Today's Takeout Pick: Anzie Blue

Much of the restaurant industry has had to rapidly change its business model due to COVID-19, and we’re highlighting the Nashville places that are attempting to stay open. We will give you a critic’s pick for a restaurant and a dish, as well as a running list of restaurants still open that you can support. Today: Anzie Blue.

Ever since Chris Chamberlain featured Anzie Blue back in May, I've been wanting to get my hands on one of their charcuterie boards. (Or shark coochie boards. Whatever you want to call them.)

For months I've followed the cafe on Instagram and drooled over their picture-perfect food boards while trying to come up with even a half-assed excuse to order one. I've admittedly been a bit frugal during the pandemic, and besides, such decadence should be enjoyed as part of a special occasion, right? And it's not just the traditional meat and cheese charcuterie ($30 for two people/$60 for four) that has tempted me. Anzie Blue also offers a bagel board ($25/$50), a crudité platter ($30/$60), a fresh fruit platter ($15/$30) and a caprese board ($30). And look at how gorgeous they all are! (Yes, I'm a sucker for the food board trend — I think I just really appreciate well-organized things and basic comforts, especially right now when it feels like everything is chaos.)

So finally, for my husband's birthday, aka the perfect excuse to indulge, I finally ordered a charcuterie board for an at-home picnic. Now here's where I show you some pictures of how pretty it was. Here's where I post close-ups of four different types of crackers, five different kinds of cheeses, six different seasonal fruits, and an assortment of nuts, olives, cornichons and chocolate covered pretzels. But when I opened the box I was so excited to dig in I completely forgot to take pictures.

That was my one job! I just had to take some pictures! Turns out, when I come face to face with a large box full of thoughtfully arranged snacks, my eyes glaze over, the outside world ceases to exist and I just start stacking and smooshing things together and cramming everything in my mouth.

I filled dried apricots with goat cheese and almonds. I stacked blackberries and chunks of Manchego on whole grain crackers and smothered it all with honey (they even threw in a little wooden honey dipper!). I paired strawberries and blueberries with walnuts with brie; cornichons with spicy grain mustard and gouda; mozzarella pearls with olives. (There's also generally some meat involved — most often prosciutto and Genoa salami — but we requested a vegetarian version.)

Just as in my dreams, the feast was an absolute delight. And, to be honest, I regret every minute I wasted thinking it was something only worth enjoying on a special occasion. A pandemic is a special occasion. Don't wait, treat yourself now.

Megan Seling

Places with takeout or delivery as of Tuesday, Sept. 15

Megan Seling

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