This week's dining review features the new East Nashville eatery Silly Goose, which, to put it simply, is golden. Chef-owner Roderick Bailey draws on his education at the Culinary Institute of America in Hyde Park, N.Y., and as the private chef for a family in Memphis to create a menu that relies on flavor and creativity--instead of bulk. Bailey's roster of couscous, sandwiches and salads showcases local and regional ingredients, from Provence breads to Kenny's Farmhouse cheese and Benton's bacon.
Next week's review will also feature a restaurant that is going out of its way to stock local goodies, from breads by Bobby John Henry Bakery to Bravo Gelato, Lucy's Cheesecakes and Olive & Sinclair artisan chocolates.
So, it seems like this local trend is really catching on. (The Scene's holiday guide provided a list of local artisan foods, including Charpier's cakes, Tennessee Cheesecakes and Partners Tea.)
Now that local restaurateurs have access to interesting local ingredients and products, what hometown or regional foods would you like to see on more menus? And what local restaurants do you think are doing a good job showcasing the tastes of Middle Tennessee?