Issuu

Dr. Shawn Lehman-Grimes & Dr. Candice Coleman

A Taste of Bellevue

Bellevue’s food & dining scene is notoriously underrated. Generally speaking, we do not think of our little corner of Nashville as a culinary hotspot. It’s fair to say that’s due largely to the vast array of high-profile and eclectic establishments that are jam-packed into tourist zones. But the reality is we have a variety of cafes, pubs and the like that anchor a neighborhood lineup to rival any others around town.

Let’s call the roll: The Loveless Café … City Limits Bakery & Café … Sperry’s Mercantile … Corner Pub … Tailgate Brewery … Pizza Perfect … Wynot Saloon.

I’m sure some of you are thinking, “You didn’t mention Fortuna or Brewhouse 100 or Alley Pub or Tito’s!” But that just serves to underscore the depth of options that are within a few minutes of your Bellevue home.

One way to experience your favorites or try something new is to attend Taste of Bellevue. The annual event returns to Ford Ice Center on Sunday, October 12 from 4-7 p.m. A panel of celebrity judges will have the enviable task of sampling the multitude of dishes and crowning the champions.

Taste of Bellevue is organized and promoted by The Bellevue Community Foundation and proceeds will benefit restaurants that are still recovering from losses sustained during the pandemic. Tickets are available online at TasteOfBellevue.Net.

As if by luck, Taste of Bellevue coincides with our annual Food & Drink issue. In previous years we’ve presented seasonal cocktails and taken you on a tour of Bellevue’s vast array of Mexican restaurants. This year we’re focusing on three relatively new culinary concepts.

Laura Axelson founded Dinner Belle Nashville, a subscription meal service, nearly a decade ago but earlier this year opened her first retail space where she prepares locally sourced gluten-free meals. We’ll take you to Cledis Burgers & Beer, where owner and Bellevue resident Shane Nasby serves award-winning smash burgers. And if you ever wanted to master the art of Italian cooking, Bellevue-based chef Paulette Licitra is the best teacher around.

Check ‘em out this month.

October 2025

PUBLISHER

Doug Waterman | doug.waterman@citylifestyle.com

EDITOR

Ed Atlas | ed.atlas@citylifestyle.com

STAFF PHOTOGRAPHER

Lindsey Baydoun | hello@lindseybaydoun.com

CONTRIBUTING WRITERS

Ed Atlas, Lisa Valentine, Kellie Walton

CONTRIBUTING PHOTOGRAPHERS

Ed Atlas, Lindsey Baydoun, Jennifer Crouch, Kathy Gaidos

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Zach Miller

LAYOUT DESIGNER Antanette Ray

QUALITY CONTROL SPECIALIST Brandy Thomas

ED ATLAS, EDITORIAL COORDINATOR @BELLEVUECITYLIFESTYLE

mor e With incoming or der, at time of pur c hase only Expir es 10/31/25. Of fer not v alid in all r e gions.

inside the issue

The Story Behind Bellevue’s Best Burger

Bellevue resident Shane Nasby brings his beloved smashburger joint–named for his grandfather–to the neighborhood.

The Dinner Belle is Ringing

When young families indicated their desire for wholesome, healthier meals, Laura Axelson answered the call.

A Recipe for a Good Time

Laura Axelson,

Lindsey Baydoun

Chef Paulette Licitra dishes about Italian cooking classes and culinary group tours of Italy.

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

In what was likely the highest-profile game ever between two Bellevue high schools, host Nashville Christian School defeated Ensworth 42-41 in overtime. 5: At halftime, NCS presented Charlie Tygard with its inaugural Community Leadership Award.

KATHY GAIDOS

JENNIFER CROUCH

business monthly

Bellevue United Methodist Church Welcomes New Pastor

Bellevue United Methodist Church (7501 Old Harding Pike) recently welcomed Rev. Dr. Hyeon Sik Hong as its new pastor. Hong has been serving in United Methodist churches since 1993, with the majority of that time spent in the Nashville area. He comes to Bellevue from Sparta First United Methodist Church. The Seoul, South Korea native became a U.S. citizen in 2002. He and his wife, Young Suk, have two adult sons, a daughter-in-law and a three-year-old granddaughter.

