This is a podcast made for and about the people of the Nashville Restaurant community. Our goal is to gain others perspectives and learn from their experiences. Listen for interviews with Chefs, Restauranteurs, authors, industry leaders, and much more! This is not a podcast where we talk about food, we talk about food people.
Stevan Steinhart recently retired from The Nashville Scene after more than 30 years selling advertising to restaurants. In this interview we talk about how Nashville has changed over the past 35 years, and what was his secrets to success. We are also joined by Mike Smith, the Publisher of The Scene, Randy Rayburn, Steven Smithing, Olivia Britton, and Kay West.
Amanda represents Hathorne, Honeyfire, Sinema, 8th & Roast, M.L. Rose, and Christie Cookie just to name some of her clients. I wanted to bring her to the forefront because she deserves some highlighting. If you have ever wondered what a PR firm does, this episode is for you. This is Part 1 of a 2 part episode. ,Part 2 will be out tomorrow. Happy New Year!
In an effort to raise money to feed people who are displaced from the Christmas morning bomb that went off on 2nd Ave in Downtown Nashville, we turned over The Music City Roundup into a fundraiser. it's not too late to donate.. venmo @nashvilleRR
On the show today-
Butch Spyridon- President and CEO of The Nashville Convention and Visitor's Corp.
Buck McCoy- Downtown bombing survivor tells his story.
Trey Cioccia- Downtown restaurant owner (the Black Rabbitt, Farm House) talks about 2020, and hopes for 2021.
Sarah Turbett- Bartender at The Beer Seller- Talks about the state of bartenders and how we can help.
Demetrious Kelley has worked for The Melting Pot and Mark and Carla Rosenthal for almost 20 years. I asked him to come on and share whatever he could about the events that unfolded on Christmas day. I wanted to create some perspective, and get the word out that his staff needs help. I have included the go fund me links below, please help out where you can. Thank you. #NashvilleStrong
https://gofund.me/f0d6074a (melting pot)
James Beard winning Chef RJ Cooper announced yesterday that St. Stephen will be taking a much needed "break" in January. So we caught up with him to find out what the past 9 months have been like, and how innovation and his love of people drove him through the pandemic. I will say that his break is much needed. If you have wondered what restaurants really go through, this is a good episode to listen to. We will have a follow up episode in January. Have a Merry Christmas!
Aaron Distler and I talk for over an hour going over his story. From the teenage years, playing music, working in a movie theatre, Being the Manager for comedian Ralphie May, Managing an Orchard, and finally opening and operating Mr. Aaron's goods. He tells the whole story, with almost nothing left out. Its stories like his that made me want to do a podcast, I hope you enjoy listening as much as I enjoyed talking with him. Brandon
In our second episode of Nashville Restaurant Business Radio, I asked Rudy to talk about some of the innovation that he is working on for his 19 stores. He has some great advice on how he is leading during the Pandemic, and we get to catch up a little at the beginning of the interview.
Please visit www.saverestaurants.com/letter to sign the letter to help independent Restaurants. Keep the conversation going on Facebook by joining our Nashville Restaurant Insiders group.
Peter Talks candidly about his growing up in the business, leaving the business, and why he came back. He also talks about how Covid has effected his business and why they are doing alright. We talk about his book afraid to trust, and why his faith has kept him grounded.
Tom Parker is the Senior VP of Yukon inc. A Richmond, VA based company specializing in customized negotiations training. Tom has over 25 years of experience with Large Multi-National Corporations.
I attended one of Tom's workshops a few weeks ago and asked him if he would join the podcast to talk about what we learned. (thankfully he said yes!) What is it that we learned? Large corporations are WAY more prepared than you are to negotiate on their terms. In this episode, I wanted to shine a light on the skill of negotiating. We have a chef create the menu, a somm or a bar specialist create wine and cocktail lists, and we contract people to do most labor. We also have those same people negotiate most of our contracts. In this episode, you will learn some of the tactics used, and hopefully this will inspire you to want to learn more about how to properly negotiate. Enjoy!
Want to keep the conversation going, need help with a negotiation, email me at firstname.lastname@example.org and I would be happy to help. Also, join the conversation by joining our Facebook group "Nashville Restaurant Radio Insiders".
This week we are highlighting The Gulch neighborhood in Nashville. Brandon Styll and Kelly Sutton talk with Kahlil Arnold, Owner of Arnold's Country Kitchen. Karl Worley, Owner of Biscuit Love, and Za Pizza. Levon Wallace, Owner of Fat Belly Pretzel, and David Cronin, the GM of the brand new W. Hotel opening 2021 in the Gulch.
I first met Stephen in 2012 at the farmers market when he was selling his peaches off the back of his Jeep Gladiator. In the Past 8 years, he has grown his business to selling Millions of pounds of peaches across the Nation, he has also grown his family by three kids. It was great to catch up with Stephen, talk peaches, and family. Brandon
Raymond is a friend of mine since the fourth grade here in Nashville. Over the years he has gone on to big awesome things and now lives in LA, where is is an actor and professor. I follow him on the socials and he recently recovered from Covid-19. He was very honest about how he got it, when he knew he had it, what it was like losing the sense of taste and smell, and being quarantined in his house with his wife for 25 days.
Seeing as though we are all VERY TIRED of talking about, hearing about, or anything to do with covid. I thought it would be good to have a conversation with Raymond to hopefully see a different perspective. This is a marathon y'all, not a sprint, and whatever you may feel about this virus, the virus itself, does not care.
