However, there is definitely something to be said for a good Sunday brunch to help soak up the results of Saturday night's debauchery, and Music City Tippler — which opened late this summer in the ground level of the Adelicia condo tower in Midtown — has come through big time. They've been serving brunch only for a few weeks now, but my first visit will definitely warrant a return trip.
First of all, there are cocktails involved. Particularly brilliant (or crazy) is a breakfast drink called the "Oh Cap'n! My Captain!" That's right, this is a concoction made from Cap'n Crunch-infused milk, like the best of the leftovers of the bowl. The mixologists at MCT add spiced rum ad orange juice to the sweet milk to create a cocktail that is much more delicious than it might sound. Trust me on this one. They also have several varieties of bloody marys, mules, spiked coffees and sparkling beverages to round out the menu.
On the food side of the menu are some other inventive options. Most of them are pretty heavy, so don't come looking for a light lunch. Duck and Waffles is a savory dish served with a maple chive butter, while the short rib dish I sampled was extremely rich, with a cabernet jus, skillet potatoes and a fried egg on top to ensure my cholesterol number stays above the safety line.
For a truly decadent brunch, the kitchen is cooking a whole suckling pig every Sunday that you can order as a plate of parts, from snout to tail plus cracklin's. It's not cheap at $32 per plate for the pigapalooza, but you won't leave hungry. If you feel the need to go healthier, there are salads, fruit and granola dishes available as well.
Brunch is served on Sundays from 10 a.m. until 3 p.m., so there's plenty of time to recover from Saturday night. Call (615) 457-3406 for reservations, or just drop in.
Music City Tippler
1922 Adelicia St.
Here's what Whisky Magazine had to say about the mad scientists of Marathon Village in the announcement:
Taking the trophy home for another year, Nashville, Tennessee, based Corsair has been pushing the boundaries of whiskey making since its inception. Throwing away the rulebook and experimenting with everything from whiskies distilled from exotic grains like quinoa. These guys are not afraid to try anything.
Bell is rightly proud of the accomplishments of his team at Corsair, “Creativity is free. We are a small distillery, but we have a big imagination. Our philosophy from day one has been to make inventive and ground-breaking spirits. We set out to expand the horizons of whiskey-making, and this award recognizes that success.”
For those of you keeping score, 2013 has been a heckuva year for Corsair. Their Triple Smoke was awarded “Artisan Whisky of the Year” in Whisky Advocate , and Corsair won 12 awards, the most of any distillery at this year’s America Distilling Institute’s Awards of Excellence. Corsair has won 67 medals and awards at international spirits competitions since its inception. We're lucky to have them in town.
Richman just performed a dramatic 180-degree turn in regard to chef Sean Brock's Husk. After a delivering a notably negative review of the original Husk in Charleston last year, Richman has come back with a glowing rave for Husk's new sister restaurant in Nashville.
"In Nashville, Husk Is Reborn," reads the headline.
To the surprise of just about nobody here in Music City, the winner of the competition came from our own hometown. Elizabeth Gilbreath shared the secret of Gabby's Burgers and Fries at 493 Humphreys St. and summed up Gabby's appeal nicely in her nomination. "They have hand-patted real beef cooked right before your eyes. It is almost worth it to have a hangover in order to nurse it with their sweet potato fries, and don't forget the fruit tea."
For sharing her favorite hangover helper, Elizabeth won the grand prize of "Lunch for prize winner and three guests to have the selected burger at the restaurant nominated, not to exceed $150." A hunned-fitty? That could pretty much feed the entire Nashville Scene staff at Gabby's, thanks to the cafe's very affordable prices. In fact, that sounds like a really good idea.
Elizabeth, hook a brother up!
This week, I saw an item that I figured was worth sharing. Fleet Street Pub in Printer's Alley is offering a half-price lunch deal this week through Friday, Oct. 18. That means you can enjoy their English bangers and mash, Hatton Cross Hot Hen, hand-cut french fries, desserts and more at 50 percent off. With a deal like this, suddenly a few bucks to park downtown seems a little more reasonable. And they can even help you with that, too!
While Mariani has earned a reputation of being a little prickly at best, and is no friend of another of Nashville's best restaurants, his attention is worth noting. He seems to understand Chef Krajeck's approach to "modern peasant food" and the inviting neighborhood vibe that has made the restaurant so beloved in less than a year's time.
The vibe extends to handcrafted communal tables and the way walk-ins are cordially greeted. There is a bona fide industrial cast to the space, a former boiler room: worn brick and heavy metal framing and a lumberyard of reclaimed wood on the ceiling. It all fits together at Rolf and Daughters, an exemplar of the kind of excellence now found in great southern cities like Nashville.
