Comment Archives: Locations: Spaces & Places
Re: “Park Cafe”
I had driven to where a short lineup of restaurants reside in a ‘residential-feeling’ neighborhood of Sylvan Park. Located in an area where it is common to park on someone’s lawn on a busy night. I ended up wedging my car between a few barrels of fryer oil and a medium-sized dumpster behind the restaurant.
Amidst an upstanding taco joint, a homely Italian restaurant, and your average bread and cheese pub, was Park Cafe. Park Cafe was open Monday, and respectably slow. Eagerly, their staff welcomed me into their home-converted restaurant. Put in the most exaggerative way, the interior felt like the backstage of a strange theater set; a maze of rooms and hallways, each with a quirk of their own. I was seated in a reduced-capacity renovation, of what looked to be the original dining room; now, an inoperable water fountain adorned with plastic plants centered itself in the space. This hub led to several other dimensions of reality; a dark, empty room flaunting bold artwork was to my south. I felt the twisted romance of dining alone.
Park’s semi-cohesive menu has reasonable pricing. Main course dishes are in a modernized French style and appetizers tend toward Italian. An underlying southern flare peaks through in many dishes including the shrimp ratatouille and roasted chicken with crispy okra and cornbread croutons. The menu features entrees composed of the usual suspects; crustaceans, red meat, fowl, fish, and vegetables all done in a bold preparation. Chef does not skimp on the flavor, but maintains definition among the components in the dish. Bold sauces like Béarnaise, aioli, fruit reductions, cheeses, creamy risotto, and even an Asian-inspired plum sauce accompany main course dishes. The menu is definitely playful and mostly cohesive, but I deduct one point for their inclusion of an Asian-inspired salmon dish (Menu cohesion -1). This just doesn’t play well with the others, and it’s all too common to dress salmon up this way (Flavor pairing originality -1). I skip right to dessert.
'Lemon Icebox Cake' carmel & lemon creme topped with meringue, graham cracker crust, blueberry compote, carmel sauce $7
The description seemed a bit ambiguous, almost misleading; was the graham cracker crust to be on top? I received my icebox cake; a chilled tower of custardy lemon, creamy creaminess, rich caramel, and graham cracker crust... on the bottom. On top, sat what I thought was whipped cream, not a meringue, but I may be wrong... corrections? On top of THAT was the blueberry compote, and unfortunately perched here, was my only qualm. The compote was made from frozen blueberries, which had a terribly flat, chewy texture, and lacked their inherent ‘blue’ flavor (Texture profile -1, Flavor pairing fundamentals -1). The rest of the cake had luscious layers of creamy lemon and caramel. The graham cracker was a crusty vessel for all that sweet fattiness. What else is there to say? it was decadent, sweet, fatty, and mostly executed with precision.
REVAMPED. 'Lemon Icebox Cake' graham cracker crust topped with lemon and caramel cream, meringue, blueberry compote, and caramel sauce $7
My only suggestions would have been to reword the menu description and improve the texture and flavor of the blueberry compote by using fresh berries.
Overall I really liked Park Cafe. Their staff was marvelous, the food was big and bold, the atmosphere was bizarrely romantic, and prices were reasonable. But in the food category, this review only touched upon dessert, so they inevitably scored high. Another one and a half dinners, and this study will be concluded.
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1. Menu cohesion -1
2. Pricing 0
3. Beverage pairings 0
4. Atmosphere for romance 0
5. Cleanliness 0
6. Waitstaff competence 0
7. Waitstaff enthusiasm 0
8. Overall management 0
9. Flavor pairing fundamentals -1
10. Flavor pairing originality -1
11. Texture Profile -1
12. Use of "easy-pleasers" 0
13. Use of salt 0
14. Doneness precision 0
15. Dish sin factor 0
16. Dish sex factor 0
17. Presentation 0
18. Dish practicality 0
19. Healthful dish execution 0
20. Kitchen speed 0
1st visit (100-4 = 96)
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Re: “Park Cafe”
On a Friday, the neighborhood around Park Cafe was respectively parked-up, but again, I procured my favorite parking spot between the dumpster and a barrel of fryer oil. I was greeted by their kind manager/sommelier, who situated me at a two seater in what may have been a small study or library. I realized that I had no romantic affinity towards this room; there were other realms of Park Cafe that were better suited for love (Atmosphere for romance -1). I will say it again, the staff at Park are a great group, they are polite, laid back, engaging, personable, knowledgeable, comical, and whatever else is GOOD. My server and I quickly hit it off, and we were off, on to the meal (Waitstaff enthusiasm +1).
