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Comment Archives: Locations: Food and Drink: French

Re: “Sperry's Restaurant

Sperry's, what can I say.
Arrived early for a 5:30 dinner reservation, party of nine.
Seated and served water, wine for the table ordered.
Waiter comes back to the table to advise the grill was not working and they could only offer cold appetizers and prime rib.
Personally I could live with this but the 5:30 reservation should indicate to anyone in the industry that our party includes older patrons. Reservations made a week in advance should be given the common courtesy of a phone call. If you show up to fire the grill at 3PM to clean it and there is a problem, please have the decency to call the customer. It's simple common courtesy.
You'll never get the opportunity to disappoint me again.

1 like, 0 dislikes
Posted by John Wolfrom on 03/31/2014 at 10:47 PM

Re: “Sperry's Restaurant

We came off the Trace (Natchez Trace) hoping for a yummy birthday dinner. We are returning from wintering in South TX to home in northern Minnesota in Monico RV rig with 26 foot car carrier & fortunately was able to park very near Sperry's. At 7:01 the hostess advised 30 minute to possibly up to 60 minute wait time. We freshened up in the RV, returned to Spery's ar 7:20, advised the hostess we would be in the bar. At 8:24 we left Sperry's bar area still Hungry. There was NO follow up and NO service. The correct rating would be NO star which is not a rating option. Kinda like the missing bubble option on election ballots None of the above. Accuaries aka pollsters: Tea Party, Democrat, Republican or None of the Above--- perhaps None of the Above would be strong contender??

1 like, 1 dislike
Posted by PUDENT on 03/29/2014 at 9:43 AM

Re: “Sperry's Restaurant

I'd like to review the restaurant details.
"Woken up the wine list?"

Invest in a vocabulary and short of that a thesaurus.

Posted by jojin on 03/24/2014 at 7:26 PM

Re: “Sperry's Restaurant

I grew up in the neighborhood where Sperry's is located and used to go with my parents at least once a week from the time it opened. It was my Father's favorite place. My husband and I have celebrated birthdays, anniversaries there for a lot of years. However when we went there to eat about 6 months ago on a Saturday night it was bedlam in there. We had a reservation but had to sit in the bar. I have read other comments and agree with them regarding the bar flies and their suitors that are obnoxious and loud. I order Prime Rib and my husband ordered a Rib Eye.. Well our meal arrived and my piece of rib eye looked like an end piece that should have never been served. I sent it back and the waiter was most gracious. It came back for a second time and was raw-sent it back again. After my husband had finished eating by third and final piece of prime rib arrived with a fresh , hot baked potato. It was OK but not up to the usual standards of this restaurant. The manager apologized and did not charge us but this would have never happened in days past. And yes- it is on the high end pricewise for what you get.
Service is still excellent but I agree-it is time to lighten the place up inside. The outside has recently been painted and fixed and looks nice. It is very dark inside and would be a great place to meet someone if you wanted to keep it a secret. The competition is stiff now in Nashville so watch out!

1 like, 0 dislikes
Posted by disappointed on 03/02/2014 at 3:11 PM

Re: “Sperry's Restaurant

Bar tender horrible. Treats you like crap unless your his friend. Humiliated me in front of customers as he made me give up my seat for his girlfriend and her friends.

Posted by Rich on 02/28/2014 at 9:38 PM

Re: “Sperry's Restaurant

The bartenders at the Bellmead location with most humiliating unprofessional person I've ever had the displeasure of meeting. Rich

Posted by Jeffshvn on 02/28/2014 at 9:14 PM

Re: “Riviera Provincial Grill

My new favorite restaurant in Nashville. We had dinner at Riviera Grill tonight. It was truly wonderful; not just very good, but excellent. I've lived in Washington, DC and San Francisco, and I enjoy excellent French cuisine. We had steamed mussels in a white wine, cream and parsely sauce that was delicious. I had monkfish (my favorite and very hard to find) with bacon, roasted potatoes and balsamic reduction. My boyfriend had salmon, pappardelle pasta and a dill cream sauce. The chocolate mouse was perfect - light and airy like few know how to make. I haven't had chocolate mouse that enjoyable in years. I highly recommend it for lunch or dinner. Best of all it is reasonably priced - appetizers are $8 or less and entrees are $12-$20.

