FOOD + ENTERTAINING
Tandy Wilson opened City House
in Nashville’s historic Germantown
district in 2007. City House’s menu
features quality, local ingredients
cooked with great care and purpose.
Cured meats are prominent, revolving between Wilson’s various salamis
and, more recently, hand-cured hams.
He opened City House after spending two years as sous chef for Margot
McCormack at Margot Café and Bar,
also in Nashville. It was his mother
and grandmothers who instilled in
him this enthusiasm and love of food
early on, and it was during his first
restaurant job at The Orangery while
attending the University of Tennessee
in Knoxville that he discovered his talent. Wilson left Tennessee for Arizona,
where he graduated from Scottsdale
Culinary Institute and worked at the
world-famous Tra Vigne restaurant in
St. Helena, California. After traveling
to Italy to learn more about regional
Italian cooking, Wilson came home
to his roots. A frequent James Beard
Foundation nominee for Best Chef of
the Southeast, Wilson was named a
semifinalist in 2013 and 2014.
City House
1222 4th Ave N
615.736.5838
FEBRUARY MARCH 2015
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