When longtime restaurateur Curt Cole decided to open an upscale, contemporary American restaurant, he placed it in the citys second most upscale neighborhood, Green Hills. Deer Park Grille was nestled in the curve of Bandywood that's also home to some very upscale retailers; a certain well-heeled crowd loved it for many good reasons, but they only loved it one night every couple of weeks. So Cole gave the place a colorful and whimsical interior makeover, whisked off the linens, 86-ed the printed menu in favor of a chalkboard that announces a rotatingand concisemenu and renamed it Firefly Grille. Martinis are still sipped by sophisticates at the intimate little bar, but these days sippie cups are also welcome in the dining room. As for entrées, reel in the salmon or whatever the fish of the day might be. The chocolate crème brûlée is a torrid affair, and it may well sum up the appeal of Firefly Grille: your meal will feel indulgent and upscale, but the restaurant is a genuinely casual affair.
Named for a play on the word flight, a grouping of wines poured for tasting, the restaurant focuses on pairing seasonal organic and humanely raised foods with reasonably priced, interesting wines that people might not have tried before. The theme of flights carries through the menu, with salads, cheeses, soups, vegan offerings and desserts available in threes. Artisitcally composed plates carry enough flavors to intrigue, without the redundant mounds of starch and super-sized hunks of meat that so often lead to food fatigue.
Located near the Opryland Hotel, this large family-oriented restaurant, which opened in 1984, serves catfish, chicken and shrimp.
Chef Hal Holden-Bache is a native of West Virginia who graduated from the rigorous culinary apprentice program at the highly regarded Greenbriar Resort, then spent time under celebrity chef Tom Colicchio at New York City’s Gramercy Tavern. His four years at the helm of Nick & Rudy’s kitchen built a respected reputation within the industry that led owner Willy Thomas to recruit him to direct the turnaround of this East Nashville neighborhood bistro. Holden-Bache describes the fare as "simple food served in elegant fashion." There will be some international influences, but it won't be fusiondiners will know what's on their plate.