tag:blogger.com,1999:blog-48328117131999060102024-03-12T20:55:32.113-05:00Nashville FoodiesOur reviews of the fabulous food scene in Nashville. We're amateurs, but appreciate food of all kinds. Here's our attempt to document the wide variety of great food in Nashville. Our one rule: avoid nation-wide chains.Weshttp://www.blogger.com/profile/03063981787146416892noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-4832811713199906010.post-70207237009168139242010-01-31T19:55:00.001-06:002010-01-31T19:56:10.108-06:00New DesignWe've redesigned our blog! Please go to http://nashvillefoodiesblog.com.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4832811713199906010.post-12101612555577056152010-01-24T18:06:00.020-06:002010-01-26T20:34:31.291-06:00Nuvo Burrito<div>Nashville is simply overrun with fast food burrito chains. Am I saying this food is no good? Do I just not enjoy the assimilated Mexican cafeteria line? Not at all. Admittedly it's all simple, quick, and filling, but West End alone has at least 3 chains that come to mind where I can get essentially the same thing. A lot of hype has recently been given to Chipotle's arrival last year, which obviously already had an loyal following in town. All of these restaurants feature the same format - construct your burrito from a standard set of ingredients. Luckily in Nashville, we have a more inspired alternative, Nuvo Burrito.</div><div><br /></div><div>The style is overflowing from this place. Everything seems about the restaurant seems to have careful creative thought behind it from the simple eye-catching logo, the metallic tables, and the interesting cycle of videos running beside the pick-up window highlighting different aspects of the menu. The dining area is somewhat small with at least one mounted flat panel TV within eye's view of every seat. </div><div><br /></div><div>The menu is very well rounded with a wide range of ingredients. On the beer side, there is no Corona to be found. Instead there is a unique selection of beers including Dale's Pale Ale and La Fin du Monde. Clever titles populate the menu such as the Plymouth (ground turkey burrito) and the Over the River and Thru the Hood ques-idea (don't try to pronounce that last word in Spanish).</div><div><br /></div><div>There are both traditional options if you don't want to stray to far from your habits (Lonestar or Ozark) and the more imaginative Heart of Dixie with sweet potatoes, caramelized onions, and bacon. The Lonestar has chock full of juicy shredded beef and all the traditional fillings as well as those with that Nuvo premium touch like the sliced jalapeños. The overt sweetness and smooth texture of the Heart of Dixie may turn some off, but the pop of bacon and crunch of coleslaw make this a well-rounded wrap. It was at last year's sweaty Tomato Art Festival that I enjoyed this gem and really became enthusiastic about Nuvo.</div><div><br /></div><div>Are there any drawbacks? The dining space is somewhat cramped and at busier times it can be difficult to navigate through the madness to get beverage refills. Also, since each item is made to order, there is no instant gratification of food delivery upon paying as with chain restaurants. Yet, the service has always been efficient, even at busy times. Tortilla chips are free with entrees but there is a charge for salsa.</div><div><br />On my visit this weekend, Nuvo was obviously thriving. Half the restaurant was booked for a birthday party. I had my first ques-idea. This of course is not a quesadilla, as in bland meat covered in cheese between two tortillas. This is Nuvo's version of a sandwich style entreé. The tortillas are crispy and freshly pressed like a panini. The OTRATTH is a grown-up B.L.T ques-idea in a satisfying portion size full of crunch romaine and flavorful tomatoes. It has motivated me to move toward the middle of the menu upon returning.<br> <br><br />Megan had a special brunch burrito, the Santa Monica, which had eggs, roasted red pepper, onion, black beans, and hash browns. She happily dug in to the well presented burrito, but was turned off by spicy the potatoes were. It seemed they were cooked in chili sauce that added a strong kick. I found it all quite tolerable, but then again, I always make good use of the hot sauce wall. It would still be nice to have a warning on the product description. </div><div><br /></div><div>I really recommend this place as it is an oasis for burrito lovers. But watch out for that pesky $79.99 rebasketing fee.</div><div><br /></div><div>Nuvo Burrito</div><div>1000 Main St. #103</div><div>Nashville, TN 37206</div><div><a href="http://www.nuvoburrito.com/index.htm">http://www.nuvoburrito.com/index.htm</a></div><div><br /></div><div><br /></div><br /><br /><a href="http://www.urbanspoon.com/r/47/1471581/restaurant/East-Nashville/Nuvo-Burrito-Nashville"><img alt="Nuvo Burrito on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1471581/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Weshttp://www.blogger.com/profile/03063981787146416892noreply@blogger.com2tag:blogger.com,1999:blog-4832811713199906010.post-77927481387944633572010-01-21T10:00:00.001-06:002010-01-22T19:29:49.324-06:00Kobe Asian RestaurantAs Emily and I scouted for a local place to catch a quick meal on the Southside of the airport, we practically squealed our brakes as we caught the red-lit sign for Kobe Asian Restaurant. Being somewhat familiar with the area, I was not optimistic about our chances without heading back down Murfreesboro towards the imperial and intriguing New Orleans Manor and some of the local dives back toward I-24.<div><br /></div><div>Kobe Asian Restaurant is located just a couple of blocks off of the intersection of Donelson and Murfreesboro Road, away from town on Murfreesboro. It is not easy to catch. You have to keep your eyes peeled to the right, and if you miss it, be prepared to u-turn on busy Murfreesboro. We rambled through the parking lot and felt like we were walking into a film noir location in the early evening, and our experience on the inside was as intriguing as the smoke-filled streets of private eye mischief. </div><div><br /></div><div>Inside the restaurant is a huge interior, bringing to mind images of industrial-strength capacity as the seating would be capable of holding two bus loads. If you've got a huge group this is the place for you - especially needed near the airport. The sushi bar spans the length of the long rectangle of a restaurant, and I enjoyed the beautiful framed shots of nature behind the sushi bar while I tried to ignore the news emanating from the flatscreens. On our early evening - around 5:30 on a Thursday, we were one of a few couples dining in this vast space, with an older member of the family relaxing at the laptop computer in the dining room corner. </div><div><br /></div><div>We wondered why more people were not there. They are right down the road from Dell, so they may focus on a lunch crowd. Their menu is extensive, and surprisingly spans <i>both</i> Asian fare and Thai dishes. Their menu carries a full compliment of about sixty sushi rolls, which averaged at about $7 or $8, but ranged from $3.50 to $16.00 for the Tuna Lover. There is a full Bento box menu with over thirty options, priced around $9.00 for lunch and $13.00 for dinner. Thai options included sesame chicken, several curries, Pad Thai and known cohorts Lard Nah and Pad Kea Mao, each for $8.00. Most intriguing were the House specials for $13.00 - with the Sizzling Talay calling very loudly for a chance to show off. We wished we could have been more exploring with our brief visit, as these wealth of options dared us to push the hybrid style of Asian fare and Thai to the limit. </div><div><br /></div><div>Despite these expressive options, we were pressed for time, and needed to be in and out, so we gave them simple and quick choices. Emily chose the California roll and I chose the Pad Thai. Our waitress took on the challenge, and to our indescribable shock had our dishes out within about three minutes. I know you're wondering how they did it too, but you'll be really shocked to hear how well they did with it. </div><div><br /></div><div>The California roll arrived with more styling than I've ever seen given to the well-known sushi staple. It came on a half-shell ribbed plate, which is not extraordinary when compared to slightly elevated wooden slabs elsewhere, but it did make a nice impression. So what made it special? These rolls came with two rows of four toppled on top of each other like fallen dominoes, and elegantly encased with roe. They perhaps took their inspiration from some logo designs where the smallest grid unit of square dot-per-inch slowly transforms itself from solid to light - that reminded me of the gradual ascent the red roe made from the side of the roll to the top. Both Emily and I were quite impressed, and we enjoyed the flavorful rolls.</div><div><br /></div><div>My Pad Thai was also a success. The noodles arrived with their usual accompaniment of peanut-themed flavors, and the addition of fresh cut green onions made a lasting impression as the noticeable addition to the classic Pad Thai option. This version included a flat noodle, but did not include any side-item additions such as extra chopped peanuts or slices of red onions. If you preferred hot sauce additions, several styles were available on the table. We were pleased, and although it did not have the flare of the sushi, it made a positive impression. The dish was gone in an instant, as Emily and I had to make our getaway. </div><div><br /></div><div>With the attention to detail given our simplest selections, it speaks well of what this restaurant can give its signature dishes. Most importantly, if you're waiting at the airport and need an option, consider slowing down that airport parking meter charge and stop in here. They certainly had us in and out within our time frame. The Donelson-side extended airport parking lots are also right there, so if you're looking for a foodie exit before a flight, this may be a good option you haven't considered before. </div><div><br /></div><div>Kobe Asian Restaurant</div><div>1609C Murfreesboro Pk</div><div>Nashville, TN 37217</div><div>(615) 360-8313</div><div>Located at Norton's Corner across from High Way Patrol and Dell</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><br /><br /><a href="http://www.urbanspoon.com/r/47/510934/restaurant/Antioch/Kobe-Asian-Nashville"><img alt="Kobe Asian on Urbanspoon" src="http://www.urbanspoon.com/b/logo/510934/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Adamhttp://www.blogger.com/profile/05738408518658518540noreply@blogger.com0tag:blogger.com,1999:blog-4832811713199906010.post-29818081723692988772010-01-18T08:00:00.001-06:002010-01-18T08:00:06.202-06:00AlliumNashville Originals Restaurant Week has come and gone, and it's time for reflection on the meal we had. We tried out <a href="http://www.alliumnashville.com/index2.php">Allium</a>, sister restaurant to Germantown Cafe. Here's a spoiler: we weren't impressed. Here at Nashville Foodies, we don't make negative reviews lightly. Half of what we want to accomplish by writing this blog is to highlight the talented, hardworking, creative people in food in Nashville. But the other half is to give our advice on where to spend your hard-earned money on food in Nashville. And we can't recommend Allium.