Load up a plate with Arnold's hunka-hunka roast beef, roast chicken, or the aren't-we-fancy tilapia with tarragon cream sauce, along with mountains of those beautiful vegetables, including fried green tomatoes and corn pudding. For dessert, titrate your sugar tolerance with chocolate, key lime and pecan pies and banana pudding.
A ticket to the 1 p.m. seating is $50 — where else are you going to eat James Beard award-winning food at that price? — and benefits Community Food Advocates, which works to make fresh, healthy food more readily available in schools and neighborhoods, particularly low-income neighborhoods.
You must have a ticket in advance. To register for the 1 p.m. seating, click here. (Note: There will no longer be a 3 p.m. seating, as mentioned earlier.) If you arrive early, don't be eatin' up all the corncakes.
Arnold's Country Kitchen
605 Eighth Ave. S.
Just as some royal families became less genetically diverse through years of intermarriage, suffering health problems and eventually a loss of political power, the same thing can happen to lines of grape varietals. Grapes really do have parents, and cross-breeding offers qualities from both progenitors to the resulting offspring. Cabernet Franc and Sauvignon Blanc had a baby and, in a bold stroke of child-naming creativity akin to the hordes of little Peytons and Madisons and whatever running around Tennessee middle schools, they named it Cabernet Sauvignon.
In honor of the Lunar New Year, if you drop by any Pei Wei location today or tomorrow, January 26-27, they will give you a card good for a free order of their new Korean BBQ, redeemable during the week of Jan. 31-Feb. 6. Sure, that means two trips for one free meal, but with locations in Green Hills, Brentwood and Murfreesboro, it shouldn't be too much of a schlep to get you some gratis bulgogi.
Groundbreaking for BrickTop’s is scheduled for sometime in February, and the opening is tentatively scheduled for this summer. The new restaurant will be on the large side, with 7,200 square feet of interior space and a 1,500-square-foot patio. ...
“A recent trip to BrickTop’s reminded me how much I adore the sequel to Houston’s,” Nashville Scene food critic Carrington Fox wrote in 2009. “Between the tuna, a mango mojito, fresh guacamole and a prime rib sandwich — all shared on the bustling patio at sunset — I caught myself thinking that, if money were no object, I'd take as many of my meals there as possible.”
It sounds like the new BrickTop’s won’t venture far from the original in concept. “The restaurant will feature a full bar and a menu that includes cheeseburgers, rotisserie chicken, fresh salads, steaks, flatbread pizzas, signature deviled eggs, artichokes, and fresh fish entrees … all provided in an atmosphere that is casual, warm and friendly,” [Southside at McEwen developer] Southern Land said.
Although Caesar Randazzo and his son Vito are no longer running the house, several of the former employees have taken the name and the concept to a new location downtown at 221
Sixth Ave. N. This was the former site of the Southern Cafe until Caesar's took over the space a couple of weeks ago.
The hours are 10 a.m. until 10 p.m., with the possibility of adding breakfast later. Their proximity to Capitol Hill and so many other downtown workers could make that a nice option for early morning nourishment. They also offer delivery to downtown locales.
What I'm buying from a restaurant is an experience I can't, or won't, have at home, whether out of sheer inertia, lack of time, or economies of scale. I don't want fancy ingredients — those are easy enough to buy. What I want is expertise and patience. Perfect example: the amazing "house salad" at International Market.
Lauded by Carrington in a review last autumn, this salad was previously on the menu at International House, the mid-1990s Myint-owned restaurant where PM is now. Then, it was a more modest array of ingredients — maybe 12 — in a multi-compartment tray like a big bento box. Pile your choice of ingredients into a lettuce leaf and crunch away for an intense flavor experience that must be experienced to be believed.
Now it's grown to an array of 30 bowls containing labor-intensive items like shredded spiced chicken, limes cut into teensy bits, supremes of grapefruit and fried peanuts, slivered lemongrass and kaffir lime leaf, which must be sliced superfine because it's too leathery to chew.
At the Turnip Truck Urban Fare in the Gulch, pastry chef Nicole Wolfe, a New Orleans-area native, rolled out her first king cakes just about the time the camels were sniffing around the hay-filled sneakers. Wolfe and Sam Tucker, both former pastry chefs at neighboring Watermark restaurant, set out to make a cake that would approximate Wolfe's childhood favorite from Randazzo family bakers in Louisiana. The brioche-style dough containing yeast, milk, flour, egg yolks and sugar gets rolled out into a flat sheet and painted with butter, cinnamon and sugar. After each basting with butter, the dough gets folded again, until it's the right size to form into a ring. Wolfe and Tucker stuff their cakes with a variety of fillings, including cream cheese, blueberry-ginger compote, and the gorgeous tart lemon curd often found on Turnip Truck's buffet table. After baking in a convection oven with steam to yield a golden-brown hue and a moist elasticity, the cake gets glazed with an icing fortified with vanilla paste and sour cream.
While Randazzo's classic recipe might be the gold standard, Turnip Truck adds its own unique flair to the colorful wreath, whose sugary stripes of green, gold and purple represent faith, power and justice, respectively. In keeping with the philosophy of the health-food grocery, Wolfe and Tucker wanted to avoid using food coloring, so they turned to the store's produce aisles for natural embellishment. On Turnip Truck's gaudy confection, the sanding of sugars is tinted with vibrant juice from spinach, kale, carrot and beets. "At first I thought, 'It won't be like real king cake,' " Wolfe says, "but now I think I like this better. I like that you know what you're eating."
Seconded. The King Cakes I'd always tried in the past, ordered by mail from the Crescent City, reminded me of stale coffee cake. I purchased one on a whim last week from the Turnip Truck, and it has blown away everyone who's tried it (including Mrs. Pink, who's far from a cake fan). I got the cream cheese variety, and it's the rare non-chocolate dessert that gets better with each sugar-dusted, filling-oozing bite, toothsome as a croissant. Check out Carrington's piece to see how the others measure up.
I'm an Alton, leveling off tablespoons and monitoring temperatures with an AP Chemistry lab precision. That's why i'm a better baker than she is. I don't have the years of experience that allow great chefs to determine when the oil is the perfect frying temp just by looking at the shimmer of the surface. But I do know that 365 degrees works great for me.
With the current renewed interest in gardening and farming, there's likely a worthy student somewhere in the Bites universe, just waiting to breed a fennel or celery that will grow here or something equally amazing. The application details are available at the Herb Society website, as is an application form. The deadline is April 1.
To get more info, visit www.herbsocietynashville.org.
As I approached the table, what to my wondering eyes should appear but a lovely highball full of brown goodness and the defining cherry. "Did you order yourself a Manhattan?" I asked. "With rye, I assume. Good, make it two." And post haste we were both enjoying a fine cocktail in a warm, clubby atmosphere. In fact, it was so nice, we each ordered another.
I know, it sounds like a happy story so far. Then the bills came. As far as I know, we'd ordered just a simple rye Manhattan. No name liquor or other special features were requested. So you can imagine our surprise when we each received a bill of $40 dollars for two drinks!
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