That night I had three glasses of wine, but not in succession, simultaneously. Acquired first was a Sauvignon Blanc, then two Pinot noir joined the party soon after. I started with the modestly deemed, “cafe salad”.
Cafe Salad, artisanal greens, cornbread croutons, spiced pecan, ginger peach vinaigrette $5.50 added crispy goat cheese $1.50
This salad was so close to being coherent, but didn’t quite get it together for me. From what I can remember, the ginger peach vinaigrette had no hint of ginger (Flavor pairing fundamentals -1) and the cornbread croutons were texturally in a bad place between cornbread and crouton; a sort of ‘staleness’ (Texture profile -1). The spiced pecans were actually ‘spicy’ pecans; SO spicy that the rest of my meal was tainted by the lingering heat (Flavor pairing fundamentals -1). The crispy goat cheese was crispy and cheesy but lacked a connection to the dish. The presentation of this “house” salad was less interesting (Presentation -1). The greens with the peachy vinaigrette were refreshing. And all else worked well on paper; it was a nice sounding dish.
REVAMPED Cafe Salad, baby lettuces, cornbread croutons, candied pecan, ginger-peach vinaigrette $5.50
IMHO I would lose the word artisan in the description, it doesn’t really mean anything to me. I understand the greens were probably hand planted and harvested locally, but it’s just basic agriculture, there is no real specialized craft there. The croutons needed a nice deep frying; cornbread just doesn’t get crunchy without it. The spiced pecans would have been fine with a very mild heat, but I think taking them to the sweeter side would have allowed them to play with the others. And finally, the vinaigrette just needed more kick from the ginger.
That evening I discussed wine with two servers and the sommelier. It was agreed upon that a particular Pinot noir would be best paired with my main course, the braised duck leg with raspberry-beet reduction. But I had some notion that pairing this seemingly sweet and fruity duck preparation with Pinot noir would be fundamentally wrong. But I went with the suggestion and put my palate to work. Half of the components of this duck dish would have gone marvelously with any Pinot noir; braised duck leg, mushrooms, greens, garlic, onions, and even the beets. But with the addition of raspberry, sweet potato gnocchi, and sugar (I am sure of it), the flavors were just too bold and sweet for a Pinot noir (Beverage pairing -1). I was served a second Pinot noir to try, but it’s been so long that my brain and palate have lost connection; I forgot if I liked it or not. Aside from all this wine snobbery, the dish was inherently good.
Braised duck leg with sweet potato gnocchi, cippolini onion, seared mushroom, pecan, greens, raspberry-beet reduction $23 With huge flavor, this home-cooked southern feast, composed itself elegantly onto one plate. There was nothing backyard about this dish, yet its components all could have been found at a bbq. It had candied yams, sauteed sweet onions and mushrooms, collard greens, fruit glaze, and pecan pie. All to accompany some finger-lickin’, fall-off-the-bone duck leg, braised to perfection.
The duck had already fallen off the bone and was homogeneous among the earlier mentioned components... no, it was not a puree, but just too much like potato salad (Texture profile -1). Fortunately these flavors all paired beautifully together; strong enough to stand up against one another in such close quarters. The dish was just a bit too sweet and my palate had a small problem with the combination of raspberry and mushroom. But since all else was incorporated, the taste of this faulty pair was easily disguised. Visually, the colors of this dish were vibrant and warm. This duck dish was good like a sexy, glorified bbq (Dish sex factor +1).
REVAMPED - Braised duck leg with sweet potato gnocchi, cippolini onion, seared mushroom, pecan, greens, pinot noir reduction $23
In my humble opinion, leaving the duck leg whole would have given the components enough separation. Instead of a sweet raspberry beet sauce, a more savory Pinot noir reduction would have added more warmth and complimented the mushrooms, nuts, and greens better.