FYI - There is plenty of parking in back; so don't let the limited street parking deter you.

1 like, 0 dislikes
Posted by Bridget on 03/14/2013 at 8:33 PM

Re: “Table 3

One of my favorites in Nashville. Everything I've had here has been incredible. The service has also been excellent each time I have gone.

Posted by Aaron Wolfcale on 07/31/2012 at 4:17 AM

Re: “Sperry's Restaurant

I will never go back to Sperry's. I ordered lamb chops cooked med rare for my entree. When they arrived at my table, you could tell they were way overcooked just by looking at them. The bones were completely charred and when I cut into one, the meat was tough and completely grey. I sent them back and asked if they would make them rare to be sure they weren't overcooked. They brought brought back a terrible second attempt. They were pretty much just a little less cooked than the first. Also, there were about 10 extremely thin lamb chops completely covered in bread crumbs that seemed like an attempt to hide the terrible meat underneath, rather than 3-4 nice thick cuts that could be cooked perfectly.
I really hoped this was a fluke and that something was just off that night, but then for dessert we ordered a sunday (impossible to mess up a sunday, right?). The ice cream sunday was pre-made and had to have been sitting in the freezer for days. My girlfriend couldn't even shove a fork through the ice cream.
Easily the worst dining experience I have had since I have lived in Nashville, and probably the biggest waste of money i have spent while dining anywhere.

0 likes, 1 dislike
Posted by Aaron Wolfcale on 07/31/2012 at 4:15 AM

Re: “Miel

With its decor as dull and comfortless as a disused bus station, its dining room placed inches from the non-foyered entry door and fronting the half-walled kitchen from which crashes and bangs thunder regularly every few seconds, and its vistas of a suburban strip-mall, Miel's ambiance rates lower that of than many chain restaurants, much less what one would expect for haute cuisine. The service, too, is shockingly bad; non-existent much of the time (no offer to refill wine or coffee -- actually, no initial offer to SERVE wine or coffee!; although we were only one of three couples in his section, our waiter left our entrees dallying on the counter so long, the hostess finally served them; our bottle of wine arrived ten minutes AFTER the entrees), punctuated by disruptive bouts of rudeness (interrupting a romantic toast; offering to let the escorted married lady taste the wine her husband had ordered, not the gentleman, as is proper; commenting derisively on the gentleman's request for additional service). The food is divine, although portions may be somewhat meager. IF this boit had someone as devoted to ensuring its good service and ambiance as the chef evidently devotes himself to its cuisine, Miel would be a sweet treat indeed. As it stands now, however, the experience is simply too bitter to endure.

1 like, 0 dislikes
Posted by r.almaviva on 07/09/2012 at 7:53 AM

Re: “Miel

I go to Miel on a regular basis. I have had only good experiences there. The patrons around me always look like they are having a good experience also. The menu changes from time to time for variety and seasonality. In my memory, there is alway at least one fish item and one vegetarian item for dinner. There is a bistro menu during the week only that has smaller portions and prices that allow more frequent dining out so that it need not be a special occasion to visit Miel. The restaurant makes a strong effort to buy directly from a limited number of trusted suppliers (farmers and ranchers). They source locally when possible. If something is out of season, you are not likely to see it on the menu. It would be a real challenge to find another restaurant in Nashville with food that is fresher or tastier.


