Wednesday, March 25, 2009
Restaurants Miel Springs Forward with Menu Additions and New Manager
Posted by Carrington Fox on Wed, Mar 25, 2009 at 6:00 AM
Chef Jimmy Phillips is adding to Miel's French-flavored menu as seasonal vegetables come available. Last weekend, he introduced the following items:
- Steak Tartar ground to order with a slow-cooked egg yolk from McDonald's Farm in Hohenwald, Tenn.
- Parsnip soup with house-made truffle oil
- Lamb tenderloin with dried fruit quinoa, stewed greens and warm goat cheese
- Artichoke cornucopia with Himalayan red rice, melange of vegetables and a lemon-curry emulsion
The menu continues to evolve as produce comes available, so check out the website for the most up-to-date roster.
Along with the new springtime fare, the Phillipses have added longtime friend Paul Hamill--who worked with Jimmy in Chicago--as general manager.
Comments (3)
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I had hoped it was just a Bites typo, but after checking the menu I see they really do offer "Steak Tartar."
"Tartar" is a hard, calcified deposit, "Tartare" is a food served raw.
It's just so Nashville, sigh.
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Posted by
holidaygrinch
on March 25, 2009 at 2:44 PM
