Henrietta Red, owned by restaurant veterans Julia Sullivan and Allie Poindexter, opened last month in Nashville, Tenn., focusing on rustic American seasonal cuisine that favors vegetables.
Sullivan has a passion for bright, fresh plates, making the vegetable offerings at Henrietta Red the highlight of the menu. Favorites include roasted carrots with yogurt, dates, lime and herbs; cauliflower steak with pistachio aillade, cauliflower puree, sultana, fennel and conserva; and mushroom risotto with piccolo farro, oyster mushrooms, leeks and fennel.