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Caviar & Bananas Nashville

At Caviar & Bananas, breakfast, lunch, and dinner are packed with opportunities to sample, pair, and explore.

Written By:  Nancy Vienneau

Photographers:  Nathan Zucker

Wanting to expand outside of South Carolina, Margaret and Kris Furniss long felt that Nashville would be the right choice for their gourmet market and café, Caviar & Bananas. When they got the opportunity to come in to the new Aertson development near Vanderbilt, they leapt. Opened in June, Caviar & Bananas Nashville is their largest and most ambitious to date, and, as Margaret says, “It’s how we envisioned ourselves when we first dreamt up our concept 10 years ago.”


It’s a grand, modern space with many food stations, counters, and bars that cater to every desire, breakfast through dinner. Stuffed biscuits. Smeared bagels. Fresh-to-order salads. Handcrafted sandwiches. Prepared hors d’oeuvres and entrees. Baked goods. Charcuterie. Farmstead cheeses. Artisanal chocolates. While it follows the model of the original C&B in Charleston, it has some aspects distinguishing it. Foremost are the small plates menu and wine bar program, both of which have been embraced by Nashville diners.

Available daily after 4:30 p.m., these small plates can be as modest as the house fries (togarashi spiced and accompanied by chipotle-citrus aioli) or as indulgent as caviar service for two. Choose from three species—Bowfin, Hackleback-Shovelnose, or Royal farm-raised White Sturgeon. Not too be missed is the mango-marinated hangar steak. Grilled slices are placed atop Asian glazed tots—made from rice rather than potatoes—and finished with a cilantro-watermelon radish salad.


Meet a friend for an after-work wine, and share a delectable bite, or make a meal by ordering several. You’ll find a compelling variety of wines on tap, and the staff is eager to give suggestions. Plates and vintages change seasonally, beckoning many returns. For its tastes of honey and peach, and the creamy mouthfeel, we love the minimally oaked White Queen Chardonnay from Sonoma. It pairs well with hamachi crudo, the slender cuts of yellowtail dotted with pickled melon, chili, and Meyer lemon. It pairs just as well with a platter of honey-sriracha-lime grilled chicken wings.

Crisp, dry rosés, such as Gotham Project Empire Builder from New York’s Finger Lakes, ruled this summer and came recommended with the salt-roasted beets. With the onset of fall, try that with Rickshaw Pinot Noir. Its warming spice and cherry-berry tastes are a match for the earthy-sweet globes, fromage blanc, and candied pecans.

Hands-on owners, the Furniss’ consider Nashville their second home.

Margaret says, “Charleston and Nashville have a good synergy going on right now—both cities embracing health-minded, yet indulgent, cuisine—and we are psyched to be doing both.”

2031 Broadway, 615-340-9005; caviarandbananas.com

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