I hope you can take something out of this, and I hope you have an amazing week. Brandon
Happy Thanksgiving! 2020 has been an epic year for so many reasons, most of them have been a challenge. Kelly Sutton and Brandon Styll ask their guests what they are thankful for, and talk about their family holiday traditions. Steven and Joleyn Smithing are the Owners of The Green Hills Grille and Mere Bulles and their traditions are steeped in service. Benjamin and Tara Goldberg of Strategic Hospitality talk about what they are thankful for, and their holiday traditions. They also give us an idea of what they are excited for in 2021. Joe Bonsall of the famed Oak Ridge Boys talks to Kelly Sutton about their holiday performances at Gaylord Opryland throughout the holiday season.
Brandon and his wife Casey own Chuppertime Catering in Huntsville, AL. On this episode, he tells his story. How it started in Nashville, and he followed the woman he loves to Rocket City to start a family and their dream. As you can imagine, it isn't all sunshine and rainbows, and Brandon tells his story of good times and bad. Video available on YouTube.
In this Jam packed Pre-Holiday episode Kelly Sutton and Brandon Styll focus on The Berry Hill and Melrose neighborhood. They interview Nick Pellegrino, Owner of Mangia about how he is maintaining his business, and share some stories. Amanda Virgillito joins the show to talk about her bake sale benefiting The Foundation For Children With Neuroimmune Disorders. She also talks about her clients at Squeaky Wheel Public Relations. Next we talk with Jason Peisker, Co-Owner and Founder of Porter Road Butcher where he passionately talks about your center of the plate options for Thanksgiving. Chip DeVier, Owner of Craft Brewed wraps up the show with what you need to be drinking for Thanksgiving, as well as what you can drink at his locations off 8th Ave.
We hope you all have a Wonderful Holiday, we will have a special edition out next week for the Holiday..
Special Thanks to ..
Miracle One Wines
What Chefs Want
Trying something new, this episode is a conversation between three guys. We talk about Thanksgiving and what we are thankful for, the masters and industry stuff. This is a fun conversation, we hope you enjoy!
We welcome a new Co-Host today in Kelly Sutton! We start off with a CMA recap, then into the What's New? segment, where we cover Thanksgiving dining. Caroline Galzin joins the show to discuss the new TN Action for Hospitality mask initiative. We focus on the Hillsboro Neighborhood, and interview Bob Bernstein, Founder of Bongo World, and Fido Restaurant. We also speak with Samantha Ullrich, Director of Marketing for Red Pebbles Hospitality. We finish the show with an on Brand message about dining etiquette during a pandemic.
Molly is hosting a Pop up Dinner this Sunday at the Fairlane Hotel. There will be two seatings and it will be an amazing evening of Asymmetry. Molly explains the deep meanings behind this wonderful event while we catch up. Purchase tickets at the Juniper Green instagram page, or on tock.
LOTS OF ADULT LANGUAGE.. DO NOT LISTEN WITH THE KIDDOS..
This is Chris's 3rd time on NRR, this is the first time we have done a full interview. We discuss his early career in paper, and why he decided to become a writer. We also discuss some of the inside details of the writing world.
Dee Patel is the Managing Director for the Hermitage hotel. She was also named a woman of influence by the Nashville Business Journal, and she was named outstanding hotelier of the year. She serves on the board for the Tennessee Hospitality and Tourism Assn. , historic hotels of America, Nashville Downtown partnership, and most recently, she was named President of the Nashville Chapter of Les Dames d'Escoffier. She is an absolute leader in every sense of the word. That's why we thought she would be a great person to talk to on election day. She talks about the 100 year anniversary of Woman's Suffrage, and the role the Hermitage Hotel played.
Please go vote, and as always, let us know what you think on our Instagram page @nashville_restaurant_radio
Benjamin and Max Goldberg are the brothers behind strategic hospitality. Today, I get to speak with the older brother, Benjamin, about all of his restaurants, and the stories behind them. I want to thank him for his time, and willingness to talk about anything. I hope you enjoy this interview.
In this Marathon episode of #theroundup, we are putting a spotlight on East Nashville courtesy of Christie Cookies. First, in our "what's new" segment, Tom Morales joins us to talk about his decision to close Acme Feed and Seed until he can safely bring his staff back. In our East Nasgville feature, Laura Wilson, or Citizen Kitchen, joins the show to talk about her business, and gab about her favorite East Nashville spots you may not know about. Then, in our Local Spotlight, we stay in East Nashville to talk with Hrant and Liz from Lyra. They tell us about their Middle Eastern hot spot, and talk about their favorite places in the East Nashville area.
The show finishes with our "On Brand" segment where host Brandon Styll talks about mediocrity.
James Kerwin is the Chef at Little Fib in the Renaissance Hotel. I have been seeing him on social media for a while, and he is doing some very cool things so I really wanted to interview him to get to know him a little better. I think you will find him to be an outstanding person, and I for one, am super pumped to have him in Nashville. so sit back, relax, and get to know James Kerwin.
Matt was our first interview all the way back on March 17th of 2020. This pandemic is especially challenging for Matt as he throws parties. More specifically, events, usually based around alcoholic beverages.. Think East Nashville Beer Fest, Winter Warmer, Brew at the zoo, Nuit Belge to name a few.. We discuss how his life has changed from our last interview, and what he plans to do moving forward. Matt just won a "Best of Nashville" award for his at home beer festivals Rhize(H)ome virtual beer events, so we were able to celebrate something too! (thanks Chris Chamberlain!)
The E is on, Adult words on this one parents..
