Tantísimo's classic mojito and assorted culinary bites

A new culinary gem is set to elevate Nashville’s dining scene as Tantísimo, a farm-to-table Latin American restaurant, opens its doors in Sylvan Park on May 6. Helmed by chefs Ana Aguilar and Josh Cook—both alumni of the acclaimed Husk Nashville—the restaurant promises a refined yet approachable exploration of Latin American flavors.

Chefs and co-owners Ana Aguilar and Josh Cook

Located at 306 46th Ave. N., Tantísimo transforms the former Vegan Vee space into an 82-seat dining destination, complete with a bar, private room and plans for an outdoor patio. The establishment will operate from 7 a.m. to 2 p.m. for breakfast and lunch and 5 to 10 p.m. for dinner, Tuesday through Sunday.

The exterior facade of the restaurant, located in Nashville’s Sylvan Park

Aguilar and Cook’s journey began at Husk Nashville, where their shared passion for culinary excellence laid the foundation for their partnership. During the pandemic, they introduced Nashville to their Latin American pastries and breakfast offerings at local farmers markets and the now-closed Henry James bar.

“We are excited to expand our farm-to-table restaurant concept within these historic walls,” Aguilar says. “Our hope is that Tantísimo will be more than just a dining destination, becoming a place that unites communities and brings a sense of adventure to the table.”

The Argentinian churrasco steak dish

The name “Tantísimo,” meaning “so much” in Spanish, reflects the restaurant’s expansive vision. Aguilar’s initial venture, Tantito Pastelito (“little cake”), has evolved into a comprehensive culinary experience that pays homage to her family’s roots in Guadalajara, Mexico and embraces a pan-Latin American approach.

The poblano Caesar salad, topped with Bolillo crumble

The menu showcases a blend of traditional and innovative dishes. Morning offerings include fan favorites like breakfast tacos and the Ludacrisp quesadilla, while dinner features elevated plates such as Argentinian churrasco steak, family-inspired enchiladas and the Puerto Rican specialty Chuleta Kan Kan—a bone-in pork chop with belly and skin attached, grilled to crispy perfection.

The indulgent Brownie a la Mexicana

New additions to the menu include “besos,” jam-filled coconut pastries that Aguilar has been perfecting, and empanadas, now made possible with the restaurant’s full kitchen. The bar program complements the menu with a curated selection of Latin American wines and craft cocktails featuring spirits like rum, pisco, cachaça and agave. For additional information and reservations, visit tantisimo.com.

See also: The 10 Best Bars In Nashville