Food Fun in Nashville, TN
I’m a bad food blogger, I’ve still not tried any of these food trucks. Apparently the food network has and they liked it. They’re hitting up Riffs, Barbie Burgers, and The Grilled Cheeserie for Eat Street.
Are you attending?
Apparently I am, because Beth and Morgan will be at Riff’s Saturday! See you there? There may be a Yazoo tour involved after ;)
(via 365)
(via MetroMix)
Who’s with me? I’ve been dying to make my way over there.
En route to our last food adventure, Dana, passed a sign boasting “Pho and Po’Boys” and couldn’t get it out of her head. Being wary of bad pho and eating hot soup on an 90+ degree day we waited for this unpleasant weather change to visit.
Reviews of the pho were less than stellar, but the po’boys and seafood dishes seemed well received. I said a quick prayer as I walked into a clearly confused dwelling that once housed a KFC and Mexican restaurant. I arrived first and the only other 2 occupied tables (at noon on Sunday… uh oh) were Vietnamese families so I had high hopes.
(via Danalese Large, regular, and kids sized bowls. I’m pretty sure the large is over a gallon of soup.)
One of the kids was taking down the behemoth $8 bowl of pho, so I figured it couldn’t be too toxic. I asked the Fast and the Furious extra waitress if I could get a kids bowl to try, because I really wanted the Soft Shelled Crab Po’boy ($6.99). Dana hadn’t arrived yet, so I asked her to hold off on everything until the rest of my party arrived. She didn’t.
(kids ($4.95) meatball pho with replacement rare steak, basil, bean sprouts, jalapenos, and lime)
So I sat staring at a meatball pho (not the rare steak pho I’d ordered) for several minutes before deciding I may as well give it a go while it was hot. I can give you a long list of reasons why this was not even close to the best pho in town, but in an effort to not be a hater, I’ll just tell you, like the other 80% of reviews, to just say no.
(super light on the pearls and they didn’t blend all of the syrup on her Pineapple Sunrise)
Dana gave bubble tea a go, and I don’t think she enjoyed her $3.95 foray into tapioca and pineapple. Frozen bubble tea is great in theory, but generally unsuccessful in practice. The ice makes the tapioca pearls hard and gritty. I say head to Fat Straw on Edgehill if you are looking to give it a try.
(via Danalese)
Dana gave the catfish po’boy a shot, and the soft shelled crab po’boy came back out for me. Dana wins this round of ordering. Her fish was massive, flaky, and delicious. I had more sauce, batter, and cartilage than anything else. The bread was perfect, although the sandwich itself was kinda skimpy on the lettuce and tomato with way too much sauce. This is not a clean nosh to say the least.
Seafood Market may be slightly misleading as if was really just a few pieces of frozen fish in a glass case by the register. I hear the cajun crawfish boils are stunning, but after one epic family crawfish boil bout of food poisoning a few years back, you wont be getting a review of mudbugs from me EVER. All of their bulk and combination seafood prices seemed very reasonable and with large portions. Several of the appetizers and standard Chinese dishes looked intriguing at neighboring tables. I won’t refuse a return trip, but I’m not rushing back either. (EDIT- I’ve been back, to get my refund since they charged my credit card twice ;) I should note the place was packed on Memorial Day.)
4021 Nolensville Pike
Nashville, TN 37211
(615) 832-6214
Monday - Saturday 11-9 and 11-8 Sunday.
Martin’s truly is delicious, and the Food Network agrees.
Look for a post on that soon, I’ve been itching to get back there for months.
My first visit I tried the 3 Cue Sliders and wedge salad (on a johnny cake no less!) I’ve been thinking about that redneck taco since the episode aired last year. Definitely going to go back on Saturday, Whole Hog day.
- Beth & I took my parents to Martin’s, our favorite BBQ joint. I had the glorious Redneck Taco… again. I tried their ribs one time but the best ribs in the world can’t compete with a hoe cake/johnny cake/cornbread pancake, pile of meat, crunch slaw, and their tasty sauce. AND THEN THERE ARE THE FRIES.