Nashville Christmas Tradition Chronicled in new release from Bellevue Author

Bellevue-based author L.A Wilson has released a new book, Once Upon A Nashville Night: The Story Of Mr. Harvey’s Nativity Scene. Wilson chronicles the story of renowned Nashville retail maven, Fred Harvey, and the spectacular Nativity display he championed at the Parthenon in Centennial Park from 1953-1967. In addition to being a published author, Ms. Wilson is a Tai Chi Instructor at the Bellevue YMCA, and a docent at Cheekwood Estates and Gardens. LaWilson.com

Photography by Bellevue United Methodist Church

13th Annual Nashville Whiskey Festival Slated for October 10-12

The Nashville Whiskey Festival at Cambria Hotel Nashville Midtown is a celebration of whiskey culture, craftsmanship, and community. The festival brings together leading distillers, passionate consumers, industry experts, and local chefs for a weekend of tastings, education, and entertainment. From VIP gatherings and cigar lounges to tastings and barrel-aged spirit explorations, each day of the festival is uniquely curated to offer attendees a deeper appreciation for the spirit and the stories behind it. NashvilleWhiskeyFestival.com

THE STORY BEHIND BELLEVUE’S BEST BURGER

BELLEVUE RESIDENT SHANE NASBY BRINGS HIS BELOVED SMASHBURGER JOINT–NAMED FOR HIS GRANDFATHER–TO THE NEIGHBORHOOD

I’ve eaten my fair share of smashburgers. As a tenured food writer, I’d even argue I’ve turned “sampling greasy patties” into a fiduciary responsibility. So, in 2024, I set out on a mission to crown my favorite in town (tough work), and after countless grease-stained napkins, the original Cledis Burgers & Beer on Elm Hill Pike walked away with the metaphorical trophy.

ARTICLE BY KELLIE WALTON PHOTOGRAPHY BY ED ATLAS

Big Smack & Fries

Color me thrilled when the closer-to-me Bellevue location opened, rumored to match the same unapologetic mess of a burger with a vibe meant to transport diners right back in time. Destination: 1980.

The Bellevue location delivers not only the familiar taste of a Cledis smashburger but also surprisingly stellar wings, a full bar, and enough pop culture artifacts to keep

you reminiscing throughout your entire meal… and through every return visit.

Shane Nasby’s career as a restaurateur began at another now hometown favorite, HoneyFire BBQ. He entered a cooking competition in 2009 and realized that he was skilled in the kitchen. His goal was always mission-based, and he started a nonprofit to provide meals for people in need. It was

The Nasby Family

“BELLEVUE WILL ALWAYS BE HOME TO US, SO IT’S EXTRA SPECIAL BEING HERE.”

a burger operation that has grown to feed some 500 per month.

The original Cledis is located off Elm Hill Pike, but being a longtime Bellevue resident, Nasby was eager to bring the brand home.

“Meat and fire is my background,” Nasby says, this time swapping pulled pork for smashed beef. “My grandfather’s name is Cledis. My earliest memories were watching him cook in the kitchen. Cledis gives us the ability to get really creative with our menu and come up with stuff nobody else has.”

Case in point: on my first visit to Cledis Bellevue, I sampled a caprese salad-inspired burger complete with fried mozzarella, sliced tomato, fresh basil, and balsamic glaze that *almost* beat the classic smasher with grilled onions and secret sauce (I’m a creature of habit).

While the menu at both locations is comparable, Bellevue has almost triple the square footage, a 50-foot bar, and a theme so well-executed it’ll make seasoned collectors clutch their action figures.

“I’m a child of the ‘80s, and that’s probably the time when I remember the most joy,”

Nasby says. “It was also when I got to spend the most time with my grandpa, Cledis.”

Nasby’s goal is for guests to walk in and see all the things they might have had as a child.

“Plus, if I’m going to be stuck somewhere six or seven days a week, I want to enjoy it,” he quips.

Among the collectibles are Nasby’s childhood He-Man collection, Snake Mountain, a Pee-wee’s Playhouse complete set, an ALF doll, and a complete Voltron. “The pay phone is a lot of fun, too, but a lot of the younger kids have no idea what it is,” Nasby says.

Such a cool spot has captured the attention of more than just hungry customers — country music star Russell Dickerson recently filmed a music video at the Bellevue location for his song “Worth Your While,” and Nasby says he’s thrilled for the space to continue to be featured.

But, while a successful second location up and running and attention from celebrities are reasons enough to be proud, Nasby is most grateful to be serving his community right at home.

“It’s one thing to be from Nashville, it’s another thing to be from this particular community and be truly locally owned,” he says. “This is where we are doing life and where we’re raising our family. Our kids don’t know anything else.”

Visit the new (but retro) Cledis location in Bellevue at 7648 Highway 70 South and learn more online at Cledis.com.

