Homeowners Eric and Felour Shanklin opened the eatery in 2014. (Images by Wendy Sturges/Neighborhood Impression Newspaper)
Eric stated his philosophy round pasta sauce is straightforward: Begin and end with recent elements. Every dish is cooked to order with easy elements like cheese, cream and tomatoes, and they’re topped with recent herbs and spices, he stated.
“We’re type of well-known for our sauces,” Eric stated. “Every part is recent and do-it-yourself. It’s fairly superb how flavorful it’s with only a few elements. Simplicity at its best.”
Pasta & Cream gives a menu of customizable pasta dishes with a wide range of pasta sorts and sauces. Eric, who can be the eatery’s government chef, designed the menu primarily based on dishes he cooked whereas working as a chef and because the meals service director for Center Tennessee State College.
The Shanklins additionally drew inspiration from their household for the menu when naming dishes—diners will discover dishes just like the Ivan ala Vodka and the Priscilla, every named for the couple’s youngsters.
Different signature sauces embody The Rockefeller—a cream sauce with smoked bacon, pink onion and recent spinach—and the Felour, a smoked gouda sauce with onions, mushrooms and child spinach.
Every part on the menu will also be made to be vegetarian or gluten-free, Felour stated. The kitchen cooks as much as 50 kilos of pasta a day, and generally extra if wanted, she stated.
The Shanklins stated a lot of their enterprise was constructed via phrase of mouth and that diners will usually come from out of city.
“We get tons of individuals, entire households, from Indiana or Ohio passing via on their method to the seaside,” Eric stated. “They’ll say, ‘One in all our colleagues discovered you on trip in just a little city known as Franklin.’ It’s fairly humorous that we’re recognized in different states in our little spot right here.”
Pasta & Cream
1203 Murfreesboro Highway, Franklin
615-224-3971
Hours: Mon.-Fri. 10:30 a.m.-8 p.m., Sat. 11 a.m.-8 p.m., closed Solar.