Caroline Galzin guest Co-Hosts for Delia Jo Ramsey as we focus on the 12 South district. We talk about a bunch of new restaurant openings in our "what's new" segment, presented by Sitex. In our new "Local Neighborhood Spotlight" brought to you by Christie Cookie, we talk about the 12 South district. The What Chefs Want bring us our Local Restaurant Spotlight and we speak to the Chef/Partner Andy Little from Josephine. We follow up that interview with our Mobile Fixture "Local Legend" Will Shuff, Owner of the 12 South Taproom. We finish with our new segment "On Brand... With Brandon" brought to you by Super Source, where Brandon Styll talks about restaurant operations and ideas. Todays topic... Togo and Delivery and why we need to prepare for the colder months with a strong plan for dining off premise.
Next week we introduce our new "drinks" segment sponsored by Miracle One Wines. We also also start the "Where's Charlie?" game where Charlie McPherson will be at a local bar, and announce on the show where he is, and you can go join him for free wine. #staytuned
Charlie tells the story of how he discovered his triple great grandfather was a distiller before prohibition. We talk about the whole story, paleolithic cave paintings, travel, his products, where he has bartended and SO much more. Cheers!
Episode sponsored by Trust 20 Visit them at Trust20.co
This is by no means a restaurant interview, but hey, Its a conversation with an interesting person. My first interview outside the restaurant world was.. interesting. Justin was an amazing sport as he responded to my questions. Check out his solo work, and catch 3 Doors Down on their upcoming world tour.
Nashville Scene's Best of Nashville issue came out today, and we've got winners! With all of the negativity and uncertainty in this world right now we wanted to jump in and have a big ole love fest, so we did! We invited 5 of the top winners from the BON issue to talk with us about the win, and spread a little sunshine!
Ford Fry- The Optimist (superica)- Best new Restaurant- readers pick Best Empire -Writers pick
Bryan Lee Weaver- Best Chef- Writers pick
Matt Bolus- Best menu collaboration- Best whisky Bar deal- Whisky Wed at Gerties Bar- Writers Pick
Hal Holden-Bache- Best Restaurant and Best Happy Hour- Lockeland Table- Readers Pick
Margot McCormack- Best Chef/ Best Romantic Dinner- Readers pick
Tabor bought 4 Corner Pub locations in January, as well as the Esquina Cantina. Little did he know that his first year as an owner would include a tornado, a civil rights movement, and a pandemic. Tabor and Corey talk about what 2020 has been like for them, and for their business.
BJ joins Nashville Restaurant Radio for the first time to talk about his story, and his new restaurant Pinchy's Lobster Co. The self taught Chef talks about why he decided to open his first food truck in 2011 (at age 40) and what some of his challenges were, and still are. This is a man who does not pull any punches, we just scratched the surface of what I look forward to talking with him about. I hope you enjoy this interview as much as I did.
In our first remote LIVE from Otto's in West Nashville we spoke to the Owners Louisa and James Green about their soon to open (Saturday 10-10) bar on Charlotte Ave. Seema Prasad, Owner of Miel joined the show as our #locallegend, and we had a live pop in from Jason Ellis from Super Source. We brought back our "what's the Delia?" segment where we asked, What's the Delia with non- alcoholic beverage options. We will get better with the sound at our next one, but we had a lot of fun, and Otto's is a super cool spot that you are going to love.
Christie Cookie Co. President Fleming Wilt talks about what makes his company unique. He also talks about leading his company through a tornado, and then a pandemic. He also talks about why it is important to support local restaurants right now.
On this Motivation Monday episode, we talk with Hannah Huesman about mental toughness and perspective. There are so many issues in this world right now, and it takes a strong metal state to stay sane. She goes over some tactics you can do to keep the peace in your brain. She also talks about why it is super important to talk to the most important person in your life, with empathy, and compassion.
LISTENER BEWARE!! YOU ARE GOING TO FINISH THIS PODCAST MOTIVATED AND READY TO TAKE ON THE WORLD! PLEASE BE ADVISED!
There is a few adult words, so be cautious around the kiddos.
Nina Singto talks about her recent announcement that Thai Esane will be coming to Brentwood! She tells the details of how it came about, and spend almost an hour with Brandon and Delia talking about the Nashville Restaurant Scene.
Dan Maggipinto, Owner of Cafe Nonna joins the show as our #locallegend this week. He talks about what he has been up to, and he discusses the secret to longevity in the restaurant business.
Brandon reveals the top 5 in the first ever #nashvillehotlist
visit www.nashvillerestaurantradio.com for the full list.
The Nashville Scene has a new cookbook available Oct 1st! It's called Nourish Nashville and it's a fantastic collection of many of Nashville's most storied Chef's sharing some of their prized recipes. This is a perfect book for the foodie who loves to eat out, but wants to stay home and cook right now. We discuss how the book came to fruition, and what the process was like making it. We also discuss some of the chefs and recipes.
After the book talk, we get into how both Megan and Patrick have been doing during the pandemic. Interesting stories abound, so make sure you stay tuned to the last 30 minutes.
Carey Bringle has been very outspoken when it comes to our local leadership, and how they have mis-managed our city, In this episode, I asked him to break it down for me. I asked for simple language, with details as to why our city is in the shape its in. He explains why we don't need a 34% tax increase. He also ponders why the Mayors office would release false numbers to the city's citizens.
This is not a debate. I did not ask him on the show to argue, or even call out any of his thoughts. I asked him to explain them in detail. Please take them for what they are. Please do your own research and come up with your own ideas and then DO SOMETHING. This city needs leaders and people who make things happen. I encourage everyone to VOTE, and know who you are voting for, and why.