<br /><br />We were excited to try out Allium, and Restaurant Week has been good to us in the past as a way to try out what a restaurant has to offer. Usually along with the prix fixe format comes smaller portions, but we are all for that. In our minds, Restaurant Week is most successful when you think of it as making a small investment in some restaurants you haven't tried before. You don't spend quite as much for a full restaurant meal, but often the payout is great for all involved, especially in motivation to return for a full meal (at full price) later on.<br /><br />Maybe our first sign that Restaurant Week was a little different at Allium was the <a href="http://www.nashvilleoriginals.com/allium.pdf">online menu</a>. While the Restaurant Week webpage noted that a three-course meal was available for $20.10 a person, this wasn't clear from the menu, where regular prices are listed for all items. With some investigation we were able to find out that the three courses were house or Caesar salad, entree, and dessert, with the entrees being the same as what is on the regular menu. That seemed a bit much for Restaurant Week, as most full-service restaurants were doing a smallish tasting menu or two courses, but on we went.<br /><br />The restaurant is beautifully located with a great view of downtown, and the underground parking was nice for the cold evening. We were warmly greeted and taken to our table, and for all we're about to say about the food, we do think the service was great. Nothing to complain about there.<br /><br />We each ordered the house salad for the first course, and it was okay. That's all we really have to say about it. It wasn't memorable.<br /><br />For entrees, I ordered the herb crusted skate over sundried tomato risotto, with lemon-caper-brown butter, usually $18. It also came with a few stalks of asparagus. To me, the best feature about the dish was the sauce. The skate was unremarkable and the risotto actually gloppy and cool. Josh ordered steak frites with peppercorn demi-glace and fries, usually $19. He liked the fries alright, although to me they were cold and had a strange aftertaste, as though the oil they were cooked in was a bit old. But he was very disturbed by the large amount of gristle in his steak.<br /><br />For dessert, I ordered a slice of apple tart, which came with vanilla bean ice cream. The tart was cloyingly sweet, although the flavor of the apples was good. Josh was very excited about his dessert order, a chocolate-pistachio cake, but he thought the chocolate flavor was weak.<br /><br />Overall, we were underwhelmed by our meal at Allium. <a href="http://www.alliumnashville.com/press_reviews/Scene_review.pdf">Others have reported</a> that Allium's strength lies in its starter menu, and I have to say that I was tempted to order from it instead of the entree menu. And after ordering just two entrees it's difficult to say for sure, but at least mine seemed very much like something I would expect to eat at Germantown Cafe, and I was hoping for some obvious differentiation.<br /><br />I'm sure that forming up menus for Restaurant Week is very tough. The year-as-price plan is a nice one for bringing people in, but that can probably place a significant strain on margins. I think Restaurant Week is done best when restaurants give smaller portions that really highlight what a restaurant is really capable of. Given that what we got during Restaurant Week is exactly what's on the regular menu, we can't recommend Allium.<br /><br />Allium<br />501 Main Street<br />Nashville, TN 37206<br />615.242.3522<br /><br /><a href="http://www.urbanspoon.com/r/47/1414211/restaurant/East-Nashville/Allium-Nashville"><img alt="Allium on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1414211/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-4832811713199906010.post-17833740153563311962010-01-11T11:11:00.000-06:002010-01-11T11:11:57.727-06:00Manny's House of PizzaIn yet another testament to the power of Twitter, we recently became aware of <a href="http://mannyshouseofpizza.com/">Manny's House of Pizza</a>. Somehow we've missed this little gem and never heard of it until a few weeks ago! But we're so glad to have found it.<br /><br />Manny's is a little pizza place tucked into the Arcade, between 4th and 5th Avenues. The shop itself is tiny and no-frills, and it's clear that the focus is on getting good food out quickly. As you watch people come and go, you'll notice that there are the regulars who know what they're doing, and then there are the first-timers (like us on the day we went!) who aren't exactly sure how the system works. And that's what we're here to help you with.<br /><br />I suggest taking a look at <a href="http://www.mannyshouseofpizza.com/menu.php">the menu</a> before you go, so you'll know what to expect. You can order whole pizzas, pizza by the slice, "rolls" (pockets of dough wrapped around fillings and served with marinara on the side), calzones, pasta, subs, salads, even cannoli. I also suggest stepping back away from the counter when you enter if you plan to peruse the on-site menu and specials of the day and give the regulars room to come and go.<br /><br />We'll get to the food in a moment, but one thing I must mention is how <span style="font-style: italic;">active </span>Manny's House of Pizza is on Twitter. You can find them as <a href="http://twitter.com/MannysHOP">@MannysHOP</a>; they have frequent drawings via Twitter for free lunches as well as posted info about daily specials. The day we visited, we hadn't yet seen any info on daily specials. I <a href="http://twitter.com/nashfoodies/status/6934140916">tweeted to the shop</a>, asking if there were any going on, and they quickly replied just five minutes later! They're a great example of using Twitter for your business.<br /><br />On to the food. The day we visited, I grabbed the aforementioned Twitter special: spinach roll and drink for $5.75. It was fantastic. The roll was full of flavor, even starting with the dough of the roll, which can so often be bland and tasteless. The roll was stuffed generously with spinach and mozzarella, and the marinara sauce was tangy and delicious. Josh got the meatball calzone. He's not a guy of many words, but when I asked him what he thought about it, his response? "It was just perfect." There you go.<br /><br />Another feature I like about the menu is that tax is included in the prices. Why doesn't everyone do this?<br /><br />You can take away your items or eat at the location. You should know ahead of time that at Manny's, you're not paying for ambiance. The eating area is somewhat dim, and I'd venture to say even shabby, but the focus here is on food, and we did not feel that the environment detracted at all from our enjoyment of the food.<br /><br />We highly recommend that everyone try Manny's, and at the very least you should sign up to follow them on Twitter! You might be the next lucky winner of a free lunch.<br /><br />Other writeups on Manny's: <a href="http://lannaelong.blogspot.com/2007/07/nashvilles-best-pizza.html">Lannae's Food and Travel</a><br /><br />Manny's House of Pizza<br />15 Arcade Building<br />Nashville, TN 37219<br />(615) 242-7144<br /><br />Mon-Fri: 10am-6pm<br />Sat: 11am-5pm<br />Sun: Closed<br /><br /><a href="http://www.urbanspoon.com/r/47/510564/restaurant/Downtown/Mannys-House-of-Pizza-Nashville"><img alt="Manny's House of Pizza on Urbanspoon" src="http://www.urbanspoon.com/b/logo/510564/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4832811713199906010.post-80940215744334609112010-01-07T08:00:00.001-06:002010-01-07T08:00:07.067-06:00Lulu's Coffee HouseHave you ever been to nearby <a href="http://en.wikipedia.org/wiki/Watertown,_Tennessee" target="_blank">Watertown</a>? No? Well, here's a reason to go: <a href="http://luluscoffeehouse.com/" target="_blank">Lulu's Coffeehouse</a>. Lulu's is the kind of place I wish we had in my little suburb of Nashville: a coffee shop with character, dedicated to making good local food and cultivating a community. A work friend introduced me to this gem and I'm so glad I stopped by one afternoon this fall.<br /><br />Lulu's is located in Watertown's town square. When you enter the shop, you'll notice the very eclectic interior with an obvious set up for live music nights. Apparently Watertown is a hub of music - who knew? The shop is committed to fair-trade coffee and features drinks made from Nashville's own Bongo Java beans. The sandwich menu is just right, in my point of view: lots of variety, but not too many items that can end up being overwhelming. I tried the black bean burger ($5.45), which as the menu says is "served on whole wheat bun with Swiss and Cheddar cheese, cilantro mayo or regular mayo, spicy mustard or yellow mustard, leaf lettuce, tomato and red onion." It was very substantial and flavorful, and I didn't miss the meat at all. While I was there, someone did order a meat burger and the server went out back to a separate freezer to get the beef. Apparently they get their meat from a local farm source.<br /><br />For me, the highlight of my time at Lulu's was sitting back and watching the people come and go. Or I should say, watching the locals come in and interact. The staff was courteous and friendly to me, but it was clear that locals are first and foremost here. Almost everyone was greeted with a hug by the proprietor, and there was rapid chit-chat about how so-and-so was doing, what plans were being made for the upcoming holidays, etc.<br /><br />I also like how Lulu's menu is informative. If you check it out <a href="http://luluscoffeehouse.com/menu/" target="_blank">online</a>, you'll notice that the coffee descriptions are complete: you're told that every drink comes with two shots of espresso, an Americano is an espresso with hot water, etc. Hilariously, their regular drip coffee is described as "just a friggin' cup of coffee." Having grown in up a town where the word "cappuccino" often brought up for most people images of gas station fare, I appreciate that Lulu's is giving its clientele clear descriptions of the classic espresso-based drinks they offer.<br /><br />I'd love for a Lulu's-like spot to open up in my town, but for now, it's nice to know that I can drive out there when the mood strikes. I hope you'll try it out sometime!<br /><br />Lulu's Coffee House<br />120 East Main Street<br />Watertown, TN 37184-1419<br />(615) 237-0065Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4832811713199906010.post-32867537589654997612010-01-04T17:52:00.002-06:002010-01-04T17:54:29.222-06:00Nashville Originals 2010 Restaurant WeekMark your calendars for <a href="http://www.nashvilleoriginals.com/restaurantweek.php">Nashville Originals Restaurant Week</a>! The local restaurant consortium will offer prix fixe menus for $20.10 or $30.10 during January 11 through January 17.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4832811713199906010.post-30803832538060691952010-01-04T08:00:00.003-06:002010-01-04T11:06:22.873-06:00Brunch at MielHave you read Adam's previous post on dinner at <a href="http://www.nashvillefoodiesblog.com/2009/10/miel-restaurant.html">Miel</a>? After reading it myself, I knew I had to go. With good timing, a $50 gift certificate soon came up for purchase for $25 on <a href="http://www.groupon.com/r/uu455134">groupon.com</a> and off we went for Sunday brunch. <br /><br />When we arrived at the restaurant we were immediately greeted by a friendly, cheerful host (but thankfully not too cheerful! It was Sunday morning, after all.) We were led to our table, a cozy three-sided banquette which I later found out is "Table 10." I highly recommend asking for that table. From it, you get a good view of the activity of the restaurant but are not directly in the walk path of anyone. <br /><br />We began our meal with a large French press of coffee ($7) and the three cheese plate ($10). Although there was a mishap with the press, the error turned out to be an introduction to the amazing service you'll get at <a href="http://www.mielrestaurant.com/">Miel</a>. Our server was very thoughtful and attentive. After discovering the error, the server immediately corrected it and all was well. The cheese plate came with a nice selection of cheddar, gruyere, and a soft cheese, which I unfortunately cannot remember. We also soon received some very delicious, yeasty rolls which came with butter and I believe peach preserves. They were hot out of the oven and very good. <br /><br />Soon our entrees arrived - crab cake with biscuit and bernaise sauce ($14) and braised beer short ribs ($14). The crab cake came with poached eggs as well, although they were unadvertised. Unfortunately, the crab cake was way too salty for my taste. I would have loved it otherwise. Josh's short ribs came with hashbrowns, poached eggs, and bernaise sauce, and he loved the meal.