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How to Eat Like a Local

Whether you’re a newcomer or a long-time native, Nashville’s dining scene can be something to maneuver. Here, we offer a quick cheat sheet to get you started.

In Season: Asparagus

Chef Paulette Licitra prepares asparagus that’s been sautéed (or grilled, or roasted) and topped with a quail egg is the perfect Italian cooking-party dish.

In Season: Winter Fruit

Playing with the flavors of apple pie, chef Matt Bolus creates a version of the classic charlotte, which is a cake or trifle molded with bread.

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