This episode originally was released on April 9th 2020, smack dab in the middle of the quarantine. I had so much fun talking to Jim. I was, and still am so incredibly interested in how journalists minds work. I love that they are always searching, their eyes are always open. He is now taking over the reins at the new Elliston Place Soda shop, so when it opens, please go by and say hello. Brandon
We catch up with Nick Guidry, the Owner of the Pelican and Pig, and talk about the Email scandal going around today. We also discuss the Mayor's timing to move into phase 3. We discuss what to do with a bad experience in a restaurant, and talk about our new "Nashville Hot List" coming the last week of each month.
As we take a couple of weeks to reset, we have taken a few clips from some of our earlier episodes to help tell our story.
in Volume 1, we hear from Margot McCormack, Carey Bringle, Claire Crowell, and Monty Crawford. All of these people are leaders in our industry, and to see their initial response to what was happening was really awesome. All of them in their own way stepped up to help others in a time of crisis, and that's exactly what we needed at the time.
On this episode of #theroundup, Alex Belew, Owner of Dallas and Jane in Murfreesboro guest hosts. Garrett Pittler, Corporate Executive Chef for Ole Red joins us to tell his 9-11 story, and so do all of the hosts.
I don't think I can say enough complimentary things about Jensen. He is about as smart a guy in this business as you are going to find. We talk about a lot of things today, but the most important is people. Treating your people well, paying well, and ending the turnover game is more important than anything else you do. Listen and find out more.
Chef Hal has lead his team, and community through this pandemic like he knew something we all didn't. I asked him how he just knew what to do during all of this. We also talk about his favorite food to make, and if he is looking into any growth opportunities. He is very honest and lets us know whether he thinks he is going to make it out of this whole thing. Listen to the end as the last 30 minutes are usually the best of every episode. B
Matt Bolus is our guest host as we talk to Chef Aaron Thebault and Tony Mantuano of Yolan. We also talk with Bob Tappan from Sperry's and Sam's Place as our #locallegend.
Brandon, Delia, and Matt discuss several topics such as influencers asking for handouts, 1 star reviews, and how restaurants handle a bad experience. They also discuss new openings, and a closing.
Steven is a longtime restauranteur in Nashville. In this episode we talk about his family, his history with the Green Hills Grille, and a lot of his philosophies on best practices on running a restaurant.
Q talks about how he is leading his team through a very tumultuous time. We also discuss how he has had to step outside the box in many ways, and the current climate of our country, and why he feels very optimistic for our future.
Chris Chamberlain from the Nashville Scene joins #theroundup as a guest host.
Chef Ryder from The Optimist stops by to let us know how things are going at their Germantown Establishment.
Kahlil Arnold Stops by to make a pretty big announcement regarding Arnold's Country Kitchen.
Lots of talk between two of the biggest food writers in Nashville!
We catch up with Pat in a rare "LIVE" interview at his Elliston Place location where we talk about life during a pandemic. How we are surviving, the new normal, and what will never change. We also discuss his business, how it began, and how he has grown it to 14 locations. We talk about the golden age of restaurants in Nashville, who has been his mentor, and why even today, he still has his hands in every single restaurant.
I always feel a special chemistry when I interview someone in person, and this interview was no different. Cheers!
Will Newman talks about what it's like to have a restaurant damaged by a tornado, then having to close again 14 days later due to a pandemic. He talks about how it all started, and what he is currently focused on. He also talks about a book that changed his life.
This was a super fun interview for me as I just love talking about the business of restaurants. The fascinating part is you learn so much about him through his business. He is passionate, hard working, saavy, and a little bit lucky. He tries to find balance for his work/family life just like everyone else out there. He has had some wins, and some losses (he just closed his Lexington, KY store 2 days ago) and he talks about them with me.
Randy Santel travels the globe eating his way through food challenges. (think Man Vs. Food) He has built his profession into an internet sensation, he has over 1 Million YouTube subscribers and 1.2 Million Facebook followers. He was in Nashville and we thought we would talk to him to find out about his profession. Please enjoy this bonus episode!
Brandon Styll and Delia Jo Ramsey talk about new restaurant openings/closings, pop ups, and all the talk that's happening in the restaurant community right now. Shane Nasby, Owner of Honeyfire BBQ in Bellevue guest hosts this week.
Adam Pfleegor was the winning bidder to "ask anything" to Carl Meier. So Brandon Steps aside today, to have Adam take the drivers seat for a good cause.
NRR will be donating the funds from our advertising partners fohandboh.com and Springer Mountain Farms Chicken to the Ask Chef's Anything cause.
James Beard award winning and Michelin Starred Chef of Spiaggia in Chicago, Tony Mantuano and his with Cathy join NRR to talk about their new venture in The Joseph Hotel. He will be creating world class cuisine, and she will be creating a world class wine list and service. The couple talk about why this was such a special opportunity, and why they are excited to be in Nashville. We also discuss their 38 year marriage, their son, and Tony talks about his experience on Top Chef Masters, as well as being a judge on the season finale a few months ago.
I hope you join me in welcoming both Tony and Cathy to Music City!
In this interview we talk about Jason's amazing restaurant Setsun. We talk about his team, leadership style, and how he hires. That leads us to his story of how he got to the place of ownership. His story is very interesting and the way he tells it is perfect. From working at the number one restaurant in the world, (almost) getting punched by the Chef who runs that place (Nomo), and transitioning to his dream job at Thomas Keller's Per Se. Which did not turn out like his dreams. Coming back home and lots of introspection brought him to a place where he currently resides. I hope you enjoy this journey as much as I did. Cheers!
