Charleston Wine and Food Festival executive director Angel Postell and her crew eat their way through Nashville in this latest installment of their Southern Food Road Trip.

I think I may be in love with Nashville. What a super cool town. Andrew Knowlton, food editor of Bon Appetit was right for selecting this place as the coolest, tastiest city last year. Our crew thoroughly enjoyed our two days there and can’t wait to come back.

The crew at the Loveless Cafe

The second day of the trip included a 30-minute trek outside the city to the historic and charming Loveless Cafe. It was well worth the ride, which took us past breathtaking landscapes and homes along the way.

Loveless is marketed by an old friend from Charleston, Jesse Goldstein, who once worked at the now closed Charleston IMAX Theatre with Lisa Buzzelli, back when I did PR and marketing for the S.C. Aquarium. It was a nice reunion, and he gave us a history lesson on the place before we tried essentially everything on the menu.

Some favorites were the fried chicken topped with cloves and wildflower honey. We also loved all of the fresh veggies including the turnip greens with pot liquor, homemade creamed corn, marinated cucumbers, and green beans.

  • Fried chicken and the Loveless Cafe

Breakfast is served all day and night so we had to try the barbecue pork omelet, which was outstanding. The biscuits, fresh jams, and Southern pies were all delicious. The homemade banana pudding was the last thing we devoured, and it was awesome. And anytime there are drinks with moonshine on a menu, you have to try them. We tried the Harvest Moon, a sweet peach tea with a splash of ’shine to top it off.

  • Biscuits and jam

After what seemed to be hours of food eating, we headed to Chef Tyler Brown’s farm. Called the Garden at Glen Leven, the farm is a partnership with the Hermitage Hotel and the Land Trust for Tennessee. Just five miles from the hotel, the 66-acre farm has rows of fresh veggies that are featured daily at the restaurant. Tyler, a Charleston native, was extremely welcoming in the rain and even had his two-year-old son in tow.

  • The farm
  • Tyler Brown and his boy

Last, we visited the Capitol Grille for dinner to taste some of the food featured at the farm. Still in a food coma, we took it easy and only had a few things off the menu. It was great to once again see Anson Mills Carolina Gold Rice and Border Springs lamb featured. Some favorites included the Anson Mills Rice soup with smoked chicken, fresh oysters on the half shell, and the salmon that came with roasted purple and gold cauliflower. The restaurant reminded us of Peninsula Grill and Charleston Grill in design, and the staff shared great memories about Sean Brock, back when he was their chef.

Next up is Birmingham where we have one night to eat at two of our favorite chef’s establishments. There are no plans to eat beforehand so we have got to save up!