The Nashville food scene is DETERMINED to make me increase my East Nashville visitation.
I’ve driven by Happy Japan in Berry Hill a few times, and it is so intriguing I’ve been dying to pop inside. Turns out I’ve really been missing out. The funky toy/gift/kitchen outlet is now setting their sites on food truck domination, and Happy Eating sounds promising, even if they are starting their rounds in Five Points.
(via Nashvillest)
Now that I’m officially done moving, it’s time to start visiting some moving lunch spots again ;) Especially one that accepts plastic and lets me eat decent Udon. Who’s with me?
There is a reason Gabby’s was my first Viva Noshvegas post, and another reason you won’t ever see Burger Up here.
The Tennessean must agree, because Gabby’s made their Top 5 to Try list and they didn’t ;)
Hurry, there are only 100 Groupons left.
Now, how do I get to East Nashville again? ;)
Read about Hot & Cold’s Jeni’s collection here, then join me in my excitement.
Thanks! You’re doing wonderful work. I’ll try to send some things your way later this week.
Just saw this post of the side by sides of Joplin before and after the storm. Absolutely unbelievable.
I went to school with Kenny, he’s organizing some relief efforts as his family home was leveled in the storm. More info on that here.
I have been so daunted by the task of finding the words to adequately describe my Flip Burger Boutique experience, I’m now a proud survivor of my first case of non-term-paper-writer’s-block. I’ve also been grappling with the issue of posting a restaurant from another town. I decided that this was just one of those food experiences that was too good not to share.
It was easily one of my top 5 favorite meals to date, and I didn’t think anything would ever top my food experiences in Italy in high school. Perhaps Flip had an unfair advantage serving up my favorite comfort food, but the boyfriend and I were stupefied by our experience and could NOT stop raving about it. The last time I visited Claire in Atlanta she introduced me to the wonder of Bravo’s Top Chef. I’m primarily an “all Food Network, all the time” kind of girl, but the participation of Arnold Myint swayed me. I LOVED it and added it to my TiVo lineup from my cell phone on her couch about halfway through my first episode. The following All Star season I fell in love with Richard Blais, and I kicked myself regularly for not taking up her offer of a FLIP experience on our last visit.
We told Claire there were 3 things we HAD to do this trip:
I was so excited when we pulled up, I could barely contain myself. The dining room was alive with anticipation and electric energy. The youthful dynamic graphics paired with sleek white counters and elegantly framed mirrors/flat screens were incredibly inviting. We headed out to the charming patio and did our best to take in the diverse menu.
(The menu for the day at the Buckhead location)
None of us could decide on just one burger, so the four of us decided to share the local, the butcher’s cut, steak tartare, and pork chorizo burgers with the fries, fried pickles, vodka battered onion rings, and caramelized brussels sprouts. It’s a really good thing I snapped photos prior to cutting. Those burgers looked a lot less pretty cut in four, especially since two were topped with runny eggs.
Richard does a lot of conceptualizing with his food, everything is incredibly thought out and meticulously executed. I’ve not ever experienced balance and precision like I did here, and it was just a hamburger! He’s not joking when he calls Flip “fine dining between two buns.” The fries were just decent, but the fried pickles and vodka battered onion rings were the best I’ve ever had. They were perfectly tempura battered, and we were surprised to find a mountain of fried starch light and airy.
It was so refreshing for me to get the perfect amount of my favorite southern delicacy at the perfect price point. I love fried pickles but rarely get them, it doesn’t seem worth it to just eat 5 or 6. The sprouts had the perfect amount of caramelization while maintaining its cabbage integrity, and the ginger bacon vinaigrette was the perfect counterpoint. I was a little sad the zucchini fries Beth raved about weren’t on the menu, but everything we did have was delicious.
