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What built Broadway into a global destination—and why does some of that feel at risk today? In this episode of Nashville Restaurant Radio, I sit down with Barrett Hobbs, a multigenerational Nashville operator and founder of Cumberland Hospitality Group, for a candid conversation about the city’s growth, the business engine behind downtown, and the growing disconnect between those driving economic development and those shaping public policy. We talk about: * How Broadway became one of the most successful entertainment districts in America * The role independent operators played in building modern Nashville * Why Barrett believes city leadership is losing touch with business realities * The tension between neighborhood priorities and downtown economic interests * Property taxes, public policy, infrastructure, and the pressures facing operators * What happens when government and business stop speaking the same language * Why civic disagreement doesn’t have to mean personal division This is not a conversation about choosing sides. It’s a conversation about perspective—how different people can want different things for Nashville and still care about the same city. Whether you agree with Barrett or not, this episode is an important look into how one longtime operator sees the challenges ahead. If you care about Nashville, independent restaurants, or the future of this city, this one is worth your time.

In this episode, we sit down with Bryan O’Kelly, Executive Chef of Husk Nashville, to talk about the realities of building a career in high-level kitchens, evolving leadership styles, and what it takes to run one of the most respected restaurants in the country. Bryan shares how he got his start washing dishes in Charleston while in college—and quickly realized the kitchen was where he belonged. What started as a job turned into a career fueled by intensity, creativity, and mentorship. 🔥 From Dishwasher to Executive ChefEarly influence from chefs like Josh KeelerCareer path through some of the Southeast’s most respected kitchens:The importance of being developed inside strong systems vs. chasing titlesBryan breaks down how leadership in kitchens has evolved: Old-school fear vs. modern leadershipBuilding teams through respect, not intimidationCreating an environment where cooks actually want to stayHow menus are developed collaboratively at HuskBalancing creativity with the brand’s identityWorking with local farms and embracing seasonalityWhy constraints actually drive better food(Husk’s entire philosophy is rooted in local sourcing and seasonal ingredients, which gives chefs like Bryan a built-in creative framework. ) What Bryan looks for when hiringWhy attitude > resumeThe challenge of finding people who actually careHow to develop young cooks into leadersA lighter side of Bryan: Music background and playing guitarTattoos, lifestyle, and personality outside of workThe importance of having an identity beyond the kitchenGreat kitchens are built on culture, not fearThe best chefs are developed through systems and mentorshipSeasonality and constraints create better food, not limitationsLeadership in restaurants is evolving—and that’s a good thing

On this episode of Nashville Restaurant Radio, I sit down with Jason Laiacona, Executive Chef at Miel, for an honest, unfiltered conversation about mental health in the restaurant industry. This isn’t a clinical discussion — it’s two people speaking from experience. We get into the realities of ADHD, substance abuse, and why the hospitality industry seems to attract people wired the way we are. Jason shares his personal journey, the lessons he’s learned along the way, and what it looks like to navigate this industry while trying to take care of yourself at the same time. We also talk about what’s happening at Miel — and why the culture there is working. In an industry known for burnout, Jason breaks down how a healthier environment is possible, and what it actually takes to build one. This episode is real, reflective, and one a lot of people in this industry will see themselves in. In This Episode Jason Laiacona’s path as Executive Chef at Miel Mental health in the hospitality industry — from lived experience ADHD and how it shows up in restaurant life Substance abuse and recovery conversations Why the industry attracts certain personality types What a healthy restaurant culture actually looks like How Miel is building something different — and why it’s working

On this episode of Nashville Restaurant Radio, I sit down with Hunter Briley, owner of Emeraude Bakery, for a conversation that goes far beyond pastries and bread. Hunter is one of the most positive people you’ll meet — and there’s a reason for that. We talk about the journey of building Emeraude Bakery, but quickly get into the deeper story behind it. From a tornado that took everything from him, to his path to sobriety, Hunter shares what it takes to rebuild — not just a business, but a life. This is a conversation about resilience, perspective, and choosing how you show up every day, no matter what you’ve been through. It’s raw, it’s honest, and it’s a reminder of why people like Hunter make the hospitality industry so special.

