Rolf & Daughters

    photo by Andrea Behrends

Germantown now reigns as the epicenter of Nashville’s culinary cool. And while it was City House that paved the way here, it was Rolf & Daughters, opened in 2012, that brought fast and furious accolades and a new energy to the area. Here, chef Philip Krajeck puts his spin on “peasant cuisine,” as he call it, which includes house-made sausage, pastas and sourdough bread with seaweed butter. The restaurant’s wine list remains one of the city’s most compelling; overseen by manager Mollie Ward, it’s almost entirely Old World, and yet there’s not a cabernet on the list. Instead, it’s an ode to offbeat wines, many of which are organically or biodynamically farmed, like a Kuentz-Bas blend of sylvaner and muscat from Alsace, a sparkling Bugey from F. Peillot Montagnieu in France, and a skin-macerated trebbiano from Cosimo Maria Masini in Tuscany.

Restaurant Info

This review appears in the print edtion of the February 2016 issue.
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