In this powerful part 2, Jesselee explains what it was like when he first got to America, he tells the story of when he was robbed, when he sang for Jesse Jackson, he talks about his cars, and he reflects upon depression, and mental illness. This is an amazing man that I could talk to for hours, you will want to listen to this entire episode.
Jesselee is an amazing, humble man who loves this country. In an time where we desperately need it, he helps put everything is perspective through the lens of an immigrant with a tenacious will to live.
He talks about his feelings about the downtown Nashville scene right now, why he chooses NOT to open Robert's at this time, and what was the moment he knew he wanted to come to America.
The famous food instagrammer joins NRR to tell us what she has been up to during the pandemic, and she gives us a glimpse of her life outside of Instagram.
The episode is sponsored by-
Springer Mountain Farms Chicken
This week we welcome Craig Schoen, the Owner of Peninsula in East Nashville. We cover all the things you are talking about this week. The Cafe at Thistle Farms is our Local Legend, and we ask "What's the Delia?" with arresting a homeless African American man as the first no mask offender?
All of this and MORE, on this weeks episode of #theroundup
Thank you to our sponsors.
Springer Mountain Farms Chicken
Kurtz Hospitality Marketing
Pennington Distilling Co.
Brad has been covering Nashville for 30 years. We asked him about some of the things he has learned in that time. We also talk about his outlook on the city right now, and why he is doing better now that at the beginning of the pandemic.
Jeremy comes on the show in support of his hot sauce, and me. He tells his story which has some humble beginnings, some wild highs, and some even higher times, while sober. Jeremy also sings a few of his songs as he tells his story. I even jump in with a few stories of my own. Brandon
Today on #theroundup we wilcome in special guest host Caroline Galzin, Owner of Nicky's Coal Fired! She joins Brandon and Delia as they interview local legend Randy Rayburn, talk about AOC's speech to congress, and ask "What's the Delia" with the transportainment industry in Nashville right now.
Sarah Turbett is a pro. She is also one busy girl! Sarah is a musician, she is a Whiskey Guardian for Angels Envy, she has started a company called Saturn Custom Cocktails, her boyfriend and her host a cooking show, and she is a bartender at The Beer Seller. She talks about all of those things as well as gives some recipes for some pretty amazing cocktails. (bonus footage on our YouTube channel)
Contact Sarah @saatuurn on Instagram, or email her email@example.com
2oz Whiskey- She recommends Angels Envy (We recommend Davidson's reserve)
1/4 oz simple syrup
2 dash orange bitters
2 dash other bitters (be creative)
DO NOT SHAKE! Stir please.
add Luxardo Cherry, and Orange twist (with Fire or no fire)
2oz Rye Whiskey- She recommends Angel's Envy Rye (We recommend Davidson's Reserve Rye)
1 oz Sweet Vermouth - (she recommends Carpano Antica Formula Vermouth)
2 dash bitters
stir on ice/strain and serve chilled (UP)
This is Grant's second appearance on NRR. He recently was awarded by Bill Lee as a "goodwill ambassador for TN", listen to find out why. We also discuss his health, and what his plans are for the future. We then talk a lot about leadership and what it takes to run a company, as it's what he is going to school for. We talk about discrimination, and how he has been treated, and how he overcame during those times. This is a must listen episode!
I hope you enjoy listening to this young man, he gives me hope. Not for the fact that he is almost super human in everything that he does, but because he is our future, and if we have more of him, our future looks pretty bright.
The owners of the award winning Alley on Main tell us their story, how they met, and we even get an engagement story. They also talk about how they had to adjust during the quarantine, why their entire staff stayed on, and what is next for this dynamic duo.
On the video version, they play the "newly reopened game". head over to www.nashvillerestaurant radio.com and click the "watch" tab to watch this video.
Episode is sponsored by Trust 20, and Springer Mountain Farms Chicken.
Jesse Goldstein joins Nashville Restaurant Radio to talk about his story. What it was like growing up as the youngest child on (basically) a hippie commune. Going to culinary school, working on movie sets, and why he started his current business. He talks about why branding is important, and what marketing looks like today. He finishes the episode with a special message to Nashville.
Watch the video on our YouTube Channel.
We also have a first look at Trust20.co
In this episode of #theroundup Brandon and Delia talk about new openings, and sadly, closings. They also talk about some of their favorite restaurants. The #locallegend this week is The Yellow Porch, and in the "What's The Delia?" segment, Brandon answers the question, What's the Delia with large companies taking advantage of small local businesses during a pandemic? THIS, is one you will not want to miss. Happy Friday! Cheers!
A special thanks to our sponsors.
Springer Mountain Farms Chicken
Pennington Distilling co.
Kurtz Hospitality Marketing
Josh is a multiple time James Beard nominee, and we are all lucky that he has planted roots in Nashville. He is the mind behind the Catbird Seat, and the menu at some of your favorite places in town. He also owns one of the most amazing culinary treats in the city, Bastion. He walks us through his journey to Nashville, what he loves about Nashville, and where he draws his inspiration. We talk for almost an hour and a half, and the last hour is just amazing.
If you love any of strategic hospitalities locations, you will love this interview. It was a true pleasure talking with him. I hope you enjoy listening, as much as I enjoyed creating. Cheers! Brandon
This episode is brought to you by Springer Mountain Farms Chicken.
Watch this episode now on our YouTube Channel.
We are all about bringing new ideas and technology to you! In this episode, we talk to the owners of fohandboh.com. We learn exactly how their website works, and we try to identify if this is too good to be true right now. They were very gracious in answering all the questions, and hopefully you will learn about a cool, new, local company that will help you succeed.
IN this episode of #theroundup Delia and Brandon talk about all the topics that are on your mind. In the What's the Delia segment they cover Tipping.
