Subject: Meat

• OMG of the Week: Roast with the Most

  October 16, 2008

• Here's the Beef

  November 5, 2008

• New Year's Eve Resolution: Make Reservations

  Forget the annual doomed-for-failure abstemious resolutions of losing weight, eating less and exercising more. This year, why not just resolve to eat local and support the unique restaurants and culinary creativity blossoming in Nashville? New Year's Eve is a good time to start, and here's a sampling of the Dec. 31 festivities. Seating is going fast and reservations are required at most places, so it's a good idea to check in ahead of time. If you encounter more New Year's Eve events, please p

  December 29, 2008

• The Bacon Seatbelt?

  I'm a stickler for finding the right word to say what you mean. We know that the TV weather person means "drop" when he says, "The temperature tonight will plummet 8 degrees to 60," but it's still very irritating. Don't they have a producer, or even an intern as young-yet-awesome as the Scene's new food intern, who could reach that little bit further to find the word "fall"? English is such a vast language that the word you want exists, if you keep looking for it. We could go on all day about

  January 5, 2009

• Judge Bean to Open Nashville's First Veg-and-Three

  The Meating Place's walk-in fridgeAubrey Bean, the man who brought Texas barbecue and testicle festivals to Music City, will soon open The Meating Place, Nashville's first veg-and-three, on the site of the Tennessee State Fairgrounds. Unlike traditional meat-and-threes, The Meating Place will offer a choice of one vegetable accompanied by three meats. Each weekday will feature a different vegetable (mac-and-cheese on Mondays, bacon-stuffed baked potatoes on Tuesdays, Creole pork dressing on Wed

  April 1, 2009

• Local outpost of New York restaurant Giovanni makes a pretty (if pricey) debut

  January 15, 2009

• Midtown buffet Jerusalem promises a fresh bounty of Middle Eastern flavors

  December 11, 2008

• Three in a Row

  August 7, 2008

• Village Elders

  June 26, 2008

• Get a Load of Dee's

  May 29, 2008

• The Meat of the Matter

  May 1, 2008

• Lovin' It

  Tayst's homage to Mickey D's offers a humorous, happy meal

  July 5, 2007

• My Ice Cream Space

  Pied Piper Creamery fills a sweet void

  March 29, 2007

• Midtown at Midlife

  Far from crisis, Midtown Café’s still got it, with a fresh look, a new menu and some old soup

  March 15, 2007

• A Symbiotic Relationship

  Wandering chefs find a home on the Rock Block

  December 28, 2006

• Dining

  Let There Be Nightlife: The Gulch

  January 4, 2007

• Havana Good Time

  Little Havana Café celebrates flavors and culture of Cuba

  December 21, 2006

• Food And Drink

  October 7, 2004

• Claiming Their Steaks

  Stoney River feeds Williamson County's appetite for an upscale steakhouse, and feeds it well

  March 25, 2004

• Turning Leaves

  October 26, 2006

• Don't Forget the Cheese

  Never mind the high-priced meat, at Old Hickory Steakhouse the maitre fromage is the house specialty

  October 19, 2006

• Nothing at Steak

  Purported ‘factory’ defiles the famous Philly cheesesteak

  August 10, 2006

• Beatable Meat

  Lebanon steakhouse gives an old question a new twist: never mind the beef—where’s the water?

  June 22, 2006

• Quick Fixes

  Mail-order meal delivery service offers convenience, but what about flavor and value?

  January 26, 2006

• Say ‘Cheese!’

  Corrieri’s Formaggeria whets appetites with its selection of imported cheeses, Italian products and massive sandwiches

  November 24, 2005

• Cheap Eats

  30 (or so) places where you can get a great meal for not a lot of money

  September 8, 2005

• Have It Your Way—Really

  Mongolian barbecue lunch spot gives diners complete control of their meal, at a remarkably affordable price

  June 10, 2004

• Surf and Turf

  Two new gourmet stores specialize in products of the sea and land

  February 17, 2005

• A Frank Discussion

  Superb new hot dog spot brings a bit of the Windy City to Music City

  February 10, 2005

• Dining Notes

  January 22, 2004

• Snarfing Around Town

  Where, when and how to find the kibble

  August 19, 2004

• Food & Drink

  October 2, 2003

• Food

  Where to eat and what to eat in the Music City

  August 21, 2003

• Making Plans for Bison

  Ted Turner’s way-out-West concept offers Nashvillians a mighty fine burger and a worthy dining option

  January 23, 2003

• The Pizza Olympics

  A survey of three relatively recent Nashville pizza purveyors

  February 21, 2002

• Dining Guide

  Asian

  January 10, 2002

• Extended Family

  New York dining institution spreads to Nashville, but manages to retain its charm

  February 22, 2001

• Prime Location

  Steakhouse delivers on its promise

  December 7, 2000

• American Fryer

  Tiny downtown eatery serves up unusual, delectable Louisiana specialty

  October 19, 2000

• Summer Savor

  Tasting the winners from this year's Whitland Avenue July 4 picnic

  July 20, 2000

• Food Finds: A Flat Iron Steak by Another Name

  Meat butchery has had a hold on my attention the last few years, since I discovered during a stint in England that meat is butchered differently there. America butchers for steaks and chops, while Brits prefer roasts. This means you see a lot more steak cuts in America, like round steak and blade steak, that don't really exist in other places. Last month, Saveur magazine reported on the recent appearance of flat iron steaks. It's a re-architected "blade steak," taken from steer shoulder. Ple

  April 30, 2009

• Maybe it's the booze talking, but it's saying great things about The Patterson House

  May 28, 2009

• New Jefferson Street eatery offers a healthy (for once) dose of soul food

  June 18, 2009

• Trent Willmon: "Beer Man" Becomes Sauce Boss

  ​ Country singer/songwriter Trent Willmon has decided to diversify his portfolio. Already collecting mailbox money from several Top 40 radio hits he has either recorded himself or written for other country stars such as Brad Paisley, Eric Church and Montgomery Gentry, Willmon has returned to his Texas roots to create and market his own brand of barbecue sauce. No celebrity dilettante slapping his face on a label of generic product, Willmon is serious about this endeavor. An ex-cattle ro

  August 17, 2009

• Chef Brian Hainley wins the culinary beauty pageant to run Belle Meade Plantation's restaurant

  October 1, 2009

• Best of Nashville 2009: Food and Drink

  October 15, 2009

• Ditch the Dip: Cha Chah-rcuterie

  ​A recent visit to Cha Chah on Belmont revealed a slight course correction on their small plate offerings. In place of several of the various dips that used to populate the menu is a new Charcuterie and Queso Board. As much as I'll miss that white bean and fennel dip, I was impressed with the new additions. The Cha Chah team of Arnold Myint, Sebastian Silbereis and their secret weapon in all things porcine, Larry Carlisle, the Sausage Guy, have created a mix-and-match platter of house-cur

  December 22, 2009

• Reader in Search of Exotic Lipid

  For the third time since I started writing about food, a reader is asking where to find caul fat, the uniquely textured lipid from around animal kidneys. Imagine from worldwide gourmet.com​The lacy texture is ideal for holding together lean ground meat mixtures like meatballs or meat and rice fillings. A Persian meatball was exactly what the first requester was making when she called in the early 1990s. A local Southern girl, she was newly married to a Middle Easterner, and wanted to pr

  January 18, 2010

• Don't expect too much of new barbecue joint Drifters, and you might be pleasantly surprised.

  February 4, 2010

• Neighborhood joint, sassy sports bar or culinary enclave? Acorn should pick a personality and polish it.

  February 18, 2010