B & C BBQ – Farmers Market Nashville

B&C Farmer’s Market Nashville TN

900 Rosa L. Parks Blvd.
Nashville, TN 37208
(615) 770-0032
Hours: Daily 11 am to 3 pm

B&C BBQ Nashville TN

We have been in business serving great BBQ and sides since February 2008. We also have a gourmet catering business which has been in business since March 2004.

B&C Melrose

2617 Franklin Pike, Unit 112 (Melrose Kroger Center)
Nashville, TN 37204
(615) 457-3473

Hours: Daily 11 am to 9:00 pm


Jack Brown’s Beer & Burger Joint

Jack Brown’s Beer & Burger Joint
1123 3rd Avenue North, Nashville, TN 37208


The What’s Cookin’ Germantown Crew had heard so much about Jack Brown’s we just had to try it for lunch. Well, we got a surprise when I ordered a cheese burger with onion and pickle. “We can’t do that today” the waiter replied. What? Out of all our vast wisdom we had failed to read the menu. Should we stay or should we go? We decided to stay and find out what the deal was that a burger joint didn’t sell the gold standard of the hamburger world.

Here’s the deal:

Each day they have a special. We were there on Thursday so it was the  Nacho Libre.
The Nacho What? – Burger topped with diced black olives and jalapeños, Pepper jack cheese, green onions mixed in sour cream, re-fried beans and house made tortilla chips.

We said “OK give us one”

They don’t just have one burger available each day they have more.Take a look: Menu

While we were waiting we took a look around the place.








Looks good , smells better and BOOM the taste was out of this world. No wonder the place was filling up. They get so busy they have valet parking. For a burger Joint? YES !!

Oh look, they have a patio and Corn Hole:

You can walk from Germantown a quick Uber or Lift from downtown Nashville.
Come on — you will want a beer or two. Enjoy yourself.

We give Jack Brown’s a Five Finger lick rating.




Jack Brown’s Beer & Burger Joint is the childhood dream of two best friends, Aaron Ludwig and Mike Sabin. They had always talked about opening their own bar back in the day while collecting beer cans and skateboarding. Aaron had spent 15 years in the business world operating a ski and snowboard shop in Harrisonburg. Mike spent 20 years in South Beach Miami in the restaurant business. After one crappy day at work in 2008, Aaron called Mike to propose a “what if” scenario and the rest as the saying goes, is history. Aaron was into craft beer and Mike was a chef of 4 restaurants; a beer and burger joint was born.

The menu is purposely simple. Jack Brown’s is a bar, that sells a great burger. It is not a restaurant trying to please all tastes. They focus on: do one thing and do it right. There is an amazing menu of craft beer ranging from the local darlings to rare beers from around the world.

They designed the bar that they like hanging out in. They grew up as drinking buddies so it wasn’t too difficult a task. Although there might not be a rhyme or reason to the décor, it sure gives you something to talk about.

The staff is a key part of Jack Brown’s. They have been trained to guide customers through the world of beer and to make sure you have a good time.

Mike and Aaron hope you enjoy the experience of your beer and your burger and hope you have a blast when you’re here. Good food, good beer and good times.

What’s Cookin’ Germantown Nashville




What’s Cookin’ Nashville


What’s Cookin’ Nashville Sept. 18, 2016


Music City Food + Wine Festival  – Nashville TN – Sept. 18, 2016

Anyone need a Bloody Mary this AM? The @TitosVodka Bloody Mary bar is in full swing at the Music City Food + Wine Festival Gospel Brunch!



Music City Food & Wine day. FLYTE NASHVILLE

We’re a casually elegant, fine-dining restaurant with amazing service, world-class farm-to-table cuisine and eclectic wines… with over 100 by the glass!



Getting ready for Music City Food & Wine day!! Today we’ve got @BongoBakery with us! Come see em! Bongo Java is Nashville’s oldest and most celebrated coffeehouse. Located in the hip Belmont/Hillsboro Village neighborhood across the street from Belmont University, the café is a gathering place for residents, students, musicians, artists and a few employed people as well.


