Brothers Taylor and Rankin Clinton grew up in Franklin, Tennessee. While their early career paths differed – Taylor working in the restaurant industry and Rankin going the business route – the duo would soon enough combine their areas of expertise with the opening of their own restaurant.
Wabash Southern Kitchen is in the heart of Nolensville’s charming downtown district. Occupying a historic building that’s changed hands plenty over the years, the modern meat-and-three concept embodies everything Nolensville (and Williamson County, for that matter) is today: it’s a convergence of old and new, merging time-honored traditional dishes with innovative twists. Yes, the menu has fried chicken and mashed potatoes, but it also features grain bowls and Southern salads.
Learn more about the locally-owned, locally-loved Wabash Southern Kitchen.
Q: Tell us about yourselves.
A: We are Taylor & Rankin Clinton; we grew up in Franklin, Tennessee. Our family hails from both New Orleans and Hattiesburg, Mississippi, and we are the grandsons and sons of three consummate Southern ladies who taught us the joy of cooking and the decorum that emphasizes the importance of breaking bread together.
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Being natives of Middle Tennessee, we’ve always felt a deep connection to this area and the community. Our roots here are strong, and we care deeply about preserving the small-town essence and values that make places like Nolensville and Franklin so special.
Taylor Clinton has been in the restaurant industry for over 20 years, starting out by washing dishes, working his way up as a line cook, kitchen manager, store manager, and sous chef, and eventually overseeing eight restaurants as a District Manager for Focus Brands. In that role, his restaurants consistently performed among the best in their group. Taylor is all about execution and operational efficiency, but he never sacrifices the quality of the food we serve to our customers.
Rankin Clinton brings a unique background to Wabash Southern Kitchen. He’s a West Point graduate and served as an Army engineer officer, including leading a platoon in Afghanistan. After leaving the Army as a Captain, Rankin joined a Fortune 500 company, where he’s spent the last decade in roles ranging from mergers & acquisitions to marketing while getting his MBA from the University of Notre Dame.
Q: How did the idea/inspiration for Wabash come about?
Growing up, sweet tea and fried chicken were a staple of what a trip to a local restaurant looked like. Our mother made sure that we ate together, drilling in us that in a world consumed by distractions… fellowship, family, and community still mean something. We want Wabash to be a place where families can congregate and make memories, just like we did as kids.
In addition to our mother’s influence, our father played an instrumental role in shaping who we are today. As a skilled artisan, he taught us the value of hard work, dedication, and patience. He taught Taylor and I everything we know about fixing, building, and solving hard problems. We spent many days holding the light for him—precious time where we learned to be patient, ‘chop the wood in front of us’, and good things will come. His ‘fingerprints’ are all over this restaurant.
What many people may not realize is that Wabash Southern Kitchen is truly a family-owned and operated business in every sense. Our entire family played a hands-on role in bringing this restaurant to life. My mom and grandmother personally recovered the chairs and benches, while my dad and brother put in the floors and built the counters you see today. My sisters, aunt, uncle, and cousin were all part of the renovation process as well. Every detail reflects the love, hard work, and dedication of our family, making this space feel as much like home for us as it does for our guests.
Our inspiration comes from the meat-and-three restaurants we grew up with, but with an emphasis on offering authentic Southern dishes quickly and affordably. We wanted to bring that no-fuss, good-food experience to the Nolensville community.
Wabash Southern Kitchen is both a family-owned and veteran-owned business, proudly extending military, veteran and first responder discounts to honor all who have served.
Q: How makes Wabash different?
We’re blending the nostalgia of traditional meat-and-three restaurants with a fast-casual experience that fits today’s busy lifestyle. What sets us apart is our commitment to providing great value at a price point that works for everyone, without sacrificing flavor or variety. Whether you’re craving hearty Southern staples or something lighter, we have options for every preference. We’ve made sure that not only can you enjoy the comfort foods you love, but you can also choose lighter dishes that won’t break the bank—or your waistline.
In the Nashville area, most Southern cuisine tends to fall into BBQ, hot chicken, or full-service dining. We wanted to offer an alternative where you can enjoy the comfort of Southern cooking without the wait or formality. Our menu honors the classics but brings a modern twist, with options that cater to both those looking for a quick bite and those who want to relax and enjoy their meal.
Beyond the food, my brother and I take great pride in being part of this community. We love meeting our guests, hearing their stories, and watching Wabash become a gathering place for families and friends. It’s about more than just serving food – it’s about fostering a sense of connection.
Q: Where did the name come from?
The essence of our name, Wabash Southern Kitchen, is a tribute to the good ol’ days of family outings at Opryland Theme Park’s Wabash Cannonball ride and the catchy country tunes, especially the one revived by Boxcar Willie in the 1980s.
The name holds a lot of personal significance for us, rooted in memories of growing up and visiting the theme park. It’s a nod to the past and a reminder of the importance of family, nostalgia, and history – values that are at the core of Southern food. We wanted Wabash Southern Kitchen to embody that same sense of fun and connection.
Opryland was such a cherished place for so many locals, including us. I remember the excitement of going there as a kid, spending the day on the rides, and soaking in the vibrant energy of the park. We wanted to bring that same nostalgic feeling into the restaurant. In fact, the bright, retro-inspired colors of our branding and design are a nod to the fun and carefree spirit of the 80s, which Taylor and I love. It all ties back to creating an atmosphere that feels welcoming, lively, and full of warmth – just like those family outings at Opryland.
Q: What’s next for you?
We’re excited about the future and continuing to serve the Nolensville community. One of our first big steps is expanding our offerings with a weekend brunch. We’ll be introducing delicious new dishes like biscuits and gravy, beignets, honey butter chicken biscuits, and a unique twist on chicken and waffles – hot chicken served with beignets. And of course, no brunch would be complete without mimosas, which we’re excited to feature as part of the experience.
Beyond brunch, we’re exploring the opportunity to expand to a second location. We want to bring Wabash Southern Kitchen to more people in Middle Tennessee, continuing to offer great value for high-quality Southern food at a price point that works for everyone. Our goal is to keep providing the same welcoming atmosphere, where families and friends can gather without breaking the bank.
We’re also actively launching a food trailer to take our Southern comfort food on the road. Whether it’s local events, festivals, or a quick bite on the go, we want to make sure folks can enjoy the flavors of Wabash wherever they are.
While we’re looking toward expansion, our heart remains with the Nolensville community we love. Everything we do is centered around providing great food at a great price, and being a place where people can come together, share a meal, and feel like part of the Wabash family.
