philip Krajeck's Germantown landmark — a Bon Appétit Best New Restaurant in America in 2013 that's only deepened since, earning a Michelin recommendation in the inaugural 2025 guide and Krajeck a 2026 James Beard Best Chef: Southeast nod. The cooking is pasta-forward modern American built on local ingredients: house-made noodles, wood-fired plates, and a communal, candlelit room in a converted early-1900s factory. A decade-plus in, it remains one of Nashville's most quietly essential restaurants — unflashy, ingredient-driven, and consistently excellent.