The cafe opened Sunday, March 28, 1993 at 4pm and became world famous in December 1996 for the discovery of The Nun Bun, a cinnamon bun that many believe looks remarkably like Mother Teresa. This café or its sister store, Fido, have been named “Best Coffeehouse” by the Nashville Scene every year from 1994 to 2012.

Upstairs at Bongo is Nashville’s most intimate theater and music venue, the separately run Bongo After Hours Theatre.


Hattie B’s Hot Chicken
Total Time: 8 hr 45 min
Prep: 15 min
Inactive: 8 hr
Cook: 30 min
Yield:4 servings
For the dry brine:
1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
Kosher salt and freshly ground black pepper
For the dip:
1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce
For the dredge:
2 cups all-purpose flour
Sea salt
Vegetable oil, for frying
For the spicy coating:
1/2 cup lard, melted and heated (or hot frying oil)
3 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
Sea salt and freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Pickle slices, for serving
Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.
Photograph by Evan Sung
Recipe from Fried & True by Lee Brian Schrager with Adeena Sussman. Copyright (c) 2014 by Lee Brian Schrager. By Arrangement with Clarkson Potter/Publishers, a division of Random House, LLC for Food Network Magazine.

Read more at: http://www.foodnetwork.com/recipes/hattie-bs-hot-chicken.html?oc=linkback



What’s Cookin’ Nashville is a new website dedicated to the Nashville TN area. Here consumers will find not only a business directory but also instant messages from Restaurants, Local Business, Realtors and  Property management companies.

What’s Cookin’ Nashville

Nashville -King of Pops Opens at Farmer’s Market

Nashville -King of Pops Opens at Farmer’s Market
April 15, 2016 – 900 Rosa L Parks Blvd, Nashville

King of Pops Cart Nashville TN

If you’ve heard a story about our beginnings, it was more than likely a tale of one person overcoming a corporate layoff or of a lawyer eschewing the courtroom for the kitchen. While both of these things happened, neither is the whole story…

King of Pops was conceived overlooking the beach in Central America many years ago. Three adventurous brothers, born of a fruit-smoothie-loving mother, were taking a break from a day of exploration to talk about life and love, but mainly paletas- the Latin American ice pops they had fallen in love with during their travels.

That trip would, as trips tend to do, eventually come to an end, but these three gringos never stopped dreaming of paletas. It became an obsession to bring these delicious fresh-fruit creations back home with them to share with the good people of Atlanta.

Eventually, the youngest brother, Steven, was a victim of massive layoffs at his employer, AIG. There were no more excuses not to follow his dreams and King of Pops was born. No longer laboring inside a cramped cubicle, Steven was now laboring inside his own cramped kitchen. With the help of his brother Nick (the lawyer), their family, and a handful of friends, he began to experiment with a variety of techniques and recipes in an effort to recapture the essence of those first pops he had enjoyed years ago.

King of Pops Nashville TN Farmers Market

After countless hours of trial and error, King of Pops opened its first cart, much like the ones that had inspired the brothers years before. The original Poncey-Highland location was a quick success and soon carts could be seen popping up (pun intended) at local farmers markets and festivals.

Eventually, all-night pop making sessions weren’t enough, and it was time for Nick to come on board full time. He decided to leave his stable job as a lawyer to work on what he and his little brother had dreamt together.

Today our team is growing and we have our own kitchen (some of us even have business cards now!), and we have enlisted close friends to spread our vision to nearby cities. Our goal, however, remains the same: to provide an ecologically responsible, fresh, all-natural frozen treat in a fun neighborhood environment.

We still toil late into the night in the kitchen and you can often find Steven slinging pops at that original Poncey-Highland location or (if you get up early enough) you can see Nick picking through fresh fruit at the farmers market.

We love making pops. We hope you love eating them.


What’s Cookin’ Germantown



Developer pursues Germantown riverfront project in Nashville

Developer pursues Germantown riverfront project in Nashville.

An Atlanta developer is pursuing a riverfront site immediately north of downtown Nashville, aiming to build an apartment complex that could hold several hundred residents and feature two restaurants.

TriBridge Residential is under contract to buy a 3.8-acre site in Germantown, on a bluff overlooking the Cumberland River. The developer plans a complex with about 250 units and intends to renovate an existing 20,000-square-foot building into commercial space that could be occupied by some noted Atlanta restaurants.


