Check them out! http://www.nashvilleoriginals.com/restaurantweek.php
Showing posts with label Nashville Original. Show all posts
Showing posts with label Nashville Original. Show all posts
Wednesday, July 01, 2009
Tuesday, June 23, 2009
Restaurant Week in Nashville June 29 - July 5
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THE ACORN RESTAURANT: Three-course dinner for $30.09Closed July 5
Special menu. Reservations requested.
ALLIUM: Salad, entrée, dessert from the regular menu for $20.09Closed July 4
Reservations recommended
CABANA: Prime Grill'In Menu, $19.99CHA CHAH: Three-course dinner, special menu, $20.09. Reservations requested.
CROSS CORNER BAR AND GRILL: Choice of special meals for two, including a bucket of beer, $20.09FIDO: Two daily specials (most feature local and organic produce) and two specialty coffee drinks for $20.09. Closes 4 p.m. July 4.
FLYTE WORLD DINING & WINE : $30.09, three-course dinner
GERMANTOWN CAFE: Salad, entrée, dessert from the regular menu for $20.09Closed July 4
Reservations recommended
JACKSON'S: Special menuAppetizer, entrée, dessert
$20.09
JIMMY KELLY'S: Special menu, three-coursedinner for $20.09
Closed July 4, July 5
MAFIAOZA'S: Chef's choice "Piccola Morsi"$30.09
MAMBU: Three-course dinner $20.09House wines $20.09 a bottle
MIDTOWN CAFE: Prime Grill'In menu -- $19.99MIRROR: Three-course dinner, special menu, $25.09
NOSHVILLE: Delicatessen Meat Sampler for two, $20.09Green Hills, Midtown, Cool Springs locations
PM: Three-course dinner for $20.09. Special menu.
PROVENCE BREAD & CAFE: $20.09, lunch for two: Any sandwich on the menu, plus an artisan side salad per person
Hillsboro Village, Downtown, Green Hills
RUMBA: Three-course dinnerSpecial menu
$30.09
THE STANDARD: Three-course dinner for $30.09, special menu.Reservations recommended - mention Nashville Originals. Closed July 4.
SUNSET GRILL: Prime Grill'In menu, $19.99tayst RESTAURANT AND WINE BAR: $30.09, three-course tasting: signature salad, local pasture chicken fricasse, and creme brullee. Reservations required. Possible surprise offerings.
TIN ANGEL: $20.09
Appetizer, choice of one of three entrees, dessert
Accompanying wines at a special price. Reservations required.
Not serving Restauarant Week menu July 5.
WILD IRIS: Three-course dinner, $20.09 and $30.09. Special menus.THE YELLOW PORCH: Three-course dinners. Special menus. $20.09 and $30.09ZOLA: Three-course dinner for $30.09. Special menu.Reservations recommended. Closed July 4
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Return to your favorite spots for the food you love, or try new-to-you restaurants. And all at incredible prices: $20.09 or $30.09 for a meal to remember. (Prices do not include beverages, tip or tax.)
Sunday, June 15, 2008
Metallica runs amock in Nashville before Bonnaroo
Metallica was spotted eating at Sunset Grill on this past Thursday, after the surprise show at The Basement and before going heading down to Bonnaroo for their show.
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See some real close-up videos HERE from the Basement show.
Saturday, March 29, 2008
Thursday, March 27, 2008
Sunday, December 09, 2007
Restaurant of the Week: Noshville
Great New York-style deli with big, delicious sandwiches and a very tasty breakfast menu that is available all day. They also have some great bagels, soups and desserts and you will find them busy pretty much all the time. Really good servers who will know you and what you like in no time.
Patty melt at Noshville
Black and white cookie and coffee from Noshville
Midtown Noshville
1918 Broadway
Nashville, TN
615-329-6674
Tuesday, October 16, 2007
Celebrating 10 Years of the Trace Restaurant
Trace restaurant
2000 Belcourt Avenue
Nashville, TN
Phone (615) 385-2200
10th Anniversary Celebration
Wednesday, October 17th & Thursday, October 18th
We want to thank you for supporting the Trace for all these years.
Entrees $10
House Martinis 2 for $10
Apps 2 for $10
House Wines 2 for $10 and much more
Make your reservations now by calling 385-2200 or go online at www.tracerestaurant.com (No other discounts may be used or gift cards during these two nights.)
