Last year Jim Ridley compiled an exhaustive list of Thanksgiving restaurant options (everything from Cracker Barrel to Capitol Grille), and it's worth checking out for possible suggestions for this year and phone numbers. (It's always wise to call ahead to confirm a restaurant will be open on the holiday.)
Here are a few more thoughts:
If you're in the mood for fun food but not seasonal fare, Lucky Bamboo China Bistro on Charlotte Pike plans to serve dim sum all day on Thanksgiving. Call 615-760-5930 to reserve a table.
Some people love hockey and popcorn for Thanksgiving, and happily, the Predators take on the Edmonton Oilers at 7 p.m. at Bridgestone Arena. Just across Fifth from the arena, the swanky steakhouse the Palm (615-742-7256) is serving a Thanksgiving meal, with a three-course turkey dinner for $55, plus the a la carte menu if you prefer.
For the first time in Bobbie's over 60-year history, we decided to stay open in winter. There shall be ups and downs in this new adventure. Even we put up curtains, this is the least for our family. We are now searching for proper heating system, considering safety of customers, especially our children. It may take a while. Our inventory control system to keep all foods fresh is ready. Thank you for your patience.
From tomorrow, Monday, 11/10/2014, we move to Winter Business Hours. From Monday thru Sunday, we open at 11am and close at 5pm. Also there will be sudden notices depending on severe coldness. Sorry for any inconveniences. Please stay tuned.
This is good news for Bobbie's fans, although now, I've got some 'splainin' to do to my daughter. I told her just the other day that we couldn't stop at Bobbie's because it's only open during the summer. Guess I'm on the hook for a few more trips before it gets too cold. I have to admit, I recently had a cherry ice cream soda and I could definitely stand to have another soon.
Bobbie's Dairy Dip
5301 Charlotte Ave.
Winter hours (may vary based on extreme weather): 11 a.m. to 5 p.m. daily
I know all of this now, but I never thought much about it before I moved to Nashville 10 years ago and had trouble finding a Chinese restaurant that wasn’t just standard take-out. In Memphis, folks have a favorite Chinese restaurant like they have a favorite barbecue restaurant. I grew up with Jade East and Formosa and still visit Panda Garden and Mosa, two extensions of the Formosa family of restaurants when I visit. There are plenty of standard take-out restaurants, but also nice sit-down restaurants of the linen napkin and tablecloth sort.
Among those pioneers of the mid-1990s were Mark and Carla Rosenthal, local franchisees of The Melting Pot, who opened their restaurant in the Rhea Building in early 1995. Built in 1887 by Bird S. Rhea as a feed and seed company, the building was later home to to a hardware company, Robert Orr & Company (now just Sysco Nashville, the foodservice provider), and then a woodenware company (source: A Guide to Historic Nashville, Tennessee by James Hoobler), The beautiful building sat abandoned for quite some before the Rosenthals chose it for their location of their restaurant.
In preparation for the upcoming 20th anniversary of the restaurant, it is set to undergo extensive renovations and will close after dinner service this Sunday, Oct. 26, and reopen on Nov. 7. This will be the third renovation in the restaurant's history, one that the owners (with managing partner Demetrius Kelley) promise will ensure that the restaurant continues to be one of the city's most romantic restaurants (as voted in numerous polls of local restaurant-goers, including the Scene's Best of Nashville Readers' Poll). When the restaurant reopens, it will also have the new fall menu available, which includes a lobster cheese fondue and a pumpkin pie white chocolate fondue dessert.
I spoke with Burke and he is extremely excited about the new venture, which also benefits from chef Jason McConnell as a partner. The two launched Two Ten Jack together earlier this year, and McConnell will contribute to menu planning and even help to raise the beef for Lucky Belly's burgers which will be grown to his specifications by Greene Cattle Company near his own farm in Bon Aqua, Tennessee, just outside Nashville.
Expect about eight specialty burgers and eight inventive sushi rolls on the menu at Lucky Belly, along with small-plate options and spiked milkshakes to complement a full bar with Japanese and domestic beers on tap, sake, shochu, Japanese whisky and other libations, much like at Two Ten Jack. Lucky Belly's signature burger will feature house-cured pork belly to replace the traditional bacon on top of the patty.
I was able to get a sneak peek of the Sofritas last week when I stopped by the Belle Meade location. As with all of Chipotle’s “proteins,” you can get the Sofritas in a burrito, taco, burrito bowl or salad. It can also be combined with other proteins (the half chicken/half Sofritas is very popular) and other ingredients, including white or brown cilantro-lime rice, pinto beans or (vegetarian) black beans, salsas, guacamole, cheese and sour cream. I got a burrito salad bowl (essentially, a salad that also has rice) as well as a burrito to get two different taste and texture experiences.
