Nashville Restaurant Radio

New Light Hospitality
  • 4.4 (35)
  • FOOD
  • UPDATED BIWEEKLY

This is a podcast made for and about the people of the Nashville Restaurant community. Our goal is to gain others perspectives and learn from their experiences. Listen for interviews with Chefs, Restauranteurs, authors, industry leaders, and much more! This is not a podcast where we talk about food, we talk about food people.

  1. Nick Guidry- Owner- Pelican & Pig

    1D AGO

    Nick Guidry- Owner- Pelican & Pig

    In this episode, Nick Guidry, Owner of the Pelican & Pig announces that he will be closing the doors to their restaurant this Saturday. We wanted to give him a way to tell his story. To talk about the people who made P & P special, and to thank all of the people who made it special for the last 7 years. This is becoming all too common these days, and unfortunately, this probably isn't the last one to close.

    55 min
  2. Robin and Jennifer-Owners- Homegrown Taproom & Kitchen

    FEB 23

    Robin and Jennifer-Owners- Homegrown Taproom & Kitchen

    Episode Summary This episode of Nashville Restaurant Radio is what happens when hospitality stops being a business plan and starts being personal. Robin and Jennifer didn’t set out to build a concept — they set out to find their neighborhood pub. After meeting, building a life together in East Nashville, and eventually moving to Donelson, they went looking for the kind of local gathering place every great neighborhood deserves. There was just one problem: it didn’t exist. So they built it. What followed is one of the most heartfelt conversations we’ve had on the show. Robin and Jennifer open up about the leap from guests to operators, the emotional connection they’ve built with their community, and why their regulars — lovingly called the “Homegrown Homies” — mean everything to them. This is a story about intention, courage, and what happens when operators truly care about the people walking through their doors. What We Talk About How Robin and Jennifer met and built their partnership Life in East Nashville and the move to Donelson The moment they realized their neighborhood was missing a true local pub Taking the risk to create what didn’t exist Building deep relationships with their regulars (“Homegrown Homies”) Why culture and staff connection drive everything they do What community-first hospitality really looks like in practiceBig Takeaways 1. The best concepts solve a real neighborhood problem.Homegrown wasn’t born from trend-chasing — it came from a genuine gap in the community. 2. Regulars are built through intention, not luck.Their “Homegrown Homies” didn’t happen by accident. It’s the result of consistent, authentic hospitality. 3. Culture is the moat.You can copy menus. You can copy design. You cannot easily copy emotional connection. Why This Episode Matters If you want a case study in what “Stronger Restaurants, Stronger Communities” actually looks like on the ground — this is it. Robin and Jennifer are building more than a taproom. They’re building belonging. And in today’s restaurant landscape, that might be the most durable competitive advantage there is. Support Local Visit Homegrown Taproom and Kitchen in Donelson, support the operators who are pouring back into their neighborhoods, and if this episode resonates, share it with someone who believes restaurants still have the power to bring people together. Stronger Restaurants. Stronger Communities.

    1h 16m
  3. Ana Aguilar and Josh Cook- Owners- Tantisimo

    FEB 14

    Ana Aguilar and Josh Cook- Owners- Tantisimo

    Episode Summary This week on Nashville Restaurant Radio, we bring you a true “lost episode.” Recorded in the middle of December and somehow never released, this conversation with Josh Cook and Ana Aguilar of Tantísimo feels just as relevant now as it did during the holiday rush. We dive into the realities of the holiday season for small, independent restaurants — the pressure, the unpredictability, and the emotional rollercoaster that comes with slower business periods. Josh and Ana share what it really feels like behind the scenes when traffic dips and why community support during those times matters more than most people realize. This isn’t just a restaurant story — it’s a story about resilience, neighborhood loyalty, and building something meaningful in Sylvan Park. What We Talk About The December restaurant grind: expectations vs. reality Why slower seasons can be more stressful than busy ones The emotional weight small operators carry during the holidays Why choosing local over chain restaurants makes a measurable impact The new hotel opening next door — and how Tantísimo will be providing the food Growth without losing neighborhood soul Big Takeaways1. Slower months don’t mean lower stakes.For independent restaurants, a few soft weeks can have a serious impact on cash flow, staffing, and momentum. 2. Community support isn’t symbolic — it’s survival.Every reservation, every gift card purchase, every catering order truly moves the needle. 3. Smart growth matters. Partnering with the new hotel next door creates built-in opportunity — but it also requires operational precision to execute well. If you care about Nashville’s independent restaurant scene, this conversation is a reminder that these businesses are deeply human. Behind every dining room is a family, a payroll, and a dream. And if you’ve ever wondered whether your choice of where to eat actually matters — the answer is yes. Connect with Tantísimo Visit them in Sylvan Park and keep an eye out for their expanded presence with the new hotel partnership launching next door. Support the ShowIf you love conversations like this, subscribe to Nashville Restaurant Radio and share this episode with someone who believes in supporting local. Stronger restaurants. Stronger community.

