Lasting Impression

Franklin’s Culaccino leaves us impressed

Written by Melissa Mahanes / Photos by Victoria Rosa and Nathan Zucker

Named after the Italian word for the “lasting impression” a cold glass leaves on a wooden table, Culaccino left us impressed by its casually elegant atmosphere and authentic cuisine. Chef Frank Pullara recently transplanted his young family to Tennessee to open his first solo concept restaurant on Main Street in Downtown Franklin. Pullara has an impressive list of culinary achievements spanning 20 years, most recently with Campagna Hospitality Group in Naples, Florida (Bar Tulia, Osteria Tulia, and The French)—restaurants familiar to the many Nashvillians who spend time in Naples.

Frank Pullara

Having recently enjoyed meals in Naples at both The French and Bar Tulia, the bar was high when we visited Culaccino on a recent Sunday evening. The restaurant was buzzing with activity both inside and out. Culaccino has a spacious dining room and an expansive outdoor patio with Downtown Franklin’s only outdoor bar. Plenty of heaters and umbrellas are on the patio, with fire pits to maximize outdoor comfort and extend al fresco dining opportunities.

Calamari

The cocktails are creative with names like Vanity’s Fair and Jazz Hands; beer and wines both still and sparkling by the glass or bottle are extensive. Our server Lee was incredibly knowledgeable and made stellar recommendations with all of our cocktail, wine, and dining options.

We knew our evening was off to a great start with Culaccino’s house-made whipped ricotta and some irresistible focaccia and bread. The Fried Calamari appetizer included other fritto misto inclusions of zucchini, squash, carrots, and lemon and was served with piquant Calabrian chili mayo. Meatballs are always a good judge of a great Italian restaurant, and Culaccino’s did not disappoint—delicious meatballs bathed in a pool of delicious tomato sauce.

We sampled a selection of house-made portions of pasta with an array of locally sourced ingredients from purveyors like Bear Creek Farm, Cheekee Greens Farms, and Hatchee Family Dairy, to name a few. We can vouch for the standout pasta dishes: a classic Linguine with Clams, Gnocchi with braised rabbit, porcini crema, fava beans, and parmigiano, and a Ravioli with veal shoulder and bone marrow with a Sangiovese reduction. We want to return soon to try some of the other delicious pasta offerings.

The wood-burning oven pizza is worthy of its own article. The variety of toppings are creative, and the crust was incredible. The dough is fermented for 72 hours, which is long for pizza dough, and yields a crust that faintly resembles sourdough: flavorful, tender, and crisp. My classic L’Unico with San Marzano tomato, bufala mozzarella, basil and olive oil was sampled by all and unanimously praised.

Culaccino offers delectable secondi like a Pollo al Mattone with rosemary red potatoes, snap peas, lemon, and harissa, and a Rainbow Trout with fava beans, fennel, fragola, and lemon-saffron brodetto from Bucksnort Trout Ranch in McEwen, TN. The wood-grilled steak is served with hen of the woods mushrooms, smoked cauliflower crema, bone marrow and salsa verde.

Ravioli

The dessert selections were delicious spins on traditional Italian dolci. The Tiramisu was a beautiful presentation and that perfect “pick me up”, the gelato was smooth as silk and very flavorful, and we had FOMO watching the Bombolini with Nutella go by. We will be back for that!

Gnocchi

We ended our feast with a glass of house-made Limoncello and a drip coffee expertly prepared with beans from Nashville’s Honest Coffee Roasters. Culaccino has undoubtedly made a lasting “mark” on us. We are already begging Chef Frank to open another location a little closer to us!

Culaccino / 104 East Main Street, Franklin, TN 37064 (615) 435-3539 / culaccinotn.com / Monday-Wednesday: 11:00am-10:00pm, Thursday-Friday: 11:00am-1:00am, Saturday (brunch): 9:30am-1:00am, Sunday (brunch): 9:30am-9:00pm Some fine print: Thursday-Saturday regular dining closes at 10:30pm but a late-night menu goes until 1:00am. All lunch and brunch last seatings are at 2:30pm but then starting at 2:30pm until 4:30pm, the restaurant uses the same menu as late night for this time. They call it the “in between and closer menu”.