Strawberry-thyme tart with laurel ice cream $8
This modest tart was covered with a top layer of pastry, voiding its title as a tart (Menu cohesion -1). I believed its identity was closer to a pie or cobbler. This fresh, buttery pastry encased warm reduced strawberries, but no thyme, it needed more thyme. I believe this was the kicker ingredient for me, but it wasn’t kicking. This dessert also lacked acid; without lemon or vinegar and the thyme, there was no brightness (Flavor pairing fundamentals -1). The laurel ice cream was intended to pair with the thyme, but it was just left solo. And solo, it was delicious and perfectly executed.
REVAMPED Strawberry cobbler with lemon thyme ice cream $8
I would have changed the name to ‘strawberry cobbler‘ and added a lemon thyme ice cream to solve the acid problem.
I really liked Park Cafe. The atmosphere was literally homey, the staff were kind, the food was bold, and the prices were very reasonable (Pricing +1). Let’s see how they scored up.
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1. Menu cohesion -1
2. Pricing +1
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 0
11. Texture Profile -2
12. Use of "easy-pleasers" 0
13. Use of salt 0
14. Doneness precision 0
15. Dish sin factor 0
16. Dish sex factor +1
17. Presentation -1
18. Dish practicality 0
19. Healthful dish execution 0
20. Kitchen speed 0
1st visit (100-4 = 96)
2nd visit (96-7 = 89)
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Re: “F. Scott's Restaurant”
For the sake of brevity, I will just touch upon F. Scott’s Restaurant and Jazz Bar, who boasts nightly jazz with rich, extravagant fare. Jazzy it may be, F. Scotts is far from cool; this vanilla ‘hotel lobby’ is a favorite among old wealth, and I mean old.
I came in after 9 p.m. for their half priced entree specials, during a happy hour so to speak. This is an incredible deal for their extravagant preparations, and after having dinner, wine, and dessert once already that evening, my wallet didn’t need anymore of a workout.
I showed up expecting to have my cake and eat it too; sitting to watch free jazz with a half-priced entree sounded like a great deal. But the jazz groups play in the bar section which is separate from the dining room: the only place half price entrees were available. Reluctantly I sat in the dining room and as I gazed about, folks triple my age dined quietly which made this space feel even more out of style than it already was. The decor was a lousy attempt at a 1920s theme, with a few art deco murals on the walls. The ambiance lacked intimacy and romance, unless you really wanted to impress your grandma (Atmosphere for romance -5). I was hoping for more of an east egg mansion feel or perhaps a downtown NYC speakeasy theme.
F. Scott’s ambiance disappointed but the food soothed with its use of ‘easy-pleaser ingredients’, which were essentially bacon and cream. The shear quantity of these fatty fillers unfairly biased my opinion with guilty pleasure, but I know better now. The menu at F. Scott’s is cohesive and extravagant. Dishes include a lot of components with bold flavors, and seem to be composed in creative and delicious ways. Regionally, I would classify its style as French-southern fusion, like many of Nashville’s fine restaurants. And of course, dishes are rich, so the health conscious should dine with discretion.
Cauliflower puree soup with lemon brown butter and cornmeal fried oyster $9
The dish came looking like it had a rough journey from kitchen to table; the brown butter had diverged from a cutesy squirt design, to a hot, runny mess (Presentation -1). Aside from aesthetics, the soup was delicious. But basic it was, with an extremely high cream to cauliflower ratio (Use of easy-pleasers -1). The cornmeal fried oyster added a nice brininess to the round flavors of the soup and showed a bit of creativity. A chardonnay paired nicely with this bowl of cream, but the combination of the wine and oyster, was spectacular. The lemon was lost in the brown butter, leaving just butter. And ultimately, it was this pool of butter on top of cream that left me feeling quite fat (Use of easy-pleasers -1, Sin factor +1).
REVAMPED Cauliflower puree soup with lemon gastrique, brown butter, and cornmeal fried oyster $9
The menu description was not deceiving; I expected lots of cream, and the inclusion of butter was disclosed. The only aspect I would change is the lemon component. A separate lemon gastrique along side of the brown butter would have really made the soup pop.
Rainbow trout with fennel and bacon, greens and roasted red pepper-scallion butter $27 ($13.50 after 9 p.m.)
