14 hours Ago By Margaret Littman
There’s bittersweet food news this week. TKO, the inventive Southern “Chinese-adjacent” restaurant in East Nashville, announced that its last day of service will be May 11. It’s bitter, because TKO was known and loved for offering a changing menu of dishes and cocktails in a welcoming, friendly environment.
But it’s sweet for a couple of reasons. First, chef-owner Ryan Bernhardt and his staff have had these plans for months. They’re ready to move on and do so on their own terms.
“Don’t be sad for me," Bernhardt says. "I’ve been running a restaurant six days a week for eight years. I’m tired.
" He says his life has changed since he first opened TKO, including a divorce, which means he's no longer running the business with his ex-wife. He’s ready to take a vacation, read some books and decide what his next move is. It’s also sweet because Bernhardt’s legacy at the corner of Riverwood Drive and Gallatin Pike has not just been Chinese food, but the community he created and the way in which used his physical space as a sort of culinary incubator.
Several beloved local spots were able to launch and grow and do so slowly thanks to Bernhardt’s vision. Bill’s Sandwich Palace , now located on 16th Street, started inside TKO — a move that helped Bill's build a following and manage cash flow after co-owner Aaron Clemins closed Kuchnia & Keller. Mr.
Aaron’s Goods Expands The East Nashville spot now offers bagel sandwiches and more in a full-service restaurant Aaron Distler's Mr. Aaron’s Goods has been operating from the restaurant during the day (TKO was open only at night) and morphed from being a wholesaler and purveyor of pasta to a market and bagel shop . “I have no regrets — it’s fun to work with your friends,” Bernhardt says of having Clemins and Distler share a restaurant space with him.
When Bernhardt and his team decided that it was time to move on, they asked Distler if he wanted to take over the lease. “Mr. Aaron’s is growing in a way that is so great,” Bernhardt says.
“They are as busy as we are. It’s been really fun to watch [Distler] as he went from having no idea what he was doing to running this business.” “We’re to the point now where we’ve grown into it, we’re busy and can utilize the whole space," Distler says.
"On weekends, our dining room is full from open to close, and sometimes a line out the door." Taking over the space means he can expand. A new, big bagel oven is coming in the next couple of months, as well as a kettle, so they’ll retire the process of boiling bagels in a wok.
They’ll be able to increase production from baking 300 bagels an hour to around 800. In the future, Distler might add semolina rolls and expand lunch offerings. “Who knows, maybe at some point we might actually serve the pasta I make," Distler says.
"It’s hilarious that I have sold it to dozens and dozens of restaurants over five years but have never cooked and sold it myself.” While waiting to see what happens at Mr. Aaron’s, head to TKO before May 11.
Bernhardt has been rotating in a lot of old favorites over the past couple months to make sure regulars got to eat them one last time. Bernhardt will prioritize dining in over takeout and delivery because he expects these weeks to be busy. Plus, he adds, “I’d much rather see your face one last time.
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