<br /><br />I've got to say, however, that the high point of the meal was the side order of bacon ($4) we ordered. Our server informed us that it's made by the restaurant and I believe smoked on-site. Goodness, that bacon was a full half a centimeter thick. It was very chewy and very good. We're now on a mission to see if Miel will sell it by itself for home cooking. <br /><br />With the exception of the salty crab cake, we really enjoyed our meal at Miel. It looks like many other people grabbed those Groupons as well, so we hope you are looking forward to your meal and enjoy it!<br /><br /><a href="http://www.urbanspoon.com/r/47/767054/restaurant/West-Nashville/Miel-Restaurant-Nashville"><img alt="Miel Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/767054/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4832811713199906010.post-8134081071825276522010-01-01T15:20:00.002-06:002010-01-01T15:23:40.952-06:002010 Cooking Classes at Marché Artisan FoodsMarché Artisan Foods will host monthly Monday night classes throughout 2010, offering instruction in topics such as braising, preserving, and preparing harvest-themed side dishes. Below is the tentative schedule; call 262.1111 to sign up or do so in person.<br /><br />February 1 - Sweets - $30<br />March 15 - Braising - $30<br />April 19 - Bread - $25<br />May 3 - Brunch - $25<br />June 14 - Fish - $30<br />July 26 -Salads - $20<br />August 30 - Preserving - $20<br />September 27 - Harvest Side Dishes - $25<br />October 25 - Hors d'oerves - $25<br />November 8 - Pies - $30<br />December 13 - Cookies - $20Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4832811713199906010.post-5640341048826030462009-12-28T08:00:00.003-06:002009-12-30T17:19:51.279-06:00Miss SaigonIt's time to meet Miss Saigon, for those of you who haven't had the pleasure. Thanks to a delightfully inspired suggestion by foodie friends, we decided to try out Miss Saigon. <div><br /></div><div>Miss Saigon is right next to the K&S World Market on Charlotte. For those of you who haven't been able to catch K&S through the maze of signs on that stretch, it's just a couple of blocks past the Kroger on your way out of town. Maybe a minute drive from White Bridge. (By the way, if you're looking for really cheap groceries, check K&S out).<br /><div><br /></div><div>Miss Saigon had been hailed as a place to go for great noodle and soup dishes served by people who really know their Vietnamese stuff. Another attraction was the draw of the price; we heard that it was great but very cheap. As evidence of the low cost, our friends told us that you'd go in, look around, notice it looks like they hired a drunk college freshman to decorate, and then you'd try to ignore the TV on the wall. Sounds like the place for us, we thought, as that usually gives some sort of clue that what these people know best is their food. <div><br /></div><div>Given the Charlotte area and the bewildering fact that there are three other Vietnamese restaurants within a block, we wondered how customers choose between them. Miss Saigon holds the spot immediately adjacent to the World Market, so perhaps people select by familiarity. The exterior is certainly nothing to get excited about, as they are currently doing some reconstruction to the parking lot right in front of the grocery. </div><div><br /></div><div>Once you walk inside, however, it feels entirely different. Inside we found beautifully-rich orange walls that conveyed an Oriental theme, along with darkly polished wood framing, benches, and tables which complimented the well-chosen wall hangings to create a natural and earthy feeling. Lighting was similarly sufficient and interlaced with the decor, as well as some touches of greenery. </div><div><br /></div><div>What happened to our hole in the wall we had expected? Where was the TV? (gone) Where was the dive decor designed by the drunkard? (destroyed) All good things to get rid of, however, it had me wondering what the new-found beauty would do to our prices? (hard to say) Our friends hadn't been back in a while, but they'd been regulars for about nine years. </div><div><br /></div><div>We sat down with our friends and saw they already had a surprise available for us. Knowing that we're always looking for that interesting item, they had ordered for us an atypical selection: a french-bread sandwich with Vietnamese sauce, thinly sliced and shredded beef, and perhaps carrot match sticks inside. Whatever was in it really didn't matter to us because it tasted so good. The rich sauce reminded me of a Thai sauce I love that is dark brown, slightly spicy, and comes with beef dishes like pad ka prow. </div><div><br /></div><div>As I was knee deep into our sandwich, our waiter joined us and made a good impression. I'd say he had a reserved but welcoming nature...and he liked my jokes. It's amazing how much that helps. We ordered another suggestion of our friends - shrimp rolls for an appetizer. Two rolls appeared which were in the soft-white flexible rice paper wrapping that sometimes comes with spring rolls. The white-pink of the shrimp showed through the translucent wrapping, and revealed shrimp which the chef had arranged with militant precision in the rolls. The rolls came with a dipping sauce that was mellow and perhaps inspired with peanuts, but regardless the collective impression was fetching.</div><div><br /></div><div>Next up was the difficult decision about what to order. This is tough because, apparently, your first choice will be the last you will ever voluntarily select. Our friends had been for years, and one of them had been so well-hooked by his initial selection that he could not force himself to change. He's a pshychiatrist by day - you'd think he'd catch on after a while. </div><div><br /></div><div>Emily went with our addicted friend's choice of a Vermicelli noodle dish with shrimp (It's #27 on the menu, I think, but the original language just looks too scary to reproduce here). I was trying to recreate my fabulous experience for a few days in a Vietnamese community in Mississippi, so I knew I wanted pho. This would also allow me to contrast it with current pho champ PS Noodle Pot in Antioch. I struggled to decide between all the options because they had several that appealed to me. On weekends they have a special: spicy pho, which I need to try. They also have several versions of pho which are described with the somewhat off-putting term "rare" beef. That threw me. Usually, medium rare is what I go with in steaks, but...without asking, I'm just not sure how far they go when they mean rare...and this place is really going for the authentic feel. I went with the well-done beef pho. Wimp. </div><div><br /></div><div>Our meals arrived and, in retrospect, I laugh at my own reaction. My friends caught me in some sort of foodie-induced, slack-jawed trance. I wish I were exaggerating. You see, I saw Em's dish arrive with a ring of luscious firecracker red shrimp which topped and encircled the remaining noodles and goodies beneath it. I then sat transfixed as I learned that the dish came with the broth on the side, already seasoned, and ready for you to pour into your dish to generate the liquid accompaniment. Fabulous. I worried about how much spice was on the shrimp, but it didn't hit me at all when I stole a half-shrimp. I recovered around the time my dish came.</div><div><br /></div><div>My own pho arrived. Pho is a soup dish that focuses on the broth, and includes whatever item you have ordered, like beef or seafood or vegetarian tofu. You then add whichever side ingredients you'd like: full bean sprouts, entire stalks of basil, cilantro, and limes to be juiced. The effect is powerful and integrated with all the components added. Our waiter asked if I could handle the dish with chopsticks, which I assured him I could, and went at the thing like a bear going for honey. Swapping between chop sticks and the deep spoon became fun, and I attempted to make conversation as I navigated the dish, wondering if I was making noodle-assisted impressions of a rabid walrus. </div><div><br /></div><div>Fortune cookies finished us off for the day. Our friends departed early, as the little one was making some hay, and the staff handled it well without too much fuss, only asking for a closer eye when needed. Some younger children appeared to be connected to the staff, so I'd imagine families are welcome. Our meal ended up being about $25 for Em and I, which is not bad for a weekend lunch excursion plus double appetizers. </div><div><br /></div><div>Next up, we'll try the specials or the rare pho. That means we're coming back. See you soon, Miss Saigon. </div><br /></div></div><br /><br /><a href="http://www.urbanspoon.com/r/47/511170/restaurant/West-Nashville/Miss-Saigon-Nashville"><img alt="Miss Saigon on Urbanspoon" src="http://www.urbanspoon.com/b/logo/511170/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Adamhttp://www.blogger.com/profile/05738408518658518540noreply@blogger.com3tag:blogger.com,1999:blog-4832811713199906010.post-22150618557355301182009-12-21T08:00:00.002-06:002009-12-30T17:20:40.010-06:00Cinco de MayoWe finally made it to Cinco after embarrassingly mistaking it for another Mexican place. As a part of our continuing quest to find the best local food in town, you'd think we would put the appropriate effort into finding the right recommended restaurant. Alas, not all is perfect in foodieland. <div><br /></div><div>I thought we had it covered - we had friends tell us Cinco de Mayo was on the corner of White Bridge and Charlotte. Sadly, there are two Mexican places vaguely on the corner of Charlotte and White Bridge, and we just turned into the first place we found. If you run into the same problem, try and remember it's right on the corner. Anything beyond 75 feet away from the corner is the wrong place. </div><div><br /></div><div>Our friends who recommended Cinco are regulars, and gave specific praise such as "it's not like other Mexican food places" and "the meat is always moist, tender, and never dried out," or "anything is great, you can't go wrong" and "the staff loves everyone." Now, we all know we get that from various friends from time to time. And then we go someplace and it doesn't live up, and we wonder if perhaps they would give glowing reviews to the local gas station if they served dinner. Our friends, however, had the ultimate trump card: they are <i>Chilean</i> and love everything about Cinco. [Shout out to Leslie and Havier, our foodie friends who recommended Cinco!! The couple is getting hitched in Chile right around now. Congrats guys!] </div><div><br /></div><div>Arriving at Cinco you'll notice a red banner outside indicating that they've been voted Best Mexican in Nashville. Similarly auspicious is the television at the bar which broadcast soccer. The archway-laden interior wall lines a row of booths in the main seating area and partitions the regular tables off from the bar. Strong ambiance points for feeling open and uncramped. </div><div><br /></div><div>The menu and chips arrived and we both remarked on the quality of the salsa. Extra chips were provided throughout the meal. My biggest gripe of the whole time was the initial ice-nature of the staff. I could have spent several minutes trying to generate some sort of reaction out of my waiter, but I would have been wasting my time. Ahh, good memories of bad waiters at several local Mexican food places came rushing back. There are some places I go just to enjoy the bad service and get mistreated. It's kinda like seeking the anti-foodie experience - a memorable adventure. Things turned around here pretty quickly, however, and didn't become an issue.