Against a backdrop of the historic Union Station and the contemporary Batman building, Radius10 delivers the best of old and new. Located in the up & coming "Gulch" area of Nashville, entering Radius10 is a pupil-popping revelation: white poured-concrete funnel-topped columns connect a glossy celadon floor to soaring white-painted ceilings bisected by shiny metal tubing.

Chef & owner, Jason Brumm, describes his style of cooking as eclectic modern American cuisine, an inclusive palette of flavors broad enough to please even the pickiest palate. Geographically, influences range from Carolina low country (shrimp and scallops atop a mound of grits slow-cooked in cream, butter and stock, with chanterelle-roasted-corn ragout) to the Northeast (a sautéed Maryland soft-shell crab.) Brumm’s scandalously rich grits are also the foundation—infused with black truffle—of his signature starter, Kobe beef short ribs, braised to melt-in-your-mouth tenderness.