Thank you yo our sponsors listed below, please go to www.nashvillerestaurantradio.com for all episodes and videos.
Pennington Distilling Co.
Kurtz Hospitality Marketing
Springer Mountain Farms Chicken
In our first full interview with a bartender, Akinde helps us understand things in general through his lens. We cover a wide range of topics on this episode. How to formulate a cocktail, how professionalism is paramount when it comes to being a bartender. We also discuss the difference between a mixologist and a bartender.
Caroline and Tony tell their story. How they met, the proposal, why they moved to Nashville from Chicago, and why they decided to pivot their business during the quarantine. We also play the "Newly Reopened Game".
This episode is sponsored by Springer Mountain Farms Chicken and Mobile Fixture.
Visit www.nashvillererstaurantradio.com to see more interviews and links to the video.
Brandon Styll and Delia Jo Ramsey break down all the happenings in the Nashville restaurant scene.
new restaurant openings, moving backwards into phase 2, July 4th takeout specials, What's the Delia with your bill?, and they speak to the GM of Burger up, as they spotlight that Local Legend.
Stay tuned for videos of all segments at www.nashvillerestaurantradio.com
Thank you to our sponsors
Springer Mountain Farms Chicken
Pennington Distilling co
Kurtz Hospitality Marketing
Kahlil get's very candid with Brandon in this interview. Kahlil loves Nashville, but feels let down by our local Government. He is scared, he does not know what is going to happen to his restaurant. He is also changed by the pandemic, he discusses what about him has changed. He loves his people. So the next time you make a decision where to go out to eat, we ask you support a local business, these are the people that make up the fabric of our city, they are the first ones to help in any crisis, and it's your turn to help them.
Check out our interviews like this on our website www.nashvillerestaurantradio.com where you can listen, or watch.
This episode is brought to you by Prime south meats and Gifford's Bacon.
Also brought to you by Springer Mountain Farms.
Delia and Brandon interview 6 Nashville Chefs and restaurant owners about their experience over the past couple months.
Hal Holdenbache from Lockeland Table
Kahlil Arnold from Arnolds Country Kitchen
Julia Sullivan From Henrietta Red
Steven Smithing from The Green Hills Grille
Julia Jaksic from Cafe Roze
Naima Walker-Fierce from Germantown Pub
Naima went from silent investor to Operator of the Germantown Pub a couple years ago. All of that helped set her up to run her location through a tornado, and a pandemic. We discuss all of that, and how she remains positive through it all.
Nina Joins NRR to talk about her story, what makes her food better than authentic, and what her take on the pandemic is. We talk about MY siblings, and Fathers day. She is one of a kind, and I hope you can make it out to her restaurant to meet her in person.
Happy Father's Day! This is the episode from 4-18-20 where Hugh Acheson and Brandon discuss what he is doing right in the middle of the corona virus pandemic. Hugh is a 2 time James Beard award winning Chef and Author. He is a judge on Top Chef, and an Iron Chef of Iron Chef Canada. He owns 3 restaurants in Atlanta and Athens GA. He is a devoted Dad, and all around amazing human. I hope you love this episode! Cheers!
This is the second installment of our weekly whip around the Nashville Restaurant scene. In this episode, we discuss Father's day. What it means to us, where you can take dear old Dad for Brunch, and the places that will supply the food so he can cook over a grill with brown water. We also discuss openings (re-openings) closings, best happy hours for each day of the week, and we spotlight our local legend Bricktops.
Delia digs into yelpers who are leaving one star reviews for a variety on nonsensical reasons in her segment "What's the Delia".
This is a storytellers delight. Layla tells the story of why she moved to Nashville, and how she became the owner of a Honkey Tonk. She also tells the story of how Garth Brooks ended up playing there, and what its been like being the only woman owned Honkey Tonk, getting through the pandemic, and protests. She is an amazing woman, and I hope you all go have a beer with her ASAP.
Joe Shaw is Old School, and I love him for it. We catch up over coffee at my house, which is really just a conversation that I recorded. He tells his story, where it all began, what brought him to Nashville, and what ever happened at the Watermark.
There are some great stories in this episode, I am sorry for the audio, I think I have it fixed going forward.
This is the first installment of the NRR Roundup presented by Springer Mountain Farms Chicken. your hosts, Brandon Styll and Delia Jo Ramsey, Editor of Eater Nashville will bring you weekly updates on the Nashville restaurant scene.
Please subscribe on whatever platform you listen, and check us out on YouTube to watch!
Howie Kahn is a James Beard award winning writer who started a podcast called Takeaway only, as a response to the hospitality industry in crisis. His perspective is deep, meaningful, and introspective, and it is also global. He discusses what it was like to win the James Beard award, we discuss the 2 year anniversary of the passing of his friend, Anthony Bourdain. We also discuss the hospitality industry, and why he felt the need to start his podcast.
I was honored to speak to this man, I hope you enjoy listening to this episode with your heart, and not just your ears.
Eric is the host of the #1 restaurant industry podcast in the world. He joins NRR to talk about what he has learned, where he comes from, and what he is doing next. And a whole lot more. If you love the restaurant industry, this is a must listen.
**Please note, there is Adult language during this podcast
Kim Totzke is a bright shining star, you know this if you have ever met her. She has an amazing energy, drive, humility, and she is just a wonderful human. Thank you Kim, for all that you do.
#motivationMonday-Her house was badly damaged by the tornado, and with no power for weeks, staying in different places, continues to lead her company not only through the pandemic, but also opened a new location! She tells that story and more.
