You have permission to edit this article.

Nashville Restaurant Week kicks off Jan. 15

  • 0
  • 2 min to read

Nashville Restaurant Week gets underway Monday, Jan. 15 and continues through Sunday, Jan. 21, as Nashville Originals member restaurants around the area celebrate the event with special menus, deals and dishes. 

Nashville Originals, the city’s association of independent restaurants, has more than 65 locally owned and operated member restaurants dedicated to sustaining Music City’s diverse dining culture during a time of rapid expansion in Nashville’s culinary scene. Nashville Restaurant Week allows participants to explore the best food that Nashville has to offer and snag deals that make dining at upscale member restaurants more affordable. 

"Nashville Restaurant Week arrives at a time when Nashvillians are tired of being cooped up due to the cold, winter weather, and we encourage them to use this week as an opportunity to have fun and try something new,” said Claire Crowell, president of Nashville Originals and COO of A. Marshall Hospitality. “Our member restaurants are dedicated to making Nashville Restaurant Week something to remember for foodies, Nashvillians, families, visitors and those who simply appreciate a great meal.” 

Originals member restaurants span across Nashville’s neighborhoods and bordering cities, from the Nations to East Nashville to Franklin. The newest participants for the upcoming Nashville Restaurant Week include Deacon’s New South, the new steakhouse concept from A. Marshall Hospitality, along with Sopapilla’s, a Franklin favorite serving authentic New Mexican fare. 

Bricks Cafe’s Franklin location is kicking off the week with a “Beer Dinner” on Monday, Jan. 15 in partnership with local brewery, Tennessee Brew Works. The four-course, beer-inspired menu features selections like shaved filet in a beer au poivre sauce topped with crispy onions, served with fingerling potatoes and Brussels sprouts and paired with Extra Easy English Pub Ale. Dessert selections include lemon sorbet topped with raspberries and gingersnap cookies, paired with Wildwood Flower blonde ale. 

The cost is $40.18 per person and reservations can be made at (615) 791-0709 for reservations. 

Chef and restaurateur Arnold Myint is hosting a “Patti Pop-Up” at his restaurant Blvd on Belmont Boulevard. The pop-up will feature dishes from his mother, Patti Myint, one of Nashville’s culinary pioneers and proprietor of the beloved International Market & Restaurant for more than 40 years prior to its sale last year. The dinner menu will consist of a la carte items of Patti’s most popular dishes from her days at the restaurant, including special pre-order requests for Mama Myint’s House Salad and Pla Lad Prik (whole fried market fish). Lunch offerings include quick soups and street side curries. Reservations are highly recommended throughout the week. 

Sylvan Park’s Caffe Nonna and Nonna’s Pizzeria & Wine Bar will offer a three-course menu for $32 per person. Diners will be able to select between appetizer options of fried artichokes with lemon aioli, Tuscan toast, spinach gnocchi with toasted walnuts and gorgonzola cream, or roasted red pepper hummus with olive oil and flatbread. Entree options include grilled center cut pork chop with Brussels sprouts, yam, walnut, bacon hash and grain mustard sauce; three cheese ravioli with mushrooms, pearl onions, green peas, kalamata olives and topped with a spicy vodka sauce; a signature wood fired pizza or calzone; or sautéed shrimp with Italian sausage, baked polenta and roasted garlic-herb sauce.

Nashville Originals has partnered with Lyft to provide free and discounted safe rides for Nashville Restaurant Week. New users can get two free rides (up to $5 each) with the code ‘RW18.’ If you already have Lyft, save 15 percent off a round-trip ride to any restaurant location with the code ‘NASHRW2018.’

For more information about Nashville Restaurant Week, including participating eateries and forthcoming menu details, visit Look for Nashville Restaurant Week photos, updates and more at

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.