Posted by Clyde on 02/16/2012 at 2:32 PM

Re: “Miel

Very poor experience, when we arrived at 7 for our reservation we were ignored by the receptonist who kept her back to us while on the phone, finally an different empolyee asked to show us to a table right next to the only other people there. When we asked to be seated at a different table she kept repeating, "what does that mean?". After requesting four times in the most polite fashion, we never were able to communicate our request, somehow we never got the right answer to "what does that mean?".
However, she did note one of our party had a styrofoam cup with a tablespoon of Constant Comment tea left in it and took great offense even after it was thrown away.
We found an alternative restaurant in short order where we were well received.
Meil Resturant..suprising poor quality and worse communication skills, their rude behavior kept us from ever tasting their food. It may well expalin why the resturant was mainly empty at 7 on a Saturday night

1 like, 0 dislikes
Posted by Surpised patron on 02/05/2012 at 7:56 AM

Re: “Sperry's Restaurant

Just did Sperry's again for about the 10 time, all the while hoping I would somehow find the love my spouse has for this place. Sadly, no. While being legend in Nashville it's all smoke and mirrors (er, "grease and dust" would be more appropriate). Decor strait out of "Jolly Ox" era of steakhouses circa 1972. Menu is very standard AARP fare, beef, chicken, pork chop, salmon and one other fish/shell food. Grim salad bar, dungeon like interior, and average age of customer = 70. Reasonable wine list, good bar service, food is high quality and tasty but, heavily salted and bathed in butter and or cheap cheese. Nothing close to "light and natural" here with perhaps the exception of the crab cakes (exceptional). If you long for the feel of a chain midscale steakhouse from the 1970's complete with the accumulated filth of the past 40 years coupled with reasonably good but, heavy food at a price close to double what it should be then, Sperry's is for you.

4 likes, 6 dislikes
Posted by Local Foodie on 11/29/2011 at 9:45 AM

Re: “Miro District Food & Drink [Closed]

are you talking about fish & co? or miro district? miro closed at the end of july. never got to try it but heard good things about chef joe.

Posted by oishiinashville on 10/19/2010 at 10:10 AM

Re: “Miro District Food & Drink [Closed]

The food might be good but I'll never go back. I took my husband there for his 50th birthday along with several friends. They made some cocktails that were not tasty and they wouldn't take them back! We even talked to the mgr and he refused!

Posted by chgarrison on 10/12/2010 at 10:55 PM

Re: “Margot Café and Bar

She’s an elegantly rustic, French-Italian, just seconds away from my condo. The tour began close to home, for if I decided that all this posh posh made me sick, I could waddle home with ease. Margot is a stronghold of the 5 Points intersection in East Nashville. 5 Points is a hip, understated, semi-gay, up and coming out neighborhood in Nashville. And with sister cafe, Marche Artisan Foods just around the way, this pair stakes its claim for fine dining east of the river.

Since the beginning of all this eating insanity, I have dined at Margot twice. My premier dining experience at Margot was... well, read on. Miss Margot, await your second, high-scoring evaluation, you secured redemption, and provided me with ”enough” data to conclude this analysis.

With simplicity, like the rustic Margot Cafe and Bar, I will skip the lavish imagery, avoid whimsical sketches of ambiance and aroma, and maintain a strict, scientific method of review. I will treat the subjects like objects and stick to the numbers, even though all this banter is completely subjective. Margot is a relatively small space with one whole first floor, half of a second floor, and a glassed-in patio with 270 degrees of windows. The primary space is open and lofty with exposed brick, yet warm and cozy... whoops, opulence. But really, Margot is quite romantic, but we'll get into that later. And if you are still wondering about Marche, the restaurateur's casual half, you'll have to wait until that post.

The host of a fancy restaurant generally seats parties of one at the bar; I reluctantly sat at the bar. With the worst seat in the house, I attempted to get comfortable. I told myself to focus on the food, and if Margot wasn't to lose points, the food had better be spectacular. Sitting at the bar inhibited me from collecting important table service data. Oh the woes... uncomfortably seated near the dishwashing side of the kitchen, there was nothing redeeming about MY position. I sat uneasy and unknowing, as all the culinary action transpired on the other side of the kitchen. There was no romance in the air, so I just stared at the ceiling (Atmosphere for romance -1).