Onto the burgers, I’m scared. I truly don’t believe that there are words in the English language that can describe the sort of eureka moment you experience when an American classic is perfected. We considered all trying the same burger at the same time and talking about them before starting the next, but we couldn’t help ourselves and just dove right in.
I started with The Local, and it melted my brain. I literally couldn’t tell you much about the experience because I’m pretty sure it was an out of body experience. The menu reads: local organic grass-fed beef, local cheese, farm lettuce, heirloom tomato, vidalia onion, and coca cola ketchup $10.
It was perfect. Being the condiment whore that I am, I would typically give my burger a nice swipe of at least ketchup and mustard, but every single one of the burgers were perfect just the way they were. It was altogether familiar and completely different.
The Butcher’s Cut reads: caramelized onion, blue cheese, frisee red wine jam $8. I don’t typically like frisee, it scratches my throat on the way down, and I get the willies. I was prepared to whip it off after the first bite. I was pleasantly surprised as it worked really well here, especially with the pickled shallots that migrated from the Steak Tartare ;)
My contribution to the lunch order was the Pork Chorizo Burger. The menu reads: pork chorizo, hashbrowns, romesco salsa, manchego cheese, smoked mayo, fried egg $8. It should say “breakfast on a bun, and you would eat it every day if you could get away with it.” The egg exploded all over my plate and my bun was a gooey mess by the time I got to it. It was all I could do to get it down with some semblance of grace, but every bite was glorious. The chorizo was nice and smokey without being oily and the crunch of the spuds was the perfect foil to the supple meat and soft egg. I’ve got to figure out how to incorporate the holy tuber into my own burgers. YUM. None of us could pick a favorite burger that day. I’ve had four days to think on it, and I’m pretty sure Chorizo wins my vote. All familiar flavors combined in a unique way… a must try.
I have some irrational phobias about eating undercooked food. I can’t afford high quality enough sushi to condone ordering raw fish, so I don’t eat it often. I’ve always been squeamish about eating beef tartare. I mean really, beef and raw egg…those are the two things they typically tell you to cook the crap out of to avoid food borne illness. Claire wanted to try this one, and I put my trust in her and Blais.
It was probably my least favorite burger of the day, but it had all of the above and bread and butter pickles stacked against it. The menu reads: Hand chopped filet mignon, 6 minute egg, garlic, chili, capers, pickled shallot, frisee, and smoked mayo $11. I wish it had been a poached egg as the 6 minute egg was incredibly difficult for me to cut and share amongst the four of us. I’m pretty sure a single diner would have had a similar problem picking it up and holding it. It was quite good, and I did enjoy it. I couldn’t imagine eating more than the 3 bites my share provided, but I did eat all 3. Perhaps it was just overshadowed by its superstar castmates and my own food fears.
We finished the meal with the Nutella Burnt Marshmallow milkshake per sweet Lindsay’s suggestion. It was a little more chocolate than Nutella, but the burnt marshmallows were fantastic and I’m pretty sure you’ll find me in my kitchen holding a torch lighter to marshmallows for every subsequent milkshake production.
Richard’s shtick on Top Chef was to put liquid nitrogen in just about every dish. A table next to us ordered theirs to-go and the Styrofoam cup allowed for a pretty awesome presentation with the smoke still wafting out the top. I would have loved to try some of his other creative concoctions from the Krispy Kreme, Captain Crunch, Mango-Ginger, to the traditional Turtle, but I don’t know that I’m up for the Foie Gras.
The food wasn’t cheap, and the 5.5 ounce burger portion is a little on the small side at that price point. The buns were the perfect size, well toasted and buttery. I was pleased to not have to scoop half of the top bun out to comfortably fit everything in one bite like I do everywhere else. The patties were perfectly formed, compacted, cooked, and seasoned. I firmly believe that it was worth every penny and proof positive that quality trumps quantity in satisfaction. We arrived at 12:30 on Saturday and were seated immediately on the patio. Our server was a little frazzled, but it was hot and they had her running between the dining rooms. I’d definitely return, there were still two burgers I really wanted to try after the four we sampled (The d*lux and rBQ) so that has to be a great sign.