</div><div><br /></div><div>With the arrival of the food we got a sense of why this place is better than most. Nothing came out that wasn't freshly prepared. Nothing arrived that failed to include fresh ingredients. That made all the difference. </div><div><br /></div><div>Emily chose the crispy Tilapia for $7.50 that had her pleasantly surprised, even beyond her usual "very tasty" (aww, she's blog-shy... so cute!). Her fried Tilapia had her very satisfied. My Tacquitos Mexicanos for $8.25 were lightly fried rolls stuffed with chicken, and the chicken inside was perfectly prepared to remain moist -unlike the dry servings we get at most places. There was a freshness to the ingredients and lightness to the crispy layering that made an impact far beyond the usual fare. My dish came with four rolled helpings of the fried tacquitos, with each radially pointing in the four directions, which made me grateful that I had made an appetizing selection. Both dishes were presented with a flair and an attention to plating I don't remember seeing at similar locations, and the side items completed our pleasant experience. Actually, this meal bested Rosepepper's version of a similar item, and was far less expensive.</div><div><br /></div><div>You might be wondering how we got away with such cheap specialty meals. Well, that's because Cinco serves lunch seven days a week. We could have gone with non-specialty items for even less than we paid, but most meals ranged between $6 and $10. Regular margaritas will set you back $5. We just weren't ready to pour down at that time yet on a Saturday, so we can't report on the quality. </div><div><br /></div><div>When all is said and done, if you're looking for a Mexican place that's several cuts-above the average fair, you won't go wrong with this place. Just make sure you find the right place. That's Cinco de Mayo, right on the corner of Charlotte and White Bridge. </div><br /><br /><br /><a href="http://www.urbanspoon.com/r/47/510385/restaurant/West-Nashville/Cinco-De-Mayo-Mexican-Restaurant-Nashville"><img alt="Cinco De Mayo Mexican Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/510385/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Adamhttp://www.blogger.com/profile/05738408518658518540noreply@blogger.com1tag:blogger.com,1999:blog-4832811713199906010.post-48687667360704575282009-12-14T08:00:00.002-06:002009-12-14T08:00:08.144-06:00Cha ChahHave you signed up for coupon alerts from <a href="http://www.groupon.com/r/uu455134">Groupon</a>? If you haven't, check it out. Because Nashville Foodies is signed up and is taking advantage of some great discounted coupons that is allowing us to try out some of Nashville's best places at reduced prices. We hope you will too! And even if you're not interested in their deal of the day, check out the recent deals. If a coupon isn't sold out, you can still get one that was offered on previous days.<br /><br />Anyway, armed with a $50 coupon to Cha Chah that we scored for $25 through Groupon, we visited the restaurant for the first time on a recent weekday evening.<br /><br />The menu is filled with classic tapas. Our experience has been (and waiters seem to suggest) that it's best to order a few things at a time to see how full you get, and how quickly. We started our meal with house-cured olives ($4), potato chips with truffle and cheese ($3), and mushrooms and garlic ($5). While he doesn't report on this site much, Josh loves to order house-made potato chips wherever we go and he deems Cha Chah's to be very good, and I concur. Josh also ate the mushrooms and garlic on his own. He was impressed that at the mellow level of the garlic flavor in the mushrooms. I ate the olives, and while I wish I had known they would come with pits, I enjoyed them.<br /><br />We went on to order two entrees: barramundi with parsnips, mushrooms, and asparagus ($17) and braised short rib with kale, charred pear, and onions ($16). Josh loved the barramundi dish. He reports that it wasn't "fishy fish" and apparently really liked it, because there was pretty much nothing left on his plate! I had the braised short rib. I appreciated that the entree was piping hot when it arrived at the table. The rib itself was very meaty, albeit a little salty, but that was foiled nicely by the charred pear.<br /><br />A nice feature of Cha Chah is the selection of fair-trade teas ($7). When you order these items, you get the tea steeped in a French press along with a bowl of dehydrated honey. I enjoyed my rooibos tea on that chilly night, although I felt the price was a bit high.<br /><br />For dessert we shared the chocolate option. It was divine. It came with a pot of hot chocolate, thick and decadent. You pour the hot chocolate into little tea cups, in which are generous slices of homemade marshmallows which have been lightly roasted. It's really a fantastic dish and one that I think could be recreated easily at home.<br /><br />The night we were there, Cha Chah was running a special for buy two tapas, get one free (although the free tapas wasn't deducted from our meal - maybe it was because we were using a coupon?). They appear to be running this and similar specials often, and we'll try to notify readers via Twitter when we hear of them.<br /><br />We greatly enjoyed our meal at Cha Chah, especially the helpfulness of our waiter in helping us make our selections. Good service seems to be a hallmark of Arnold Myint's restaurants, and we appreciate it.<br /><br /><a href="http://www.chachahnashville.com/">Cha Chah</a><br />2013 Belmont Boulevard<br />Nashville, TN 37212<br />615.298.1430Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4832811713199906010.post-23515803974063450542009-12-11T08:00:00.001-06:002009-12-11T13:39:12.267-06:00Dose.By now the word has gotten out that Portland Brew on Murphy Road is now <a href="http://dosecoffeeandtea.com/">Dose</a> Coffee and Tea. We stopped by on a weekday afternoon to check out the changes.<br /><div>In short, the changes are great! The old Portland Brew always felt like a study hall area to me - stark surroundings, not a lot of lighting. Maybe a lot of it had to do with the clientele, but the atmosphere was almost always silent. That's not necessarily a bad thing, but it was <i>always</i> like that. </div><div><br /></div><div>The new owners have added some very welcome aesthetic changes, such as task lighting in the booths and a subtle but welcoming paint color update. There's a long table stretching across the front windows which appears to be made of reclaimed wood. It's a nice touch, although it could be improved by smoothing and finishing the wood. The surface is a bit rough for pencil-and-paper writing. The coffee and tea is pretty good too, and we greatly appreciated that prices are listed with tax included (why doesn't everyone do that?). Parking was always an issue at the old Portland Brew and continues to be so, but that can't be helped.</div><div><br /></div><div>We think you'll like the new Dose. </div><div><br /><br />Open 7am-7pm Monday thru Saturday<br />Dose Coffee and Tea<br />3431A Murphy Road<br />Nashville, TN 37203<br />615-457-1300</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4832811713199906010.post-15693103125180919572009-12-08T16:49:00.003-06:002009-12-08T16:53:33.439-06:00Special Events at Chipotle's Second LocationHere's some info we received about Chipotle's new second location. Check out the specials available to some local students!<br /><br />Before officially opening to the public on Friday, Dec. 11, Chipotle will give away its critically acclaimed gourmet burritos at its new location at 3900 Hillsboro Pike (at the intersection of Hillsboro Pike and Abbott Martin Rd.) on Wednesday, Dec. 9 and Thursday, Dec. 10:<br /><br />Wednesday, Dec. 9: Free dinner from 5–8 p.m. for all Hillsboro High School students with school ID <br />Thursday, Dec. 10: Free dinner from 5-8 p.m. for all David Lipscomb students (K-12 & University students) with school ID<br /><br />The official grand opening on Friday, Dec. 11 will include a drawing for free burritos for a year and the first 100 people to purchase a burrito at 3 p.m. receive a free T-shirt and burrito buck good for a free burrito.<br /><br />We don't usually blog about chains, but we were impressed to learn the following:<br /><span style="font-style: italic;">Chipotle’s Food With Integrity philosophy to serve the best food from the very best ingredients is changing the way people think about and eat fast food. This means the new Nashville location will serve naturally raised chicken, pork and beef, coming from animals that are raised in a humane way, never given added hormones or antibiotics and fed a pure vegetarian diet, cheese and sour cream free of the synthetic hormone rBGH, and 30 percent organically grown black and pinto beans.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4832811713199906010.post-17439642492815683782009-12-07T08:00:00.000-06:002009-12-07T08:00:08.757-06:00Have you considered signing up for a Community Supported Agriculture share plan?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VB9g6LJUZV8/SxwYyaOpk2I/AAAAAAAACrc/LajGAH1tm8M/s1600-h/box1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_VB9g6LJUZV8/SxwYyaOpk2I/AAAAAAAACrc/LajGAH1tm8M/s320/box1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5412228106505786210" /></a><br /><br />It's been cold and rainy here in Nashville and while summer produce might not be on your mind, now is a good time to make plans for joining a Community Supported Agriculture group. Many farms are taking subscribers now for summer programs, and you might even be able to jump into a winter program already in progress. It's easy to look up what's available at <a href="http://www.localharvest.org/search-csa.jsp?scale=&lat=&lon=&x=&y=&ty=6&zip=&st=45&but.x=41&but.y=6&but=s">Local Harvest</a>. Here, we'd like to detail our experience with two great local CSAs.<br /><br />We've been with <a href="http://www.avalon-acres.com/">Avalon Acres</a> for a year now. It has been run for five years by Tim and Jennifer Bodnar, who started the farm because they were tired of the "rat race," as they call it, and wanted to be together instead of going to separate jobs. Their initial venture has grown to over 750 shares delivered in the summer and 200 in the winter, and they employ over a dozen people to help in the operation in the summer. A unique feature is that while they raise chicken, eggs, pigs, and sheep on their farm they partner with other, smaller farms for beef and all the produce offerings that come in your share. Additionally, they've recently added locally-made fresh pasta, breads, and spaghetti sauce. We recently purchased one of their free-range turkeys for Thanksgiving and were very pleased with it. And we got our first free-range chicken of the winter CSA, along with a dozen eggs, for our winter subscription. Avalon Acres is still taking signups for the winter so be sure to check them out.