After years of scanning “best of” lists in every food magazine ever published, and never seeing Music City mentioned, Nashville is now the darling of New Southern cuisine, according to Bon Appetit. About damned time, is all I’ve got to say.
Andrew Knowlton, who is some kind of editor for the magazine, made a trip to Nashville to see his friend, Dan Auerbach, singer-guitarist for the Grammy-winning band the Black Keys (which I’ve actually never heard of but that’s o.k.) and I must say they hit all the right places. They spent a lot of time at City House, which is just so delicious it ought to be illegal. They hit Capitol Grille, also high on my list. They took a trip to Nolensville to eat at Martin’s BBQ, which has previously been immortalized on this blog. They took the obligatory trip to Prince’s Hot Chicken to get their heads blown off and, AND, they had fried chicken livers at Arnold’s.
There is a lot of fancy food in Nashville but when you can appreciate the fried chicken livers served in a cinder-block building with cracked linoleum floors and silverware so old its warped, then you’ve impressed me.
The article is great (check out the cool Hatch Show Print) and there’s a fun video attached (although every traffic shot in the video looks as though they just kept circling downtown over and over again).
The chicken livers. I am devoted to them. I like Arnold’s, but my husband makes the best. Simple. Cornmeal, salt, pepper, chicken livers. Shake all of that up in a brown paper sack. Get a cast-iron skillet full of vegetable oil screamingly hot and drop the livers in. Stand back. The pan will sputter. Cook until golden brown. Eat with ketchup.