Andre Prince Jeffries's family invented hot chicken in Nashville in the 1930s. The Nolensville shop runs the canonical version. James Beard America's Classic.
Signature: Hot chicken, Quarter dark
Order: Quarter dark, Medium heat, plain white bread with pickles.
Tip: The Nolensville location is the heart of the operation; the original Dickerson Pike shop closed and reopened on Broadway.
The Loveless Cafe on Highway 100 in Nashville has served scratch biscuits, country ham and redeye gravy since 1951, anchoring the Natchez Trace's tourist circuit.
Signature: Scratch biscuits, Country ham with redeye gravy
Order: Plate of biscuits with peach preserves; country ham and redeye gravy with eggs.
Tip: Lines build by 09:00 weekends; put your name down and shop the on-site Hams & Jams Country Market while you wait.
Claire Menelly's Dozen Bakery in Nashville moved to Grandview Avenue in February 2025, a five-times larger space with full cafe service and a wood-fired oven.
Tip: Sourdough loaves go fastest; arrive by 09:00. The morning bun and country biscuit are the bakery's signatures.
Worth the queue: Sourdough miche
Andre Prince Jeffries's Nolensville Road shop in Nashville runs the original 1930s hot chicken recipe in counter format. James Beard America's Classic winner.
Try: Hot chicken plate
Tip: Quarter dark, Medium heat, plain white bread with pickles. Medium has more flavour than Hot for first-timers.
Loveless Cafe runs scratch-biscuit classes most months in Nashville, taught at the Highway 100 cafe. The 1951 recipe, jam-making and country-ham education together.
Tip: Sign up via the Loveless events page; the class includes brunch in the dining room afterwards.
Loveless Cafe on Highway 100 in Nashville has served scratch biscuits, country ham and redeye gravy since 1951, anchoring the Natchez Trace's tourist circuit.
Order: Country ham with redeye gravy and biscuits
Tip: Lines build by 09:00 weekends; put your name down and shop the on-site Hams & Jams Country Market while you wait.