Restaurant Review: Tennessee, Nashville


Duck Breast

Prima has only gotten better since it opened in 2014. Chef Sal Avila turns out hearty plates laced with Latin American flavors from a wood-burning grill, many as showstopping as the space, which is lit by an 1,800-piece chandelier. The wine list is on par, too, since Jenn McCarthy, formerly of Rumours Wine Bar, joined the team. She’s got an especially good eye for value, looking to the second labels of big-name producers—like Cenyth, made by Hélène Seillan, and Il Fauno di Arcanum from Tenuta di Arceno in Tuscany—to add value to the already robust cellar. And she’s doing her part to pull in new labels, snatching up pinots from Kosta Browne and other wines as soon as they land in Tennessee.