![]() She also mentioned that increasing attention, including a James Beard American Classics award in 2009 and an appearance on Diners, Drive-Ins and Dives, flooded them with so many customers that their staff was taxed. “I want to retire, and I’ve got a lot of people to take care of, including my husband,” Rose Arnold told Chris Chamberlain at the Nashville Scene. Which led many to worry that the restaurant’s closure, and the forthcoming sale of the property, was due to intense pressure from developers and a harbinger of even more change.Ī post shared by Arnold's Country Kitchen reality is perhaps more complicated. “Arnold’s developed a reputation for carrying on the vanishing tradition of meat-and-threes that used to dominate the Nashville culinary scene,” writes the Nashville Banner. Opened by Jack and Rose Arnold in 1982, Arnold’s Country Kitchen’s steam tray fare has remained popular across demographics, especially as the city has faced rapid gentrification. all of Old Nashville is gone,” wrote one fan. On Instagram, the restaurant said it would be open regular business hours on Tuesday through Saturday, January 7, “or until we run out of food.” It also thanked customers for love and support, saying “We promise to keep you posted of any future endeavors.” The post has since been flooded with support and mournful reactions from customers. Guy devoured the hefty bacon-lamb burger, which is seasoned with "love spice," and enjoyed a chicken turnover that was a delight for the egg-averse Guy.On Friday, Arnold’s Country Kitchen, a Nashville institution known for its meat-and-three plates, announced it would be closing by the end of the week. Guy stopped in and feasted on chicken and dumplings with a side of turnip greens, and quickly understood the hype.Īt Athens Family Restaurant on Franklin Pike, there's a fitting Greek spin on diner classics, including soups, salads and burgers. One of the indisputably best places to try meat and three is Arnold’s Country Kitchen, a legendary family-run spot in Nashville. Diners choose their main, which could be chicken-fried steak, fried chicken, meatloaf, brisket, pot roast, fried catfish, chicken and dumplings or other hearty mains, then choose three sides, like macaroni and cheese, collard greens, succotash and more. One Tennessee must-try - or should we say three - is the meat-and-three platter. Restaurants like 55 South, in Franklin, draw crowds for fabulous Southern fare, including Nashville's legendary hot chicken and a dish of char-grilled oysters that had an alluring "wood-smoke" component that earned raves from Guy. Brined for four days, then smoked for six hours, it’s sugar-sprinkled and bruleed, creating a candy-like exterior that Guy declared to be ham brittle, and raved about. Guy went for the holiday ham, learning that it’s a one-of-a-kind dish. Owner Robert Duke smokes his pork until it is as dark as the smoker. ![]() (The restaurant is also beloved for its fried bologna sandwiches.) Center Point Pit Barbecue, in nearby Hendersonville, is the place to go if you love ham. Guy stopped by Martin's Bar-B-Que Joint, just outside Nashville, for pulled pork sliders that wowed him with their flavor and moistness. Tennessee is legendary for its barbecue restaurants, including whole hogs and exceptional pulled pork. There are many beloved restaurants in the greater Nashville, Franklin and Hendersonville areas that Guy Fieri has visited on Diners, Drive-Ins and Dives. ![]() Over the show’s many seasons, Guy Fieri has visited Tennessee countless times, often stopping through Nashville to feast on Southern classics, burgers, Jamaican dishes and classic meat-and-three fare. Though Nashville may be called Music City, when it comes to Diners, Drive-Ins and Dives, the food options are right in tune.
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