Here it is.. The long awaited Bart Pickens episode. It is raw, uncensored, and all over the place. The format for this interview was just to sit down and have a conversation and see where it went, however, we kept getting interrupted. I kept all that in with very little editing. I wanted to put out an episode that wasn't polished (not that the others are) and just 2 guys having a conversation. I'm going to do a redo with an agenda one day, and I'm really going to get him going. I hope you enjoy listening to this. Cheers!
*****This episode has adult language
In Part 2 we discuss their Bourbon, and what it's like being part of the bourbon community. We talk about their Dad's, and how they have been influenced by them. We also discuss Covid-19, and their thoughts on the state of the world today.
******I do say 1 adult word later in the podcast. Just watching out for the kiddos.
In part 1 we discuss how Jeff and Jenny met, and how their work ethic and career choices brought them together. We talk about their previous companies, when they knew they were bound for the alter, and how he proposed.
In Part 2 (tomorrow) we will discuss their bourbon, and what it's like being a part of the whiskey community. We also talk about their respective fathers, how they are pivoting during Covid-19, and what their thoughts are on the state of the world right now. #staytuned
I have bought over a hundred copies of this book. It has not only helped transform the culture of my companies, and my teams, it has transformed me. It was more than an honor to have John come on is such an unprecedented time. We are in the middle of a pandemic, record unemployment, and our country is literally on fire. It is easy to place blame, and have a victim mentality. John and I discuss how to train your brain to ask the "Question Behind The Question" during these difficult times.
Inside Baseball, that's what my Dad calls it when we go into nerdy restaurant talk. Ben and Brandon do just that. Equipment and kitchen layout is so vital in opening and operating a successful restaurant, they talk about why. They also talk about some of the people who have come into his shop with some, lets say, "interesting" ideas.
They tell stories, wax poetic about one of their favorite Chefs Bart Pickens, and Ben tells us what he thinks is going to happen to the hospitality scene in the coming months.
ALERT*** There is a few adult words used, please use caution when listening around children.
Sara has 3 books about to hit the shelves. The first one, The Easy Baked Donut Cookbook comes out June 2. We discuss how she became an Author, and what brought her to Nashville. `
***There are a couple adult words, please use caution when listening around children.
When I first learned about the Whiskey Shot, I wasn't sure what to think. Upon further review, a couple of Veterans, a bar with a ton of TN whiskey, and shooting lanes? I must have died and gone to heaven. So on Memorial day, we talk about a bar in historic printers alley that is all about guns and brown water.
This is an interview that's over a year in the making. Neal Sherman was a keynote speaker at a convention I attended in Austin, TX. I was fascinated by his story, and how he has been known as the Dr. Kevorkian of the restaurant business. (This is not a true statement, as you will learn by listening) You will learn whats going on in the business right now, and you might even gain an idea or two on how to make some cash.
He has asked me to share how to reach him if you have any questions.. see below.. Enjoy the episode! B
Tom talks about his humble beginnings, from catering at the Starwood Amphitheatre, Dancin' in the district, to borrowing money for his first "mobile kitchen". We discuss what is what like on the movie sets, and why he decided to open restaurants. The culmination of this interview Tom talks about the state of Nashville. Where are we, how did we get here, and what can we do to fix it?
Sylvia is a jack of all trades at her farm in West Nashville. She loves to host children and families, as well as tourists, and locals who just want to buy local goods. She also loves to make you happy. Which is very apparent in everything she does. Brandon and Sylvia discuss why farmers markets are not necessarily the best way to support local farmers, what to expect from a CSA, and what you CAN do to support her.
She is a lovely human being who wants to nourish your soul on her 350 acre farm. Go visit her today!!!
David Andrews' family owned the McClure's department stores in Nashville, where he was a lingerie buyer. Andrews air force base was named after his Great Uncle, and now David owns a bakery downtown. David talks with Brandon about his journey to fulfill his dream of being a Chef and business owner, and why he is re-opening his bakery and Cafe tomorrow. Cheers!
I keep hearing speculation as to how many restaurant are going to close, or be sold. So I decided to ask a friend who sells restaurants what the market is looking like right now. So if you may be in the market to buy, or sell, or just curious, take a listen.
Shane is a local Bellevue Father of two, who loves his Que. Leaving his desk job to follow his passion had its ups and downs. We discuss his tattoo's, how he relaxes, and what he is passionate about. We even manage to talk about food!
There is a lot going on in this world, and not all of it is positive. It can certainly be tough out there on a daily basis trying to make adjustments based on something that happened to you, that you had zero control of. Grant Adams tells his story, and it is one of hope. He was one week away from death, when he was able to have a life saving surgery.
"Get comfortable with being uncomfortable, and when you get used to that feeling, everything just kind of goes away" I think we can all relate to that statement right now.
Delia Jo talks about why the past year has been like a sad country song for her, and why that has made her stronger. We also discuss what's bothering her, what she's writing about, and how she creates the "essential 38' and "heatmap". If you have ever wondered what a day in the life of a food writer/editor is like, today is your lucky day. Cheers!
As one of the first restaurants to open in the country. Claire talks about all aspects of reopening her locations outside of Nashville. From staffing to following protocol, guest and employee response. She even has a little advice.
In the second installment, Chef talks about being nominated for a James Beard award, why he doesn't read reviews, and what is at the heart of service. If you Choose one part to listen to, make it Part 2.
Matt and Brandon discuss pretty much all things that are effecting the restaurant business right now, and a few that don't! During this tough time, it's nice sometimes just to have a conversation and speculate about what is coming, but stay grounded and positive. This is the interview with Matt Bolus that you won't get anywhere else. Cheers!
