The Silli Potato Brings Spuds with Options to East Nashville
Thanks to co-owners and creators of The Silli Potato, Jeri Wilson and Celetra Daugherty, East Nashville now has a place focused solely on purveying potatoes. The spuds at Silli aren't just your old-fashioned butter and sour cream taters, they've got options galore.
Located at 308 Douglas Ave., near Kipp Academy, The Silli Potato dials up the potato game by baking them then smoking them in order to add a touch of hickory flavor.
Wilson, born and raised in East Nashville, cites her passion for food as the start The Silli Potato's inspiration. And while a passion for food is pretty much a requirement if you're going to open up a restaurant, it's her constant motivation to explore and try new things that she hopes will set her spuds apart from the rest. What better canvas to experiment with, than the plain ole baked potato?
“I really know my potatoes," Wilson told us. "You can do so many different things with them. Plus, I just want to give the people of Nashville a great potato!”
The Silli Potato celebrated their grand opening on February 5. And while they've only been open for a short while, the early best seller is The Sizzling Homeboy, a spicy jambalaya-filled potato with "lots of love" (and by “love” she means spice). Other silliness includes The Silli Philly, which as you can probably guess, is a steak and cheese potato, and I Love the Sea, which includes crab, shrimp, spinach, mushrooms and onions mixed with a secret sauce.
Other side menu options include fried chicken, fried fish, hot wings, chili & cheese nachos, and salads. But let’s be real, it is all about the potato here.
The plan is to have a daily rotating menu with a few regulars consistent throughout, and seasonal options along the way. For vegetarians and vegans, they currently offer a handful of choices, with eyes on expanding this part of the menu on the near horizon.
The Silli Potato is open from 11 a.m. to 7 p.m. Wednesday-Saturday, and Sunday from 1:30 p.m. to 7 p.m. plus late night hours coming summer 2016.