Martin's BBQ Joint
If you're looking for where the locals go to get their BBQ fix, the answer is Martin's time and time again. Pitmaster Pat Martin, who was one of the first in the area to focus on the whole hog—not to mention make all sides and sauces completely from scratch—opened his original restaurant a decade ago in Nolensville; today, there are four outposts in Middle Tennessee and one in West Virginia. But the newest, which just debuted in spring 2016, is the biggest and best of them all, featuring the traditional Martin's atmosphere downstairs but a new scene upstairs. Bar-goers can spend hours chilling at Martin's Backyard Beer Garden & Hog Pits, a large landscaped beer garden with a "live fire" experience, four hog pits and multiple live-fire cooking elements. All food is served market-style on long family tables (the Redneck Tacos—the BBQ meat of your choice on a cornbread hoe-cake—have long been one of Martin's signature dishes) and there are a pair of bars from which to order cocktails and buckets of beer. And don't miss the quintessentially Southern dessert menu, featuring family favorites like pecan pie and coconut cake.