A brief but enthusiastic post on the Edley's Facebook page states: "We're excited to announce we will be opening a second location. East Nashville here we come! 900 Main Street next to Fat Bottom Brewery. Thank you Nashville!!"
Edley's co-owner Catharine Newman confirmed the plan for the new location, but didn't share any details yet.
The address refers to the redeveloped Fluffo mattress warehouse at Ninth and Main streets. As mentioned, Fat Bottom Brewing is another tenant at the site. That brewery, the project of entrepreneur and political scion Ben Bredesen, is expected to open soon. (Bredesen is scheduled to go before a final beer board meeting later this month.)
The other announced tenant for the site is Broadcast Brewing Co., which won't open until this fall. We're told the breweries will share a central beer garden. Barbecue sounds like the perfect complement.
Bites will keep you posted as we learn more.
Welcome to The Road, my column in which I'm going to attempt — key word: attempt — to eat at every non-chain restaurant on Nolensville Pike between I-440 and the county line. I'll readily admit that even though I live right off Nolensville — Paragon Mills represent! — and revel in the diversity and quantity of its eateries, I have barely scratched the surface of what the strip has to offer. But now I'm going to rectify that, and hopefully you'll join for what's likely to be a wild ride.
Episode 3: Istanbul Restaurant
Address: 2361 Nolensville Pike
I swear one of these days I'm going to run into a restaurant on The Road that I don't like. But not today! Admittedly, researching this column is the highlight of my work week, the only day I allow myself a midday excursion beyond the kinda weird confines of my lonely, lonely office. Also, the principal tenets of this experiment — in my neighborhood, non-chain shops, budget friendly food — tend to put me in a good mood, so really, a restaurant would have to work at really sucking really hard to earn my ire. So it's possible, but frankly if a restaurant has survived on Nolensville for any significant amount of time, it's not terribly probable. Again, I'm just happy to be away from my crazy cat and thinking about something other than music. Especially when I get to eat lamb.
The first event isn't even really alcohol-related. However, it does make a great mixer. Do you remember Lotus, the energy drink company started by a young local family of entrepreneurs? Well, they're celebrating their second birthday as a company and want to you to the party this week. Here's the creatively punctuated invitation:
lucy blu night club
609 9th ave s. Nashville, TN 37203
thursday, july 5, 2012
18 & up
FREE to the first
60 people, just $4 after,
so come early.
dj line up:
sunny tyler & jung
raytek & ivan
every dj on this line up can bring it and make you bounce. we're going all out to make this night memorable. please spread the word and support your locals, you don't want to miss this.
-bartender lotus mixology contest 8:30pm, come early to vote, $1 cocktail samples. can't do 'free', limited samples so come early.
-hang out with move go-go dancers & lotus drangels.
-dance to lucy blu’s state of the art sound & light system, or just enjoy a cocktail on their patio.
-food & full bar, 2 for 1 drinks until 9:30pm.
-nice casual dress code, NO athletic gear, just look good :)
this isn't a show up late party, come at 8:30pm to get in free, have some lotus cocktail samples, help judge the mixology contest and get the party started.
music: house, electro house, progressive house
If you know the difference between these three types of house music, then this is the party for you. Not me. I always get them confused with Crowded House.
Another great way to stay cool and join in a celebration this weekend will be at the first birthday party for Jeni's Ice Cream in East Nashville. To commemorate this auspicious occasion, they're offering a limited-edition ice cream that just screams Nashville: Yazoo Sue with Rosemary Bar Nuts.
The flavor is fueled by Yazoo Brewing Co.'s Sue, an incredible porter that should offer a unique flavor counterpoint to the butter creamy goodness of Jeni's. Here's how the folks at Jeni's describe it:
As obsessed as we are with restaurants, it's still rare for chefs to pop up on the cover of the Scene. In the story, Cavendish zeros in on what makes Porter Road Butcher so amazing — it gives us the chance to enjoy the way meat used to be produced 100 years ago:
The butchers at Porter Road cut meat out of whole animals, breaking them down into something you and I might recognize as a chop or a steak. With the rest, they make sausage and bacon and jerky. They find increasingly inventive uses for leftover parts, making sure no piece of the beast goes to waste — and they do it really well. Were this 1912, not 2012, that would be the rule, not the exception.