<br /><br />Another great CSA to check out is <a href="http://www.doerunfarmtn.com/">Doe Run Farm</a>. It's operated by John and Judy McGary, two of the nicest people you'll ever meet. Their CSA focuses on produce and the summer program runs 18 weeks, May 9 through Sept 10. They are also taking signups for their summer CSA so be sure to take a look.<br /><br />Conveniently, most CSAs offer a payment plan, although it definitely helps the operation when you pay up front. This can take a bit of planning, but is well worth it. When my husband and I first signed up for a CSA we budgeted for months to be able to pay the fee upfront, and we benefited immensely from our membership. We hope our readers are able to check out a program or two!Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4832811713199906010.post-25070260373233415112009-11-30T19:23:00.004-06:002009-11-30T19:27:37.329-06:00Announcing the winner of our Red Pony Desserts and Skirts Giveaway<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VB9g6LJUZV8/SxRwJJNyCKI/AAAAAAAACqM/Fvnqbr2Q5RY/s1600/random.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 179px; height: 195px;" src="http://1.bp.blogspot.com/_VB9g6LJUZV8/SxRwJJNyCKI/AAAAAAAACqM/Fvnqbr2Q5RY/s320/random.jpg" alt="" id="BLOGGER_PHOTO_ID_5410072354773665954" border="0" /></a>Our second commenter, Robyn, is the lucky winner! Congratulations, Robyn! Please be sure to email us at nashvillefoodies at gmail dot com within 48 hours (by 5pm on Wednesday, December 2) with your full name and address info. We'll pass it along to the nice folks at <a href="http://www.redponyrestaurant.com/">Red Pony</a> and you can pick up your tickets at the event. Be ready to confirm at the door that you're over 21 by showing ID.<br /><br />Thanks to everyone for entering! And thanks to Red Pony for sponsoring the giveaway. We hope that many of you will try out the Desserts and Skirts event to get a taste of Red Pony (or its sister restaurant, <a href="http://www.solonmain.com/">SOL</a>) for yourself!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4832811713199906010.post-13262515399906413762009-11-23T08:00:00.004-06:002009-11-23T08:00:00.846-06:00Giveaway! Desserts and Skirts at Red Pony<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Ky_XyqeLy78/SwLRT8rYWNI/AAAAAAAAAAo/hiAnD-b-eT4/s320/red+pony+creme+brulee.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 320px;" src="http://4.bp.blogspot.com/_Ky_XyqeLy78/SwLRT8rYWNI/AAAAAAAAAAo/hiAnD-b-eT4/s320/red+pony+creme+brulee.jpg" border="0" alt="" /></a><br />Franklin Restaurant <a href="http://www.redponyrestaurant.com/">Red Pony</a> is hosting a great tasting opportunity on Thursday, December 3, 2009. Executive Chef Jason McConnell is pairing three cocktails (white chocolate martini, vanilla bean martini and tawny porto), and three desserts (vanilla<em> </em>bean crème brulee, chocolate demise and white chocolate cranberry bread pudding). Tickets cost $15 per person, which includes tax and gratuity. Additionally, patrons will receive 15 % off on all food purchases at Red Pony or sister restaurant <a href="http://www.solonmain.com/">SOL</a> through December 17, 2009. The event will begin at 6:00 p.m. Reservations are not required but are encouraged and can be made by calling Red Pony at 615-595-7669. It's a great way to try out a new restaurant (or two, if you use the discount later at SOL.)<p></p><div>Excitingly, <b>Red Pony is offering a pair of tickets to the event to a lucky Nashville Foodies reader! </b> To enter the giveaway, comment below. [note: if you're reading us through Facebook, you'll need to go to our actual blog page to comment.] The drawing will be open until November 30. On that day, we'll randomly draw a name and contact the lucky winner! Please note that this drawing is open only to those 21 and up. You'll need to show identification at the restaurant to claim your tickets.</div>Unknownnoreply@blogger.com33tag:blogger.com,1999:blog-4832811713199906010.post-27659147521353897392009-11-19T08:00:00.005-06:002009-11-19T08:58:55.073-06:00Sophia! Foodies Interview on Chocolate Tastings<div><p class="MsoNormal">I’m sitting here finishing off a cup of hot chocolate on my back porch (with Mexican spice accents and farmer’s market whole milk – I am such an elitist), and I’m thinking about how the holidays usually come more quickly than I’m expecting.<span> </span>Thanksgiving is only a week away, shopping is upon us, and I’m determined to enjoy this holiday season, and I hope to pass that determination on to you.<span> </span>Slow down, salivate, and get ready for an event with true foodie charm.<span></span></p><p class="MsoNormal"><o:p>This event promises to indulge you as you slowly savor impossible-to-find and exotic chocolate morsels, right from the comfort of your home. I have found this treasure for you: a chocolate tasting with Nashville’s own chocolate goddess, Sophia Contreras.<span> </span>Sophia graciously sat down with Nashville Foodies recently to describe her craft and the chocolate tasting experience.</o:p></p><img src="http://4.bp.blogspot.com/_CSqECsr1cG0/SvxwvDI1exI/AAAAAAAAAAU/LN-wcc___cg/s320/DSC00815.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5403317606536280850" /><p class="MsoNormal">Sophia boasts a resume that would have us thieving scraps from her kitchen in the hopes of learning through sheer osmosis.<span> </span>Her family has been on the front line of cuisine for generations, with highlights as follows: her Greek grandmother began a restaurant on Route 66; her cousin ran the top-rated Santa Fe Farmer’s Market; her uncle first placed a breakfast burrito on a menu 30 years ago (you may have seen it around now); and her family’s restaurants have connections that run all they way to the White House.<span> </span>She’s traveled the world, worked in kitchens and restaurants owned by parents and family members, and has a supernatural knack for discerning what foods people crave.<span> </span>The universe beat in rhythm when she decided to follow her passion and become a professional chef.<span> </span>Need proof?<span> </span>She never advertises, has no website, posts no phone number - and yet Tim McGraw, Faith Hill, and Leeann Rimes all found her and scooped her up full time for a collective six years.</p><p class="MsoNormal"><o:p>Of all her culinary delights, Sophia is most passionate about chocolate.<span> </span>She engaged the study of chocolate much like a wine connoisseur studies wines, learning about its history and components, and traveling to the regional epicenters of chocolate wisdom across the continents.<span> </span>I had no idea where these places were, but Sophia tells me that Spain, Italy, Guatemala, and Williams-Sonoma (wait, that last one may not be right) represent the deepest, darkest corners of chocolate knowledge.<span> </span>While you, my foodie friends, may not be able to make those trips quite yet, Sophia brings her passion and knowledge to us right here in Nashville. (This is an appropriate moment to pause and give thanks that you live in Music City.)</o:p></p></div><p class="MsoNormal" style="text-align: left;">Let’s clear up what some of you may be thinking – this is no wax-infused chocolate fountain event where you’re getting bottom of the barrel quality and all-you-can-consume gorging.<span style=""> </span>This is the real deal, where you’re satiated not by the volume but by the discovery of the complexity in each unique offering.<span style=""> </span>This is a revival of the slow food movement, where people take their time to prepare and enjoy food, as they concentrate and savor each flavor.<span style=""> </span>Chocolate has hints, notes, and tones provided by the various ingredients that supplement the cacao.<span style=""> </span>Much like a supplemented wine tasting, Sophia produces the matching ingredients (vanilla, coffee, etc) for your taste buds to recognize as you encounter each piece, bringing out the subtleties so even the weakest palate can identify the constituent catalysts.</p> <p class="MsoNormal"><o:p>Like any good conductor, Sophia knows how to orchestrate the entire experience.<span style=""> </span>She begins by taking you through a brief history of chocolate, where it came from, how it was </o:p></p><img src="http://3.bp.blogspot.com/_CSqECsr1cG0/SvxxpOtwXQI/AAAAAAAAAAc/EjHap64BEtM/s320/DSC00821.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5403318606076337410" /><p class="MsoNormal"><o:p>discovered and its stages of evolution.<span style=""> </span>Then you begin your trek through the different sweetness levels: milk, white, semisweet, dark, and bittersweet.<span style=""> </span>Appropriate dessert wines accompany these stops, with the most interesting being the Russian-inspired vodka splash to mix with the strongest bittersweet morsel – producing a counter-intuitive mix of extremes of bittersweet and sweet to mesh and settle your experience in the center of the spectrum.<span style=""> </span></o:p></p> <p class="MsoNormal"><o:p>Sophia ensures that the participant receives tastes of the most elusive, hard to find, and exotic chocolate which is simply inaccessible to those without the knowledge.<span style=""> </span>These are items you can’t get anywhere else, and Sophia often recruits friends who are traveling as her primary couriers.<span style=""> (I learned that Italian chocolate became her most recent acquisition after traveling friends found the hidden location she directed them to.) </span>For those who want to flex their investigative muscle, Sophia will also provide samples of chocolates which are difficult to find for the average consumer, but not impossible if you make the right effort.<span style=""> </span>These chocolates will usually be collector’s pieces available through small internet gateways that can be delivered to the Nashville area.<span style=""> </span>Not forgetting the local talent, Sophia also promises that the best local chocolates are included, ensuring that Nashvillians can find their way to the right local artisan after they’ve been dazzled by Sophia’s tasting.<span style=""> </span></o:p></p> <p class="MsoNormal"><o:p>This is one event we have fiendishly dared to dream about.<span style=""> </span>It is the kind of slow-food experience which will help you remember that it really is the holidays and you can sit back, relax, and indulge yourself without regret. It doesn't hurt to be guided through this journey by an escort whose blood courses with culinary tradition. </o:p></p> <p class="MsoNormal">Now, it took begging and pleading to convince Sophia to consent to this post.<span style=""> </span>She is a talented, extroverted hostess with a carbonated personality sure to make everyone comfortable, but she does like to fly beneath the advertising radar. Don't believe me? <i>Just </i><i>try</i> <i>finding her info somewhere else</i>. After several months, and all I could muster about the benefits of blogdom, we have done it. <span style=""> For us, s</span>he has permitted this exception to her rule, and she is willing to bring her talents to our Nashville foodies.<span style=""> </span>(Yes!) </p><p class="MsoNormal">As you can imagine, acquiring the chocolate is an extensive process, so make sure to plan your event as early as you can.<span style=""> </span>Parties from 6-12 are best, but 20 is the max.