Shane Nasby

Photo courtesy of Cledis Burgers & Beer

THE DINNER BELLE IS RINGING

When young families indicated their desire for wholesome, healthier meals, Laura Axelson answered the call.

ARTICLE BY ED ATLAS PHOTOGRAPHY BY LINDSEY BAYDOUN

Dinner Belle owner and founder, Laura Axelson.

For some people, owning a business is the culmination of a lifelong dream. For others it’s borne of necessity. Then there are those who never gave the idea much of a thought, until their passion intersected with their life journey.

That’s what happened to Laura Axelson.

Even though she earned a degree in English literature from Belmont, and later worked in finance, Axelson had long been keen on preparing wholesome meals. It started in college as a challenge to herself and eventually led her to work for the Center for Living and Learning where she prepared meals for the residents.

Then, about a decade ago, she would chat with other young mothers as their children played, attended birthday parties and the like. A recurring theme would be how difficult it was to provide their growing families with meals that are nutritious, tasty and convenient.

Those discussions struck a chord.

“The conversation would always come back to how the moms couldn’t feed their families the way they wanted to,” says Axelson.

“They wanted to feed their children pure food to protect their precious bodies. But providing organic foods that were gluten free and unrefined took a lot of work and didn’t always mesh with a young family’s busy schedule.”

Axelson offered to help by curating desirable ingredients and recipes that were sure to satisfy picky eaters. But that was just half the battle. Turns out what the moms really wanted were healthy meals that were ready to eat.

“What I found was that an unserved market existed that was willing to pay for meals that were prepared in advance,” she says. “And I knew I could help fill that space.”

And with that, in 2016 Axelson founded Dinner Belle, a subscription-based prepared-meal service. At Dinner Belle, Axelson uses the finest and freshest ingredients available from local sources and delivers a pre-determined quantity of meals on a weekly basis. Meals are delivered fresh, on ice and packaged in glass containers that are collected the following week and sanitized so that they can be reused.

“I REALLY LOVE SERVING PEOPLE AND I’VE HAD SO MANY CUSTOMERS TELL ME THAT DINNER BELLE HAS CHANGED THEIR LIFE.”

Initially Axelson rented space one day a week at Crumb de la Crumb, a former coffee shop and bakery in Bellevue that was owned by Lorie and Jason Burcham. About a year later she relocated the business to Citizen Kitchens, a shared commissary in The Nations that served as the base of operations for eight years.

“It was a good space for us for a long time, but we were growing and needed to expand,” Axelson says.

That expansion took place last year when Dinner Belle’s first retail location opened at 8120 Highway 100 in Bellevue, across from Kroger. “I wanted to be near

my (Bellevue) home and when my real estate agent showed me the space, I knew it was the right place,” says Axelson.

Dinner Belle customers simply go online to review the menu and place their orders by Thursday evening for the upcoming week. Meals will be delivered in time for dinner on Tuesday. If you’re not sure if a subscription is right for your family, Axelson has added a grab-and-go case where various items are available in compostable containers so, once again, there’s no waste. Axelson says that Dinner Belle has saved upwards of 100,000 containers from going into landfills.

Dinner Belle food is gluten-free, not to promote a particular lifestyle but merely to provide that option. “We’re not here to judge anyone’s diet; occasionally my family enjoys pizza or fast food!” says Axelson. “But you really won’t notice that the food is gluten free. We use a lot of the food you would eat even if you weren’t trying to be gluten free, like rice, corn and potatoes. Our beef and poultry are sourced from local farms, and we use local honey, maple syrup, agave nectar and, occasionally, dark brown unrefined sugar.”

Axelson has six full-time employees including kitchen manager Amy Smith, a trained chef

and culinary school graduate who has been with Dinner Belle since the beginning.

The menu changes with the seasons so for fall expect recipes featuring apples, squash, pumpkin and lots of cozy, cooler-weather spices.

“I really love serving people and I’ve had so many customers tell me that Dinner Belle has changed their life,” says Axelson. “They’ll say that it’s so delicious, they feel so much better, and it just makes them happy to eat our food.”

It’s not just for young moms and their families anymore.

DinnerBelleNashville.com

ARTICLE BY LISA VALENTINE | PHOTOGRAPHY PROVIDED

A Recipe for a Good Time

Chef Paulette Licitra Dishes About Her Italian Cooking Classes and Culinary Group Trips to Italy

Growing up in an Italian American household, it was natural for Paulette Licitra to pursue a career in Italian cooking. However, during her formative years in New York, the now chef and cookbook author, would never have predicted she’d pursue a path in culinary arts.