2000 Belcourt Avenue
Nashville, TN
Phone (615) 385-2200
10th Anniversary Celebration
Wednesday, October 17th & Thursday, October 18th
We want to thank you for supporting the Trace for all these years.
Entrees $10
House Martinis 2 for $10
Apps 2 for $10
House Wines 2 for $10 and much more
Make your reservations now by calling 385-2200 or go online at www.tracerestaurant.com (No other discounts may be used or gift cards during these two nights.)
Thursday, October 04, 2007
Celebrate 10 Years of the Trace
LET'S CELEBRATETHE TRACE RESTAURANT 10TH ANNIVERSARY
Wednesday October 17th & Thursday, October 18th
We want to thank you with a very special menu.The majority of the items in the restaurant will be $10. Yes, I said $10.
All entrees $10.
Two martinis for $10.
Glasses of high end wine for $10.
Two apps for $10.
Come and help us celebrate 10 years of the Trace.
Reservations suggested.
MONDAY NIGHT- SERVICE INDUSTRY NIGHT
All service employees of restaurants, bars, etc. receive the Trace Employee Discount on their whole tab on Monday Night.
Sunday Nights
All service employees of restaurants, bars, etc. receive the Trace Employee Discount on their whole tab on Monday Night.
Sunday Nights
Buy one Get one Free Entree
Daily Drink Specials
Daily Drink Specials
4 - 7 pm
Domestic Beer $2
Domestic Beer $2
House Wines $5
Well Drinks $5
Absolut and Stoli Drinks $5
House Martinis $5
Dates of Interest
October 11, 2007
Australian Wine Tasting
6:30-8 pm
$20
Hours
Sunday - Thursday 4pm - 12am
Friday & Saturday 4pm - 2am
Monday, August 27, 2007
Other Places Where I Enjoyed a Good Meal Recently
~~Nashville Airport Marriott~~
French Toast, omelettes, biscuit and gravy, bacon, fresh fruit, coffee, juice and milk. It was a delicious way to start a Saturday.
~~Uncle Gio's~~
Lasagna
~~Olive Garden~
Shrimp & Asparagus Risotto, Tuscan Garlic Chicken, Chicken & Gnocchi Veronese
~~Noshville~~
Eggs, bacon, potatoes, everything bagel and coffee.
~~Hermitage Cafe~~
Bacon, eggs, biscuit and gravy, fried potatoes, coffee and sweet tea.
French Toast, omelettes, biscuit and gravy, bacon, fresh fruit, coffee, juice and milk. It was a delicious way to start a Saturday.
~~Uncle Gio's~~
Lasagna
~~Olive Garden~
Shrimp & Asparagus Risotto, Tuscan Garlic Chicken, Chicken & Gnocchi Veronese
~~Noshville~~
Eggs, bacon, potatoes, everything bagel and coffee.
~~Hermitage Cafe~~
Bacon, eggs, biscuit and gravy, fried potatoes, coffee and sweet tea.
Thursday, August 02, 2007
Saturday, July 07, 2007
Chef Joe Shaw Leaves The Watermark
These articles came from the Tennessean
In what came as sudden news to the local restaurant community, Watermark executive chef Joe Shaw and owner Jerry Brown agreed to part ways this morning. Brown said he didn't have an immediate replacement lined up, but that he had a strong team in place and that the restaurant was in a "good place for them to carry on." "It came down to a difference in food styles," said Shaw from his home. "I was very vocal and deliberate in my commitment, and not afraid to put myself in the fray."
Shaw says he would like to remain in Nashville, and that the market for upscale casual dining here is wide open. Editor's note: Watermark was named one of, Tennessean dining critic Jim Myers' favorite restuarants in an article last week, based priimarily on the culinary vision of chef Shaw.
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Chef Joe Shaw had left the popular Watermark restaurant in the Gulch surprised a lot of people. Both sides say the split was amicable.
Owner Jerry Brown says Shaw's initial term of employment was two years. Now that it's up, both parties wanted to move on. Brown says the Watermark style of cuisine was developed before Shaw came on board. He also stresses continuity, with Nathan Lindley remaining as general manager. (It was Lindley, a veteran of Southern cuisine guru Frank Stitt's operations in Birmingham, Ala., who recruited Shaw, another Stitt protégé.)
