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City House Restaurant Review: Chef-owner Tandy Wilson knows his way around Italian cuisine. But his most valuable assets are within walking distance of his Germantown kitchen: herbs from the back garden, handmade pasta and an in-house charcuterie. Local meat and produce is all over the menu, from catfish to tomatoes to mushrooms. Expect to find a selection of Italian classics shot through with Southern reinventions. Everything changes seasonally; we enjoyed the house-made Calabrian sausage with Georgia peaches and the Carolina trout with peanuts, raisins, lemon and parsley. We also recommend the pizza with belly ham, oregano and Grana Padano. If you can, stop by for Sunday dinner, when you’ll be privy to some of Wilson’s more esoteric porcine delicacies. For dessert, try the almond ricotta pound cake. The wine list is loaded with artisanal Italian bottles and includes some good values. The dining room can get loud, so in warmer months head outside to the patio and soak in the well-weathered nineteenth-century architecture of Nashville's first suburb.