Enjoy live music every Friday, Saturday and Sunday night. Our music is dynamic enough to suit just about everybody's taste. Whether you like to listen to rock, blues, jazz, country, or R&B, you will find an entertainer here just right for you. Please check out the local bands and/or musicians scheduled to play here in our Events Calendar.
The restaurant has been established as a traditional place for pizza since 1991, opening first in the Vanderbilt area under the name of Guido’s and quickly became renowned for its homemade dough,sauces and fresh ingredients. Now located in Cool Springs and under new ownership with the addition of a microbrewery, the restaurant has been renamed Cool Springs Brewery.
Daily Lunch Buffet (11am-1:30pm) Our lunch buffet is available every day offering our famous New York style pizzas, penne pasta, spaghetti, homemade marinara and breadsticks complimented by a fresh and varied salad bar.
Cool Springs Brewery, Franklin Tennessee's first microbrewery, is an innovative drinking and dining concept at the forefront of the emerging trend towards fresh, locally brewed, handcrafted beers.
Our mission is to provide a definitive theatre-style dining and drinking experience, using only the freshest ingredients to create our dishes, including our famous New York style thin crust pizzas and exceptional freshly brewed beers.
brewed on premises
Welcome to Williamson County's first and only microbrewery. Our philosophy is to offer the very finest ales and lagers possible by using traditional brewing techniques and only the freshest ingredients available. We offer five of our own freshly brewed craft beers at any one time, each has its own unique taste and is brewed using our international award winning Brewmasters own recipe. Craft brew is also available in 64oz growlers 'to go'.
Our Mezzanine Level holds up to 48 guests and offers a beautiful view of the restaurant. It is ideal for many occassions such as showers, birthdays, anniversaries and rehearsal dinners.
A long awaited Oatmeal Stout is coming on tap soon. Brewing this stout was one of my first priorities since taking the position of Brewmaster here at CSB. You've all been shouting for this one for a while.