The Little Donkey to Open in Germantown February 2016

The Little Donkey to Open in Germantown February 2016
1120 4th Ave N Ste 103 – Nashville, TN 37208
Sun-Thur 11:00 – 9:30 – Fri & Sat 11:00 – 10:30
Little Donkey was born out of our love of the vibrant flavors and brilliant combinations that traditional Mexican cooks have created for centuries.  The recipes that we have researched and tasted inspired us and gave us a glimpse into the soul of regional cooking.  We started to understand and see that this is family food, comfort food, party food and soul food.  We saw direct relationships to the way traditional Southern cooks celebrate, comfort and nourish with our own regional cooking and we wanted to bring it to Germantown in Nashville.
The Little Donkey Germantown Nashville

Do you take reservations?  No.  Parties of 2 are just as important as parties of 50, so size does not matter (in this case).

When are you open?  We are here 7 days a week.  Hours are Sun-Thurs 11 am til 9:30 pm and 11 am til 10:30 pm Fri & Sat

What about Holiday Hours?  We are closed Thanksgiving Day and Christmas Day.  We close at 3PM on Christmas Eve.  Outside of that, it’s business as usual.

Do you offer take out?  Yep-call it in OR click the Order Online tab for an easier solution.

Do you cater? You betcha.  Call us and we’ll gladly send a menu.

I have allergies/dietary restrictions, can you accomodate?  Absolutely, we have some of these, too.  Occassionally, we’re not familiar with your specific needs/diagnosis, but ask for one of the managers and we can walk you through all our procedures and ingredients.

Are my children welcome?  Heck yeah!  Have you seen the kids masks/menus?  Your grandmas and neighbors are welcome too!


We aren’t your cookie cutter catering service. We know all our guests by name and know their preferences. If you do not see the perfect menu for your fiesta, let us know. We will be happy to create a menu just for you with your budget in mind. Please give us at least 24-48 hours notice for catering orders. Minimum order is $100. Delivery fee is $35.


Nuit Belge – Nashville March 12th 2016

Nuit Belge – Nashville March 12th 2016


Nuit Belge returns to Nashville for year two on March 12, 2016 and will once again be hosted at Marathon Music Works. Those that attended last year know what a blast this event was and are certain to not miss out! For year two you can expect several new restaurants, special beer offerings, and more. Tickets are on sale now and are certain to sell out in advance as they are once again very limited.

Nuit Belge Nashville

The inaugural Nuit Belge, took place on the evening of March 14th, 2015 at Marathon Music Works in Nashville, TN. The event featured Belgian beers and Nashville’s finest cuisine. The event was limited to only 500 guests and sold out. It offered a very unique opportunity to sample Belgian beers paired with small plates from thirteen of Nashville’s top restaurants and the acclaimed Blackberry Farm. All guests received a tulip glass upon entry to be used for tastings, as well as a festival guide, which provided details on food and beer being served. Additionally, we offered a raw bar, cheese tasting by Whole Foods Market, and chocolate tasting by Olive & Sinclair Chocolate.

Marathon Music Works

Nuit Belge Nashville

Ticket prices range from $99-$139 and include entry, tasting glass, festival program, and all food/beverage.

This is a 21+ event and proper ID is required for entrance.

Dress to impress (no shorts,t-shirts,or flip flops).

About Marathon Music Works

Since opening in November of 2011, the multi-use space has graciously hosted some of the best concerts & events in Nashville.  Marathon Music Works is dedicated to the continued support of live music and events, our amazing neighborhood, and our city, Nashville, TN.


  • 14,000 sqft of usable event space
  • 1,500 standing capacity
  • VIP Mezzanine overlooking main room
  • (2) sets of restrooms
  • (2) bar areas with full bar service
  • (3) dressing rooms with full bath
  • Ample parking directly behind venue and along street
  • Partially furnished catering kitchen
  • Industrial chic interior finish
  • Interior/exterior brick walls, high beam ceiling, polished concrete flooring
  • 80’ deck
  • 40’x 30’ stage
  • Unobstructed view of stage from all angles
  • Roll up door & truck dock for loading / unloading
  • State of the art sound and LED stage lighting


What’s Cookin’ Germantown