My entree arrived looking much more presentable than the soup. Two identical roulades of trout stood at either end of a long rectangular plate. Local greens rested under the fish and ‘red pepper-scallion butter’ was pooled about. It was visually appealing, and if you really like butter and bacon, this dish had an affinity to the heart, in a very threatening way. In this extremely rich ‘up do’ of trout, there was too much grease and butter, and frankly more fat could not have been squeezed into this dish. Let’s break it down. After trout, there was fennel, which according to the menu, was a feature. Then came the bacon, and finally the market greens which were smothered in what F. Scott's has called a roasted red pepper-scallion brown butter. This brown butter appeared more like diced roasted red peppers and scallions in brown butter. The dish sounded good on paper, looked good on a plate, but tasted like microwave pizza. Well sort of, the roasted red pepper, smokey bacon, and shear fat content reminded me of pizza. The smokiness of Benton’s bacon was so overbearing that I tasted not much else (Flavor pairing fundamentals -2). The roasted pepper and butter came through, like they would, but the fennel was completely lost in the smoke. Even the trout was hard to taste, which on a side note, was over done. This over doneness was disguised by the quantity of added fat in the dish (Doneness precision -2). This dish was also very salty and I must revoke a point here (Use of salt -1). Ultimately this dish was pretty good in a really smokey, unhealthy way (Use of easy-pleasers -2). I also preemptively deduct one point for ‘Health dish execution’ because I have a hunch that this would be out of F. Scott’s comfort zone (Health dish execution -1).
REVAMPED Rainbow trout with fennel and bacon, greens and roasted red pepper-scallion butter $27 ($13.50 after 9 p.m.)
I would have not used Benton's bacon, it's just too smokey and pedestrian for high cuisine. Prosciutto would have been perfect wrapped in the trout roulade. Fennel is too delicate for all the big flavors of butter, ham, and red pepper. I think the dish would have worked well without it.
Additional grudged deductions:
F. Scott's has no sex appeal (Sex factor -3)
The waitstaff bored me just like the crowd (Waitstaff enthusiasm -2)
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1. Menu cohesion 0
2. Pricing 0
3. Beverage pairings -1
4. Atmosphere for romance -5
5. Cleanliness 0
6. Waitstaff competence 0
7. Waitstaff enthusiasm -2
8. Overall management 0
9. Flavor pairing fundamentals -2
10. Flavor pairing originality 0
11. Texture Profile 0
12. Use of "easy-pleasers" -4
13. Use of salt -1
14. Doneness precision -2
15. Dish sin factor +1
16. Dish sex factor -3
17. Presentation -1
18. Dish practicality 0
19. Healthful dish execution -1
20. Kitchen speed 0
1st visit (100-21 = 79)
-------------------------
Re: “Park Cafe”
HERE'S A LONG WINDED REVIEW!
On a Friday, the neighborhood around Park Cafe was respectively parked-up, but again, I procured my favorite parking spot between the dumpster and a barrel of fryer oil. I was greeted by their kind manager/sommelier, who situated me at a two seater in what may have been a small study or library. I realized that I had no romantic affinity towards this room; there were other realms of Park Cafe that were better suited for love (Atmosphere for romance -1). I will say it again, the staff at Park are a great group, they are polite, laid back, engaging, personable, knowledgeable, comical, and whatever else is GOOD. My server and I quickly hit it off, and we were off, on to the meal (Waitstaff enthusiasm +1).
That night I had three glasses of wine, but not in succession, simultaneously. Acquired first was a Sauvignon Blanc, then two Pinot noir joined the party soon after. I started with the modestly deemed, “cafe salad”.
Cafe Salad, artisanal greens, cornbread croutons, spiced pecan, ginger peach vinaigrette $5.50 added crispy goat cheese $1.50
This salad was so close to being coherent, but didn’t quite get it together for me. From what I can remember, the ginger peach vinaigrette had no hint of ginger (Flavor pairing fundamentals -1) and the cornbread croutons were texturally in a bad place between cornbread and crouton; a sort of ‘staleness’ (Texture profile -1). The spiced pecans were actually ‘spicy’ pecans; SO spicy that the rest of my meal was tainted by the lingering heat (Flavor pairing fundamentals -1). The crispy goat cheese was crispy and cheesy but lacked a connection to the dish. The presentation of this “house” salad was less interesting (Presentation -1). The greens with the peachy vinaigrette were refreshing. And all else worked well on paper; it was a nice sounding dish.
