Bright & airy New American bistro for refined, locally sourced plates & imaginative cocktails.
"If Nashvillians are wondering what’s for dinner, there’s a good chance they’ll find the answer to the question at…Answer. With dishes inspired by the South and beyond, diners will find menu items here like halibut with spaghetti squash, fried green tomatoes topped with pimento goat cheese and lobster, and beef and bacon albondigas — all of which are standouts." - Kellie Walton
"Answer is exactly the comfortable neighborhood restaurant that could easily become a weekly date night destination. There’s a solid happy hour for those who don’t mind dining at the bar, but the small patio is also a nice spot to enjoy Chef Chris Raucci’s eclectic menu of chile-glazed tofu, dry-aged beef albondigas, and more. A stroll around idyllic Sylvan Park, post-dinner makes a fine finish." - Kellie Walton, Eater Staff
"Answer, the team’s beloved Sylvan Park sister spot known for globally-influenced and seasonal small plates, is currently open for happy hour and dinner from Tuesday to Saturday, with the whole menu available for carryout." - Tierney Plumb
"Every culture has a different word for meatball. The Mexican variety — pronounced “al-bon-di-gas” — may be the most fun to say, and to eat if you do it at answer. Made from dry-aged beef, bacon and garlic, they’re packed with umami, which means they stand up to punchy finishes like piquant tomato sauce, salty queso fresco, herbaceous chimichurri and crunchy almonds. Tip: Go ahead and ask for extra bread to sop up the zesty leftover sauce." - Ashley Brantley
"For all the strides Nashville has made, our culinary scene has room to grow. Love Filipino food? It’s only just taking off here. Want good Sichuan beyond hot pot? Drive to Memphis. Thank God forPeninsula, which stepped into our Iberian breach and filled it with textbook-perfect Spanish small plates, creative gin and tonics, and a pan con tomate that is obscene, but in a good way, layered thick with tomatoes and nigella seeds. Chef Jake Howell is afraid of neither squid nor sweetbreads on his menu, and he deploys them simply: the former with beans, the latter deep inside an eggy morcilla crepe." - BySTEVE CAVENDISH
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