F. Scott's Restaurant
2210 Crestmoor Dr.Nashville, TN 37215
Green Hills
269-5861
fscotts.com
Hours: 5:30-10 p.m. Mon.-Thurs.; 5:30-11 p.m. Fri. & Sat.
Restaurant Details
For nearly 20 years, F. Scott's has maintained its status as one of Nashville's best and most popular restaurants, earning its position with a commitment to quality and excellence on every measurable level. Owners Elise Loehr Solima and Wendy Holcomb Burch run a tight ship with velvet gloves. Named for the Jazz Age author and icon of style, F. Scott's does indeed present live jazz from some of Nashville's most talented musicians seven nights a week in its chic, clubby lounge. Two sophisticated dining rooms are impeccably served by veteran staff. The Wine Spectator Award of Excellence wine list boasts more than 300 selections stored in a climate-controlled, custom wine cellar, with 2,000 bottles in inventory. But it’s the food that continues to impress and seduce year after year, season after season. Executive chef Will Uhlhorn and his staff turn out exquisite and elegantly presented contemporary American cuisine of superior caliber. F. Scott's is now completely non-smoking, including the lounge.
Price: $$$-$$$$
Payment Type: All Major Credit Cards, cash, check
Parking: Lot Available
Reservations: Highly Recommended
Upcoming Events
-
Teri Reid (Music)
- Tuesdays, 7 p.m.
- 2 going/interested
-
Beegie Adair (Music)
- Thursdays, 7 p.m.
Past Events
-
Monica Ramey
- Fri., April 27, 7 p.m. 2012
-
Michael Fair
- Fri., March 30 2012
-
Kent Burnside
- Mon., Feb. 13, 7 p.m. 2012
Reviews/comments (2)
Showing 1-2 of 2
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)
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