I spurred consultation with the bartendress on wine pairings for my entree. She was unknowledgeable, but the wine list looked comprehensive and I believed somebody in the house knew something about wine (Wine pairing -3). I ordered a Sauvignon Blanc and the first two courses.

Margot has a brief offering of safe, yet creative French and Italian inspired dishes. The daily episode features dishes composed of locally acquired vegetables, meats, and cheeses, which are prepared in a rustic and healthful execution. There lies a nice menu theme; Margot has a touch of elegance.

First course - Herbed ricotta pizza with squash blossoms $9
In a perfect culinary world, the delicate flavor of the blossoms deserve to make the headlines and the cheese would hang back on the 4th page. But on the front page that night at Margot, HERBED RICOTTA laced with peppercorn was printed in big bold letters, stealing the cover (Flavor pairing fundamentals -2). To top it off, the bottom of this pie was chewy and underdone, I would have preferred a ‘dough done crisp’ (Doneness precision -2). Crispy dough would have also added a second textural dimension for me. But this pizza of fluffy cheese, mushy squash blossoms, and chewy dough was close to mono-textural (Texture profile -3). The pizza’s appearance was doughy, cheesy white, with hints of orange and yellow blossom; divided in four, it sat on a plate (Presentation -1, Dish sex factor -1). So here we have a few fundamentals that were overlooked. STOP THE PRESSES!, with a new menu issued daily, the editors MUST be up all night!

Revamped first course - Ricotta pizza with squash blossoms, crispy shallots, and eucalyptus honey $10 In my humble opinion, a plain ricotta or other quiet, lightweight cheese may have worked better to complement the subtle aromatics of the squash blossoms. And fine, keep the light, chewy dough, but give me some crisp and some saucy stuff! Fried shallots, a drizzle of eucalyptus honey, and fruity olive oil would have been divine. An ice cold Prosecco would be "pants down" the best boozy beverage to pair with this new and improved 1st course pizza.

I sipped my Sauvignon Blanc, awaiting the main course I chose with malicious intention. An extraneous vegan dish that was tacked onto the end of the menu would be the tell-all plate of the night. I put Margot to the test with their healthful yet bland sounding dish.

Couscous with fresh local figs, pine nuts, and a chard and kale salad $16
Small couscous seasoned with salt and olive oil at the bottom, toasted pine nuts strewn about, with under-ripe whole green figs and a lightly dressed raw kale and chard salad to top. It was boring (Flavor pairing originality -2). AND it was mostly bland (Flavor pairing fundamentals -2). All together, it was light and had hints of quality olive oil and sea salt. Its appearance was as I described it, a mere mound of couscous and vegetables. (Presentation -1)(Dish sex factor -3). So I ask, why do it if it’s not done with excellence? Making luscious and sophisticated vegan fare takes some creativity, but it is not difficult by any means. With such a rustic and simplistic menu, I figured this vegan dish would impress in its inherent nature, but its components just lacked the luster, and the dish as a whole lacked a means of tying it all together. Here, a “Sin factor” would have played nicely; every restaurant’s vegan dish needs to sin a little, but for this safe, healthy little angel, four points were deducted (Sin factor -4). I was not impressed, but I’ve said enough on this (Healthful dish execution -3)

Revamped main course - Israeli couscous and pine nut timbale with rosemary-lemon marinated figs, chard salad, and mint "yogurt" $18 - In my humble opinion, I would improve this vegan-blunder with an Israeli couscous & pine nut timbale to add a structural element. Rosemary and lemon marinated figs to add brightness and a great bite. Keep the chard salad and add a mint "yogurt" to tie it all together with a sauce element. A pairing with a dry Rose or a light-bodied Zinfandel may work nicely.