<span style=""> </span>She brings her wares to the venue of your choice, including homes.<span style=""> </span>Cost will vary depending on the number in the party, the chocolates themselves, and the guests' choice of wine pairing (biggest variable), and Sophia provides estimates upon request.<span style=""> </span>Paired teas may be substituted for dessert wines for those who prefer a non-alcoholic experience.</p> <p class="MsoNormal">Yes, you have found the golden ticket, Charlie, and it's right here in Nashville. Claim your prize by calling this number: 615-496-1513 or inquiring at sbcontreras@comcast.net.</p>Adamhttp://www.blogger.com/profile/05738408518658518540noreply@blogger.com1tag:blogger.com,1999:blog-4832811713199906010.post-963462503135878782009-11-12T07:45:00.002-06:002009-11-12T07:49:56.044-06:00Your input: where are the best tacos in town?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VB9g6LJUZV8/SvwR6q7TOjI/AAAAAAAACPg/1qqggJeBTBg/s1600-h/3417936645_f7e47f9e26.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_VB9g6LJUZV8/SvwR6q7TOjI/AAAAAAAACPg/1qqggJeBTBg/s320/3417936645_f7e47f9e26.jpg" alt="" id="BLOGGER_PHOTO_ID_5403213352590850610" border="0" /></a><span style="font-style: italic;"></span><br /></div>We're on a mission to find the best taco spot in town and looking for recommendations of places to try out. Soon, we'll take a little progressive dinner of several spots and report back with our favorites. But we need your input on what places we should try out! Comment below with the names and locations. Keep your recommendations locally-owned!<br /><br /><br /><span style="font-size:78%;"><span style="font-style: italic;">Image source Flickr user <a href="http://www.flickr.com/photos/cathleenemily/">cathleenemily</a></span></span>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-4832811713199906010.post-86470991816870118342009-11-09T08:00:00.001-06:002009-11-09T08:00:01.685-06:00Sonobana Japanese Restaurant<div>Emily and I were starving after a light breakfast and a day full of errands around Charlotte Ave, so we decided to stop in Sonobana for lunch on a Saturday. Sonobana lives in the shadow behind the Daltz on White Bridge Road, and is about a block away from the big Target. Long term Nashville foodies will recognize the venue as on the same strip as the old Q-Zar laser tag. We noticed that Sonobana also has an affiliated Japanese grocery attached to it, but it has a separate entrance so we didn't get to check it out. </div><div><br /></div><div>Sonobana's entryway carried a huge whiteboard with specials, but I couldn't really notice any specials because of the twice-listed and bolded instructions to "Please wait to be seated." As it turned out, this was an appropriate warning because no hostess was available. This experience repeated itself for other customers during our meal. Although we were seated almost immediately, one other party (from NY) found it necessary to wander and find the host/hostess with as much fanfare as they could muster. And who, do you think, they would be seated next to? You guessed it. Us. More on them later...</div><div><br /></div><div>There is a slightly dusty whiff in the air - just barely noticeable - and not so bad that someone would mind. Allergic foodies, however, might want to go elsewhere. The main seating area was very large, had many booths, and expanded into a second seating area just out of view. The sushi bar was extensive and had seating for about fifteen. Also, bring a jacket. I had to give mine to Emily because she was cold inside. </div><div><br /></div><div>Our softspoken and kind waitress greeted us and didn't take the opportunity to push appetizers or drinks, even with ample opportunity. Emily and I had trouble understanding the visually-challenging menu, and we had to spend a few minutes asking about the Bento box options before we knew what we wanted. I discovered that the Bento box comes with a California roll but can be switched out for another sushi option for various prices. What really threw me was that the sushi selection I wanted (Crab Bomb) was one dollar more than the California roll on the menu, but would cost two dollars more in the Bento box. Our waitress explained that the Bento box California roll didn't have smelt roe. This made sense - and that minor detail put me back on pace. </div><div><br /></div><div>Emily ended up going with her favorite sushi orders: eel and tuna rolls. She had plenty of options to choose from; just the take-out menu had 56 sushi varieties. Prices ranged from about $3.00 for the simple rolls to $13 for the most advanced (Big John # 2 with tuna, yellowtail, salmon, white fillet, crab, lettuce, avocado, cucumber, and roe outside). Most options were $4 to $6. A couple of ones that caught my eye were: Rebecca roll - deep fried California roll, no roe, topped with baked shrimp in spicy mayo; Subway roll - asparagus, smelt roe, crab, flounder, avocado, cheese, spicy sauce, broiled, and bonito flakes. </div><div><br /></div><div>Let's get to the food. We were very pleased. Emily and I shared the Miso soup and orange dressing salad that came with my Bento box ($8.00). And here's where you can tell a good place sometimes: the quality of the orange dressing. We thought the orange sauce was one of the best we've sampled. Similarly impressive was the Miso soup. This was no ordinary Miso soup - ours came with small slices of tofu and mushrooms and were plentiful enough to make an impression. Sometimes these things can make the meal, and we were on our way to being pleasantly surprised. </div><div><br /></div><div>When my Bento box arrived, we were ready to set up permanent residence. I ordered the Sushi and Shrimp Tempura box. The box arrived - and the tempura must have been resting about six inches above the box. The two straight shrimp tempura towered above the rest of the meal, with a wingspan of about three inches, and came bolstered by the underlying vegetable tempura. The wingspan came from the batter which, somehow, had managed to stay on to the thin shrimp. The light batter appeared slightly off-white, not the darker yellow-brown I've had at some locations. The shrimp tempura became a double success upon tasting - not only was it visually appealing but also attracted the tongue. The accompanying vegetable tempura was not as flamboyant, and included a half-circle onion, green pepper, and sweet potato. Each were quite good, but didn't separate themselves from the other tempura options around town. </div><div><br /></div><div>The box also included double-portion sized ginger and wasabi for my California roll. Roe was not included, but they had added a layer of sesame seeds on the exterior instead. Nice touch. I noticed my avocado standing out in the taste, which is rare for me, even though I've had my fair share of California rolls. Orange slices, carrots, and broccoli also arrived, along with white rice. </div><div><br /></div><div>And remember that party from NY? They had been seated right next to our small table for two, even when there was a perfectly-available table a safer distance away. They helpfully intruded and identified the last arrival in my box: a fried chicken wing! The wing was crunchy and moist, and I couldn't believe it had come along with the rest of my fine meal. As for the interruption, well, I reacted (internally) a bit like Det. Adrian Monk reacts to a coughing child. </div><div><br /></div><div>We'll be back. Come check this place out. Focus on the food, and just ignore any minor ambiance setbacks. </div><div><br /><br /><br />Sonobana Japanese Restaurant<div>40 White Bridge Road</div><div>Nashville, TN 37205</div><div>sonobananashville.com</div><br /><br /><a href="http://www.urbanspoon.com/r/47/511694/restaurant/Sylvan-Park/Sonobana-Japanese-Nashville"><img alt="Sonobana Japanese on Urbanspoon" src="http://www.urbanspoon.com/b/logo/511694/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a></div>Adamhttp://www.blogger.com/profile/05738408518658518540noreply@blogger.com4tag:blogger.com,1999:blog-4832811713199906010.post-26952077814956199972009-11-05T12:00:00.001-06:002009-11-05T12:00:00.605-06:00TaystWe were lucky enough to snag a <a href="http://www.nashvilleoriginals.com/">Nashville Originals</a> gift certificate to <a href="http://www.taystrestaurant.com/">Tayst</a> during the last sale. Tayst is the first and only (so far - we hope there will be more!) green-certified restaurant in Nashville and we happily used our gift certificate for an evening meal. And what a treat it was.<br /><br />We made a reservation for two and were warmly greeted upon arrival. I was very impressed with the seating layout of the restaurant. There was ample seating and while we were seated in a fairly busy area, the positioning of the table made it so we still felt placed away from everyone else and could have a quiet conversation to ourselves.<br /><br />After we were seated, staff began swooping in to help us place our orders. First, we were offered a wine menu. Frequent readers of our blog may notice a lack of mention of wine on my posts. To be honest, Josh is allergic to most alcoholic drinks and I don't have much stomach for them myself. Sometimes when we visit a restaurant and turn down the wine menu we feel that that choice sets a negative tone and service can be lacking. However, I really appreciated the way that it was handled by the Tayst staff. The menu was offered to us in the form of a question: "would you like to see our wine menu?" And our turning down of the offer didn't seem to bother them at all. However, if you do like to imbibe you will find the wine list at Tayst to be very, very extensive and each menu item is accompanied by a carefully chosen wine. I thought it was nice that you can order wine in increments of 2 oz (about one-fourth of a glass, I believe), 4 oz, 6 oz, and 8 oz, which means that if you want to try just a bit (or want to conserve some money) you can enjoy the great care the chefs have made to choose the accompanying wines.<br /><br />The menu is set up in sections of "first tayst" (appetizers), "second tayst" (salads), and "main tayst" (entrees). The evening we dined the menu also had an insert of the chef's playful "Value Menu", two prix fixe combinations and a tasting menu. We decided to focus on ordering two entrees and two desserts.<br /><br />We'll describe our entrees here, but don't expect to ask for the same menu items if you visit Tayst yourself. The menu changes constantly, based upon what local food items the chefs can acquire at that time. Josh ordered the evening's trout dish ($23), which came with a tiny grilled cheese, a baked apple, and salted caramel sauce. It was a very interesting combination, in a good way. I had the evening's pork dish, which was made up of a pork chop ($21), dark wild rice, and cranberry coulis. The pork chop was cooked perfectly, still very juicy, and I loved the rice. My only complaint with the dish was that I could not detect the cranberry flavor of the coulis, but this could have been because other flavors were crowding it out.<br /><br />For dessert, Josh had a slice of chocolate terrine with crème anglaise ($7). Wow! It was fantastic. I tried it as well and we agreed that it had the truest chocolate flavor we'd ever tasted in a dessert. I chose the pumpkin ricotta doughnuts ($7) and they were fantastic as well. They came piping hot, dusted in cinnamon sugar, and were accompanied by a dollop of thick chocolate mousse, the texture of which was divine.<br /><br />The service at Tayst was excellent. Our waitress gave helpful suggestions on what to order and kept us apprised on the progress of our meals when there was a slight delay in them coming out from the kitchen.