Rolf and Daughters, in a former Germantown factory building, has been one of the most consistently praised restaurants in Nashville since opening in 2012. Chef Philip Krajeck's cooking is Italian-influenced but firmly seasonal and Southern in ingredient — fresh pasta, wood-roasted vegetables, charcuterie, whole-fish plates. The pasta board changes daily and is the dish to lock in.
The room is industrial-rustic — exposed brick, hanging filament bulbs, an open kitchen — and tightly packed. Book well ahead, especially on weekend nights. The bar at the front takes walk-ins and has the same menu.