The best restaurants in Nashville.

Hattie B's on 19th Avenue South in Midtown is a counter-service hot chicken restaurant that visitors plan a trip around. The line forms outside and moves steadily, and a weekday arrival before noon keeps the wait short. Parking in the surrounding streets is tight, so many diners take food to go.

Wings and tenders are made to order, with a crisp coating and juicy meat inside. The heat scale runs strong: mild tastes like medium elsewhere, and the hottest level hits like a fire that only mac and cheese can calm. A sauce of hot butter on the chicken keeps the skin crunchy. Diners also like the quarter chicken, the sandwich and a Sweet and Smoky grilled sandwich for those who want less fire.

Sides do much of the work. Pimento mac and cheese, southern greens, baked beans, potato salad and crinkle-cut fries all appear on trays, and waffles and banana pudding finish the meal. The greens get praise for balance, while the slaw and comeback sauce get mixed opinions. For wings, medium is a safe place to start.

Peg Leg Porker on Gleaves Street is a Nashville barbecue stop that diners treat as part of a Gulch visit. The room is casual, with beer on the menu and a counter line that moves at lunch. A gravel lot across the street helps with parking, especially near opening.

The ribs are the center of the menu. Dry rub ribs, half racks and full racks are the cuts diners praise as tender and well smoked, and the pulled pork sandwich earns equal attention for its bark. Wings, nachos and combo platters add variety. Mac and cheese, potato salad and baked beans are the sides named most, and banana pudding is the dessert people mention.

Opinions vary. A few diners found the pork dry or wanted more than one sauce, and the ribs can sell out later in the day. Arriving early solves both problems. Lunch is the busiest meal.

Monell's Dining & Catering is a converted house on Sixth Avenue North with a courtyard and a fish pond out front. A sign at the door tells strangers they will leave as friends, and the seating plan backs it up: tables are shared, and platters are passed around.

Breakfast is the draw. Biscuits are named more than any other item, fried chicken comes next, and pancakes, mac and cheese and baked barbecue chicken fill the platters. Diners describe a second plate as necessary because food keeps arriving. Some guests ate here three times in one visit, including a late breakfast.

Seating is first come, first served, and holidays can mean waits of hours. The breakfast and lunch schedule can confuse newcomers, so ask on arrival. Arriving near opening is the best plan for a short wait.

The Loveless Cafe sits on Highway 100 in a former motor lodge, with a large dining room, a gift shop and a takeaway food counter. Visitors arrive for a plate of warm biscuits and a table spread with preserves, and many say the setup matches the idea of a southern meal. Servers get praise for being warm, informed and quick with samples.

The biscuits come free before the order, crumbly and salt forward, with jam or honey as options. Fried chicken is the entree most diners recommend, with breading that stays crisp and meat that stays juicy. Country fried steak, the BBQ omelet, ribs and pulled pork add range, and chicken and dumplings appears as a Wednesday special that one diner called the best they had eaten. Sides carry the table: mac and cheese, creamed corn, hash brown casserole, turnip greens, fried green tomatoes and pimento cheese.

The kitchen handles a heavy volume of visitors with solid execution. One fried chicken biscuit was a little salty for one diner, so ask for light seasoning if that matters. Plan to browse the gift shop on the way out.

Milk & Honey on 11th Avenue South is a stylish breakfast room, with a quick-serve counter at the door and a host stand to the right. No reservations are accepted, so every group joins the list. The line forms around nine, and diners report waits from none on a weekday morning to an hour or more on busy ones.

The kitchen is known for chicken and waffles, which are mentioned more than anything else. Honey butter biscuits, the Alabama pork biscuit, the farmhouse biscuit and the hot chicken are also praised, and the cinnamon roll sits beside a burnt sugar latte. The room is clean and modern, and service moves quickly once the table is ready.

Plan for the text system, which gives a short window to return. A large lot across the street charges for parking. A few diners felt the food was overhyped, so go early and keep expectations measured.

The Pharmacy on McFerrin Avenue is a burger parlor with a long beer list and a large beer garden. Inside, the room is wood-heavy with smaller tables, and diners call the staff friendly. Visitors who spent a day on Broadway have found it a relaxed place for real food.

Burgers are the draw. The White Oak BBQ burger is named most, the Pharmacy burger is the simple classic, and the Chipotle Slap and stroganoff burgers add spice and richness. The black bean burger is praised by vegetarians. German potato salad is the side people recommend, and root beer on tap and the beer list get strong notes.

Street parking fills, and the patio can be crowded on warm days. Diners say the restaurant works better for dining in than for takeout, since to-go orders have caused complaints. Weekday lunch is easier.

Martin's Bar-B-Que Joint is on 4th Avenue South, a few steps from Peabody Street, in a spacious building with seating on two floors. Orders are placed at a counter that doubles as a gift shop, and a numbered sign holder directs the food to any table. The upstairs bar offers full service and a long tap list served very cold.

Brisket and ribs are the center of the menu, and diners praise the brisket most. Smoked wings are the poultry order that returns the most, with a deep mahogany skin and a smoke flavor that builds slowly. A repeat visitor ordered them with pulled pork sandwiches, and another diner called them the best wings they have eaten. Jalapeno cheddar sausage, fried catfish, brisket tacos and a bologna sandwich widen the options.

