The secret recipe of Loveless Cafe homemade biscuits began in the early 1950's and remains unchanged to this day. Sit down at one of Nashville's most beloved diners where Southern staples unite friends, family, and complete strangers. Find more diners and dives from Off the Eaten Path.
I'm Morgan Murphy, I have traveled 10,000 miles this summer to find the very best food in the south. Come along with me as I show you the south's best restaurants off the eaten path. Today on Off the Eaten Path, we're in Nashville, Tennessee. The music city is one of my favorite places, and right south of town, there's a spot called the Loveless Cafe and Motel. It is a southern classic. And they serve southern classics like great biscuits. In fact, when their biscuit maker Carol Fay died about a year and a half ago. It made national news. But the biscuits are still really great. Let's go ahead and have a bite. [MUSIC] I'm here at the Loveless Cafe with manager extraordinaire, Jesse. Jesse, thanks for having us. Thank you. I'm so glad to have you back. This is one of my favorite places on Earth. And it really is all about the biscuits here. Well, I love these biscuits. It all starts with these biscuits. And for most folks it ends with those biscuits too. We make about 5,000 of these. Every day on a weekday. And that's a 60 year old recipe. The biscuits are fresh, but the recipe is 60 years old. So the Loveless is 60 years old too? This is our 60th year. We opened in 1951, just a teeny little shack on the side of Highway 100, and it was husband and wife, Lon and Annie Loveless, who just literally started serving fried chicken and biscuits right out of the front door. It was the only road between Nashville and Memphis so people would stop and then they started hanging around a little bit longer. And they ended up turning the rooms of this home into the cafe and saw the opportunity, and quickly built the motel rooms as well. Let's talk about some of the food here at Loveless. Well, it starts with biscuits of course. Yeah. But immediately goes onto, country ham. Real country ham. Our hams are aged a minimum of 9 months. But the fried chicken is the best in the world. We have incredible desserts. Our coconut pie, our fudge pie, our cobblers plus lots of great snacks. We've got cookies, bars, little mini sugar pies. We are a very busy place around here. We do about. Serving over 400,000 people a year. It's unbelievable. It's, it blows our mind, too. But there's not a lot of room left for a bake shop, so Okay Elisa's Bake Shop is a table in the dry storage room, and all the amazing desserts that come out of this cafe come out of that one little table in the dry storage. I am here In this little tiny room at the Loveless Cafe with the queen of all things pastry and cookies and dessert, Felice Hodsman. Felice, thanks for having me back here. Thanks for coming. They have not given you a huge space, but you produce some giant flavors out of this little place. I work some magic back here I really do. All right let's work some magic. I wanna see how you make your cookies. This is so exciting. Okay. I'm not a cookie person. I hear you're a cookie person. My weakness. Okay. Well, let's, let's get into it. And I, I've decide we're gonna make some peanut butter, granola, chocolate chip cookies. They're one of my favorites. Shut up. That is gonna be great, I can't wait. Yes. What we have done here is we have creamed some peanut butter, some brown sugar, and we've got some, an egg in there. Okay. And we're going to add some flour and baking soda. And then the best part, Granola. Chocolate chips. And we're going to just mix it up and you can see it's all nicely mixed. And what I, I think the best thing for making cookies are these dishes. It's quick, it's easy, and the great thing, every single cookie is the same size. Perfect. Loveless style cookies. What's up with these Put these in the oven. We sure can. [MUSIC] The best part is we get to eat 'em too. I, I agree. If I worked here I'd be 300 pounds. It's amazing, I'm not. These are great. Number one cookie right here. If you're wondering how a restaurant stays in business for 60 years, its right here on the plate. This crispy fried chicken, these incredible collard greens and my personal favorite. The hash brown casserole. I made sure to end your meal here with their delicious chocolate fudge pie. It is incredible. I'm Morgan Murphy. You've been watching Off the Eaten Path [MUSIC]