REVAMPED Cafe Salad, baby lettuces, cornbread croutons, candied pecan, ginger-peach vinaigrette $5.50
IMHO I would lose the word artisan in the description, it doesn’t really mean anything to me. I understand the greens were probably hand planted and harvested locally, but it’s just basic agriculture, there is no real specialized craft there. The croutons needed a nice deep frying; cornbread just doesn’t get crunchy without it. The spiced pecans would have been fine with a very mild heat, but I think taking them to the sweeter side would have allowed them to play with the others. And finally, the vinaigrette just needed more kick from the ginger.
That evening I discussed wine with two servers and the sommelier. It was agreed upon that a particular Pinot noir would be best paired with my main course, the braised duck leg with raspberry-beet reduction. But I had some notion that pairing this seemingly sweet and fruity duck preparation with Pinot noir would be fundamentally wrong. But I went with the suggestion and put my palate to work. Half of the components of this duck dish would have gone marvelously with any Pinot noir; braised duck leg, mushrooms, greens, garlic, onions, and even the beets. But with the addition of raspberry, sweet potato gnocchi, and sugar (I am sure of it), the flavors were just too bold and sweet for a Pinot noir (Beverage pairing -1). I was served a second Pinot noir to try, but it’s been so long that my brain and palate have lost connection; I forgot if I liked it or not. Aside from all this wine snobbery, the dish was inherently good.
Braised duck leg with sweet potato gnocchi, cippolini onion, seared mushroom, pecan, greens, raspberry-beet reduction $23 With huge flavor, this home-cooked southern feast, composed itself elegantly onto one plate. There was nothing backyard about this dish, yet its components all could have been found at a bbq. It had candied yams, sauteed sweet onions and mushrooms, collard greens, fruit glaze, and pecan pie. All to accompany some finger-lickin’, fall-off-the-bone duck leg, braised to perfection.
The duck had already fallen off the bone and was homogeneous among the earlier mentioned components... no, it was not a puree, but just too much like potato salad (Texture profile -1). Fortunately these flavors all paired beautifully together; strong enough to stand up against one another in such close quarters. The dish was just a bit too sweet and my palate had a small problem with the combination of raspberry and mushroom. But since all else was incorporated, the taste of this faulty pair was easily disguised. Visually, the colors of this dish were vibrant and warm. This duck dish was good like a sexy, glorified bbq (Dish sex factor +1).
REVAMPED - Braised duck leg with sweet potato gnocchi, cippolini onion, seared mushroom, pecan, greens, pinot noir reduction $23
In my humble opinion, leaving the duck leg whole would have given the components enough separation. Instead of a sweet raspberry beet sauce, a more savory Pinot noir reduction would have added more warmth and complimented the mushrooms, nuts, and greens better.
Strawberry-thyme tart with laurel ice cream $8
This modest tart was covered with a top layer of pastry, voiding its title as a tart (Menu cohesion -1). I believed its identity was closer to a pie or cobbler. This fresh, buttery pastry encased warm reduced strawberries, but no thyme, it needed more thyme. I believe this was the kicker ingredient for me, but it wasn’t kicking. This dessert also lacked acid; without lemon or vinegar and the thyme, there was no brightness (Flavor pairing fundamentals -1). The laurel ice cream was intended to pair with the thyme, but it was just left solo. And solo, it was delicious and perfectly executed.
REVAMPED Strawberry cobbler with lemon thyme ice cream $8
I would have changed the name to ‘strawberry cobbler‘ and added a lemon thyme ice cream to solve the acid problem.
I really liked Park Cafe. The atmosphere was literally homey, the staff were kind, the food was bold, and the prices were very reasonable (Pricing +1). Let’s see how they scored up.
------------------------
1. Menu cohesion -1
2. Pricing +1
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 0
11. Texture Profile -2
12. Use of "easy-pleasers" 0
13. Use of salt 0
14. Doneness precision 0
15. Dish sin factor 0
16. Dish sex factor +1
17. Presentation -1
18. Dish practicality 0
19. Healthful dish execution 0
20. Kitchen speed 0
1st visit (100-4 = 96)
2nd visit (96-7 = 89)
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Re: “Ovvio Arte”
this creative space is something nashville has needed for along time...
it's a place where the crowd does not judge, they dance.
a place where the owner greets you at the door and wishes you to have a good time.
a place that invites the cooky, the weird, and the normal.
and everyone is having the time of their life.
the cover was $10, and i would have gladly paid $20.
i can't wait to see what's store at ovvio arte next time.