<br /><br />Overall, we very much enjoyed our meal at Tayst. It's clear that an astounding amount of work goes into the restaurant's operation, from the sourcing of the ingredients to the restaurant and menu design to the helpfulness of the staff. We should note that it's not a place to go if you're looking for large quantities of food (or dining with people not open to new food experiences). Tayst is a place you should go to learn about new flavor combinations, taste your food carefully and slowly, and appreciate the great craftsmanship that goes into your meal.<br /><br />Tayst<br />2100 21st Ave S Nashville, TN 37212-4318<br />(615) 383-1953<br />Open Tue-Thu 5pm-10pm; Fri-Sat 5pm-11pm<br /><br /><a href="http://www.urbanspoon.com/r/47/511830/restaurant/Belmont-Vanderbilt/Tayst-Nashville"><img alt="Tayst on Urbanspoon" src="http://www.urbanspoon.com/b/logo/511830/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4832811713199906010.post-87991659401070146462009-11-03T19:35:00.003-06:002009-11-03T20:10:23.826-06:00Nana RosaWe went to Hendersonville for the first time ever (seriously) a few weeks back solely to go to <a href="http://www.nanarosa.com/">Nana Rosa</a>. It's a small Italian restaurant and we were eager to try out a more homey restaurant when Josh's mother, who adores Italian food, visited town.<br /><br />My overall impression is that Nana Rosa has bit of an identity crisis which could keep someone from trying them out for a meal. If you go to the website, it's not clear that the business actually includes a restaurant. The home page has listings for biscotti, and yet there is a large photo of cannoli. There is no clear mention of a restaurant. This led to a bit of confusion on our part as we were preparing for our visit. However, the menu can be found <a href="http://www.nanarosa.com/15.html?sm=49643">here</a> after a bit of search on the home page.<br /><br />The location itself was difficult for us to find in the dark. Rest assured it truly is at the southeast corner of W Main and Walton Ferry Road, next to a knitting shop in a strip mall. I wish I'd known that as we were trying to find the restaurant. We're probably the last people in the US to not have a GPS system.<br /><br />The inside of the restaurant is homey and pleasant, and we were greeted by a kind waitress. We were given sliced Italian bread with olive oil for dipping, but when I asked about where the bread was made, things began to get dicey. My inquiry was met with, "oh, it's great, isn't it!" which really felt like an attempt to avoid the question. Nevertheless, we placed our entree orders. All of our entrees came with a salad which was not too special, just chopped romaine with a few scattered tomatoes and olives. Josh got a special entree of the evening, garlic-sauteed shrimp on pasta, I got the veal and sage ravioli with half marinara and half alfredo sauce, and Josh's mother got the mascarpone cheese ravioli. And I have to say that everything was just okay, not really interesting. The mascarpone cheese ravioli was made with a purple-tinted pasta dough. I asked the waitress what might be in the pasta to make it that color and she said she had no idea. The bread and the pasta color descriptions (or lack thereof) make me suspect that a lot of the food is coming from frozen sources and is not made fresh on site.<br /><br />And that's the main issue for me. When I'm choosing where to dine, I like to know where the food on my plate is coming from. It's nice to support local businesses, but to me, if the food that is served comes from food service companies, it's not that much different than eating at a chain restaurant. But maybe I just went on an off night and asked too many questions. And despite our opinion of the food, we really appreciate the excellent service we received at Nana Rosa. And like <a href="http://nashvillerestaurants.blogspot.com/2009/03/nana-rosa.html">Nashville Restaurants reported</a>, it appears to be a good place to take kids. We just can't heartily recommend Nana Rosa when you're looking for good-quality, authentic Italian dining. The reviews on places like Urbanspoon are enthusiastic, but when the commenters are raving about the "red gravy," you have to question what they were looking for in the first place.<br /><br /><br />Nana Rosa<br />109 Walton Ferry Rd<br />Hendersonville, TN 37075<br />M-F 11am-9pm<br />Sat 8am-9pm<br /><br /><br /><a href="http://www.urbanspoon.com/r/47/1423362/restaurant/Nashville/Nana-Rosa-Hendersonville"><img alt="Nana Rosa on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1423362/minilogo.gif" style="border:none;width:104px;height:15px" /></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4832811713199906010.post-9148788110255661262009-10-29T12:01:00.002-05:002009-11-18T11:38:19.608-06:00Miel Restaurant<div>If you're a true Nashville foodie and you haven't tried Miel, stop reading this and call this number: 298-3663. Tell Paul when he answers that you need a table at their earliest convenience...then sit back and enjoy. Reply to this post when you want to say thanks.</div><div><br /></div><div>Emily and I <i>finally </i>got around to experiencing Miel, and we will be back soon. It was all-around one of the most enjoyable experiences we've had for dinner. As much as I love what East Nashville has to offer, West Nashville has a true contender that foodies should flip over.</div><div><br /></div><div>So where is this place? Miel Restaurant hides itself behind the immensely popular Bobby's Dairy Dip off Charlotte Ave. One can get a glimpse of the tasteful logo by looking just beyond the neon power of Miel's older neighbor while driving down Charlotte. Miel regularly sends a team to the local Sylvan Park farmer's market, where they offer free samples of some double-chocolate desserts. Needless to say, they drew our attention and we had been hoping to try this place for some time. The City Paper and the Scene gave them strong reviews during their opening months, so we made an effort to drop by for a special occasion.</div><div><br /></div><div>That special occasion was Emily's birthday. Lest that image stir up memories you've repressed with professional help (anyone thinking O' Garden birthday moments, or intrusive Mexican hats and trumpets?), I usually aim on the side of caution and do not inform the restaurant that we are there for a birthday celebration. There are some things that just aren't worth the worry of how the restaurant will respond, and a romantic dinner for two is one of them. </div><div><br /></div><div>When I called to make reservations, my amateur self was blown away by the treatment my call received. My call was answered by Paul, who is a manager, and he made several inquiries that had me raising my eyebrows. First, Paul inquired about whether my party had any food allergies that the staff should be aware of. Nice touch. Indeed we do, and I explained them, (sulfites in wine sometimes give Emily a headache). Then Paul asked if we were there to celebrate a special occasion. Great touch. Why yes, its a birthday celebration. Would it be ok, Paul asked, if we placed a candle in her dessert? That would be just fine. So now I'm really looking forward to what they have to offer, knowing that there will be an extra touch on the evening - without the churning confusion of what they will do to us knowing its birthday related. RIP nightmarish interruptions at the O' Garden and random Mexican place!</div><div><br /></div><div>I really suggest making reservations. On the Saturday we chose to visit all the regular times were taken by 2:00 pm. We were hoping for a later evening anyway, so we got in around 8:15. </div><div><br /></div><div>The parking lot is literally just behind the local Krystal's. As we walked in towards the restaurant, we could see the drive-thru (no, not through, thru...come on now) ordering placard and tried to forget that the dime liquor store was across the street. I reflected on the current fate of my friends who used to swear by Krystal's. I'm sure they've moved beyond most of their diagnosable delusions. </div><div><br /></div><div>The hostess greeted us at the front door, and I was surprised to see the kitchen clearly visible from the entrance. If you haven't been there, think of the space normally reserved for a bar and it's about the same set up. There is a high black counter top where the kitchen crew places their finished works of art. More on that later. </div><div><br /></div><div>Our small table was well-spaced away from our neighbors, and a dark wood pew from a historic courthouse served as the back-rest for our table and the adjacent one. Wine glasses were not already placed on the table, unlike several other French style restaurants. If you don't get wine there, you feel like you're being robbed of an experience while the waiter whisks your empty glasses away. Not here. No pepper was present, but sea salt was available. Encouraging. </div><div><br /></div><div>Our blue dress shirt clad waiter said hello and asked us if we had any allergies that they should be aware of. Oh shit. Did they get the message about the birthday? I tried to drop a heavy hint. "When I made the reservation this afternoon, I mentioned a few things..." Poor guy didn't hear me. Just go with it. To save you from the suspense, no, the message had not been conveyed, but I did get the chance to let them know later on, and they came thru. A small serving of homemade coffee ice cream with a candle in it. Beautiful. </div><div><br /></div><div>Our waiter checked in with us about how to handle our allergies we mentioned and brought out some free starters for us. They have their own farm down the road, called Miel Farm, where they get a good share of their ingredients. Our starters were bread and butter pickles fresh from the farm. Bread and butter usually aren't my favorite, but for a starter it worked great. (Theme alert: things that aren't favorites turn out great here). Fresh baked rolls arrived soon afterward and were too hot to handle immediately. Homemade butter came along with them. Now, if there is someone out there who does not like homemade, sesame-topped rolls fresh out of the oven with authentic butter who is reading this - - why are you reading this? </div><div><br /></div><div>The menu is small and very French. You will find your eyes lingering on the appetizer selections of frogs legs/escargot, or foie gras wondering if those or the cheese plate should be your chosen starter. I'm not expansionist by nature; I'm a southern boy at heart. Emily took some liberties with her birthday evening, however, and ordered the frogs legs/escargot for us both. Miel's menu says "No splitting, no autographs." Our helpful, courteous and fun waiter explained that splitting plates causes the artistry of the dish to be lost, but sharing is no problem. The menu also states that the wait staff can help with detailed explanations of wine pairings with your meal. Indeed they could, as our waiter spun us around with logic we could not follow, but for wine connoisseurs I'm sure this would be no problem. One criticism - I did feel like the wine had been pushed a bit. Keep your head about you on that score. Wines won't break your budget, as they range from $7 to $15 by glass and $30ish by bottle, but still, heads up.