Yes, there are pretzels aplenty at this unassuming East Nashville lunch spot, but there’s also a menu of sassy takes on deli fare. The Fatbelly muffuletta layers smoked bologna, capicola, Genoa salami, Swiss and provolone cheeses and a thick layer of giardiniera and olive salad on a sesame pretzel bun. These are two-handed sandwiches, and the specials, posted on Instagram for maximum testing of impulse control, are usually gut-busters. It’s an in-and-out operation, though there are tables for dining in and engaging in friendly banter with the kitchen crew. 

Crackly, crispy bread is the foundation for Vietnamese sandwiches piled high with pickled veggies, herbs, and meats (or not meats, depending on your preference). East Side Banh Mi’s No. 1 is a classic banh mi adorned with slabs of ham hock terrine, paté, and smoked bologna, while the veggie features chile crisp tofu and roasted eggplant. For the non-sandwich curious, rice and noodle bowls are excellent options; don’t miss Gracie’s Big Salad (named after co-owner Gracie Nguyen) that’s a bright, herbaceous bowl of greens, herbs, green papaya, fried shallots, roasted peanuts, and citrus-soy vinaigrette.  

What started as an uber popular food truck has made the leap to a full-fledged restaurant in the Gulch. Chef Julio Hernandez uses masa from freshly ground heirloom corn for a variety of “masa shapes” for burritos, enchiladas, quesadillas, chilaquiles, and sopes. Composed plates — like flautas stuffed with salmon, potatoes, and requeson topped with a tangy green peppercorn slaw and wallowing in a pool of salsa verde — are on offer at the new restaurant, which is also open at dinner. 

For nearly two decades, Mas Tacos has been an East Nashville staple serving tacos, elote, and its famous chicken tortilla soup to legions of fans. It has recently evolved from its cash-only model, which makes it easier to order extra watermelon margaritas, fried fish tacos, and pulled pork tacos. Grab a spot at the patio, or inside the very casual dining room where orders are picked up at the kitchen window. 

Nashvillians have been flocking to lunch at Arnold’s since it opened in 1982, serving classic country fare like fried chicken, pork chops, chicken and dumplings, and meat loaf. The neighborhood has changed quite a bit since then, with posh boot shops and high-rises closing in on all sides, but its stream of regulars has stayed the same. Join the line, grab a tray, head down the line to choose from daily specials, sides like turnip greens and whipped potatoes, and a plethora of Southern pies for dessert. 

The Frist Museum recently added a cafe from a favorite local spot, the Grilled Cheeserie. Now visitors to the museum can take in an exhibit and enjoy a charcuterie board, salad, burger, or, of course, grilled cheese and tomato soup. Museum admission is not required, which makes it an even more welcoming daytime spot for hungry passersby. 

Nashville isn’t known for its large selection of Cajun food, but that’s just fine as long as the Gumbo Bros is serving its menu of classics in the Gulch. We’re talking po’boys served on Leidenheimber bread (iykyk) shipped in from New Orleans, boudin balls, alligator bites, and of course, gumbo. The restaurant is outfitted with mardi gras beads, masks, and all kinds of fun New Orleans flair, though the food is what draws patrons in for lunch, dinner, and weekend brunch. Sitting on the patio with an Abita beer and a roast beef po’boy with debris gravy is a perfect lunchtime activity. 

Slide into this charming Germantown market and deli for a cozy Italian meal. Diners can order lunch items like crispy arancini, meatballs with marinara, and Italian wedding soup or choose from a selection of classic sandwiches at the counter before securing a spot in the cheerful market dining room. If dining in isn’t an option, it’s all available to go, as are the market items like pizza dough, cured meats, cheeses, pickles, a wildly large selection of fresh pasta, and more. 

A power lunch of prime rib and martinis is always available at this white tablecloth-swathed restaurant on West End. The clubby dining room, which is adorned with an extensive selection of paintings featuring monkeys in all types of silly situations, is filled with well-trained servers who are ready and willing to bring the table spinach artichoke dip, wedge salads, and crab cakes at the drop of a hat. Grabbing a spot at the bar is a pro move for a solo lunch of steak frites or an order of butter crab sushi, served warm with ponzu butter. 

The lunch salad scene got a major boost with the rise of Radish Kitchen, a fast-casual spot dedicated to seasonal ingredients and flavor combinations also available as wraps or grain bowls. Popular staples like the Rad Cobb with grilled Bear Creek Farm steak, bacon, hard-boiled eggs, crispy onions, avocado, tomatoes, and house vinaigrette, are always available at their Sylvan Park, Franklin, and East Nashville locations. Do NOT skip the chocolate chip cookies or frozen Greek yogurt for a sweet treat to end the meal. 

Driving down Charlotte Avenue, it’s hard to miss Thistle Café’s signature giant, purple thistle perched atop the roof of its diminutive building. Beneath the thistle is a light-filled and welcoming space for a quick lunch with pals or solo meal during the workday. The chicken pot pie is particularly memorable — filled with glistening chunks of chicken, peas, and carrots wrapped in a flaky puff pastry — as is the chicken salad croissant. It’s all part of Thistle Farms, a non-profit that helps women survivors of sex trafficking, prostitution, and addiction find employment, support, and new life. 

Lunch is the best time to drop into this no-frills mom-and-pop operation on Charlotte Pike, where your no-nonsense servers deliver bountiful banchan and exceptionally scalding bowls of stew. The entire menu delivers, from spicy kimchi stew with pork and tofu to dolsot bibimbap with fresh vegetables and a fried egg, in a way that satisfies the same craving as classic diner food — but with spice. Plus, there’s shochu and beer on hand to quench any gochujang-induced fires, should they arise.