"Jonathan Waxman named his second restaurant (the first is Barbuto in NYC) after his mom, Adele, whom he credits with turning him onto cooking. The space is simple and clean (like many of its Gulch area neighbors, it was once an auto repair shop), with recycled wood tables, a sprawling open kitchen, and huge garage doors, which are kept open in the warmer months. As far as food goes, expect to find seasonally inspired veggies (shaved zucchini salad, sautéed spinach, and the famous JW potatoes) and wood-oven specialties like crispy trout and NY strip steak. "
The Nashville Guide
