Being the foodies that we are, we were excited to hear that Pelato was opening a new location in Franklin. While the Franklin location sits about a 20-minute drive from campus, its Nashville counterpart in Germantown offers a closer option for students looking to experience Brooklyn-Italian cuisine without going far from campus. Whether you make the quick drive or stay nearby, Pelato delivers an experience that feels both elevated and deeply rooted in tradition. 

After hearing from co-owner Anthony Scotto Jr., it became clear that Pelato has been shaped by a long-standing connection to food and hospitality. 

“Pelato was a bucket list concept for [the Scotto family] — something we had always talked about as a family,” Scotto said. “When we made the decision to move to Nashville from NYC four years ago to open Luogo in the Gulch, we came across the most perfect space in Germantown. We signed a lease three weeks later, and the rest is history.”  

That sense of legacy runs deep throughout the restaurant. Scotto described how his family’s culinary roots trace back to early 1900s Little Italy, where his great-grandfather ran a sandwich shop on Mulberry Street. 

“My grandma and her whole family were born and raised in the apartments above the shop,” Scotto said. “Pelato pulls heavily from tradition … Every new item we put on the menu, we always have our past in mind.” 

Photos adorn the rear wall of Pelato restaurant, as photographed March 24, 2026. (Hustler Multimedia/Elena Parisi) (Elena Parisi)

As an Italian-American (Jersey, not Brooklyn), I was looking forward to seeing how Pelato’s menu brought this Italian heritage to light through food. The back wall of the restaurant was covered in a collage of black-and-white family photos, immediately reminding me of the photo displays in my Italian grandmother’s house growing up. Many of the restaurant’s dishes, from chicken parmesan to vodka pasta, are staples in my home. Although home cooking will always be the best cooking, Pelato’s takes on these dishes did not disappoint. 

This emphasis on family tradition is reflected in the overall dining philosophy. Rather than a typical appetizer-entrée structure, Pelato encourages guests to order multiple smaller plates to share, creating a more communal and interactive experience.

Patrons dine in Pelato’s Franklin location, as photographed March 24, 2026. (Hustler Staff/Daniela Aguilar) (Daniela Aguilar)

From the moment we walked in, it was clear that Pelato is a place people come to celebrate. The restaurant was packed with lively energy. Tables were close together, servers moved quickly and multiple birthday celebrations took place — sparklers and all.  

Despite the crowd, the service never felt overwhelming. Our server took the time to walk us through the menu, explaining the shareable plate concept and recommending that we order about two to three dishes per person. One of the most impressive aspects of the experience, though, was how quickly the food arrived. Each dish came out just as we were finishing the last. We tasted a variety of items from across the menu, leaving us stuffed at the end of our visit. Here are our thoughts.

“Get Things Goin’”
Garlic bread: $7 (+ $2 each for melted parm and red sauce) 

Elena: The garlic bread was a great choice to open our meal, setting the stage for the rest of the dinner. It was very oily, but with a good garlic flavor and crispiness. The sauces only elevated the dish more. The marinara sauce was tomato-forward, with a fresh and bright taste. The melted parmesan sauce was rich and creamy, rather Alfredo-like. They were the perfect dipping sauces for our appetizer. 

Rating: 8.5/10
“The Goods” 
Potato croquettes: $12 

Daniela: These came out freshly fried, hot and crispy, with very pretty plating. They were cheesy and creamy on the inside, while the sauce they came with added a nice, tangy contrast. Having just come back from a spring break trip to Spain, I was surprised by how much I liked these. They were definitely up to par with my Spanish standards.

Rating: 7.5/10
Burnt broccolini: $14 

Elena: This was the only dish that we had drastically different opinions on. I was not much of a fan. I felt that the sweet sauce lathered on top overpowered the taste of the broccolini. This was our vegetable for the night, but it did not taste fresh to me. Additionally, I did not enjoy the charred taste of the “burnt” broccolini.  

Rating: 3/10

Daniela: On the complete opposite end of the spectrum from Elena, I was a huge fan of the broccolini. I absolutely adore sweet and savory flavor combos, so I loved how the sweetness of the sauce paired with the toasted notes of the broccolini. I would for sure order this again.  

Rating: 8.5/10 
“The Meats and Fishes” 
Chicken parmigiana sits plated on a table at Pelato, as photographed March 24, 2026. (Hustler Staff/Elena Parisi) (Elena Parisi)
Chicken parmigiana: $21 

Elena: This dish was absolutely enormous. When we saw the giant slice of chicken breast smothered in mozzarella cheese, we were wowed by the portion size. That being said, this dish was pretty standard as far as chicken parm goes. Pelato’s classic version did not wow us, but the crispy chicken bite was satisfying, considering that chicken parm has a tendency to be a bit soggy.

Rating: 6.5/10 
“Saucy” 
Pelato’s radiatori vodka pasta sits plated on a table, as photographed March 24, 2026. (Hustler Staff/Elena Parisi) (Elena Parisi)
Radiatori vodka: $17 

Elena: This dish was our winner for the night. It came out piping hot and steaming. Visually, the dish looked stunning: fun-shaped pasta with a bright orange sauce and a dusting of parmesan cheese. It tasted just as good. The pasta was perfectly cooked, but the real star was the vodka sauce. It was creamy and flavorful with just the right amount of spice. Interestingly, it tasted like a highly elevated version of Buldak ramen noodles, in a good way. The dish was very filling and satisfying. 

Rating: 10/10 
Drinks 
A hand holds Pelato’s limoncello margarita, as photographed on March 24, 2026. (Hustler Staff/Daniela Aguilar) (Daniela Aguilar)
Limoncello margarita (21+): $16 

Daniela: When I asked our server for a drink recommendation, she immediately suggested the restaurant’s famous frozen espresso martini. As a non-coffee drinker, I asked for another option, and she recommended the limoncello margarita — and I’m so glad she did. It was Baja Blast-reminiscent in the best way possible. It was extremely refreshing and had just the right amount of tequila.  

Rating: 9/10 
A hand holds Pelato’s Red Hook sangria, as photographed on March 24, 2026. (Hustler Staff/Daniela Aguilar) (Daniela Aguilar) 
Red Hook sangria (21+): $16 

Daniela: As a huge sangria fan, I knew I had to order this. Even though cherry wasn’t listed in the ingredients, it had a strong cherry flavor, which can be a huge hit or miss for me. Luckily, it was a hit! 

Rating: 7/10
Dessert 
Pelato’s dark chocolate budino and tiramisu sit plated on a table, as photographed March 24, 2026. (Hustler staff/Elena Parisi) (Elena Parisi)
Dark chocolate budino: $12 

Daniela: One thing about me is that I will almost always order the chocolate dessert option. While it wasn’t quite as “dark” of a flavor profile as I would have liked, the pudding still did its job. I really enjoyed mixing it with the tiramisu to create a more mocha-like treat. On its own, though, the budino was not anything too crazy.  

Rating: 6.5/10
Tiramisu jar: $12 

Elena: Tiramisu is my favorite dessert ever and a classic Italian treat, so I just had to order it when I saw it on the menu. Served in a mason jar, the tiramisu was delicious, but not the best I’ve ever had. The mascarpone cream was light and cool, with the perfect amount of sweetness, and the coffee flavor was rich without being overpowering. However, the ladyfinger cookies were soggier than I would have liked.  

Rating: 8/10