But the fact that the folks at Porter Road Butcher routinely sell out of everything in their cases probably says more about us than it does them. No matter how good Porter Road's product is — and let's be clear, some of it is toe-tingling, light-up-your-tastebuds fantastic — the larger fact is we're simply not accustomed to what quality meat actually is.
It's true transparency. Chef-owners James Peisker and Chris Carter know the exact path of their meat from farm to table. And the chefs themselves break down the meat, cut it, age it, grind it, cook with it and make everything from soup to steak, ham to hot dogs, bacon to brisket — and how 'bout that breakfast sandwich they whip up for neighboring coffeehouse Barista Parlor, fresh sausage and egg perched on a perfect house-made biscuit.
Cavendish got to enjoy an early morning visit to a farm, an "ass-numbing" experience perched on a metal table, the third man in a truck with two seats. He was more than repaid for his troubles with a fascinating look at the chefs' money-where-their-mouth-is approach to a progressive food philosophy.
And did I mention these guys are classically trained chefs (they worked under Tyler Brown at the Capitol Grille) who can wield a sauce pan as skillfully as a band-saw? They still even maintain a catering business in all their "spare" time. Forget culinary stars, these guys are like superheroes.
And how are you, heroes of Bites Nation? Anything you'd like to report? Gush over? Ridicule? Open Thread is all ears.
As in other interviews, the chefs offer some reasoned observations about what's good about Nashville and why they choose to work here out of all the food cities in the world. And never once do they use the dreaded word "hipster," though another controversial descriptor, "the new Brooklyn," does appear:
Eater: Did you feel it was a risk opening this kind of a restaurant in Nashville, as opposed to somewhere like San Francisco or New York, where it's more common?
JH: You know, I really liked the idea of opening here. The community is super supportive. In cities like New York it can feel like people are going out to eat just to talk about where they've been to eat. Here, it's really about doing it and having a nice time. It's not so much about showing off.
EA: If you're doing something well and aren't an asshole about it, they want to see you grow here.
On the rash of national Nashville coverage:
Years ago, when I first got my (now dearly departed) cat, Eddie, I let him accompany me at dinner time by setting his food on the table with me as I ate. I was young and single and didn’t think much of it. I also offered him a bite of everything I ate in a fun game I called “Will Eddie Eat It?” Things Eddie did not eat: most things. Things Eddie did eat: sourdough bread, cantaloupe, spaghetti and all poultry and fish. Fifteen years later, my husband was not so amused by Eddie’s desire to sit on the table during meals or that he required first refusal on everything we ate. Bygones.
Many of us include our pets at meals, though I acknowledge that it’s mostly dogparents who do this, as cats are rather finicky (and not prone to eat people food that's harmful to them). Furbabies are important members of the family. Which is why The Turnip Truck is hosting an event this Saturday, June 30, at its East Nashville location, “Celebrate Healthy Pets.” It’s a “wellness event” for pets and owners that will feature a number of pet-centric vendors but also promote healthy meals appropriate for both pets and people prepared by Vickie Harris of Paws 4 Health.
The event and activities are free, but participating vendors will be selling their wares, and there will be a silent auction on site as well. Proceeds will benefit East C.A.N., an East Nashville-based organization committed to finding homes for stray dogs and cats, and Freedom Farm Animal Sanctuary, a nonprofit organization dedicated to rescuing abused, abandoned and neglected animals in Middle Tennessee.
Visitors are encouraged to bring their pets with them to the event to take advantage of all the human- and pet-friendly treats and activities as well as have their portraits made at the complimentary photo booth.
The event takes place rain (ha!) or shine at Turnip Truck East, 970 Woodland St., on Saturday, June 30, from 10 a.m. to 3 p.m.
For more information, visit the event page The Turnip Truck’s website.
This Sunday, July 1, up to 12 intrepid contestants will have the opportunity to prove that they are the burgermeister as they attempt to power down M.L. Rose’s five specialty burgers with more than 35 ounces of hormone- and antibiotic-free beef and all toppings on one bun, along with a single pickle spear and a 16-ounce Yuengling beer.
