Top indie trends
Smoked brisket quesadilla
Acme Feed & Seed (No. 60) stayed true to the roots of Nashville cuisine with its most successful menu addition for 2018: a smoked brisket quesadilla. But the dish gets a gourmet twist with the addition of jalapeno Gouda and sauteed onions and peppers.
Top indie trends
Vegan section
BOA Steakhouse (No. 84) added a full vegan section to its menu, offering an Impossible chili burger, a chile relleno and a Bolognese made with mushrooms and using dehydrated olive oil in place of Parmesan cheese.
When asked about the most successful menu additions of 2018, Whiskey Joe’s Tampa (No. 98) selected its fire-grilled oysters. The Gulf oysters are topped with garlic butter and Parmesan before being grilled over an open flame. And on its appetizer menu, the indie offers its Joe’s Rocking Oysters, which are stuffed and baked with cornbread, roasted corn, andouille sausage, crab meat and pepper jack cheese, and topped with a cheese sauce.