“I was surrounded by that kind of food,” she says of growing up with grandparents from Sicily and the Amalfi Coast. “But I really was not that interested in cooking when I was growing up. I lived in Rome for a year, as an undergrad and was really

inspired by [Italian], which I feel is different than Italian American cooking. It’s certainly connected, but it's different. So that just created sort of a lifelong love of Italy and going there as often as possible and studying with home cooks and chefs in almost every region there because the food changes from region to region.”

Before she turned her passion for cooking into a career, Licitra worked as a writer, penning audio tour scripts for museums.

“I was living in New York City and when 9/11 happened, that whole industry went into a decline, and it was going to take time for the [discretionary segment] of the economy to recover,” she says. “So I was scrambling, ‘What am I going to do now?’ So, I enrolled in culinary school.”

After graduating from culinary school, Licitra worked in restaurants and later founded her own catering company. She eventually began working for an Italian chef, who would teach cooking classes

and then have everyone sit down to enjoy the food paired with wine.

Though she was born in Brooklyn, raised on Long Island, and lived in New York all her life, in 2008 Licitra followed some of her family that moved to Nashville. She settled into the Bellevue community and after meeting an Italian language teacher in the area, she was encouraged to start her own variation of the cook-and-dine-style Italian cooking class.

“Then when COVID hit, I started doing Zoom classes,” she says. "People loved the Zoom classes and they wanted me to continue that even after the pandemic was over.”

She now hosts four cooking classes a month: two via Zoom and two in-person. Attendees receive an ingredient list ahead of time to go shopping and the complete recipes of Italian favorites are sent to participants after they learn how to make them in class. In-person classes of approximately 12 people meet at Green Door Gourmet’s cooking cottage.

CONTINUED >

“We’re here, really, to dine, have wine, and... have the full Italian experience.”

Some of Licitra’s favorite recipes to teach in her classes include fresh pasta, ravioli, and seafood pasta sauces. “When we do the in-person [class] and we sit down to eat, I really want the feeling of sort of that relaxed and ‘no hurry’ atmosphere,” she says. “We’re here, really, to dine, have wine, and I usually bring out a few after dinner drinks and espresso. I want them to have the full Italian experience.”

Not only does she teach cooking classes, she also has written two cookbooks –Italian Cooking Party and The Easy Italian Cookbook–and has led over 10 trips to Italy.

“I take small groups of Nashvillians, and we go to Italy and cook with local [chefs] and do wine tours,” she says. Activities on her trips can include excursions, such as a visit to a seafood market in Venice or a farm on an Italian island, allowing them to experience the styles of different chefs.

When she’s not cooking up a storm, Licitra loves to paint and create art. She and her husband also perform as a musical duo called Duette, performing around town and at senior living complexes through the organization Music for Seniors.

To Find Out More:

Her trips and classes are announced via her email list and fill up quickly, so if you’re interested email her at info@chefpaulette.net to be added to her communication list. For more information on classes, cookbooks, and trips, visit ChefPaulette.net.

THE SEASON’S BEST SANDWICHES

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

Stacked forFall

There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.

INGREDIENTS

• 3 oz goat cheese

• Fresh arugula

• ¼ cup caramelized onions

• 1 pear, thinly sliced

• Honey, to taste

• Butter for toasting the bread

• Rotisserie chicken breast thinly sliced

• Sourdough bread, buttered (optional)

INSTRUCTIONS

Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.

Glazed Pear & Chicken Sandwich

Honey

Caprese French Bread

Roasted Tomato & Mozzarella

INGREDIENTS

• French bread loaf, halved lengthwise

• 2 cups cherry tomatoes

• 2 garlic cloves, minced

• ¼ cup olive oil

• 1 tsp thyme or rosemary

• Salt, pepper, chili flakes (optional)

• 8 oz fresh mozzarella, sliced

• 1 cup arugula

• 2–4 tbsp pesto (thinned with olive oil)

• Balsamic glaze

• Optional: 4 slices prosciutto

• Fresh basil

INSTRUCTIONS

Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.

INGREDIENTS

• 1 grilled chicken breast

• 2 slices pepper jack cheese

• 2 slices cooked bacon

• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)

• A handful of fresh arugula

• 3–4 cherry tomatoes (halved)

• 1 tbsp garlic aioli

• 1 brioche bun (toasted)

INSTRUCTIONS

Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!