Kuddos Richard. Please visit any of the three locations and let me know what you think! Rumor has it Austin is getting one, so get ready to visit Mom & Dad!
Speaking of Sangria…. It’s getting hot again in Nashville, and nothing takes the edge off the heat like a bit of Sangria, particularly a Sangria Slushie.
I take no credit for this recipe as I sampled it at Dry Comal Creek Vineyard on a trip home to Austin a few years ago. The kind lady doing our wine tasting supplied me with their deliciously unique recipe.
I’m pseudo-allergic to red wine, but I find that it makes far better Sangria than white, and when diluted by so many other ingredients, I don’t suffer nearly as much. Sangria is fun because the variations are endless. This is my go-to favorite. It is cheap,simple, and out of this world refreshing.
Unless you’re in Texas, you can’t get HEB Brand grapefruit soda, but Squirt works just fine. It’s pretty hard to get Dry Comal Creek outside of the motherland too, any ol’ bottle of cheap red does the trick. I add a bag of frozen fruit to at least pretend like it is acceptable for me to drink mass quantities of this stuff… and believe me, you will.
This recipe produces a vat of Sangria and I run out EVERY TIME. I have at least 4 of every type of cocktail glass in creation, but apparently I exhausted my budget and space without finding an appropriate vessel to mix this stuff. You should see me in the kitchen trying to pour equal parts into several giant mixing bowls and then trying to find space in the freezer for them.
I usually make it the night before I plan to serve it, leave it in the freezer overnight and just let it thaw out on its own. I’m absurdly impatient and you will usually find me breaking off a chunk with a wooden spoon and beating it into drinkable submission. Oh, and it doesn’t make you a lush to add vodka or rum or brandy (or all 3) to it.
My two favorite sources for Sangria are no longer in existence, (RIP DaVinci’s Pizza and Lime) and the third place prize went to the tasty but weak sangria at The Local Taco. There is a brand new case of $2 buck chuck and a new house/patio to enjoy it on. You know where to find me. But what about you? What is your recipe? Have you found an out of this world Sangria around town? Inquiring lushes want to know!
Cheers!
L
Welcome to another Trader Joe’s Weekend Experiment.
On a random outing to Arrington we once met a lovely lady in from Atlanta. She introduced us to the amazingness that is goat brie. She simply sliced the wheel of goat brie in half, slathered on fig preserves, sprinkled on candied pecans, and served with nut thins. We traded her a glass of our Arrington Wine Club Exclusive Chardonnay for a wedge of her delectable concoction.
Well Atlanta brought us goat brie perfection again this weekend. After an epic day of IKEA, an exquisite lunch at Top Chef All Star Richard Blais’ Flip Burger Boutique (more on that later, I promise!) and a full afternoon of beer tasting at Sweetwater Brewery, we decided to just make a few tapas for an evening of games and festive libations. Any visit to the boyfriend’s sister in Atlanta involves a $2 Buck Chuck run, so we hit up their full service Trader Joe’s. (Seriously, wine in grocery stores TENNESSEE, get with it) and cruised the aisles for dinner ideas.
A light beamed down from heaven when we passed the cheese aisle. There was just one lone wheel in stock ($2.49). Everything for this recipe can be found at Trader Joe’s EXCEPT Fig Preserves, but his sister had the same kind we use at home… it was meant to be.
(via thekitchn)
So we strolled down to nut aisle and picked up some candied nuts (any kind you like) and decided to change things up and serve it with bread. The boyfriend is OBSESSED with Brie En Croute, particularly from The Wine Loft, so he merged the two with tiny sourdough rolls.
He took a cue from the subway sandwich artists and sliced a little round out of the top of the roll, scooped in the fig jam, sprinkled in the nuts, stuck a bit of brie inside, and stuck them in a 350 degree oven for 7 or 8 minutes. Out popped heaven.