In this episode of Nashville Restaurant Radio, I sit down with Carey Bringle, owner of Peg Leg Porker and a longtime downtown Nashville operator, for a candid conversation about the realities of doing business in a rapidly changing city. Carey doesn’t hold back. We dive straight into the impact of significant property tax increases on small business owners and why he believes the current trajectory is putting independent operators at risk. Carey shares his personal experience navigating rising costs and explains why frustration is growing among local business owners who feel unheard. From there, the conversation expands into a broader discussion about city leadership, policy decisions, and what support for small businesses should actually look like. Carey also lays out what he would do differently if he were mayor — offering a perspective grounded in firsthand experience as an operator who lives with these challenges every day. This episode is a raw, honest look at the pressure facing Nashville’s independent restaurant community — and a conversation about where the city goes from here. In This Episode Carey Bringle’s experience as a downtown Nashville business owner The impact of rising property taxes on independent restaurants Why small business owners are feeling overlooked The broader cost pressures: insurance, food, and operations Where Carey believes the city is falling short What Carey would do differently if he were mayor A larger conversation about the future of Nashville’s restaurant community

This episode felt like a reunion. Caroline Galzin — former co-host of Nashville Restaurant Radio — is back behind the mic along with her husband Tony Galzin, chef and owner of Nicky’s Coal Fired. Since we hadn’t seen each other in a while, the conversation starts with some catching up, a little fantasy football talk (Tony is part of the NRR league), and reflecting on Caroline’s time helping build the podcast in its early days. From there, the conversation shifts into something that recently put Nicky’s in the spotlight. Caroline and Tony hosted an event at their event space, The Maxwell Room, featuring California Governor Gavin Newsom. While they were excited to host the gathering and open their doors to a political figure, the reaction from the public was far more intense than they expected. We talk candidly about what it’s like when a restaurant suddenly finds itself in the middle of a political conversation — and how operators navigate those moments. We also zoom out into a bigger conversation about local politics, public perception, and the role restaurants play as community gathering spaces. To end on a more fun note, we announce an upcoming event for the hospitality community happening May 12th at Nicky’s Coal Fired — a chance for restaurant folks to get together, connect, and enjoy a night with their peers. This one is part catch-up, part real talk about running restaurants in a politically charged world, and part invitation to come hang out with the Nashville hospitality community. In This Episode Caroline’s return to the NRR mic and what she’s been up to Tony’s life in the NRR fantasy football league Hosting Governor Gavin Newsom at The Maxwell Room The unexpected public reaction and what it felt like on the inside Restaurants as community spaces in political moments Local politics and hospitality culture Announcement: Hospitality community event at Nicky’s Coal Fired – May 12

In this episode, Nick Guidry, Owner of the Pelican & Pig announces that he will be closing the doors to their restaurant this Saturday. We wanted to give him a way to tell his story. To talk about the people who made P & P special, and to thank all of the people who made it special for the last 7 years. This is becoming all too common these days, and unfortunately, this probably isn't the last one to close.

Episode Summary This episode of Nashville Restaurant Radio is what happens when hospitality stops being a business plan and starts being personal. Robin and Jennifer didn’t set out to build a concept — they set out to find their neighborhood pub. After meeting, building a life together in East Nashville, and eventually moving to Donelson, they went looking for the kind of local gathering place every great neighborhood deserves. There was just one problem: it didn’t exist. So they built it. What followed is one of the most heartfelt conversations we’ve had on the show. Robin and Jennifer open up about the leap from guests to operators, the emotional connection they’ve built with their community, and why their regulars — lovingly called the “Homegrown Homies” — mean everything to them. This is a story about intention, courage, and what happens when operators truly care about the people walking through their doors. What We Talk About How Robin and Jennifer met and built their partnership Life in East Nashville and the move to Donelson The moment they realized their neighborhood was missing a true local pub Taking the risk to create what didn’t exist Building deep relationships with their regulars (“Homegrown Homies”) Why culture and staff connection drive everything they do What community-first hospitality really looks like in practiceBig Takeaways 1. The best concepts solve a real neighborhood problem.Homegrown wasn’t born from trend-chasing — it came from a genuine gap in the community. 2. Regulars are built through intention, not luck.Their “Homegrown Homies” didn’t happen by accident. It’s the result of consistent, authentic hospitality. 3. Culture is the moat.You can copy menus. You can copy design. You cannot easily copy emotional connection. Why This Episode Matters If you want a case study in what “Stronger Restaurants, Stronger Communities” actually looks like on the ground — this is it. Robin and Jennifer are building more than a taproom. They’re building belonging. And in today’s restaurant landscape, that might be the most durable competitive advantage there is. Support Local Visit Homegrown Taproom and Kitchen in Donelson, support the operators who are pouring back into their neighborhoods, and if this episode resonates, share it with someone who believes restaurants still have the power to bring people together. Stronger Restaurants. Stronger Communities.

