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Comment Archives: stories: Restaurants: Bites

Re: “National Cornbread Festival Update, and a Cast-Iron Quandary

Re: maintaining, I "wash" the skillet after use by using my hand to rub down the inside with kosher salt. Then I briefly rinse the inside with water only. Wipe down with a paper towel and pop it into a warm oven for a few minutes. Then add a few drops of oil to the inside and rub that in. Store until next time.

Posted by pogo on 04/11/2014 at 1:13 PM

Re: “Swallow, Don't Spit: 'Oil Pulling' Is a Crime Against Food

Tried this for the first time this morning. I wasn't sure I could do it, but I did and it was okay. I used organic coconut oil and the only thing that bothered me was waiting for the glob of coconut oil to melt, but after that it was okay. Fixed my bed, let the dog out and before I knew it the 20 minutes were up and it was time to rinse. Looking forward to seeing how things are after a few weeks or months of doing this.

1 like, 1 dislike
Posted by kfs616 on 04/11/2014 at 12:29 PM

Re: “Opening City House and the New Nashville

More: Mirror in 12South, Le Cou Rouge in Green Hills

Posted by Dana Kopp Franklin on 04/11/2014 at 12:05 PM

Re: “Opening City House and the New Nashville

@Derf -- I think the writer was referring to a specific recent phase when improvement in the restaurant scene gained momentum and national notice.

Obviously it's been a long process with lots of heroes, and "the true turning point" can never be declared.

Of course Zola and its predecessor, Cakewalk Cafe. Jody and Randy of course. As the post mentions, Margot McCormack was a mentor to Tandy, and an East Nashville pioneer.

Anita and Corey at Sasso, and later Mambu. The Mad Platter brought creative cuisine to Germantown in the early '90s.

And Scott Alderson opened 6 Degrees in the Gulch back in 2000.

Going way back, I fondly remember Third Coast, where Bound'ry is today.

More recent groundbreakers, defunct but not forgotten: Jason Brumm's radius10 and Kim Totzke and Laura Wilson's Ombi.

1 like, 0 dislikes
Posted by Dana Kopp Franklin on 04/11/2014 at 11:35 AM

Re: “The Weekly Open Thread: What Is Authenticity

"Authentic is what family/friend/I make at home without remuneration."

- Everyone

3 likes, 0 dislikes
Posted by Kelly on 04/11/2014 at 11:26 AM

Re: “The Weekly Open Thread: What Is Authenticity

I don't really care who owns the restaurant or who makes the food, so long as it is good and the price/quality ratio is right. As far as authenticity goes, I tend to judge that mostly by the composition of the customer base. In the Golden Coast example, I would take it as a positive sign if the customers were mostly speaking Cantonese, but I would certainly never take it as a negative if the servers were doing so (and the guy who compained about that deserves to be sentenced to a lifetime of PF Chang's).

5 likes, 0 dislikes
Posted by pogo on 04/11/2014 at 11:05 AM

Re: “The Weekly Open Thread: What Is Authenticity

37210, I agree about the servers at Two Ten Jack. Actually, I've found the same thing at Husk Nashville — where the servers and food may in fact be "authentically Southern," whatever that means. But it still drives me nuts.

That said, I really like the ramen at Two Ten Jack. At least the vegetarian one, which is the only one I've tried. And as a whole, I've been pleased with the food at Two Ten Jack.

The thing I find interesting about the comment thread on Steve's story is that some of the commenters seem to be saying, "I don't see why the outrage is deserved." I've read the piece several times, and I don't see outrage anywhere. I see a writer saying, "Hey, let's take a look at what's going on here, and think about the implications."

For instance, he writes: "To be clear: I have no problem with white people making Japanese food, any more than I have a problem with Korean people making Japanese food (which happens more than many realize) or Mexican people making Korean food (as is common in my hometown of Chicago). Food is culture. It's transmittable." He even says the food at Two Ten Jack was quite good, and he'll be back.

It seems like because he dares to raise a tough question, a certain segment of people read the rest of the story with blinders on, and don't see what he's really saying.

And fancycwabs, I am definitely with you on the "authentic" thing. It's meaningless. That said, I have heard people make the $3 taco argument about Mas Tacos. I love Mas Tacos, and I love El Jaliciense, and I frequent both. That said, Mas Tacos' tacos are close to twice the size of El Jaliciense's less expensive tacos. I know you are talking about Boca Loca, and I haven't been there.

1 like, 0 dislikes
Posted by Jack on 04/11/2014 at 10:47 AM

Re: “The Weekly Open Thread: What Is Authenticity

Whoa wait. That is what Huang is doing also. It's okay though, he's Asian?

4 likes, 0 dislikes
Posted by chairman bao on 04/11/2014 at 10:35 AM

Re: “The Weekly Open Thread: What Is Authenticity

"Authentic" is a meaningless advertising term, it's a study of contrasts. Is it "authentic" in comparison to actual Japanese food, or in comparison to other Japanese restaurants in the Nashville area, which is to say Benihana, That One Table Of Sushi At The Chinese Buffet, or A Section of the Menu at Pei Wei?