</div><div><br /></div><div>Hesitations cast aside, our sense of adventure was rewarded. Frog legs are a lot like a chicken wing, and came fried. Two legs were delicately placed over six escargot. I thought the legs were nicely and lightly breaded, but could have used a sauce to add some flavor. The escargot were not fried, but lightly simmering in what appeared to be a garlic-butter base as they arrived. We were already enjoying ourselves immensely and we had just hit our appetizer. Appetizers range from $7 to $15. </div><div><br /></div><div>We took forever to order our meals because we just couldn't decide. Be sure to ask if you need direction. Vegetarians have a few options, but you're really going to enjoy what you order if you step outside the box a bit. Grouper, veal, venison, steak, and bouillabaisse are all options that looked worth entire evenings themselves. I chose the venison at $34. Most meals were in the $20 range.</div><div><br /></div><div>As I had noticed the kitchen on the way in, and emboldened by the successes of cracking the frog-leg space/time continuum, I wondered if it would be appropriate to watch the meals as they were made in progress. I asked the server who was filling our water glass if it would be an imposition to watch. She was entirely encouraging. "That's why they're there, feel free to go up at anytime. Bring your wine. It's a tranquil Saturday so they should be able to talk." So Emily and I gathered our wine glasses and went up front. We had a blast watching the dishes come to fruition in front of our eyes. Our water-filler turned out to be the better half of the ownership team of the restaurant. She is, in a word, charming. This was hosting in the sense that foodies will hope for: just an owner talking to an interested couple. We watched, drank, and talked as we enjoyed this spontaneous intermission to the meal. Our waiter had refolded our napkins and had them ready for us upon our return. We successfully coordinated our return to the table with the arrival of our entrees because our waiter warned us a few minutes beforehand that our meals were coming. I felt totally comfortable. </div><div><br /></div><div>It's in the details of the venison that Miel really begins to shine. The venison apparently comes from a large reserve in Texas where the deer are totally free range. They are actually hunted with bow and arrow, and come incredibly fresh. They didn't bother to ask me how I wanted it cooked, which I took as a very positive sign. Personally, I love medium-rare in my steaks, and that's the way it came. Onion slivers came artfully placed above the thyme-seasoned venison, which curled itself into separate concentric circles, requiring only a few strokes of the knife to reach bite-size pieces. The tender, light meat creates an instant impression, followed by the hit of the onion and seasoning.</div><div><br /></div><div>While the venison was the focus of the meal, it was by no means the focus of the plate. The rectangular plate had four separate divisions of offerings: the venison on the right, venison sausage on the bottom, purple pureed cauliflower underneath fingerletts of a German dough on the left, and brussel sprouts and chestnuts on top. An apple spread meant for use with the sausage appeared in a streak on the lower left. It created the type of impression that you just wanted to look and not disturb the thing. Miel's website boasts attention to artistry as important to their pursuits, and those efforts were not lost on a casual observer. Each offering was just as impressive to the palate as the visage it generated. The soft bounciness of the German dough contrasted with the smooth cauliflower puree, as did the surprising brussel sprouts and chestnut combination. Each had something different to offer, and choosing where to place the fork next became a matter that took a bit of brainpower.</div><div><br /></div><div>Helping us loose a bit of brainpower were the well-matched wines. Emily had a white to go with her cream sauce gnocchi dish. (Emily found the gnocchi dish "light and fluffy and very tasty"). I had a red to go with my venison. Both had a depth to them that spoke of quality. We spent so much time trading forks that we had hardly dented our meal by the time our waiter rotated around to check on our progress. Seeing that I had yet to dent some parts of my vast entree, he redirected himself and chose to check on us a bit later. A nice aspect of the service is that there aren't enough tables to make the wait staff flustered and paced, so they can be present for each table they serve. </div><div><br /></div><div>Dessert was on its way and we headed back to observe. Our hostess spent more time with us, as we discovered their plans to support the local community through a youth cooking program. The kids grow everything themselves and learn about great nutrition. Apparently they invest themselves so thoroughly that they get excited about their beet harvest. Adult volunteers are welcome. Emily also noted that the kitchen spends a little extra to avoid aluminum pans - which is one more chemically-conscious element to the Miel experience. </div><div><br /></div><div>As we enjoyed our conversation, we examined our developing dessert selection. The creme brulee is inverted - it seemed like some sort of engineering degree is required to make it. I smiled as the chef really took the time to make it a work of art. When she was finished, we gave a small victory hurrah which was seconded by the artist's own hurrah and smile. A curved berry spread compliments a semi-hard caramel streak which run underneath the base of the brule. The caramelized sugar forms the casing for the creme, and it is one of the best I've ever had. Additionally, they brought out the candle and ice cream, (which was homemade coffee), as well as two chocolate truffles encased in a small box with white string for Em's birthday, for us to enjoy later. </div><div><br /></div><div>As if that wasn't enough, every meal at Miel ends with a spoonful of honey. Miel is French for honey, is pronounced Mee-elle, and a little honeycomb resides in the center of the small dab of honey. It is a great way to finish the experience. </div><div><br /></div><div>This evening is one Emily and I won't forget. It's difficult to find a place like this anywhere, let alone in Nashville. Foodies, be proud of our friends at Miel. Come and enjoy what they offer. </div><div><br /><br /><div>Miel Restaurant<br /><br />343 53rd Avenue North<br /><br />Nashville, TN 37209<br /><br />615-298-3663<br /><br />www.mielrestaurant.com<br /><br /><br /><br /><a href="http://www.urbanspoon.com/r/47/767054/restaurant/West-Nashville/Miel-Restaurant-Nashville"><img alt="Miel Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/767054/minilogo.gif" style="border: medium none ; width: 104px; height: 15px;" /></a></div></div>Adamhttp://www.blogger.com/profile/05738408518658518540noreply@blogger.com3tag:blogger.com,1999:blog-4832811713199906010.post-12288230554250829642009-10-22T08:33:00.009-05:002009-10-23T08:33:52.407-05:00The Artist Corner: Crossville, TN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_D3zXj6wSIPM/SuBjf03gFhI/AAAAAAAAAA8/bK4_YURx8HI/s1600-h/100_6668.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_D3zXj6wSIPM/SuBjf03gFhI/AAAAAAAAAA8/bK4_YURx8HI/s320/100_6668.jpg" alt="" id="BLOGGER_PHOTO_ID_5395421752008381970" border="0" /></a><br />A few weekends ago we spent some time in Crossville, TN. It is a nice weekend trip because it is only about 2 hours outside of Nashville. A brief description of Crossville is in order so our readers can fully appreciate our finding of this little cafe.<div>Crossville is a small size town, based around golf courses and mostly known for the numbers of people who decide to retire there in order to settle down in the mountains and experience 4 seasons. There are few restaurants in the town, chain or otherwise, so finding a good cup of joe was quite the adventure.</div><div>By sheer luck, we stumbled upon this tiny gem of a place in the middle of the historic downtown area. We were looking for a place to warm up in between jaunts to local antique shops, as it had been raining all day. I believe we came around 2:30 on a Saturday, so we were in fear that they might be closing and not serve us, however we were warmly welcomed. The first sight we saw upon entering the cafe was a couple engaged in a game of chess. They seemed completely relaxed and 'settled in' as their activity had been chosen for waiting out the rainy weather. </div><div>We found that The Artist Corner offered a full "Barista Menu," with lattes, espresso, chai, various teas, smoothies, and even beer! Among the group, we sampled the homemade ginger tea, a macchiato, and the dragon well tea. We were overall very happy with our choices, and I was particularly impressed that the tea was not bagged or even in a tea ball, but brewed before being served to me!</div><div>The homemade ginger tea proved to be too overpowering for our tastebuds, but I have a feeling that tea made with fresh ginger is still maybe just something that American palates must acquire a taste for. </div><div>The next (and to me the most exciting thing) that we discovered is that this cafe is owned by an artist who has not only decorated the walls of the restaurant with his works, but he has painted the concrete floors of each room with his interpretation of a famous work of art! Strangely, we walked through the 3 rooms saying things like, "look at this part" and "this piece was done in 2004," all while admiring the floor! </div><div><br /></div><div>The kitchen was unfortunately no longer serving food at the time we visited, so we plan to return on another trip to sample the cuisine. The Artist Corner serves breakfast, lunch, and dinner and the whole menu is available on their website, which is a must visit for art lovers. It has various links to artist's works and features some of the work of the owner, Eric Buechel. The Artist Corner is owned by an artist, and therefore this cafe also functions as a location to buy art supplies, as well as an art school and gallery. </div><div><br /></div><div>The food menu includes these tempting offerings: Eggs Hassarde (Canadian Bacon, Poached Eggs, Tomatoes, Sliced &Kept Warm English Muffins, Split & Toasted, with Hollandaise Sauce, Marchand de Vin Sauce and Cayenne Pepper), International Burgers (Swiss, French, Spanish, and Arabic) and Duck a l'Orange.<br /><br>If you're in the middle of enduring the long drive down I-40 across Tennessee, The Artist Corner is a nice break to take in the journey, even if you only want a nice cup of coffee-- you'll experience visual delights.</div><div><br><br /></div><div>The Artist Corner</div><div>52 N. Main St.</div><div>Crossville, TN 38555</div><div>(931) 456-3636</div><div>Closed Sundays and Mondays</div><div>Tues and Weds 8am-5pm</div><div>Thurs and Fri 8am-8pm</div><div>Sat 8 am-3pm</div><div>www.theartistcorneronline.com</div><div><br /></div>Meganhttp://www.blogger.com/profile/13415757800140917508noreply@blogger.com2tag:blogger.com,1999:blog-4832811713199906010.post-39190016012612690432009-10-16T08:00:00.001-05:002009-10-16T08:00:04.277-05:00Multiple ways to follow Nashville FoodiesWe know many of you follow us through RSS feeders, but we want to alert you of a couple of other options:<br />1. Follow us on <a href="http://www.twitter.com/nashfoodies">Twitter</a>. You can see our tweets to the right of our blog page, or you can add us to your Twitter feed. We have an RSS feed of our posts going to Twitter so you can get your Nashville Foodies updates there too.<br />2. Follow us on <a href="http://www.facebook.com/pages/Nashville-Foodies/131628429190">Facebook</a>. Check out the widget to the lower right of our blog page and you can add us from there. Our posts are also pulled into Facebook via RSS.Unknownnoreply@blogger.com0