Lana’s Copper Kettle Cafe continues tradition of old-fashioned meat-and-three

Kettle

Kettle

Located on the Granny White Pike side of Lipscomb University, Lana’s Copper Kettle Cafe is a an old-fashioned meat-and-three and catering business tucked away from Green Hills’ bustling business district.

{{tncms-inline alignment="left" content="<p>• Open from 11 a.m. to 8 p.m. Monday-Friday.; 10 a.m.-2 p.m. Sunday brunch</p> <p>• 4004 Granny White Pike, Nashville</p> <p>• Copperkettlenashville.com</p>" id="4bd9528b-ca51-412b-b8f5-8057502528b9" style-type="info" title="Lana’s Copper Kettle Cafe" type="relcontent" width="full"}}

Upon entering the restaurant, you’ll be greeted with a dose of Southern hospitality established in 2002 by founder Lana Robb, who died of breast cancer in 2016.

Manager Tim Thomes considers himself a loyal student of Robb and says after 20 years in the corporate world, he’s thankful she took a chance on him and taught him the ropes of the restaurant business. Copper Kettle, open six days a week including Sunday brunch, recently welcomed new chef Laura Ewen.

Q&A with manager Tim Thomes

You mentioned being a meat-and-three with a twist. What does that mean?

“Traditional meat-and-threes don’t have the kind of menu we have, where one person can order meat and vegetables and the other can order a goat cheese salad. We want to have something for everyone while staying true to fresh, Southern-style food.”

{{tncms-inline content="<p>“The sweet onion chicken was delicious as well as the sweet potato casserole and black eyed peas. Good service, good music, and a really pleasant atmosphere.” — Jim Folk</p>" id="ff788c73-a1db-4e0b-b095-48bf2ad2fd38" style-type="info" title="Customer quote" type="relcontent"}}

Even in the South, not everyone is familiar with a meat-and-three concept. How do you explain the menu to new customers?

The greatest thing about Copper Kettle, other than the food, is having a good sense of knowing who is new to the restaurant. We like to engage with customers right away, so if I don’t recognize the face, I like to ask, ‘Have you ever been to a meat-and-three?’ From there, it’s a natural conversation of what’s popular on the menu.”

{{tncms-inline alignment="left" content="<p>Copper Kettle coconut chicken is so popular that they have to offer it two days a week. Try it with pineapple mango salsa on top.</p>" id="63fcd12a-7802-4446-bcaa-24e88e196dfa" style-type="info" title="Dish in high demand" type="relcontent" width="full"}}

Do you keep the menu pretty consistent or do you ever add new items?

“We look at the menu every couple years to see if it needs changing, but there are a few items that I dare say we’d ever get rid of. Our coconut chicken, meatloaf and pot roast are some of those items. People also love our banana pudding.”



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