Dessert is my favorite aspect of “no rules” eating. I am literally fatter now, it’s just marvelous. I really like bold desserts that are heavy with nuts, dough, cinnamon, caramel, vanilla, custard, and liqueur sauces. So I picked my poison and waited. I hoped this final course would keep Margot afloat after a near shipwreck.

Pecan brioche bread pudding with caramel whiskey sauce and whipped cream $7 - This dessert was GOOD, I certainly enjoyed the warm flavors of this comfort food, but of course, this being a critical review, I had to pick it apart. I may be a novice when it comes to dessert, and therefore easy to please. With respect to my lean figure, I have avoided honing my dessert-preparing skills. However, I still have taste buds and know what I like. Never having a bread pudding before, I could only assume it to be halfway between bread and pudding. So, since my experience at Margot, I conducted some supplemental research on bread pudding and came to the following understanding. Bread pudding is made by taking stale, highly absorbent bread, soaking it in a basic custard, and baking it lightly in the oven. A caramel sauce and/or whipped cream usually tops it off. IMHO, I’d prefer the bread pudding to be favoring the puddin' side of thangs; bread just doesn’t sound like a good dessert. Margot’s bread pudding was teetering towards the bread side. And yes, while it was brioche, I still felt like I was eating a breakfast pastry or a piece of less sweet cake, I really wanted some PUDDIN’! The pecans in this dish were background noise, and didn’t do much for me. The whiskey sauce was nice and sweet, but tasted more like caramel than whiskey. The freshly whipped cream on top was a refreshing lubricant for this otherwise semi-dry piece of brioche (Dish sin factor -1, Texture profile -1).

Revamped dessert - Brioche bread pudding with whiskey sauce, cinnamon, and orange zest topped with vanilla pecan ice cream $8 - This bread pudding was thirsty for more custard; a super-saturated brioche would have been divine. A boozier whiskey sauce with MORE whiskey and LESS sugar would have added intense warmth. Complement that with the warm aromatics of cinnamon baked into a brioche and brightness of orange zest sprinkled on top. Replace the airy, unsweetened whipped cream with vanilla pecan ice cream, and I would have been in the heavens.

A few last thoughts covering criteria I left out...

The pricing at Margot seemed fitting at $21-$26 for meaty entrees. And although Margot's debut was weaker than expected, my vegan dish was only $16. I had faith in a restaurant of this caliber and knew I had to spend more money to get the good stuff.

I will close up the romance and atmosphere report. I thought the physical space of Margot was very refined yet rustic, open yet warm, relaxing (if sitting at a table), and definitely hot date material. I even think there is a make out room upstairs, but since they definitely wouldn't sit a party of one in the make out room, I hadn't the chance to go up yet. So, with resentment I revoked that one point.

The cleanliness at Margot was certainly looked after. And since I came home without food poisoning or gum on my shoe, no points will be deducted.

Waitstaff ratings could not be included in this report because of my position at the bar. But whilst spinning around on my stool, the staff hustled by, impressing me with their earnest professionalism.

Overall management seemed effective and efficient.

Kitchen speed was 20% slower than I wanted; this is totally arbitrary and biased by my uncomfortable position. But we'll say the duration of time between placing an order and having the first thought that my food should be done was prolonged by 20% (Kitchen speed -1)

1. Menu cohesion -0
2. Pricing -0
3. Beverage pairings -3
4. Atmosphere for romance -1
5. Cleanliness -0
6. Waitstaff competence -0
7. Waitstaff enthusiasm -0
8. Overall management -0
9. Flavor pairing fundamentals -4
10. Flavor pairing originality -4
11. Texture Profile -4
12. Use of "easy-pleasers" -0
13. Use of salt -0
14. Doneness precision -2
15. Dish sin factor -5
16. Dish sex factor -4
17. Presentation -2
18. Dish practicality -0
19. Healthful dish execution -3
20. Kitchen speed -1

100-33 = 77

This review was long and painful, my apologies. But I would like to make a few positive concluding remarks. Although my premier experience at Margot was disappointing, I have some of that 'sick puppy' faith to come back. I am always impressed by the daily menu which I frequently look at online, last night's "Pan-roasted duck breast with polenta croutons, pickled peaches, and preserved lemon" sounded really good. The space is lovely, the staff are seemingly passionate, and the food, I know, has potential to please. I will definitely be coming back.

