Comment Archives: stories: Restaurants: Last 30 Days
Re: “The Road: A User's Guide [Eating Our Way Down Nolensville Pike]”
Thai, gotta be Ginger, look at the reviews, then try.....
Re: “From octopus and quail to wild boar and rabbit, Midtown's festive Sardinia offers a pizza-less taste of Italy”
I doubt you were distracted by very many thoughts at all.
Re: “From octopus and quail to wild boar and rabbit, Midtown's festive Sardinia offers a pizza-less taste of Italy”
We didn't find them to have "over salted" in the least; the flavors are called "actually seasoned Italian food." But then, we were not distracted by a paragraphs-worthy flood of thoughts about the block; we just valued the food, which is only exotic if actual Italian food is exotic to you.
Re: “From octopus and quail to wild boar and rabbit, Midtown's festive Sardinia offers a pizza-less taste of Italy”
Literally? Eeuww.
Re: “The Fur Flies Tonight as Chappy Faces Off With Gordon Ramsay”
Re: Rebecca Flowers; yeah, he IS pretty much a bad chef, and a megalomaniac, too.
He cannot see that his own failures are actually _his_ fault; he blames others.
It's nice that you stick up for him, but he's crazy.
*Bless his heart*
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
Just friggin' marvelous!
As one who has set lead type by hand (in junior high school in New York), this menu is adorable! You young twats _do_ realize someone had to print this menu each morning, one at a time, on a press, right?!
I had to google "promiscuous" because I was not so sure its usage here was kosher; but, live an' learn!
Good job Scene! (P.S., give us some italics, underlines and boldface options on here. Or else...)
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
I was in the Herm bar this afternoon and they gave me marinated radishes for free. Does that mean they would have paid me to take them 90 years ago?
Re: “The Fur Flies Tonight as Chappy Faces Off With Gordon Ramsay”
Went to Chappy's a few years ago, it wasn't terrible...but no reason to go back. I think S L is spot on, it's ridiculous to blame Nashville diners on his failures.....it might have been true 20 years ago, but not anymore. Maybe he would have more success if he wasn't paying rent on Church St.....maybe he should visit Bro's for some pointers.
The "looks like Chappy took a crappy in my gumbo" line was pretty awesome.
Re: “The Fur Flies Tonight as Chappy Faces Off With Gordon Ramsay”
[it sounds as if an individual with a predetermined agenda ran rough-shod without analyzing the ground before acting.]
i hope to try Chappy's some day, but as a simple single guy i'm very satisfied with the simpler offerings of my old bud Patrick, who has reopened recently, albeit with a menu which seems to falute much lower.
also, Bro's wowed me the coupla times i went there, years ago, ultra-casual ... loved his house-made boudin.
if i had a GF (no, that's not "a gluten-free"), i'm sure we'd give his place a shot. as a bachelor, i generally satisfy myself in simpler ways....
Re: “The Road: A User's Guide [Eating Our Way Down Nolensville Pike]”
"Nolensville Road: There are got a lot of food options."
Best. Opening. Ever.
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
I'm sorry, but those "Promiscuous Summer Selections" leave me cold... ;)
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
@heatherdawne The vegetarian section may be in response to a lot of interest in vegetarianism around that time due to the work of John Kellogg and his Battle Creek Sanitarium. It was a big fad for the upper crust around that time. (See: "The Road to Wellville.")
Re: “The Fur Flies Tonight as Chappy Faces Off With Gordon Ramsay”
the chapmans are family friends of mine, their daughter and I are friends from high school. from eating at his restaurant over the years and the food he has cooked for me at his own home, I KNOW he is a good chef. that doesn't mean they didn't have some work to be done, but its not a terrible place, and hes not a bad chef. it makes sense he would lose his umph after being torn from his home and as he tried to make a whole new name for chappys. I think he does need to bring down prices, shorten the menu, and change the clothing of his staff if he wants the more casual crowd. cause that place is NOT casual.
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
Cantaloupe cocktail chantilly for me, please!
Re: “Husk Nashville Announces Opening Date — Less Than Three Weeks Until Launch!”
yes they will have lunch starting june 3rd
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
I love the "young veal". That's right up there with "hot water heater" and "hose pipe"
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
I ran the price ($1.25) of the Filet Mignon Richelieu through an inflation calculator and got just shy of $16.
Chocolate Eclair: $2.54
Tomato & Okra Soup: $3.17
Lettuce and Tomato Salad: $5.08
http://www.westegg.com/inflation/
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
I'm surprised that there's a Vegetarian option. (1 - that the word/food choice goes back that far, but mainly 2 - that a restaurant was offering it when a lot still don't today.)
Re: “Today in Great Gatsby News — a Hermitage Hotel Menu From 1921”
I wonder if this was considered expensive at that time...
Re: “It's Time to Celebrate American Craft Beer Week”
Wait...what? I thought every week was Craft Beer Week.