The Mockingbird owners Mikey Corona and Brian Riggenbach have been a part of the Nashville dining scene for so long that it’s easy to forget their origin story — starting out in the world of hospitality by hosting under-the-radar pop-up dinners in their Chicago brownstone beginning in 2007. It was there that Corona developed his personality as the consummate host and Riggenbach began to experiment with his fun menu of bold international flavors, which eventually morphed into the menu at The Mockingbird.
Now that the couple’s empire stretches to three restaurants with the addition of two Tio Fun locations, they’ve decided to return to their roots for an entertaining weekend series during August at their Tio Fun spot 1008 Buchanan St. in North Nashville. Friday and Saturday night reservations for what they are calling “La Luna” will be available, with slots starting at 7 p.m. There will be no counter service for this pop-up, so you’ll have to sit down and enjoy your small plates, crafty cocktails and carefully selected wines like a real adult, except a lot more playfully.
Chef Brian promises to dig deep into his bag of culinary tricks for some new treats, and limited versions of Tio Fun’s regular taqueria menu will also be available. Reservations are essential to be a part of this intimate party, so make yours today!
The Brave Idiot food truck moored behind No Quarter in East Nashville is also putting on a summer dinner series — All Rippers, No Skippers will take place every Thursday night until Sept. 11 from 4 until 8 p.m. Brave Idiot proprietor Dylan Field has invited some of his favorite fellow food folks to join him in the truck on Thursdays to cook until they run out. Looking at this amazing lineup, I’d suggest you get there early:
Aug. 7: Fox Den Izakaya
Aug. 14: Pizza Lolo
Aug. 21: Mr. Aaron's Goods
Aug. 28: SS Gai
Sept. 4: Fatbelly Deli & Bakery
Sept. 11: Locust
Brandon Styll is a longtime leader of the local restaurant community — as a manager and partner in several spots like Mere Bulles, Green Hills Grille and Chago’s Belmont Cantina, as the host of the Nashville Restaurant Radio podcast and as a consultant to the industry. His latest venture is NARA, the Nashville Area Restaurant Alliance.
He has formed this group to enable independent restaurant owners and operators to band together for buying power, industry lobbying efforts, networking and educational opportunities with an ultimate goal of creating a more sustainable environment in the face of economic headwinds. As rising costs and limited resources present challenges to independents over and above those faced by chain restaurants, NARA seeks to help level the playing field.
One way Styll hopes to accomplish this is through events like the upcoming NARA Connect event at the Music City Center on Thursday, Aug. 14, from 3 until 6 p.m. NARA Connect is designed especially for restaurant owners, general managers and executive chefs to discover how other restaurants are benefiting through membership in NARA.
Styll will lead an open conversation on the current state of the industry, followed by a vendor show in the MCC kitchen specifically aimed at showcasing products and services for independent restaurants. The event is free for owners, managers and chefs to attend, but NARA plans to make a donation to a charity that is near to Styll’s heart, Giving Kitchen. If you plan to attend, pre-registration is required.
Finally, if you’re looking for a lowdown-meets-highbrow experience, allow me to point you to the Bubbles & Birds Dinner coming up at Mimo in The Four Seasons at 6:30 p.m. on Thursday, Aug. 21. The kitchen at Mimo will take a turn from its usual classic Tuscan fare for one night to offer a three-course menu served family-style at the table. After a welcoming glass of bubbles at 6:30, diners will be seated at 7 p.m. for three platters of sophisticated comfort food, including fried chicken and caviar, all paired with Laurent-Perrier Champagnes. The evening will conclude with a sweet treat and one more toast.
Tickets are $120 per person, and reservations can be made at the event website.
