The facade of Puckett’s, a country market and eatery 30 miles south of Nashville, is humble. The attention to detail that head chef Jack McPhail gives to his down-home fare is anything but. Case in point: The squash casserole combines yellow squash, breadcrumbs, Cheddar cheese, organic eggs, and a hint of Creole seasoning. It may be the very reason the Puckett’s grocery aisles have gradually been replaced by dining tables since the store opened in 1953. Squash casserole costs $2.99.
Insider Tip: To enhance your Puckett’s experience, stop in on Thursday evenings for the restaurant’s weekly Creole Shrimp Boil and Open Mic Night. The event draws participants from Nashville—including some songwriters behind country music chart-toppers.