"Joe has been a big part of our success," Brown says, but he adds "Watermark was never designed as a one-person-focused organization."
Brown praises the restaurant's entire 60-person staff, including Lindley, beverage manager Justin Maestas,chef de cuisine Sean Norton, sous chef Tom Cruise, pastry chef Sam Tucker and kitchen manager Bernardo Ramirez, who supervises the day staff that cooks up all the broths and bases for Watermark's sauces.
Shaw, meanwhile, says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors.
He's also getting to know Nashville a little better, having moved here from Birmingham and immediately plunged into work at Watermark. "For two years, I've spent 90 percent of my time in that restaurant or my apartment," he says, laughing.
Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "Around the rest of the U.S., Southern food is the hot cuisine. In the South, it's still the guilty pleasure. . . . I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
Shaw says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors. Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
In what came as sudden news to the local restaurant community, Watermark executive chef Joe Shaw and owner Jerry Brown agreed to part ways this morning. Brown said he didn't have an immediate replacement lined up, but that he had a strong team in place and that the restaurant was in a "good place for them to carry on." "It came down to a difference in food styles," said Shaw from his home. "I was very vocal and deliberate in my commitment, and not afraid to put myself in the fray."
Shaw says he would like to remain in Nashville, and that the market for upscale casual dining here is wide open. Editor's note: Watermark was named one of, Tennessean dining critic Jim Myers' favorite restuarants in an article last week, based priimarily on the culinary vision of chef Shaw.
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Chef Joe Shaw had left the popular Watermark restaurant in the Gulch surprised a lot of people. Both sides say the split was amicable.
Owner Jerry Brown says Shaw's initial term of employment was two years. Now that it's up, both parties wanted to move on. Brown says the Watermark style of cuisine was developed before Shaw came on board. He also stresses continuity, with Nathan Lindley remaining as general manager. (It was Lindley, a veteran of Southern cuisine guru Frank Stitt's operations in Birmingham, Ala., who recruited Shaw, another Stitt protégé.)
"Joe has been a big part of our success," Brown says, but he adds "Watermark was never designed as a one-person-focused organization."
Brown praises the restaurant's entire 60-person staff, including Lindley, beverage manager Justin Maestas,chef de cuisine Sean Norton, sous chef Tom Cruise, pastry chef Sam Tucker and kitchen manager Bernardo Ramirez, who supervises the day staff that cooks up all the broths and bases for Watermark's sauces.
Shaw, meanwhile, says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors.
He's also getting to know Nashville a little better, having moved here from Birmingham and immediately plunged into work at Watermark. "For two years, I've spent 90 percent of my time in that restaurant or my apartment," he says, laughing.
Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "Around the rest of the U.S., Southern food is the hot cuisine. In the South, it's still the guilty pleasure. . . . I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
Shaw says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors. Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
Saturday, May 19, 2007
South Street Smokehouse and Crabshack
We had a wonderful meal with the family this past Monday at South Street. We sat at the window and watched the world go by as they walked dogs, valeted cars, etc.. The wind was blowing softly on us as we talked, ate, laughed and ooh'd and aah'd over the food.
Another great experience at a really good and really cool Nashville restaurant.
Some of the things we had and absolutely loved and devoured were.
Bar-B-Que Sandwich with white potatoes **Corey** PERFECTION!
Cheeseburger with baked beans **John** JUICY AND FULL OF TASTE
Popcorn Shrimp with sweet potato casserole **Kelsey** ~mumbled that it was good~
Chicken Fried Chicken with broccoli casserole **Jean** DELICIOUSNESS
Fried Shrimp with house remoulade sauce **Denise** EXCELLENT
Cole Slaw for the entire table **Group** MORE PLEASE
Another great experience at a really good and really cool Nashville restaurant.
Some of the things we had and absolutely loved and devoured were.
Bar-B-Que Sandwich with white potatoes **Corey** PERFECTION!
Cheeseburger with baked beans **John** JUICY AND FULL OF TASTE
Popcorn Shrimp with sweet potato casserole **Kelsey** ~mumbled that it was good~
Chicken Fried Chicken with broccoli casserole **Jean** DELICIOUSNESS
Fried Shrimp with house remoulade sauce **Denise** EXCELLENT
Cole Slaw for the entire table **Group** MORE PLEASE
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