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Comment Archives: Stories: Restaurants

Re: “New Wine Store, 12th & Pine, Opens in the Gulch

Good luck with the new venture Ed!

Posted by Local Foodie on 11/26/2014 at 7:10 AM

Re: “Give the Gift of Nashville's Finest: The 2014 Bites Gift Guide

Fresh nineteenth century recipes...or go eat old preserved junkm

Posted by Stephanie Vlahos on 11/25/2014 at 8:45 PM

Re: “Give the Gift of Nashville's Finest: The 2014 Bites Gift Guide

Leon 's candies. Duh. Ftesh, no preservatives, 100 ' recipes, and one of the only places in the world making homemade caramels and toffees. Or, go home and make peppermint bark and fudge. Seriously.

1 like, 0 dislikes
Posted by Stephanie Vlahos on 11/25/2014 at 8:30 PM

Re: “Give the Gift of Nashville's Finest: The 2014 Bites Gift Guide

I JUST tried J.M Thomason's Hot Chicken spice and it was great! About a medium spice level. I used it on oven-baked chicken and was thrilled with it. Highly recommend it for someone who misses Nashville Hot Chicken

3 likes, 0 dislikes
Posted by elizzmo on 11/25/2014 at 11:30 AM

Re: “What'd You Eat This Weekend?: Popcorn, Quinoa and Hangover-Relieving Sandwiches

I was impressed with Chauhan Ale and Masala House Saturday and surprised it wasn't more crowded. Maybe they are in soft opening mode. Either way, it worked for me and I'll be going back soon for the naan & Chutney appetizer, a subtly-spiced IPA and the lamb vindaloo.

1 like, 0 dislikes
Posted by Pancho on 11/24/2014 at 5:01 PM

Re: “Nashville's latest Vietnamese restaurant is a stone gas

$9-$10 for a filling meal is not too much, but when you can get the same meal, including tip for a few dollars less. If pho with sliced beef is $10.50, add tax and tip and you have an almost $15 meal.

Posted by james on 11/24/2014 at 4:47 PM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

"Testgiving" sounds like a great idea.

Posted by Dana Kopp Franklin on 11/24/2014 at 3:46 PM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

I've started a new tradition I call "Testgiving" where I prepare a chicken the exact same way I intend to do my turkey before the big day. Spatchcocking was simple with a good set of kitchen shears, but I think it needed a little more brine time than I gave it. Overnight will work certainly work better. I lined the bottom of a sheet pan with seasoned carrots and Yukon Golds and let the drippings season the veggies while they cooked. With a flat bird, the breast actually cooked slower than the dark meat, but they managed to reach a simultaneous happy ending at 160 and 175 degrees respectively. Phew!

When I turned the broiler on to crisp up the skin, I discovered that the top rack was the wrong rack (too close to the heating element) and had to do some rapid oven disassembly to get the bird to fit on the bottom rack. Testgiving turned out to be a vital run-through and a delicious Sunday dinner.

Posted by Chris Chamberlain on 11/24/2014 at 3:20 PM

Re: “The Weekly Open Thread: Hot Cocoa Edition

So I heard from some colleagues that Nama Sushi has a half price menu...that you just have to ask for and they'll give it to you?! I have not tried it myself, but being 2 blocks from our office, I imagine I will at some point. Colleagues who went enjoyed it.

Posted by Amybakes on 11/24/2014 at 3:12 PM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

Mom roasts a whole bird and always manages to get both the dark meat and the breast meat moist and yummy.
Maybe one difference from what most people here do is that she makes stuffing rather than dressing, i.e. it's cooked inside the bird. Maybe this slows down the cooking of the breast to even things out?
For me, stuffing has so much more flavor -- the problem of course is that you're limited in how much you can make.

Posted by a yam what a yam on 11/24/2014 at 1:04 PM

Re: “Black Abbey Serves Their Beer at Preds Games This Week

Whoop! Thanks for the notice!

Posted by pogo on 11/24/2014 at 10:10 AM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

We used to fry whole turkeys, but like you said, DKF, by the time the dark meat is done, the breast is dried out. So we break it down and roast the breasts and deep fry just the legs.

Posted by BP on 11/24/2014 at 9:07 AM

Re: “Nashville's latest Vietnamese restaurant is a stone gas

1. Yes, they accept cards.
2. How is $9-$10 too much for a filling meal?
3. It seems I have been really lucky because I have always had attentive service.
4. This is a wonderful addition to the Nashville food landscape!

2 likes, 0 dislikes
Posted by YummYumm on 11/23/2014 at 12:28 PM

Re: “Firefly Grille Team Opens Fly South in Leiper's Fork

Had dinner there last night and it was excellent. Place was packed and not a yuppie in sight.

Posted by Westendrail on 11/23/2014 at 5:54 AM

Re: “Nashville's latest Vietnamese restaurant is a stone gas

It was pretty freaking delicious! The service was awful but I wasn't in a rush and the beef pho and spring rolls were worth the wait. This review is spot on.

3 likes, 0 dislikes
Posted by lovinglocal on 11/22/2014 at 10:25 AM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

I usually cook for 200 homeless people the day after Thanksgiving on this gorgeous beast of an industrial stove so old you can't read the temperature markings. Cornbread and greens and meatloaf--does that count, or does it have to be Thanksgiving?

3 likes, 0 dislikes
Posted by Nicki P Wood on 11/22/2014 at 9:50 AM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

I did a crazy miso-cider-red wine turkey treatment a couple years back that was just socko. But you have to be feeding non-traditionalists for it to be a success.

Posted by Nicki P Wood on 11/22/2014 at 9:48 AM

Re: “Nashville's latest Vietnamese restaurant is a stone gas

Way too expensive for Vietmamese

1 like, 3 dislikes
Posted by factor on 11/22/2014 at 9:23 AM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

Cheese cloth soaked in melted butter over the bird, basting every 20 minutes. remove cheesecloth the last 30 minutes. My family always makes extra everything so we all can take leftovers home. No food is ever wasted. I would not want to eat a Thanksgiving dinner that I would not want leftovers.

And, The Bites writers and readers are some of the most charitable people I know. Am I right ?

Posted by Cjrussell on 11/21/2014 at 8:01 PM

Re: “Weekly Open Thread: How Do You Do Your Turkey?

I buy two wings, two thighs. Brine them per alice waters. Feeds 6. No waste. No shame. No leftovers. Why people expend so much effort to essentially waste a lot of food that you and I know gets pitched is beyond belief. And none of you will volunteer to feed hungry people that day cuz you are watching TV. AmIright?

0 likes, 5 dislikes
Posted by gayflower on 11/21/2014 at 5:32 PM

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