Sides include mac and cheese, potato salad, broccoli salad and corn hoecakes. The line to order can stretch at peak hours, and popular items may sell out late at night. Visiting between lunch and dinner is calmer, and takeout orders were ready in about five minutes.

Bartaco is a chain operation with genuine taco-program discipline, and the Nashville location holds to that standard. The format is fast-casual with table service: small tacos, shareable plates, and a room that moves at a clip. The duck carnitas taco is the standout, built on a richer, slower-cooked filling that separates it from the standard beef-and-pork rotation at most casual Mexican rooms. The Baja fish taco follows the West Coast template cleanly, with enough acid and crunch to hold up.

Tableside guacamole is a performance as much as a dish, but the avocado-to-salt ratio checks out. The price sits in the moderate range, which at this format means building a meal across several small tacos and a side; the per-person cost climbs if the table orders freely. The room runs lively on a Friday or Saturday, the music level is high and consistent, and the service tends to be attentive and recommendation-forward. Bartaco is a national brand with locations across the South and Northeast, not a Nashville-born room, so the local-favorite designation carries that asterisk.

What it delivers is a reliable taco program in a well-run, moderately priced space that draws a mixed crowd of locals and visitors. Nashville's Mexican dining landscape includes more than 80 spots in the metro, from the taquerias running off Nolensville Pike to the neighborhood walk-ups on the East Side. Bartaco operates at a different register than any of those, cleaner build-out, corporate consistency, table-service order flow. For a group dinner where the priority is ease and shareable small plates over regional specificity, the room earns its place on the list.

Five Points Pizza is easiest to understand as two rooms. One side is for sitting down, and the other is for grabbing a slice. Diners use both, and the dine-in side gets a note for being a little cramped.

The crust is what people talk about. It is thin and crisp outside with a chew inside, and diners compare it to New York pizza. Order the garlic knots first, since a full order can feed a family of four, then move to the veggie pie or the prosciutto and basil pie. The beer list has rotating local taps.

Parking nearby is the common complaint, so plan extra time or call in a takeout order. Vegan and vegetarian options are on the menu, and a slice special with a drink makes lunch an easy decision.

Mas Tacos Por Favor on McFerrin Avenue is a taco window that East Nashville treats as a daily stop. The line often reaches the door and sometimes wraps the building, but diners say it moves fast. The space is rustic and limited, with a patio, so many guests eat in a hurry or take food to go.

The fried avocado taco is the item named most. Pulled pork tacos, chicken tacos and fried fish tacos fill out an order, and chicken tortilla soup is a favorite on cooler days. Elote, tamales and plantains work as sides. Aguas frescas, horchata and margaritas cover the drinks, and diners point to fair prices for the size.

Grab a menu while in line so the order is ready at the window. Parking nearby can be tight. A few diners found tacos oily or pricey, so keep expectations plain and simple.

The Butter Milk Ranch sits on 12th Avenue South in the 12 South shopping district, with a coffee and pastry counter on one side and a sit-down brunch room on the other. The setting is stylish and organic, and the food gets strong marks. Waits are a real feature: weekend groups report one to two and a half hours for a table, though a seat at the bar often opens sooner.

Biscuits are the most mentioned item, and diners take some home from the pastry case. The pistachio croissant is the favorite pastry, and cookies and a berry lemon treat get approval. On the brunch menu, the Dirty Southern Fried Rice, the gluten-free peach waffles, the bacon and corn Benedict, the corned beef hash and the brown butter beignets all have fans. Breakfast tacos and shrimp dishes also appear.

The best plan is to arrive when doors open on a weekday, before tourists fill the room. Drinks such as the Vietnamese cold brew, grapefruit mimosas and chai are worth the time at the bar while waiting.

Skull's Rainbow Room occupies a stretch of Printer's Alley that carries more Nashville history per square foot than most of the city combined. The room has been a downtown fixture for decades, and the operating premise has not changed: live jazz, serious cocktails, and a kitchen running upscale steakhouse fare in a space that registers as a proper night out rather than a Broadway detour.

The dry-aged ribeye is the anchor. Dry-aging concentrates flavor and tightens texture in a way that distinguishes the program from a generic hotel steakhouse, and at upscale prices, the kitchen is making a claim the cut has to support. It does. The lobster tail runs alongside it as a surf option, and the Gulf Coast oysters serve as a natural opener for a table working through a longer evening. These are not incidental menu items; they frame the room as a destination for a full special-occasion meal, not a bar with food.

The cocktail program is integral. This is, after all, a cocktail bar by category, and the drinks are treated with the same seriousness as the plate. The jazz is live and consistent, which sets the pace for the room: the experience moves at the tempo of a set, not a quick table turn. Tables are close but the room does not read as cramped, which is a function of lighting and sound management rather than square footage.

Printer's Alley sits blocks off Lower Broad, which is the point. The tourists who find it tend to feel like they have found something; the locals who return know it has held its register for a long time. For Nashville, a room that earns the special-occasion label without chasing the national press is worth marking.