Let's hope Margot bumps up her 77% with a redeeming second visit.


Posted by DanielBF on 09/20/2010 at 4:16 PM

Re: “Margot Café and Bar

Late on a Tuesday night, I was excited to give Margot another shot. I showed up at 9 and requested a table. No problem, the restaurant had definitely slowed down. Left in the room were a few couples, young and old, schmoozing the night away. I sat at my table for one, ready to be “taken care of”. I really felt the romance this time (Atmosphere for romance +1). The only server left on the first floor was a man in his 40s, a distinguished and professional server. He was attentive but not overbearing, and knowledgeable but not overtly opinionated; he made menu suggestions based on how well-recieved the dishes were by patrons that night. He was however less enthusiastic than I would have hoped; I wanted to make small talk, but I suppose it was too late in the evening for that (Waitstaff enthusiasm -1). To start, lettuce with peaches...

Leaf lettuces, peaches, ricotta salata, and Marcona almonds, with a Banyuls vinaigrette $9 -
This salad was just exquisite. Bold, round sweetness of Banyuls wine with a slight tang of vinegar, nutty oil, and fresh, sweet peach made this salad luscious. The hard, salted ricotta and the toasty almonds cut through the sweetness with aggressive nut; a sort of savoriness. My only scruple was the slickness of the oil to vinegar ratio; near the bottom of the plate I was confronted with lettuce drowning in oil (Texture profile -1). Overall, this sex-laden dish was an incredible and creative match of flavors. I redeem Margot several precious points (Flavor pairing fundamentals +2, Flavor pairing originality +2, Dish sex factor +2).

I thought long about the selection of my main dish, and what would be the most complementing boozy beverage to pair. I knew I wanted fish, so I chose the ‘seared tuna, Romano bean and lentil salad, with bacon vinaigrette’. I presumed a Pinot noir would pair best with this bold preparation of tuna, my server agreed with my selection by stating, “Yes, a Pinot noir, it goes with everything...” Then and there, this statement and his demeanor provoked several thoughts of my own, “Was he just saying that to appease me? Does he actually think a Pinot noir goes with everything? Or does he think I ordered a Pinot noir in respect to its boom of popularity since the movie Sideways?”. Regardless of what he thought, I was more confident in my selection than he alluded. I know that Pinot noir would probably stand up to this tuna dish, but I was hoping he had something EVEN BETTER up his sleeve (Wine pairings -1).

Seared tuna, romano bean & lentil salad with bacon vinaigrette $24 - A generously portioned mound of room temperature lentils, romano broad beans, mirepoix, and crispy bacon sat beneath a fresh, rare-seared tuna steak (Doneness precision +1). A big bad bacon vinaigrette tied it all together. This super-porky fish dish was delicious, for lack of a better word (Flavor pairing fundamentals +1). The fresh, healthy attributes of tuna and lentils were completely undermined by bacon grease (Dish sin factor +1). And although the wine was nearly clobbered by the abundance of ‘bacony’ flavor, I still enjoyed the meal. After all, I did choose the wine myself. Overall, this second course confirmed my earlier impression of how rustic Margot is. The size of this dish was generous, with the tuna steak nearing 1/3 of a pound and the mound of legumes amounting to “more than I wanted to eat”. I was pleased with my entree, I retract no points, and have no nit picking to do.