Episode Summary This week on Nashville Restaurant Radio, we bring you a true “lost episode.” Recorded in the middle of December and somehow never released, this conversation with Josh Cook and Ana Aguilar of Tantísimo feels just as relevant now as it did during the holiday rush. We dive into the realities of the holiday season for small, independent restaurants — the pressure, the unpredictability, and the emotional rollercoaster that comes with slower business periods. Josh and Ana share what it really feels like behind the scenes when traffic dips and why community support during those times matters more than most people realize. This isn’t just a restaurant story — it’s a story about resilience, neighborhood loyalty, and building something meaningful in Sylvan Park. What We Talk About The December restaurant grind: expectations vs. reality Why slower seasons can be more stressful than busy ones The emotional weight small operators carry during the holidays Why choosing local over chain restaurants makes a measurable impact The new hotel opening next door — and how Tantísimo will be providing the food Growth without losing neighborhood soul Big Takeaways1. Slower months don’t mean lower stakes.For independent restaurants, a few soft weeks can have a serious impact on cash flow, staffing, and momentum. 2. Community support isn’t symbolic — it’s survival.Every reservation, every gift card purchase, every catering order truly moves the needle. 3. Smart growth matters. Partnering with the new hotel next door creates built-in opportunity — but it also requires operational precision to execute well. If you care about Nashville’s independent restaurant scene, this conversation is a reminder that these businesses are deeply human. Behind every dining room is a family, a payroll, and a dream. And if you’ve ever wondered whether your choice of where to eat actually matters — the answer is yes. Connect with Tantísimo Visit them in Sylvan Park and keep an eye out for their expanded presence with the new hotel partnership launching next door. Support the ShowIf you love conversations like this, subscribe to Nashville Restaurant Radio and share this episode with someone who believes in supporting local. Stronger restaurants. Stronger community.

I wanted to come on a explain some of what's going on in the local restaurant world. Please listen, and go support your favorite local restaurant, then go do it again. Stronger restaurants. Stronger community

In this episode of Nashville Restaurant Radio, we sit down with Jessica Hazard, Owner of NY Pie, to unpack what it really takes to grow a local restaurant brand in a competitive market. Jessica walks us through each of NY Pie’s three Nashville locations, sharing how every neighborhood brings its own challenges, opportunities, and lessons. We talk candidly about expansion—what went right, what was harder than expected, and how she’s preparing for her newest location opening this spring in Capitol View. If you’re an operator thinking about growth, this is a real-world look at scaling without losing your soul. This episode also marks a big milestone for NRR as we welcome Jim Myers as our new host. Jim takes the reins for the first time, bringing decades of experience as Nashville’s former food critic and longtime food writer for The Tennessean. His industry insight, curiosity, and deep connection to the local food scene make him a powerful addition to the show. Whether you’re a restaurant owner, aspiring entrepreneur, or just someone who loves Nashville’s food scene, this conversation delivers practical insight, honest perspective, and a preview of what’s next for one of the city’s homegrown favorites.

In this episode of Nashville Restaurant Radio, we sit down with Charlie Nelson, owner of Belle Meade Bourbon, for a wide-ranging conversation that blends bourbon, brand-building, food, and a very real life moment. Charlie joins us while officially on baby watch, with his wife in pre-labor — making this not just a conversation about building a bourbon brand, but also about stepping into first-time parenthood while running a growing business. It adds a layer of perspective, humility, and humanity that makes this episode especially memorable. We dive into the story of Belle Meade Bourbon — the craftsmanship, the intention behind the brand, and what it takes to operate in a highly competitive spirits space. Charlie shares insights on building a premium bourbon the right way, staying patient, and playing the long game. 🥃 Topics We Cover: The story and philosophy behind Belle Meade Bourbon What it really takes to build a spirits brand that lasts Navigating entrepreneurship while major life changes are happening Reflections on becoming a first-time parent Charlie’s favorite places to eat and drink Why Shared Spirits makes sense for brands and restaurants How bourbon brands think about distribution, discovery, and guest experience This episode is a great reminder that behind every great brand is a real person — balancing ambition, responsibility, and family — all while trying to build something meaningful. 🎧 Whether you’re a bourbon fan, restaurant owner, brand builder, or future parent, this conversation offers insight, honesty, and a few laughs along the way.

