What is the best burger or sandwich in town? Cafe Roze’s Smashburger. Cafe Roze also makes homemade tepache, a fermented Mexican drink, that I love to mix with Campesino Rum. It’s fantastic with the Smashburger.

Who has the best baked goods? Nicky’s Coal Fired for bagels and Dozen for baguettes.

Where’s your favorite place to go late at night? Henry James in East Nashville. The best time to go is after midnight to hear some classic tunes on the jukebox, take some Campesino shots, hustle some pool and sling a dart or two.

What’s your favorite restaurant when you want to splurge? The Optimist. I start off with a Campesino Hemingway daiquiri and a dozen oysters, but before that comes the best thing not on the menu: the free butter roll, which comes out automatically. That place really makes you feel like a king.

What’s your favorite international fare? The toro and walu at Two Ten Jack — the fattier, the better.

Where’s the best place for cocktails? Old Glory. Best overall cocktails, atmosphere and people-watching. The place has 60-foot-high ceilings and a whole lot of sex appeal.

What’s your favorite place for brunch? I’ve got two spots I love. On a beautiful summer day, it’s hard to beat the ahi tuna wontons by the pool at the top of the Virgin Hotel at The Pool Club. In the fall and winter, you can find me eating steak and eggs at Pinewood Social.

One restaurant in Nashville that everyone should try is: Superica. The fajitas that consistently come out of that kitchen will make you a regular.

What’s the next big thing for Campesino Rum? We are working on an exclusive single barrel collection containing some of the rarest, most expensive rums in the world.

What’s the biggest challenge facing the restaurant industry in Nashville right now? Staffing. Some of the city’s best restaurants are not at full capacity because they can’t find proper staffing to seat the full capacity of the space.