A family kitchen in Smyrna, cooking since 2008.

Southern Spoon is chef-led and family-run. Chef Adam Barnes has been cooking this food since 2008, first out of a catering kitchen and now out of a building on Plaza Drive with a thirty-foot truck parked behind it.

The cooking is Southern with a little nerve in it. Collard greens go into an eggroll. The cauliflower gets the Nashville hot treatment and a pickle cream sauce we named NashDill. The banana pudding shows up as a beignet. There is a pork rib on the menu called Adam’s Rib, which tells you most of what you need to know about who is cooking.

We cater weddings across Rutherford County and Middle Tennessee, feed offices on a Wednesday, build grazing tables for two hundred, and cook dinner in your own kitchen if that is what the night calls for.