In this episode of Nashville Restaurant Radio, I sit down with Stephanie Styll, owner of Killjoy, for an honest and thoughtful conversation about alcohol, behavior, and why more people are choosing to step away from drinking. Stephanie and I both bring a unique perspective to this conversation — I’ve been alcohol-free for over six years, and Stephanie for five. That lived experience allows us to dig deeper into the why behind shifting drinking habits, beyond trends or challenges like Dry January. We talk about the science and psychology of drinking, how alcohol affects mood, sleep, anxiety, and performance, and why more people are re-evaluating their relationship with it. We also explore how these changes are showing up in restaurants and bars, and what it means for hospitality operators who want to meet guests where they are. 🧠 Topics We Explore: The behavioral and neurological effects of alcohol Why more people are choosing to drink less — or not at all The connection between alcohol, anxiety, sleep, and mental clarity How social norms around drinking are changing Why alcohol-free choices aren’t a trend — they’re a shift How Killjoy approaches hospitality for all guests, drinkers or not What restaurants can learn from changing consumer behavior This episode isn’t about telling anyone what to do — it’s about understanding ourselves and our guests better, and recognizing that hospitality is evolving alongside culture and health awareness. 🎧 Whether you’re alcohol-free, sober-curious, or simply interested in how guest behavior is changing, this is a meaningful conversation worth hearing.

🎙️ Episode Show Notes Guests: Brad Hopkins — 13-Year NFL Veteran (Houston Oilers / Tennessee Titans) Brycen Hopkins — NFL Tight End, Super Bowl Champion (Los Angeles Rams) Ollie Gabriel — CEO, Aura Holdings Group Concept: B-HopsLocation: Wedgewood Entertainment DistrictOpening: Spring (Coming Soon) In this powerful episode of Nashville Restaurant Radio, we welcome an unforgettable trio into the studio — father and son NFL standouts Brad and Brycen Hopkins, alongside Ollie Gabriel, CEO of Aura Holdings Group, to talk football, family, legacy, and the launch of their new concept B-Hops. Brad Hopkins spent 13 seasons in the NFL, anchoring offensive lines for the Houston Oilers and Tennessee Titans, including a Super Bowl run that helped define Titans football. His son, Brycen Hopkins, followed in his footsteps — and then reached the absolute pinnacle of the sport by winning a Super Bowl with the Los Angeles Rams. What makes this episode truly special is the conversation around that moment — the moment when a father watches his son achieve what every player dreams of. We dive into the emotion, pride, humility, and perspective that comes from seeing the game come full circle across generations. 🏈 Key Topics & Highlights: Brad Hopkins’ 13-year NFL career with the Oilers and Titans Brycen Hopkins’ journey to becoming a Super Bowl Champion The unique bond of a father and son who both played in the NFL What it means, as a parent, to watch your child reach the summit of their career Lessons from football that translate into leadership and business The vision behind B-Hops and why it fits perfectly into Nashville’s evolving food & entertainment scene Ollie Gabriel’s role as CEO of Aura Holdings and how BHops will elevate the Wedgewood Entertainment District Ollie Gabriel joins the conversation to share why BHops is going to be something truly special — blending energy, experience, and hospitality at a high level. With Aura Holdings behind the concept, B-Hops is positioned to be a major destination when it opens this spring. This episode is about more than football or restaurants — it’s about legacy, mentorship, belief, and building something meaningful together. 🎧 Whether you’re a sports fan, a parent, an entrepreneur, or someone who appreciates powerful human stories, this is an episode you don’t want to miss

In this episode of Nashville Restaurant Radio, we sit down with Matt Ramos, owner of Common Ground — and yes, he’s quick to remind us… it’s NOT a coffee shop. Matt takes us through his journey through some of Nashville’s biggest and best restaurants, sharing behind-the-scenes stories, lessons learned, and the experiences that ultimately shaped the Common Ground concept. From working alongside top operators to seeing what works (and what doesn’t) at scale, Matt’s path through the Nashville restaurant scene played a major role in how he built his own brand. We talk candidly about name-brand kitchens, high-pressure environments, mentorship, mistakes, and moments of clarity, and how those experiences influenced everything from culture and hospitality to brand identity and guest experience. 🔑 Key Topics Covered: Matt’s journey through some of Nashville’s most well-known restaurants Lessons learned from top chefs, operators, and restaurant groups Behind-the-scenes stories from high-level kitchens and concepts Why Common Ground is NOT a coffee shop — and why that matters Turning experience into intention when building your own concept Growing a brand to multiple locations without losing its soul Building community-first spaces in a competitive market This episode is packed with Nashville restaurant history, real-world lessons, and honest storytelling — making it a must-listen for anyone in hospitality who’s come up through the ranks and is dreaming about building something of their own. 🎧 If you’ve ever wondered how experience at top restaurants translates into ownership — this episode delivers.