Perhaps the next batch will include a slice of apple or a drizzle of honey and reduced balsamic. I’m sure the variations are endless. Different jams, different nuts, different breads, oh my! Whole Foods stocks the fig jam and also a tart cherry preserve I’ve been dreaming about since the Nashville Food Bloggers Franklin preview. They were truly delectable and went great with our $2 Buck Chuck Sangria fueled Jenga shenanigans.
Cheers!
L
PS, I wish I’d known about these while I was there! If you visit, let me know how they are. These are definitely not available at the Green Hills location.
Popsicle “boutiques” blossomed in the food scene last summer, infusing frozen-on-a-stick-treats with new energy and introducing broader audiences to classic flavor combinations. We fell for Mango dipped in Chile – a traditional Mexican “paleta” (ice pop). It reminded us fondly of our Chile Spiced Mango dried fruit, and it was totally cool. Literally. Inspired, we crafted our own vibrant Chile Mango Fruit Floes. The fresh mango fruit is infused with chile – so you get a sweet mango coolness that tickles with heat. It’s invigorating and honestly refreshing. Especially at our everyday price of $1.99 for each 16 ounce box.
Have I mentioned I’m from Texas?
In every third post? Ok, I’m sorry. But I am, and I’m unsure what Texans are more hard core about, their Mexican or their BBQ. We like beef, brisket really, and spicy dark bbq sauce. Not heavy on the vinegar like Carolina BBQ, not inundated with brown sugar like Memphis, and not sopping wet like in KC. Nice tender brisket with a bit of heat and a lot of smoke, that’s how you please a Texan.
I first discovered Judge Beans BBQ in college. One of my dearest friends and I would seriously drive to Memphis just to get some Bluebell Homemade Ice Cream in our homesick bellies. I drove some back from Austin on dry ice on more than one occasion. We’d driven by the frightening looking Wedgewood location numerous times scoffing at anyone claiming to be a source of good Texas bbq, but then we were told they had Bluebell SHIPPED IN! We went in for the ice cream but decided to try the BBQ. It was love at first bite, and I’ve never looked back. Aubrey Bean owned that one, but his brother Rooster Beane was at the counter that day. They became instant friends and had an instant fan with me. Much has changed in the Bean(e) Brother BBQ Empire, but now the only place you can get REAL TEXAS BBQ prepared by a Bean(e) is Rooster’s across from 12th and Porter.
I will be the first to admit, Bean(e) Brother BBQ is not always consistent. Rooster’s is far more consistent than any of Judge Bean’s incarnations have ever been, but sadly my last visit was less than stellar. Please ignore how sad the food looks in these photos. A trip like that makes me understand why I’ve heard some not nice things about it. The 10 visits prior were phenomenal, so I ask that if you have visited and left underwhelmed that you please try it again. I mean really, with a happy hour like this, what have you got to lose?
All you can drink Shiner for $10? I’m a 25 year old Texan, I’m pretty sure I can drink Rooster out of business with a deal like that. Those Onion Straws are entirely crack laced and a single order of Loaded Texas Nachos can comfortably feed 6-8… I’m just sayin’. Check out the rest of the menu here.
If I’ve had a hankerin’ for BBQ anytime in the last 6 years, the only cure has been a brisket wrap with a side of slaw. I don’t think their mac and cheese tastes like anything. I didn’t like it the first time but the waitress talked me into it this time and I still say pass. The slaw is a little over dressed for my liking, but it is absolutely delicious slathered on top of the smokey briskey, guac, and salsa. The boyfriend and I typically get an order of 3 wraps ($9), the Texas Trio ($13) with ribs, brisket, and the best sausage I’ve ever had in my life. When dining with a third person we just ask for an extra 1/4 pound of sausage ($4) and share. The brisket slices on this plate are little boring, so we ask for some Texas toast and make up little sandwiches with the slaw.
The meat is phenomenal, the sauces are delicious, and the sides are fantastic. The green beans are cooked on the smoker and tossed with some brisket, the onion straws marry onion rings and potato chips…they are unlike anything I’ve ever eaten before.
Things regulars know that you should know before you go:
You know what else is on the menu? Steak. You know what I can’t afford to try? Their steak. With options ranging from $25 to the $70 Big Roost Sirloin there is surely something for everyone, including Adam Richman of Man vs Food fame.
Like any good groupie fan, I staked out a table and watched the showdown for a few hours. I left when I found out Adam wasn’t eating this season. The Locash Cowboys do little for me musically, I really didn’t need to stay an additional hour to watch them gorge themselves on steak. I can’t wait for the June 8th premiere of the episode. I’ll find out when you do whether or not they were able to take the beast down. (Ok, I lied, I know, but I can’t wait to watch!) If you look behind the boys chowing down in the first minute of the clip you might be able to see a glimpse of me in a driver cap standing on a table. Maybe. Adam also hits up the Pancake Pantry and Prince’s Hot Chicken in his Nashville Tour. Rooster’s is hosting a viewing party with the LoCash Cowboys on June 8th at 8 PM CST. Or you can just watch it on the Travel Channel… be there or be square. Besides, you’ll be home resting up for CMA Music Fest madness, what else have you got to do?
123 12th Ave N, Nashville, TN 37203
Phone: (615) 770-2880
Hours: Mon-Thurs: 10:30 am-10:00 pm Fri - Sat: 10:30 am-1:00 am Sun: 10:30 am-10:00 pm
xo,
L
(via Poppy&Pinecone)
95% of this blog is Nashville food scene related. I’d like to keep VivaNoshvegas Nashville-Food-Centric, but I will on occasion mix in a few pseudo-relevant posts. Check back for an Atlanta food round up from this weekend’s mini road trip. I’ve also been given an opportunity to experience CMA Music Fest in its entirety, so expect a few posts on it and what to eat while downtown as I am relatively shocked by the number of locals that have never experienced CMA-Pocalypse, so I’ll try to give you a local/audiophile AND foodie perspective on the whole shebang. When Nashville flooded, I wanted everyone to call attention to it. As natural disasters continue to pummel our bordering states, I hope you don’t mind that I’ve thrown in a few posts offering a few avenues to lend help to our neighbors.
(via Poppy&Pinecone)
As Alabama continues to work towards recovery, Missouri will embark upon the process. The Red Cross estimates that 75% of Joplin, Missouri was destroyed last night, including one of its 2 functioning hospitals.
It’s kind of ironic that the Missouri chapter of the Red Cross is running a promotion automatically registering donors for a chance to win a trip for 2 to Music City and VIP Grand Ole Opry passes. There is Country in their Blood. Is there any in yours?
For your convenience, you may now schedule blood donation appointments online at www.redcrossblood.org. You may also call 1-800-RED CROSS.
Donors may subscribe to Red Cross texting by sending redcross to 42227 or registering online at redcrossblood.org.
Text REDCROSS to 90999 to donate $10 or online @ http://j.mp/mliOvs
“Mama said ‘Never eat anything bigger than your head’ - but I think we’re approaching Giada DeLaurentis territory” Anthony Bourdain- No Reservations San Francisco.
He’s the king of one liners (as logged here) and ridiculous drunken banter… but my favorite part of this episode was the visit to Chris Cosentino’s Incanto. Bonus for getting to hear the Cosentino Chuckle.
Nashville’s local and green initiatives are relatively new, and blossoming nicely. But outside of ethnic cuisine, is anyone on board with offal? Cosentino practices what he preaches, and I’m not sure I’m ready to join his congregation. I’m terrifically phobic when it comes to food textures, and my experience with inards and entrails has left me gun shy. If he prepares it, is it magically better? That Iberico ham fried in duck fat looks divine.
Any local recommendations on giving it a another whirl? I mean, I may think it’s funny to serve up calf brains and calf fries and call it “Big Brain/Little Brain” but am I really going to eat it? Any sage words of wisdom?