    1h 9m

  4. JAN 31 · BONUS

    Special ICE Storm update

    I wanted to come on a explain some of what's going on in the local restaurant world. Please listen, and go support your favorite local restaurant, then go do it again. Stronger restaurants. Stronger community

    12 min
  5. Jessica Hazard- Owner- NY Pie

    JAN 29

    Jessica Hazard- Owner- NY Pie

    In this episode of Nashville Restaurant Radio, we sit down with Jessica Hazard, Owner of NY Pie, to unpack what it really takes to grow a local restaurant brand in a competitive market. Jessica walks us through each of NY Pie’s three Nashville locations, sharing how every neighborhood brings its own challenges, opportunities, and lessons. We talk candidly about expansion—what went right, what was harder than expected, and how she’s preparing for her newest location opening this spring in Capitol View. If you’re an operator thinking about growth, this is a real-world look at scaling without losing your soul. This episode also marks a big milestone for NRR as we welcome Jim Myers as our new host. Jim takes the reins for the first time, bringing decades of experience as Nashville’s former food critic and longtime food writer for The Tennessean. His industry insight, curiosity, and deep connection to the local food scene make him a powerful addition to the show. Whether you’re a restaurant owner, aspiring entrepreneur, or just someone who loves Nashville’s food scene, this conversation delivers practical insight, honest perspective, and a preview of what’s next for one of the city’s homegrown favorites.

    1h 35m
  6. Charlie Nelson- Owner- Belle Meade Bourbon

    JAN 11

    Charlie Nelson- Owner- Belle Meade Bourbon

    In this episode of Nashville Restaurant Radio, we sit down with Charlie Nelson, owner of Belle Meade Bourbon, for a wide-ranging conversation that blends bourbon, brand-building, food, and a very real life moment. Charlie joins us while officially on baby watch, with his wife in pre-labor — making this not just a conversation about building a bourbon brand, but also about stepping into first-time parenthood while running a growing business. It adds a layer of perspective, humility, and humanity that makes this episode especially memorable. We dive into the story of Belle Meade Bourbon — the craftsmanship, the intention behind the brand, and what it takes to operate in a highly competitive spirits space. Charlie shares insights on building a premium bourbon the right way, staying patient, and playing the long game. 🥃 Topics We Cover: The story and philosophy behind Belle Meade Bourbon What it really takes to build a spirits brand that lasts Navigating entrepreneurship while major life changes are happening Reflections on becoming a first-time parent Charlie’s favorite places to eat and drink Why Shared Spirits makes sense for brands and restaurants How bourbon brands think about distribution, discovery, and guest experience This episode is a great reminder that behind every great brand is a real person — balancing ambition, responsibility, and family — all while trying to build something meaningful. 🎧 Whether you’re a bourbon fan, restaurant owner, brand builder, or future parent, this conversation offers insight, honesty, and a few laughs along the way.