Nick and Audra tell the story of their business, and it also happens to be a love story! (awwwww) We talk way too long about their relationship, but do manage to talk about their fantastic restaurant and coffee/ bake shop. Part 2 has all the good vibes you were looking for today. Cheers!
We had so much fun that we decided to make this a 2 part special. Part one we discuss the reopening of the Rural areas. What is that going to look like, and what will we learn. What are their plans to reopen, and we look into the crystal ball to try to figure out what restaurant workers can do going forward. This is for anyone out there who don't quite understand all of this, we try to break it down.
Part 2 will come out tomorrow, and we will discuss all things P&P, and a little about love.
The Aertson hotel, and Henley have partnered with The Buckingham Foundation and The Nashville Food Project to feed 250 meals per day to people in need. Brandon speaks to the General Manager of Henley about what they are doing, and how they got it started.
People doing good things for people!
If you have ever wondered what it takes be be nominated for a James Beard award, Chef Andy Little tells us its the people around him. He is a leader, a coach, a friend, and boss. Listen as we walk through all the things that go on behind the scenes in an award winning restaurant. I'm fairly certain, you will be like me, very sad you can't go eat there tonight. Brandon
Hugh Acheson is a two time James Beard award winning Chef and Author. He is a judge on Top Chef, an Iron Chef on Iron Chef Canada, he owns 3 restaurants in Georgia, and helped found Seed life skills.
Chef talked about why being an employer is one of things he is most proud of. How he is helping nourish the community, and how you can help at home.
"We need nourishment right now, and that is not the same as nutrition. It implies a heartfelt response to something, it is a meal to nourish the soul." HA
I can make a difference, you can make a difference, you have to WANT, to make a difference!" HA
What is the new standard of clean? Janet Kurtz, CEO/President of Kurtz Hospitality Marketing joins Nashville Restaurant radio as a co-host to interview Chuck Cummings and Ken Garza of GHP. Chuck and Ken are partners in GHP, and experts in all areas of remediation and sanitation. Listen as we discuss what you need to be doing right now to proactively protect yourself, and your guests in the very strange new future we are about to all live in.
Brandon and Derek go through Chefs journey to be the Chef at the 5 star/5 Diamond Hotel in Nashville.
They also talk about coming into a new kitchen and what it takes to earn the staffs respect. What it is like being a Chef and a farmer. (Hermitage Hotel has a 2 acre farm that they produce a lot of their food from).
They also discuss how he has had to pivot to TOGO and we create a new contest. #replatechallenge
longtime Nashville food and drink writer Jim Myers waxes poetic about the Nashville of yesteryear, the art of a proper review, and what he's working on. Oh yeah, and a WHOLE lot more......
CAUTION, there are 2 times an adult word is used, please use caution when listening around the youngsters.
Alex tells Brandon his compelling story. This is a very passionate Chef, who wants to make dining an experience.
Chef gives a Shout out to Ashley Hester at Lipman brothers, and Matt Pelk at Inland Seafood.
Episode photo by John Goodwin/For Murfreesboro Magazine
Bryan discusses how a text message to his friends got the TN action for hospitality rolling. He discusses his decision to close his restaurants during the pandemic. He also talk about the tornado, and what his community is going through.
We also discuss seasonal ingredients, and what it takes to work at one of his locations.
Wendi tells us about what Powered by the T catering is doing to help out hospitality workers and families.
Hunter Tells us about his new concept, and what they are doing to help Hospitality workers and families this week. FREE PIZZA!!!!
This episode is a love story, and a restaurant story all in one. As owners of the Yellow Porch in Brentwood, and former owners of Cross Corners, and the Wild Iris, their story is unique, and we have lot's of fun re telling it.
Monte and Brandon get lost in conversation about how you can improve your current situation with carryout and togo, why right now you can hit the "reset" button, and how guests should handle a less than steller experience. spoiler alert... DO NOT YELP!!!
Randy and Brandon discuss everything. Listen to the whole thing, there is some great content toward the end. CAUTION- There are a couple adult words during this interview that are not suitable for children.
Landon and Brandon discuss how food trucks have #pivoted in this ever changing climate. We also let you know how to get food trucks to your neck of the woods.
Please contact Landon at..
1spudtacular Food Truck @1spudFT on IG
Kona ice trucks @musiccitykona
Doxie Pizza Truck @doxiespizza
-Chef Hal Holden-Bache talks about what he's up to, and shares his cornbread recipe!!!
-Austin Smith from Party Fowl lets you in on a "Boozy Slushie" recipe
-Jessica Long teaches you some bar basics, and teaches you how to make some "Quarantine Cocktails".
-Chef Ed Butler checks in..
-Brandon Styll provides narrative while smart people talk.
Carey and I discuss what it means to be locally owned and operated, what it takes to win in Memphis in May, (it's not what you think) and what the future holds for the King of Que.
What do you want your legacy to be? "That Carey Bringle was a good guy"
"There will be a massive shutter in this industry" CB
This is 32 minutes of remastered audio. Buckle up Nashville, this women loves you, and not for the dollars.- Brandon
"It doesn't matter if I'm going to be ok, if others aren't"
"Hell is not having anyone else around"
I give love & gratitude & food, and it comes back to me. When we don't have that synchronicity, its a void"
At about 8:00 in she references a group of chefs who are getting together to try to find a solution, they are called "Tennessee action for hospitality".
First installment of Nashville Restaurant Radio. I put this one together to start a conversation around what you are doing and what you could be doing in this uncertain time. Looking for your feedback. I hope you enjoy my take. Brandon