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Silo Restaurant Review: Clay Greenberg, the executive chef formerly behind some of Nashville’s most current spots, partners with Paul Cercone of Charleston, S.C., to bring us Silo. Greenberg and Cercone pursue an ingredient-focused contemporary American cuisine for their venture, located in the white-hot neighborhood of Germantown. The kitchen likes to show surprising touches that embellish familiar dishes, such as shrimp etouffée and chicken potpie, but then there are more adventurous choices such as fried local rabbit with baby biscuits or braised oxtails with heirloom root vegetables and grits. Get the greens and mac ‘n’ cheese as sides for a solid schooling in Southern comfort food. For dessert, how can you go wrong with pecan caramel chess pie? The wine list is concise but wide ranging and should suit adventurous wine enthusiasts just fine.