The burger list consists of the Bacon Cheeseburger, the Bleu Cheeseburger, the Texas Chili Burger, the Mushroom Swiss Burger and the Five-Alarm Burger. The first person to consume all their food and finish their Yuengling will be declared the winner and receive a Yuengling Beach Cruiser bicycle. Second place will win a $50 gift card to M.L. Rose, and third place will win a $30 gift card to M.L. Rose. There will also be beer specials for spectators.
Owner Austin Ray says, "What better way to exercise your personal freedoms than eating way too much way too fast? We had such a great response last year ,and it was so much fun that we just had to do it again this year. I’m looking forward to crowning a new champion!”
Anybody else sick of talking about hipsters? Ya, me too. I mean, last week got pretty out of hand with the fawning adoration from the national and international press. The attention is nice but, as any hipster will tell you, talking about hipsters is so last week.
This week, on the other hand, is all about Vegan Black Metal Chef — there isn't a beard or a fixie in any of these videos! And the music will never, ever be used to sell salad dressing — even if that salad dressing may be healthier than you think. Basically, VBMC is the antidote for your over-hipstered brain. It's the shoulder-pad and corpse-paint relief from the cool kid tedium that you've been calling out for, the Gatlinburg-gift-shop-knife wielding counterpoint to cat-eye glasses and chic addresses. Also, the seitan recipes in the new episode look pretty damn tasty — and this is coming from an avowed carnivore who is more than willing to get all Count Grishnackh on a mofo if the occasion arises. (Brain tastes good! At least in other animals! I ain't ashamed!)
* If eating someone's soul is more your style, might I suggest you stroll over to The Gastronomicon: Blog of The Fed for their terrifyingly tasty looking Thin Crust Necronomicon. Inspired by Sam Raimi's legendary — and Tennessee originating! — Evil Dead trilogy, this deliciously evil-looking pie is topped with black olives and garlic and is convenient enough that you could eat it with one hand while battling an army of Deadites. Or an army of teeny-weeny little doppelgangers with an enormous love for the Three Stooges. And remember if you need to stock up ingredients, shop smart, shop S-Mart.
* Who's got an ice cream maker? Is it cool if I come over? I promise that I might possibly, maybe — if you're quick on the draw and catch me while I'm not looking — might share the Fried Chicken and Waffle Ice Cream that I'm going to make at your house with your ice cream maker. Okay, I'll share a little bit, but there's no guarantee I won't just stick my face down in that tub of sweet and savory and motorboat it like my name was Vince Vaughn.
href="http://www.youtube.com/watch?v=1_zijS_UAtw">a thing or two about fighting.
The Tullamore Dew 10 Year Reserve is a triple-distilled blend aged in both Spanish and American oak for a minimum of at least a decade. The resulting spirit is beautiful on the nose with heady aromas of wood, malt and citrus. Although it is spicy and slightly oily like a scotch, Tullamore doesn't have the overpowering smokiness that characterizes its peaty neighbors across the Irish Sea. Almost lemony on the tongue, Tullamore Dew 10 Year Reserve is excellent for drinking straight up or on the rocks, but don't be afraid to use it in a cocktail that emphasizes the citrus notes.
The folks at Tullamore have passed along a recipe for you to try out:
Tullamore Dew Irish Ward
1 1/2 oz. Tullamore Dew
1/2 oz. grenadine
1/2 oz. fresh lemon juice
1/2 oz. fresh orange juice
Combine ingredients and shake well. Strain over fresh ice in a rocks glass. Garnish with a lime wheel.
They also suggest that you might enjoy it with a shot of ginger ale, so maybe we are actually getting into the Mountain Dew territory.
It’s the project of another young entrepreneur, Thet H. Tint. A native of Myanmar, Tint came to Nashville to study biology at Vanderbilt. Eventually he took up a career as a registered nurse, but he always kept his eye on the fresh sushi business. His mother had a franchise making the sushi at Kroger in Mt. Juliet, and the son figured he could open his own business and put a new creative spin on the sushi concept.
Tint dreamed up the name “Nomzilla” based on a couple of his favorite pop culture references. “Nom” comes from the phrase “nom nom nom” used to indicate yummy food enjoyment in Internet humor. The “zilla” is a tribute to a certain famous monster from old Japanese movies.
And speaking of bowls: One of the twists at Nomzilla is you can get your sushi not just in the familiar form of rolls and nigiri, but also with the fish and/or veggies served in a bowl atop sushi rice.
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