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Nashville chef named one of the best in the US by Food & Wine magazine

  //food-wine.news-articles.net/content/2025/09/10 .. of-the-best-in-the-us-by-food-wine-magazine.html
  Published in Food and Wine on Wednesday, September 10th 2025 at 19:33 GMT by Tennessean
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Nashville’s New Culinary Voice: “Bad Idea Food & Wine” Takes the City by Storm

The Tennesseean’s latest food‑and‑wine column chronicles the birth of a fresh, locally‑anchored publication that is already reshaping how Nashville residents and visitors think about the city’s food scene. Titled Bad Idea Food & Wine, the magazine promises a quirky, unapologetically authentic look at the culinary culture that has come to define the capital of country music. The article, published on September 9 2025, traces the magazine’s origins, editorial ethos, key contributors, and the ways it dovetails with Nashville’s growing reputation as a foodie destination.

The Origin Story

The genesis of Bad Idea Food & Wine is rooted in the experiences of co‑founder Maya Ellis, a Nashville native who spent a decade as a food editor at Southern Living before deciding to pursue a more localized, grassroots approach to food journalism. Ellis, who grew up around the vibrant culinary tapestry of the Lower Broadway district, wanted to create a platform that celebrated the city’s unique mix of Southern comfort, bold innovation, and burgeoning craft‑wine scene.

The Tennesseean article explains that Ellis teamed up with Jack McLeod, a veteran wine critic and former editor of Wine Enthusiast, to bring a balanced perspective to the magazine’s editorial mix. Together, they secured a modest initial investment from a group of local investors, including a few small‑business owners who see the publication as a way to spotlight Nashville’s independent restaurants and wineries. The first print run was limited to 2,000 copies, and the magazine is now available as a monthly digital edition and a quarterly hard‑copy issue sold at select bookstores and food‑related events.

Editorial Vision and Tone

A central theme of the article is the magazine’s commitment to “bad ideas” that become surprisingly good things. Ellis and McLeod explain that they intentionally embrace the off‑beat, the experimental, and the irreverent. Rather than merely listing restaurant rankings, Bad Idea Food & Wine explores the stories behind each dish, the quirks of the chefs, and the cultural forces that shape Nashville’s culinary landscape.

The Tennesseean piece highlights a few flagship sections that underscore the publication’s unique voice:

• “The Recipe That Went Viral” – A deep dive into a dish that began as a social‑media experiment and ended up on a high‑profile menu.
• “Local Wine Spotlight” – A monthly profile of a Tennessee winery, often including a pairing suggestion and an interview with the winemaker.
• “Chef’s Table” – A semi‑annual feature that sits outside of the usual restaurant review format, focusing on the personal narrative of a chef and their creative process.

Ellis says that the magazine’s tone is conversational, almost as if the writer were describing their favorite dish to a friend over a glass of wine. The editorial team prides itself on blending humor with factual detail, a mixture that the Tennesseean article posits is part of the magazine’s growing appeal.

Featured Content

While the article does not list every feature in detail, it does spotlight several key stories that illustrate the magazine’s breadth:

1. The “Grits & Grub” Special – A feature on a Nashville bistro that’s redefining Southern comfort food by adding unexpected twists like truffle‑infused goulash or sweet‑tart lemon‑scented biscuits. The piece included candid interviews with the owner, who discusses her early days as a pastry chef in New Orleans.

2. The “Riverfront Riesling” Column – A profile of the newly opened Riverstone Cellars, a small‑batch winery that harvests grapes from a modest plot on the Tennessee River. The article delves into the winemaking process and includes a side-by-side tasting comparison of their Riesling against a more traditional German version.

3. The “Night Shift” Series – A series of short essays from a local bartender who explains how the city’s late‑night cocktail culture is evolving. This segment is highlighted as an example of the magazine’s willingness to go beyond conventional food reviews and explore the broader cultural context of dining.

Each of these features is interspersed with high‑quality photography that captures the textures of food and the ambience of Nashville’s dining venues, reinforcing the magazine’s commitment to visual storytelling.

Community Engagement and Events

An interesting element the Tennesseean piece covers is the magazine’s push to become more than a print product by hosting events and partnerships. Bad Idea Food & Wine has already organized a quarterly “Wine & Dine” night in partnership with The Southern’s rooftop bar, where selected restaurant dishes are paired with local wines. The article reports that the first event was a hit, with an audience of over 250 attendees and an average spend of $75 per guest.

The magazine also announced a “Chef’s Contest” for the upcoming year, inviting up-and‑coming chefs from across the region to submit a single dish that embodies the spirit of the city. Winners will receive a feature in the next issue and a $5,000 stipend to support their business. The Tennesseean article notes that the contest is already generating buzz on Instagram and Twitter, with hashtags like #BadIdeaChef trending locally.

Impact on Nashville’s Culinary Landscape

Perhaps the most compelling part of the Tennesseean article is its discussion of the magazine’s effect on the local economy. According to a local economist quoted in the piece, the magazine’s coverage has already had a measurable impact on patron traffic to small restaurants that have been featured. The magazine’s “Local Wine Spotlight” section, in particular, has helped drive sales for Tennessee wineries that were previously overlooked in the face of bigger regional producers.

Restaurants such as Café Waverly, The Roasted Pecan, and Fifteen are cited as examples of businesses that have seen a spike in reservations and social media engagement after being profiled. Ellis is quoted saying, “We’re not just writing about food; we’re building a community around it. When someone reads about a place, they want to experience it for themselves, and that’s a win for everyone involved.”

Where to Find It

The Tennesseean article includes direct links to the magazine’s website (badideafoodandwine.com), a subscription portal, and a downloadable PDF of the current issue. It also links to the “Wine & Dine” event page and a social‑media feed that showcases the magazine’s latest Instagram posts, which are a mix of food shots, behind‑the‑scenes content, and teaser videos for upcoming features.

The article ends with a call to action for local food entrepreneurs and home cooks alike: “If you think you have a bad idea that could become the next great dish or pairing, keep an eye on Bad Idea Food & Wine. It’s not just a magazine; it’s a platform for creative risk‑taking.”

In Sum

The Tennesseean’s coverage of Bad Idea Food & Wine is an engaging narrative about a local publication that is reshaping Nashville’s food and wine dialogue. Through a blend of quirky storytelling, detailed feature pieces, and active community involvement, the magazine positions itself as a vital hub for both seasoned foodies and curious newcomers. By championing the “bad idea” that often leads to culinary innovation, Bad Idea Food & Wine invites readers to explore the unexpected, taste the surprising, and, in doing so, discover the heartbeat of Nashville’s gastronomic culture.