Over at Nashville Post, my colleague Steve Cavendish has investigated the scandal surrounding Village Wines, the 14-year-old Hillsboro Village shop owned by prominent wine seller Hoyt Hill.
The store closed last month, and Hill has been hit with several lawsuits accusing him of defrauding his high-dollar customers. Cavendish reports that Hill has judgments issued against him totaling at least $200,000 and claims for more. Furthermore, the actual amount owed to several dozen former clients may be significantly higher: Two different sources described the amount as being in excess of $1 million, Cavendish reports.
Hill, who formerly ran the wine programs at F. Scott's and the Wild Boar, was known for holding informative wine tastings in conjunction with his store, bringing in vintners, importers and other wine experts from around the world. He generally had a good reputation until the past two years, when he began an alleged pattern of taking large amounts of money from customers upfront for rare and expensive European wines that he never delivered.
A group of former customers formed a company called Coat Door LLC and has purchased Village Wine's non-alcohol assets. They are renovating the store at 2006 Belcourt Ave. and plan to reopen it under a different name before Thanksgiving.
Read the full story here.
Dinner Lab has expanded into new markets in L.A. and New York since their Nashville launch, so clearly the concept is being appreciated. Just this week, they announced further future expansion into San Francisco, Chicago, Atlanta, Washington, D.C., and Miami, and 100 Dinner Lab members from New Orleans were featured in the premiere of Top Chef.
With such rapid expansion, the organizers of Dinner Lab are reaching out for suggestions as to what chefs they should invite out to play in their kitchen. Dinner Lab strives to serve as a a platform for upcoming culinary talent and to provide feedback to chefs so that they can perfect cuisines/dishes that are their own creation and are truly passionate about.
If you know of a local line cook, sous chef, caterer, food truck or even home chef who might be up to the challenge, email your suggestions to firstname.lastname@example.org. Or if you are a chef who reads Bites (we know you're lurking out there ...) and want to find out more about the Dinner Lab model or nominate yourself, they'd also be open to hearing from you.
I'll do my part by eating your food ...
In the beer world, a cicerone is similar to a wine sommelier. The official national Cicerone program is a three-level process of education and testing that can lead to the title of Master Cicerone, a level of achievement that fewer than 10 Americans have ever reached. Level one is called "Certified Beer Server," and anyone can study the educational material and take the test online for $69. According to the organizations' website, a Certified Beer Server will acquire "competent knowledge of beer storage and service issues as well as modest knowledge of beer styles and culture and basic familiarity with beer tasting and flavors and basic knowledge about brewing process and ingredients."
Checking out the Nashville roster of Certified Beer Servers shows that 70 folks have already completed this course of study, so while you can't be the first, you can certainly be the next to achieve CBS status. You can check out the syllabus for the course at the Cicerone website.
If you want to join the less than 1,000 beer enthusiasts and industry workers who have reached Certified Cicerone recognition, you'll have to go farther than just an online course and examination. Certified Cicerones must demonstrate "detailed knowledge of retail beer storage and service issues, excellent knowledge of modern beers and styles with some familiarity with beer history and historical styles, competence in identifying flawed beers and recognizing appropriate and inappropriate flavors in modern beer styles, good understanding of the beer ingredients and familiarity with the brewing process and its common variations plus knowledge of beer pairing principles and the ability to recommend reasonable beer pairings for common foods."
This requires a lot more study, and the exam must be taken as part of one of many scheduled test sessions spread across the calendar and across the country. Depending on whether you pass your first exam or have to take retests, achieving Certified Cicerone status can cost half a grand, so this is not a casual undertaking. If it does sound like something that's up your alley, you might want to start cramming, because the next Nashville exam is scheduled for Tuesday, Nov. 12, at DET Distributing Company.
The prestigious invitation was announced by the hotel this afternoon. It also released the menu for the event, which takes place on Thanksgiving day, Nov. 28. The meal with start with passed hors d'oeuvres, followed by a tasting menu.
Frohne's food, as Carrington Fox, mentioned in a review of Mason's in June, is both ambitious and inventive. Here's how the restaurant describes his operating procedure: "combining his background in Southern cuisine with classical culinary techniques to offer a unique approach to classic American dishes,"
As you might expect, the menu is creative. For example, Frohne's take on butternut squash features "foie gras marshmallow, pickled apple, crisp sage and peanut butter espuma."
Read the full releaase, including the menu, after the jump:
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