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Comment Archives: stories: Restaurants: Dining

Re: “Inglewood is lucky to have David Mitchell's new seafood-and-sausage joint Rudie's

My advice to the reviewer: Go back and the get the pork burger (WITH over-light egg). A friend of mine is obsessed with it, going so far as to buy a sausage grinder in an attempt to replicate it at home. With the option of having a meal of oysters on the half shell followed by a pork burger and lard fries, I now know I will be living in Inglewood forever.

Posted by Tennessee Jed on 08/27/2015 at 9:17 PM
Posted by meemo on 08/24/2015 at 11:12 AM

Re: “The bakers behind Eat Like Kings can't wait to make your sugarcoated dreams come true

More sweets, more places. On opening day, I'll be the guy with the golden ticket in hand. Can't wait!

Posted by theanony on 08/20/2015 at 1:07 PM

Re: “The menu at Belle Meade's Noelle has hits and misses, but it no longer speaks only French

We've had the 6 course dinner for 11 straight weeks, including last night. No course has ever been repeated...all of them being stellar. So much so, we don't even think about going anywhere else for a GREAT dinner. Two times we've been twice in one week. "Disjointed", you say?? Wow.

Posted by EKing1949 on 08/19/2015 at 9:54 AM

Re: “The menu at Belle Meade's Noelle has hits and misses, but it no longer speaks only French

nya, nya, nya, snoot-snooty upscale, mu, mu, mu...Franophile...sniff, sniff, tangine - spot-on.

Who gives a shit about tight-assed places like this?

Seriously, how many Scene readers eat at a stick-in-the-ass place like this?

What's your guess, ten percent or less?

4 likes, 8 dislikes
Posted by Real Food on 08/13/2015 at 2:26 PM

Re: “The menu at Belle Meade's Noelle has hits and misses, but it no longer speaks only French

I did the chef's tasting with the wine pairing of few weeks back and it was excellent. Really a great value and they had a cool band. The place reminds me of F Scott's.

5 likes, 1 dislike
Posted by Westendrail on 08/13/2015 at 7:47 AM

Re: “Which local brew goes best with Nashville's famous fiery fowl? J.R. Lind investigates.

Not a huge Fat bottom fan, but Ida works great with hot chicken.

Posted by Radix on 08/05/2015 at 12:48 PM

Re: “Clawson's, Constant Smoke and Duke's — the scoop on a solid triple shot of small local spots

I'll say this for Clawson's, it's the first place I ever had a Spindrift ginger beer - the best beverage ever invented. I wasn't knocked out with their pastrami. Everything was good just not enough of it. Cool place though, I'll try it again.

I'm sure there are MORE hipsterish places than Dukes but I hope to never find out.

Posted by JohntheRevelator on 07/31/2015 at 7:09 PM

Re: “Clawson's, Constant Smoke and Duke's — the scoop on a solid triple shot of small local spots

Jim, I also dig the sides at B&C bbq.

1 like, 0 dislikes
Posted by Stephanie Crawford on 07/30/2015 at 6:10 PM

Re: “Clawson's, Constant Smoke and Duke's — the scoop on a solid triple shot of small local spots

Jim, you were in my neck of the woods. Yes, I love Constant Smoke's BBQ. They are about the only BBQ place in town that can also make decent potato salad. If your sides are decent, it's a clue that the main dish is going to be fantastic.

5 likes, 0 dislikes
Posted by Vickster on 07/30/2015 at 10:40 AM

Re: “Clawson's, Constant Smoke and Duke's — the scoop on a solid triple shot of small local spots

Been to Clawsons a few times and it might be the best sandwich shop in town, give a try.

7 likes, 0 dislikes
Posted by Westendrail on 07/30/2015 at 5:57 AM

Re: “Small plates with huge flavor vault Little Octopus onto the A-list of the city's new restaurants

I'm sorry but I have to disagree wholeheartedly with this review. I ate there not a month ago and left starving. We ordered the oysters (there were three and tiny) and the lobster which was one very small tail and I got two bites from it. That's it. I ordered two drinks and my bill was over $60. While the food tasted delicious, it was way overpriced. I get the whole small plate concept but this was a bit much. I would not go back there and would not recommend this place to anyone.

1 like, 2 dislikes
Posted by tybriss on 07/28/2015 at 2:11 PM

Re: “Revisiting the dish that's made The Gold Rush a Rock Block staple for 40-plus years

Loved it when I lived there 25 years ago. Will have to get back for a roll when I visit Nasvilled again.

2 likes, 0 dislikes
Posted by MyOpinion on 07/25/2015 at 6:45 PM

Re: “Revisiting the dish that's made The Gold Rush a Rock Block staple for 40-plus years

The Gold Rush was the site of my favorite ever random comment from someone at a neighboring table. Having overheard my group's conversation, this wide-eyed young thing asked: "Are you guys from Science Fiction?"

Posted by pogo on 07/24/2015 at 2:01 PM

Re: “Small plates with huge flavor vault Little Octopus onto the A-list of the city's new restaurants

I'm very familiar with Chef Herget's hearty embrace of a wide variety of food origins. I have been a fan of his culinary expertise since his days in Miami. His passion for global fusions for the whole palate is a force with which to be reckoned.

1 like, 0 dislikes
Posted by savoytruffle on 07/23/2015 at 1:48 PM

Re: “Revisiting the dish that's made The Gold Rush a Rock Block staple for 40-plus years

"The humble Gold Rush bean roll proves that sometimes cheap and easy can be a beautiful thing." once a week through the 80's.....still living to get one occassionally now! ;-)

2 likes, 0 dislikes
Posted by rorohonda on 07/21/2015 at 1:31 AM

Re: “Celebrity chef Dale Levitski talks about his move to Nashville to helm Sinema

Dale Levitski was the best chef to never win Top Chef, hands down.

Posted by Stella, Dallas on 07/20/2015 at 3:41 PM

Re: “Revisiting the dish that's made The Gold Rush a Rock Block staple for 40-plus years

No concert or show is complete without first visiting the Gold Rush.

1 like, 0 dislikes
Posted by Dan... on 07/18/2015 at 4:54 PM

Re: “Revisiting the dish that's made The Gold Rush a Rock Block staple for 40-plus years

Loved them then, love em now. Consistency is key, throughout the changes. You've captured the essence of the 80's Gold Rush almost frighteningly well (happy to not be named)! HaHa

3 likes, 0 dislikes
Posted by Aginghotie on 07/17/2015 at 11:53 AM

Re: “Revisiting the dish that's made The Gold Rush a Rock Block staple for 40-plus years

In 1979, it was our Friday lunch go-to place for happy hour/afternoon. We'd eat bean rolls and get shnonkered and swerve back late to our posts at Gusto Records for a rest-of-the-afternoon naps. Until 5 pm and then we'd be raring to go again.

2 likes, 0 dislikes
Posted by Anita French on 07/17/2015 at 10:34 AM

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