"When it comes to Nashville dive bars, Dino’s is a legend. The neon-lit signs, greasy cheeseburgers, and 2am Fernet and Cokes are a bat signal to those looking for an unpretentious place to hunker down at the end of the night. It will forever be one of the best hangs in the city, with food that’s way better than it needs to be. At night, the small space is bathed in scandalously red light and looks like something you might describe as “sticky”—the gold standard adjective for any legendary dive bar. The crowd can be a mixed bag: veteran bar flies nursing their Coors during the day, a combat boot-clad group walking in after a screamo show at The Basement, all of who will be looking for some sustenance. photo credit: Eliza Kennard photo credit: Dino's photo credit: Dino's photo credit: Eliza Kennard That comes in the form of one of Nashville’s best cheeseburgers. The patties are fried up on an overly seasoned grill that’s seen some things—you can practically taste the history of long, boozy nights with every charred and juicy bite. The fries here aren’t some carby afterthought, either. They’re an invaluable sidekick, doing some real superhero work with their crisp, peppery exterior. During the summer, Dino’s has a straight-out-of-a-state-fair lemonade stand in the back that bears the likeness of Dolly Parton. There are frozen Arnold Palmers, chili cheese dogs, and, yes, cups of lemonade served out on a patio with picnic tables that have seen some better days. Thankfully, Dino’s hasn’t. Food Rundown photo credit: Dino's Cheeseburger Aside from Dino’s come-as-you-are aura, this is why you’re here. The cheeseburger is a late-night legend in Nashville, reliably charred, juicy, and dripping with a melty slice of good ol’ american cheese. The lettuce, tomato, onions, and pickles give it that old-school taste, texture and crunch. photo credit: Dino's Fries We’re not exactly sure what makes these fries so good—maybe it’s something special in that peppery seasoning. We recommend getting your taters Joe’s style, with Velveeta, grilled onions, tartar sauce, and hot oil." - Jackie Gutierrez-Jones