    1h 17m
  7. Stephanie Styll- Owner- Killjoy

    JAN 2

    Stephanie Styll- Owner- Killjoy

    In this episode of Nashville Restaurant Radio, I sit down with Stephanie Styll, owner of Killjoy, for an honest and thoughtful conversation about alcohol, behavior, and why more people are choosing to step away from drinking. Stephanie and I both bring a unique perspective to this conversation — I’ve been alcohol-free for over six years, and Stephanie for five. That lived experience allows us to dig deeper into the why behind shifting drinking habits, beyond trends or challenges like Dry January. We talk about the science and psychology of drinking, how alcohol affects mood, sleep, anxiety, and performance, and why more people are re-evaluating their relationship with it. We also explore how these changes are showing up in restaurants and bars, and what it means for hospitality operators who want to meet guests where they are. 🧠 Topics We Explore: The behavioral and neurological effects of alcohol Why more people are choosing to drink less — or not at all The connection between alcohol, anxiety, sleep, and mental clarity How social norms around drinking are changing Why alcohol-free choices aren’t a trend — they’re a shift How Killjoy approaches hospitality for all guests, drinkers or not What restaurants can learn from changing consumer behavior This episode isn’t about telling anyone what to do — it’s about understanding ourselves and our guests better, and recognizing that hospitality is evolving alongside culture and health awareness. 🎧 Whether you’re alcohol-free, sober-curious, or simply interested in how guest behavior is changing, this is a meaningful conversation worth hearing.

    1h 15m
  8. Brad Hopkins, Brycen Hopkins, and Ollie Gabriel- NFL Veterans and CEO Auro Holdings

    12/28/2025

    Brad Hopkins, Brycen Hopkins, and Ollie Gabriel- NFL Veterans and CEO Auro Holdings

    🎙️ Episode Show Notes Guests: Brad Hopkins — 13-Year NFL Veteran (Houston Oilers / Tennessee Titans) Brycen Hopkins — NFL Tight End, Super Bowl Champion (Los Angeles Rams) Ollie Gabriel — CEO, Aura Holdings Group Concept: B-HopsLocation: Wedgewood Entertainment DistrictOpening: Spring (Coming Soon) In this powerful episode of Nashville Restaurant Radio, we welcome an unforgettable trio into the studio — father and son NFL standouts Brad and Brycen Hopkins, alongside Ollie Gabriel, CEO of Aura Holdings Group, to talk football, family, legacy, and the launch of their new concept B-Hops. Brad Hopkins spent 13 seasons in the NFL, anchoring offensive lines for the Houston Oilers and Tennessee Titans, including a Super Bowl run that helped define Titans football. His son, Brycen Hopkins, followed in his footsteps — and then reached the absolute pinnacle of the sport by winning a Super Bowl with the Los Angeles Rams. What makes this episode truly special is the conversation around that moment — the moment when a father watches his son achieve what every player dreams of. We dive into the emotion, pride, humility, and perspective that comes from seeing the game come full circle across generations. 🏈 Key Topics & Highlights: Brad Hopkins’ 13-year NFL career with the Oilers and Titans Brycen Hopkins’ journey to becoming a Super Bowl Champion The unique bond of a father and son who both played in the NFL What it means, as a parent, to watch your child reach the summit of their career Lessons from football that translate into leadership and business The vision behind B-Hops and why it fits perfectly into Nashville’s evolving food & entertainment scene Ollie Gabriel’s role as CEO of Aura Holdings and how BHops will elevate the Wedgewood Entertainment District Ollie Gabriel joins the conversation to share why BHops is going to be something truly special — blending energy, experience, and hospitality at a high level. With Aura Holdings behind the concept, B-Hops is positioned to be a major destination when it opens this spring. This episode is about more than football or restaurants — it’s about legacy, mentorship, belief, and building something meaningful together. 🎧 Whether you’re a sports fan, a parent, an entrepreneur, or someone who appreciates powerful human stories, this is an episode you don’t want to miss

    1h 27m
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4.4
out of 5
35 Ratings

About

This is a podcast made for and about the people of the Nashville Restaurant community. Our goal is to gain others perspectives and learn from their experiences. Listen for interviews with Chefs, Restauranteurs, authors, industry leaders, and much more! This is not a podcast where we talk about food, we talk about food people.

Information

  • Creator
    New Light Hospitality
  • Years Active
    2020 - 2026
  • Episodes
    418
  • Rating
    Explicit
  • Copyright
    © New Light Hospitality
  • Show Website
    Nashville Restaurant Radio