Re: “B.B. King's Blues Club”
Always ejoy myself at BB Kings.
Re: “Park Cafe”
Extremely Romantic and great personal service from the servers.
Re: “Savarino's Cucina”
the best place for an eggplant parmigiana sandwich...away from the tri-state area! bakery reminds me of NY as well. for true Italian food, give Savarino's a try!!
Re: “417 Union”
oiiiiiiiiii vovo tudo bem eu estou morrendo de saudade
Re: “The Stage on Broadway”
The best damn bar in Nashville!!! Thnx The Stage for being my first hang out in Nashville and my only hang out haha! I'm a true fan....
Re: “The Stage on Broadway”
The Stage is the best bar to me because it has clean restrooms, awesome bartenders, the koolest security (sexy too), lots of history, and the best music in Nashville. Plenty of room to dance well unless its Friday/Saturday night and then it's packed because everyone knows that the Stage is where it's happening. All kinds of music and on Monday night it's Twang-Free 70's and 80's with the Randy Nations Band. They are the best band in Nashville to me. Also if you are a real fan and love to meet the stars then The Stage is the place to be. I've met so many stars and have had my picture made with them esp on Monday nights. The Stage is a very clean bar compared to some of the other ones. It's pretty bad when customers and staff from other bars come to The Stage to use the bathroom because the other bars..not mentioning any names are nasty! Thnx, The Stage staff, for a great place to meet new people and have a great night with great music and friends!
Karen Pacini, RN
Re: “Paradise Park Trailer Resort”
I ate at this place twice in one day, because my friends are nostalgic idiots who were totally into this place. The food was good, but its not worth waiting an hour for without any waitresses in a completely empty restaurant. You place your order at a counter, and then wait at your table, periodically guessing when to check back. So lame, I will go to a real restaurant that spends less time decorating, and a little more time getting the service right -the next time in nashville
Re: “Ri'Chard's Louisiana Cafe”
Positively DELIGHTFUL in every way! TREMENDOUS food. FRIENDLY people. INCREDIBLE music. COOL atmosphere with or without the kids! I'm sure I'm leaving something out... AWESOME from A-Z :) !!!
Re: “Ri'Chard's Louisiana Cafe”
I was in Nashville and visited Richard's. As a Louisiana Native I know good cajun food, and they have it! The atmosphere and service was great also. A must visit for anyone who wants to Lassaiz les bons temps rouler
Re: “House of Kabob”
THE best Middle Eastern/Kurdish restaurant in Nashville. My favorite dish is lamb shank (braised in a tomato sauce) with yellow rice (basmati rice with barberries). Get a bowl of the braising liquid on the side and some yogurt and you will have one of the best meals of your life.
Other good dishes are the joojeh (whole skewered cornish hen), kubideh (ground beef kabob), and teka (beef sirloin kabob). Also, the traditional dish is the shabzi (spinach stew with dried lime).
After you finish, have a glass of hot tea and relax - you'll be full.
Vivek
http://viveksurti.wordpress.com
Re: “Ri'Chard's Louisiana Cafe”
Okay - I admit - I have a long-standing love affair with Jambalaya. When I go to New Orleans I usually study the menu carefully and then order it at every restaurant that offers it. And I usually end up thinking, "Nice, but not as good as Ri'Chard's."
My other favorite thing about the place is that it's only 15 minutes from my house in Hillsboro Village, but it's like going to a different world out there in the green countryside. And when you get there, they greet you like family. It's a great example of why locally-owned places have it all over the corporate chains.
Re: “Ri'Chard's Louisiana Cafe”
The food is authentic, and very well prepared, and I agree the atmosphere is fun, but the music is the feature at Richard's. Being a pretty fair songwriter himself, Richard has attracted pretty high level talent, to play in this intimate atmosphere. You never know who will see there, from touring acts, to hit songwriters, and a very interesting selection of up and coming writers as well. We get in there as often as we can.
Re: “Flying Saucer Draught Emporium”
The saucer offers a very knowledgeable staff. They can tell you what beer you will probably like, even if you aren't much of a beer drinker. It is very relaxed and has lots of comfortable seating. The beer garden is a great place to hang out, especially when the garage doors are open.
Re: “Vanderbilt's Langford Auditorium”
I can’t believe David Dorfman Dance is coming to Nashville!! I have been waiting to see them for so long!