First, the taste; the Sofritas have an excellent flavor and the poblanos and chipotles give it a bit of a kick. You can really taste the smoky flavor, even when doused with the honey vinaigrette dressing. The tofu was more apparent in the burrito and had a texture close to a turkey chili, according to Chipotle’s local marketing person, Mark Pilkington. If you think you don’t like tofu, you should note that it’s so finely shredded, you won’t even realize you’re eating it. In California, Sofritas meals are just as popular among omnivores as vegans.
Chef Dale Levitski has been previewing entrees (or parts of them) at his last few events. On Wednesday, he rolled out a delicious, hearty stew at the Best of Nashville party that will be the base for one item.
"That dish on the menu is going to be called 'The Day After,' because it's a very savory Tuscan stew with sausage and seafood and chicken and that kind of thing," he told Bites. "We top it with a nice, runny poached egg."
That's a serious hangover cure right there.
The menu promises to be a mix of sweet and savory with different things he's picked up at restaurants like Sprout, Blackbird and one of the first places he worked, Orange.
“I have a deep rooted love for brunch,” said Levitksi. “It started at my very first cooking job cooking for Carol Wallack, who also is known for her brunch technique. It’s the most important meal of the day and deserves the attention of the last meal of the day. I take it seriously, but trust me — it’s a playful experience.”
It didn't matter. Even if some of the dishes Bites tried were a work in progress, they still displayed the hallmark Riffs twist on favorite dishes.
Lofback soft-opened the place a few weeks ago. A block off Donelson Pike, Riffs is located in the newly renovated Four Points Sheraton. If it seems like he keeps going east while the rest of the city's dining scene is moving west — Riffs Cafe, which opened last year, is in an office park off Briley Parkway at I-40 — it's a smart gamble. Not only is there a built-in clientele because of the hotel's business-traveler base, there's precious little in the way of fine dining as you approach the eastern border of the county. The hotel's owners specifically sought out Riffs to run the hotel's food.
Between Lofback and his business partner, Carlos Davis, there are now three Riffs entities — and they're all changing a bit:
• Number of cheeseburgers sold in Barlines and Kitchen Notes: More than 50,000
• Pounds of coffee brewed at Bongo Java or sold at Five & TENN: 7,543
• Number of Jack Daniel's Tennessee whiskey drinks sold in Barlines: 11,904
• Number one selling item in Five & TENN retail store: Goo Goo Clusters
Though I wonder if their Goo Goo business will take a hit from the new “pop-up shop” on Third Avenue. And no word on the stat I’d like to see: how many biscuits served at their biscuit bar (located in the Kitchen Notes restaurant). I admit to being skeptical about hotel biscuits when I first heard they were touting them, but tasting is believing. It helps that they’re served with some housemade and other locally made jams, jellies and honey.
Further west (and south), the area’s Nothing Bundt Cakes stores are also celebrating birthdays with special designs including new seasonal designs. I no longer celebrate my birthday, but I was easily convinced to celebrate “the harvest” recently.
Boscos Restaurant & Brewing Co. has closed its location in Nashville, Tennessee. We appreciate your years of support and invite you to visit us whenever you're in Memphis, TN or Little Rock, AR.
If you are a 2014 Mug Club Member, you will be able to pick up your Mug on Monday, September 22, or Tuesday, September 23, from 9am until 5pm. We apologize for the inconvenience and sincerely appreciate your loyalty.
Sunday was Boscos' final day of operation. Reached at the company's Memphis headquarters, longtime president Jeremy Feinstone said a variety of factors went into the closure.
"It was a long time coming. We did everything we could to do it. We were under financial pressure," Feinstone said. "We had a situation out in Franklin that wasn't so good. It never materialized into the kind of sales we had in Nashville. It was one thing after another."
After the recession, sales at the Nashville store never recovered. When asked if their lease was up, Feinstone said that the brewpup originally had a 15-year lease followed by a short extension that "we have satisfied."
"I'd say that it seemed to have maybe run its course," he said. "I can't put an exact thing on it. I don't think the construction next to us helped very much."
The craft beer climate has changed dramatically in Nashville since Boscos opened at the end of 1994 as one of the city's first brewpubs. Boscos opened its first brewpub in the Memphis suburb of Germantown in 1992.
So you have a compost. End of guilt trip. Not interested in a recipe? So…
Pear Ubu 1. Yes, I have a compost pile. 2. Not interested in a recipe…
I'm all for parsnips. Totally underutilized.
@Lesley (sigh....) You're really a vegetarian? You sure? Why would you feel guilty throwing that…
I would love to see more vegetable greens show up on menus. Every time I…