Peach bread pudding (with ice cream... maybe? I forget) $8 -
Finally, I ordered dessert, why wouldn’t I? I even gave Margot another shot at bread pudding! This time, a peach version done in a medium-sized ramekin. This was more interesting than the one I had previously, yet was even more dry (Texture profile -1). I think there was ice cream included with this, so I was slightly pacified (Dish sin factor +1). But this final course lacked a ‘kicker ingredient’ (you will hear this term frequently). The ‘kicker’ adds a third or fourth dimension to an otherwise flat combination of flavors, here I would have liked cinnamon OR ginger. In this peach bread pudding, all I tasted was bread, a little bit of pudding, and under-ripe peach (Flavor pairing originality -1).

This night at Margot was more wholesome; I felt I could really understand where she was coming from. There lies an air of serious modesty in a casual atmosphere. Do not expect extravagant presentations and ‘5th dimension’ flavor profiles that take your buds to Venus. But do enjoy the crude sophistication of creative, yet safe meals composed of fresh, local ingredients. The creativity that goes into the daily menu should be fully appreciated; eat at Margot frequently, enjoy the menu’s coherent elegance.

1. Menu cohesion 0
2. Pricing 0
3. Beverage pairings -1
4. Atmosphere for romance +1
5. Cleanliness 0
6. Waitstaff competence 0
7. Waitstaff enthusiasm -1
8. Overall management 0
9. Flavor pairing fundamentals +3
10. Flavor pairing originality +1
11. Texture Profile -2
12. Use of "easy-pleasers" 0
13. Use of salt 0
14. Doneness precision +1
15. Dish sin factor +2
16. Dish sex factor +2
17. Presentation 0
18. Dish practicality 0
19. Healthful dish execution 0
20. Kitchen speed 0

1st visit (100-33 = 77)
2nd visit (77+6 = 83)

Posted by DanielBF on 09/20/2010 at 4:15 PM

Re: “Miel

Absolutely Delicious. If you haven't eaten here yet, then you are missing out. True, it can be a little pricey by Nashville standards, but you have to pay for quality. I have dined here two times, and can say that I have not yet had a miss! In fact, everything was wonderful. Both times the meal started with an amuse bouche from the kitchen and wonderfully warm rolls. We have had starters including a cheese platter with five artisan cheese, oysters (very fresh!), heirloom tomato salad with ricotta salata, pork belly, and a house salad with lots of fresh veggies and a delicious salad dressing. Entress have included a flat iron steak cooked perfectly with a yummy sauce, their house risotto, and a fish special with braised short ribs (an interesting combo that totally works, trust me you have to try it) My mom loved the roast chicken, and you know you can always judge a restaurant by their roast chicken! Dessert was also delicious. I have no complaints about this restaurant. I have eaten at many of the well respected restaurants in Nashville (Watermark, Flyte, F. Scotts, Red Pony, and Miro) and I have to say without a doubt this was the best!

