anthony: oh, hell yeah. tandy: doesn t really matter what i m eating if i m eating outdoors. anthony: really? tandy: i love eating outdoors. anthony: yeah, me too. oh yeah. now we re talkin . thank you. so who started in the restaurant hospitality business in nashville first? you started pat: october of 06. anthony: 06. tyler: we started in 2003. anthony: 03? what was it like in 03? what did people want to eat in nashville in 03? sean: holy cow. tyler: steak and potatoes. sean: steakhouse, man. that s all it was. those were the only places to eat. anthony: yeah, but which came first, the customer or the chef in this case? pat: chef. sean: chef, man. tyler: chef showed up first. anthony: how open to new shit sean: that s the thing about nashville. anthony: were people in nashville? always? from the beginning? sean: people, yeah. pat: because it s artistic. people are very progressive. tandy: it s such a creative pat: it doesn t
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so, of course, the chefs are coming. carpetbaggers seeking their fortunes attracted by a more affordable business environment or just looking for a better quality of life. sons and daughters of the south looking to honor the traditions they grew up with over the more modern sensibility. here s four chefs who helped change things, who were instrumental in starting something truly new and innovative, but what because of their efforts and their mentoring, their early example is becoming more and more accepted practice. tyler brown of capitol grille in southall. tandy wilson of city house. our old friend sean brock of husk nashville. and the distinguished pat martin of martin s barbecue joint. sundays are often spent here at pat s house friends, family kicking back and drinking beer and cooking over the fire pits.
anthony: is it really? cryo worker: yeah. you did good. anthony: wow. cryo worker: this is on level two, there s still a third level. anthony: level two. cryo worker: yeah, there s still one more level up. dean: what s the longest you can go in there? cryo worker: three minutes. dean: three minutes. cryo worker: watch your head, sir. anthony: wondered what it was like to have a micro-penis. [ laughter ] ooh, i feel all crispy. that was kind of awesome. freshly invigorated by our subzero experience, with newfound appetites to go with our newfound cryogenically induced superpowers, dean and i head over to city house, tandy wilson s place, for some pizza. dean: so would you say that what you ve seen here is what you were expecting to find? anthony: i like it here. it s a friendly town. dean: it s friendly. i know we were i remember when we first came down here, we d go to the gas station, people would say hello, and we d be like anthony: yeah. dean: you
anthony: i mean, right? pat: there s some of that. anthony: nashville s lower broadway on music row. it s what nashville s selling. it s what the tourists want. and the honky-tonks or mchonky tonks that line the strip now tend to lean more towards cover bands than singer/songwriters. on one hand, it employs a hell of a lot of musicians, which is a good thing. on the other hand man: whoo! yeah! anthony: stray from lower broadway, you re bound to stumble upon a genuine dive bar. and nashville s got some real good ones. so what is this place? tandy: dino s? anthony: yeah. tandy: it s a burger joint that s been here for a long time. a lot of country music history is in here. a lot of nashville history is in here. it s a fun place where you see a lot of new east nashville life.
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