Sweet & Spicy Grilled Chicken Sandwich

Savory Roast Beef with Horseradish Cream

INGREDIENTS

• 2 slices crusty bread (sourdough, ciabatta, French bread)

• 6 oz roast beef

• 2 slices provolone cheese

• 2 tbsp butter (for toasting)

• 2 ½ tbsp mayonnaise

• 1 tbsp horseradish sauce

• 1 tsp Dijon mustard

• Arugula

• Cherry tomato

• Caramelized onions

INSTRUCTIONS

Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.

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realty report

events

SEPTEMBER 11TH

Nashville Symphony

From classical to pop, the Nashville Symphony plays something for everyone in October. Thursday 2-Friday 3: Beethoven's Fifth Symphony; Tuesday 14: Raphael Saadiq: No Bandwidth Tour; Friday 17-Sunday 19: Jamey Johnson; Sunday 19: The Composer is Dead; Friday 24-Saturday 25: J'Nai Bridges; Sunday 26: Indigo Girls; Friday 31-Sunday, November 2: Star Wars: A New Hope. NashvilleSymphony.org

OCTOBER 1ST

Concerts Around Town

VENUES THROUGHOUT NASHVILLE

RYMAN AUDITORIUM: Thursday 2, Mary Chapin Carpenter; Sunday 5, Melissa Etheridge; Monday 6, Ziggy Marley; Monday 13, Patty Griffin + Rickie Lee Jones; Jason Isbell, (16-18, 23-24); Monday 21, Blues Traveler; Wednesday 22, Bill Murray & His Blood Brothers. BRIDGESTONE ARENA: Thursday 2, Lainey Wilson; Friday 3, The Lumineers; Tuesday 14, Jonas Brothers; Friday 17, Keith Urban; Wednesday 22, Mumford & Sons.

OCTOBER 3RD

High School Football

LAWSON HIGH SCHOOL, NASHVILLE CHRISTIAN SCHOOL, ENSWORTH SCHOOL | 7:00 PM

LAWSON LIGHTNING: Friday 3 vs. Page, Thursday 9 at Hillsboro, Friday 24 vs. Centennial, Thursday 30 at Lawrence County. NASHVILLE CHRISTIAN SCHOOL EAGLES: Friday 10 vs. Tyner Academy, Friday 17 at Columbia Academy, Friday 24 vs. Ezell-Harding, Friday 31 vs. Friendship Christian. ENSWORTH TIGERS: Friday 3 vs. Knoxville Catholic, Friday 10 at CPA, Friday 24 at Baylor, Friday 31 at Montgomery Bell Academy.

OCTOBER 6TH

Warner Parks Nature Center

7311 HIGHWAY 100

Monday 6: Moonlight & Lanterns Family Hike, 7 p.m.; Tuesday 7: Fall Migration Bird Banding, 8 a.m. (Also October 11, 15, 21, 28); Tuesday 14: Explore Vaughn's Gap Cave, 9 a.m. and 1 p.m.; Thursday 16: Family Bird Walk, 9 a.m.; October 25: Ask A Master Gardener, 10 a.m.; Fall Star Party, 7 p.m.; Tuesday 28: Homeschool Day: Geology of Warner Parks, 10 a.m. and 1 p.m. WarnerParks.org/upcoming-events/

BEGINNING OCTOBER 9TH

Professional Sports

Nissan Stadium, Geodis Park, Bridgestone Arena

Nashville Predators (Bridgestone Arena): Thursday 9 vs. Columbus Blue Jackets, Saturday 11 vs. Utah Mammoth, Tuesday 21 vs. Anaheim Ducks, Thursday 23 vs. Vancouver Canucks, Saturday 25 vs. Los Angeles Kings, Sunday 26 vs. Dallas Stars, Tuesday 28 vs. Tampa Bay Lightning (NHL.com/predators). Nashville SC (Geodis Park): Saturday 18 vs. Inter Miami (NashvilleSC.com). Tennessee Titans (Nissan Stadium): Sunday 19 vs. New England Patriots (TitansOnline.com).

DAILY, OCTOBER 17TH - NOVEMBER 1ST

Boo at the Zoo

NASHVILLE ZOO AT GRASSMERTE

Get ready for a hauntingly good time at Boo at the Zoo! This year’s festivities are packed with exciting new features and spooky favorites, perfect for the whole family to enjoy. Explore spooktacular scenes, enchanting straw creatures, and photo ops throughout the Zoo. There will also be special animal shows and 10 trick-or-treat stations for kids ages 2-12 (souvenir bag included!). NashvilleZoo.org/boo