Narrow Search

  • Show Only

  • Category

  • Narrow by Date

    • All
    • Today
    • Last 7 Days
    • Last 30 Days
    • Select a Date Range

Comment Archives: stories: Restaurants

Re: “Rudie's Seafood & Sausage to Open Tonight (With Menu)

That's what those Arabic numerals represent.

4 likes, 0 dislikes
Posted by Pete Wilson on 11/29/2014 at 6:34 PM

Re: “Celebrate Oktoberfest This Saturday at Craft Brewed

Bao Haus as a name is already a rip-off of a German school of arts, so it's not like it's an original idea. I dig Eddie and have heard him speak a couple of times, but I don't think his culinary reputation will be impugned by a Nashville guy making German sausages. And they were damned fine sausages. If you haven't tried them, I don't see how you can claim they are a rip-off of anything. Which they weren't.

1 like, 0 dislikes
Posted by Chris Chamberlain on 11/29/2014 at 5:51 PM

Re: “Whiskey Wednesday: Four Roses Single Barrel Limited Edition

McScrooges in Knoxville has several bottles. At $150/bottle, they're charging. Bit more, but I'm looking forward to cracking the seal.

Posted by OBinMB on 11/29/2014 at 5:11 PM

Re: “Rudie's Seafood & Sausage to Open Tonight (With Menu)

The prices are right there

4 likes, 2 dislikes
Posted by boom on 11/29/2014 at 3:19 PM

Re: “Rudie's Seafood & Sausage to Open Tonight (With Menu)

What, no prices?

1 like, 5 dislikes
Posted by David on 11/29/2014 at 12:38 PM

Re: “Celebrate Oktoberfest This Saturday at Craft Brewed

Bao Haus is yet another half-assed representation of Bao Bun sliders, and yet another guy who lacks creativity the name Bao Haus has been used over and over the real and only BaoHaus is in NYC owned by Eddie Huang.

0 likes, 2 dislikes
Posted by FankieD on 11/29/2014 at 8:59 AM

Re: “Bongo Java's New Diner Fenwick's 300 to Open Friday

This is amazing !!!!! For the neighborhood!

Posted by Kathryn Stone Rohrman on 11/28/2014 at 10:41 PM

Re: “Instead of tossing that turkey carcass, why not bear witness to South Louisiana's greatest culinary mystery?

I did this 3 years ago. It turned out pretty awesome. However the smell that emitted from the microwave roux lingers to this day.

2 likes, 0 dislikes
Posted by Robyn Norris Gibson Gilliam on 11/27/2014 at 7:37 PM

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

I buy a large breast and cook the whole dinner sunday before thanksgiving then head to moms for the whole thing again on Thursday. sometimes I even do another breast a couple of weeks afterwards

my tip.. the frozen boxed dressing made by savannah and sold at hills grocery stores. it comes in two sizes and is perfect. just defrost it and sample it. add cranberries or whatever then put it in the oven to finish to your preferred texture. I always buy whatever they have left over and keep it all year. makes perfect sandwiches

Posted by Tee Lee on 11/27/2014 at 9:07 AM

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

And by the way, I have never done oil pulling, but I am definitely going to give it a try now.

0 likes, 1 dislike
Posted by solemnchaos on 11/26/2014 at 11:09 PM

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

Don't bash it until you try it. I can care less about the science of anything. I do know that God gave us everything we need to heal ourselves in nature...we just have to try it for ourselves and see if we are choosing the right thing to heal our ailment. Since no one is the same, what works for one person could be harmful to another. Mind your opinion, everyone has one, but usually the arrogant are the first to share theirs. There are people trying to tell you it works for them, yet you need scientific proof. Scientific "facts" are constantly proven wrong if more scientific research is done with other methods and different resources are used. Here is a scientific "fact" for you...your mind can heal you or destroy your health.

0 likes, 1 dislike
Posted by solemnchaos on 11/26/2014 at 11:05 PM

Re: “Bongo Java's New Diner Fenwick's 300 to Open Friday

I'll be there at 9:00 for that seitan breakfast sandwich!! Yum!

1 like, 0 dislikes
Posted by Laura on 11/26/2014 at 1:40 PM

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

0 likes, 1 dislike
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, 1 dislike
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

Sign Up! For the Scene's email newsletters





* required

All contents © 1995-2014 City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation