The year-old Miel restaurant has finally got a liquor license, which means Bloody Mary's at brunch and cocktails--in addition to wine--at dinner. Owners Seema and Jimmy Phillips are putting the finishing touches on a bar near the front window, which will be stocked with a limited roster of small-batch artisanal spirits, including Hendrick's gin and Prairie vodka. Expect a tight repertoire of classic cocktails such as Manhattans, martinis and gimlets. John Bridges, cocktail aficionado and author on all things urbane, will lead a tutorial for the staff on the Art of the Martini.
Meanwhile, the Phillipses are looking beyond the Sylvan Park kitchen and teaming up with nearby St. Luke's Community House to launch a nonprofit youth culinary arts program for West Nashville residents. Drawing on St. Luke's instructional kitchen and Miel's manpower, Chef Jimmy will lead a program to teach students in sixth grade through high school how to cook, starting with lessons in where food comes from. Chef Paul Ent, an alumnus of Midtown Café, will also participate in the program. The eight-week curriculum will include after-school sessions, as well as weekend visits to the farm on River Road where Miel sources much of the produce for its French-inspired menu.
"The goal of the program is to get the community interested in whole foods and healthy eating and to give them the skills to cook," Seema Phillips said. She added that a student who follows the curriculum from sixth grade through high school would have the equivalent of a culinary degree.
The Phillipses will begin hosting fundraisers at the restaurant to support the program.
Located at 343 53rd Ave. N., in the old Johnson's Meat Market, Miel serves dinner Tuesday through Saturday and Sunday brunch.