It’s a good thing the Nashville Convention & Visitors Corp starts sharing information early about its annual Dine Nashville: The Music City Way, because this is my third update this year — and they keep on coming. This massive undertaking showcases restaurants from around the city, including collaborative chef dinners, a restaurant week and other dining deals.
Some of the most popular collaborative dinners have already sold out, but the NCVC keeps backfilling the schedule to offer more opportunities to take part in these special events. Here are the latest to be added:
Chef Philip Krajeck (Folk) + Pit Master Pat Martin (Martin’s BBQ)
Monday, Feb. 17 | 6 p.m. | $70/person | Folk (823 Meridian St.)Â
Chef David Andrews (D’Andrews Bakery & Cafe) + Chef Son Pham (Mister Son’s)
Saturday, Feb. 22 | 6 p.m. | $125/person | D’Andrews Bakery & Cafe (555 Church St.)
Chef Ryan Poli (iggy’s) + Chef Colby Rasavong (Bad Idea)
Wednesday, Feb. 26 | 5 p.m. | $100/person | Bad Idea (1021 Russell St.)
Chef Julia Sullivan (Henrietta Red) + Chef Josh Habiger (Bastion)
Friday, Feb. 28 | 11 a.m. | $65/person | Henrietta Red (1200 Fourth Ave N.)
Chef Brack May (Marsh House) + Chef Michael Hanna (St. Vito Focacceria)
Sunday, Mar. 2 | 6 p.m. | $150/person | Marsh House (401 11th Ave S.)
One other collab that I want to highlight, if for no other reason than it’s fun to say, is the Mimo/Zuzu dinner at the Four Seasons Hotel Nashville on Friday, Feb. 21. Mimo chef Nicky Miscia and his team are inviting chef Jordan Hoffman and chef Sang Park of the much anticipated Zuzu for a dinner that will combine the flavors of Italy and Japan.
Zuzu prides itself on offering a unique experience, so if you want a taste of what’s coming to First Avenue South, all you have to do is visit their neighbors around the corner at Mimo. The chefs will kick off the meal with Wagyu and caviar, followed by dishes like Japanese cast iron milk bread, tempura walnut shrimp, a sashimi of yellowtail, tuna gnocco frito, duck rolls, caramelized miso sea bass and a team effort they’re calling Bucatini Mimo x Zuzu.
Color me intrigued! And if you can say “MimoZuzuMimoZuzuMimoZuzu” three times at the end of the meal, they’ll offer you a choice of two desserts: Japanese Yuzu (cacao shell, vanilla cake and yuzu jam) or Crostata al Matcha (matcha tea, almond sablĂ©, mango and passionfruit sorbet, and chocolate crĂ©meux).Â
Reservations for the Mimo/Zuzu chef collaboration dinner and all the other team events are available at the Dine Nashville website. Proceeds from the dinners will benefit the Music City Inc. foundation in support of CORE and Big Table.
Gray & Dudley's steak frites
The second leg of the Dine Nashville tripod is Nashville Restaurant Week from Feb. 24 to March 2. Participating restaurants are offering special discounted prix-fixe deals throughout the week, and the menus are starting to trickle out.
Among those piquing my interest are the $40 four-course dinner at Gray and Dudley featuring an app of crab deviled eggs topped with chili oil, a goat cheese crostini with Calabrian chili and pepper agrodolce and a main plate of Wagyu flat-iron steak frites topped with whiskey butter and green peppercorn sauce. I don’t know about you, but for 40 bucks, that one is definitely calling my name!
Other fun prix-fixe menu offerings include a choose-your-own-adventure menu at Boqueria for $25 at lunch and $40 for dinner; two burgers, two fries and two milkshakes for a $35 lunch date at Elliston Place Soda Shop; a $25 Vidalia onion soup and crab asparagus quiche brunch deal at Marsh House; and a three-course dinner including a glass of wine, beer or a mocktail at Nicky’s Coal Fired for just $40.
With deals like these at restaurants all over town, you should probably plan ahead and make some reservations if you want to maximize your fun during Restaurant Week! Check out the entire schedule at the Dine Nashville website.