Here's a helpful hint, though. Authentic cultural cuisine is generally less expensive than the mass-market knockoff ($3 Banh Mi at most any Vietnamese place, $1.50 taco from any truck on Nolensville Road). "Authentic" cultural cuisine is generally more expensive than the mass-market knockoff ($7 Banh Mi from Riff's food truck, $3.50 taco from Boca Loca.) The actual food is the same (more or less), you're paying for the quotation marks.

4 likes, 0 dislikes
Posted by fancycwabs on 04/11/2014 at 9:57 AM

Re: “The Chivito Returns: Former Nola's Owner Alexia Humphrey to Open Tango Grill

finally something interesting in my zip code.

1 like, 0 dislikes
Posted by bs on 04/11/2014 at 9:07 AM

Re: “The Weekly Open Thread: What Is Authenticity

First: the servers at Two Ten go out of their way to point out that the food is very authentic.'s not. I've been once and didn't care for the ramen. The small plates, whether authentic or not, were much better than the star of the show. Still....I'm not fast tracking to go back.

Eddie Huang really captures this trend perfectly:
Huang argues that white chefs like Harold Dieterle, Andy Riker, and Rick Bayless practice culinary “imperialism” by repackaging authentic cuisine from other cultures and sell it back to the public “at a premium,” essentially stripping any recognition from the culturally “true” masters of the cuisine and making it more difficult for them to enter the culinary scene.

Great debate for anyone that cares:

5 likes, 0 dislikes
Posted by 37210 on 04/11/2014 at 8:42 AM

Re: “National Cornbread Festival Update, and a Cast-Iron Quandary

If it gets stuck-on gunk (I do a black bean and sweet potato hash that always sticks a bit, even in a perfectly seasoned skillet), I scrub with a cut potato and kosher salt. Don't use soap if you can help it, and never never never submerge it in water. Rub it down with a little bit of shortening after any time you've had to scour it.

Tee Lee's advice about seasoning (bacon drippings in a warm oven) is spot on.

Posted by Elle Kay on 04/11/2014 at 8:19 AM

Re: “The Weekly Open Thread: What Is Authenticity

I hoping for the day when this same thing is done to Chinese cuisine. And no, PF Changs is not the correct answer. Or Lucky Bamboo. Lord knows, the authentic chinese across this country do not give a crap about whether you like Sesame Chicken or not. Take it or leave it.

0 likes, 2 dislikes
Posted by Woky Woad on 04/11/2014 at 8:02 AM

Re: “National Cornbread Festival Update, and a Cast-Iron Quandary

next time you make bacon cook it in the iron skillet. wipe out extra drippings and put empty skillet in a warm (not hot) oven for an extended period. wipe skillet.

I wash my skillet separately and never emerse in soapy water. I wipe it out and dry it. if your skillet is seasoned it shouldn't stick and this should clean it well.

1 like, 0 dislikes
Posted by Tee Lee on 04/11/2014 at 7:37 AM

Re: “First Bite: Bella Nashville Bakery

Went there yesterday food lunch and they were popping bread out of the oven. Decided to buy a fresh hot loaf of the sourdough while I waited for my roast beef sandwich. They are working out some kinks but this place is gonna be great, please open a Franklin outpost!

Posted by Westendrail on 04/11/2014 at 6:40 AM

Re: “Opening City House and the New Nashville

Zola on the Westside and Sasso on the Eastside are the true turning points. And you can't leave Jody and Randy out of the discussion, as well.

Scene, please leave this stuff to Carrington.

4 likes, 0 dislikes
Posted by Local Food-derf on 04/11/2014 at 12:38 AM

Re: “Opening City House and the New Nashville

It's too bad EPICE wasn't considered because their rack of lamb dish is an astounding array of flavors. That entire restaurant is solid everywhere.

2 likes, 2 dislikes
Posted by EKing1949 on 04/10/2014 at 11:29 PM

Re: “The Cupcake Collection Expanding to Old Becker's Bakery in Donelson

The sweet potato cupcakes are SO good! These cupcakes are so moist and delectable, and the icing is like cream cheese I believe. If I weren't trying to get into shape, I'd really make a pig of myself at this bakery. Can you please come up with a kale, squash, or other healthy sort of delectable cupcake? XOXOXO

Posted by Royal parent on 04/10/2014 at 8:18 PM

Re: “The Chivito Returns: Former Nola's Owner Alexia Humphrey to Open Tango Grill

Finally!!!! Something different. Even though, I love Mexican food I see Mexican restaurants in every corner of the Nashville area. This will be a great change and eye opening to the public about the Hispanic culture other that your Mexican pinto beans and rice. Exited and anxious for the grand opening.

4 likes, 0 dislikes
Posted by Cricia Dluzniewski on 04/10/2014 at 7:10 PM

Re: “Opening City House and the New Nashville

No quibbles with City House, but I think you can make an equally good argument that Sean Brock's time at Capital Grille and particularly the tasting menus that he did there for those in the know would make an equally good starting point.

Posted by pogo on 04/10/2014 at 6:04 PM

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