Posted by Eaters anonymous on 08/09/2010 at 4:42 PM

Re: “Sperry's Restaurant

This is another one of those “first class” establishments in Nashville that no longer deserves its reputation, if it ever did. I have lived in Nashville for a number of years and whenever I heard of this restaurant, it was always in tones of hushed, almost whispered worship, like a prayer or wishing upon a star. My Italian friend, born and raised in Italy, and I ended up at this restaurant on Christmas. We had had a perfectly glorious mini repast at 1 808’s earlier (check out the reviews of this place. Genuinely superb!) earlier in the day but decided to see if all we’d heard about Sperry’s was true. The bread, assembled in a glue factory, stuffed with soggy cotton balls and then zapped in the microwave arrived within seconds of our being seated; the soft, cottony, gluey center scalding hot while the colorless crust remained tepid as road kill. It instantly became ballast in the mouth and created a choking hazard. I cannot fathom why my fellow Southerners, who in many ways invented American cooking, cling to this soulless incarnation of wheat and water. It’s everywhere. They should stick with cornbread. The French Onion soup, arrived like the Escargot, within mere seconds after placing our order, which should have been a tip off that no actual cooking was being done. It was so salty I was concerned I would need a blood pressure pill to get through it. The onions looked and tasted like strips of soaked cardboard, while a piece of the glue factory bread sogged, untoasted, over the salt mine below, and then the bland, blubbery cheese had been applied as one would apply mortar. The escargot, little black blood clots, entombed far longer in a tin can than living in a shell had the same musty dead scent of a mausoleum. They were dredged in bread crumbs in the vain hope of masking their flavor and then greased in cheap, tasteless margarine, or was it mineral oil? I’m convinced it wasn’t butter. Greenish, black flakes floated over the top of each cup in the pillivuyt The flakes, at one time in their history before being mixed into the can in which the escargot was embalmed, had been parsley. Or so it was presumed. We deduced that the bread crumbs were intended to pass for stuffing. The usual buttery earthiness of actual escargot was so badly deformed, the spirit of blue blood excess and culinary elitism signaled by its consumption so insulted and debased by this glop, that its only charming feature was that it was not served cold. We did not feel elevated up the social ladder afterward. We felt abused, lashed by the food chain. The salad. Salad bar. Even the vinaigrette was creamy, made with the same machine oil that was in the escargot. The greens were wet. Enough said. By the time the first bite of smoked salmon dip was dipped into, it was surprising that the Nashville Fire Department had not shown up following the scent of liquid smoke wafting through West Meade. It took my Italian companion three cups of canarino to remove the odor from her taste buds. The only thing that exceeded the liquid smoke in ratio to the canned salmon it had been poured over was the mayonnaise the whole concoction had been bathed in to make it spreadable. The bread, sliced Pepperidge Farm White Bread, cleverly cut on the diagonal, had some heft and tooth feel for sure, unfortunately, because it was stale. The reason for its outer crunch being it had been setting open on the kitchen counter since last night’s dinner. Staring at the dish, I kept thinking: Super Bowl, maybe it’s palatable with a keg of beer. Salmon Florentine with creamed spinach and, uhh, and, hmmm….mayonnaise hollandaise? The waiter, who was excellent in every way, had told me that the, cook, or did he say chef?, whatever, the cook liked to cook the Salmon medium well. My first inclination was to ask for just barely medium and boy was I glad I hadn’t! Frozen, with the mustiness of old salmon, the “well done” part saved the dish from perdition. The creamed spinach, was actually spinach (frozen) and gravy (from breakfast) mixed together into a mound over which the perfectly broiled filet reposed. I’m not certain what was in the ramekin that arrived on the plate. Was it mayonnaise or hollandaise? Lumpy, oily, the only part of the lemon it had seen was maybe the outside of one and butter had been nowhere near it. It resembled congealed pus more than buttery, lemony, silky hollandaise. The place was dirty. The dishes were dirty. I sent one bread plate back and the waitress brought me another dirty one. The silver is dull, scared and bent, the walls and ledges dusty, the salad bar kiosk looked like a health hazard. I can see why they keep the lights turned down. The place is stuffy, claustrophobic, with an old world club décor which to the regulars no doubt feels like a pair of comfortable shoes. As a newbie I had the sense of traipsing across over-worn, dank, sticky theatre carpet. We had no liquor and no dessert. I had a hot tea and my companion had only water. Our bill was almost $60. This is too shameful to endure. Caveat emptor.
Rating Detail:
Food: 1
Service: 5
Atmosphere: 1
Value: 1
Overall: 1

0 likes, 3 dislikes
Posted by Paolo on 12/26/2009 at 9:13 PM

Re: “Miro District Food & Drink [Closed]

bland food and atmosphere. would not return despite the reasonably priced bottles.
Rating Detail:
Food: 2
Service: 4
Atmosphere: 3
Value: 4
Overall: 3

Posted by amber Reed on 11/21/2009 at 2:53 PM

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