It was not on our planned menu, and was a special addition from the chef. Nashville Steak Frites, otherwise known in the South as Crispy Okra and Fresno Chili Aioli. The salad was dressed with a buttermilk green goddess vinaigrette. Many of us remarked on how much we loved the tarragon addition. The salad of organic mixed greens, shaved fennel, tarragon and cornbread crumbs. We all agreed that the pickles were wonderful, as the sweetness was just right. The total surprise is the collard greens on top of the grits.Ĭountering the shrimp and grits was a housemade pork terrine, with housemade pickles. I am a shrimp and grits fan, and I’ve had them served so many different ways, but none more charming than in a mason jar. Shrimp and Grits with Collards, Tomato Gravy and Country Ham. A great way to start the night, creamy, Southern fare. A very fresh approach using Southern ingredients for a Southern staple.Īnson Mills Grit Cakes with Pimento Cheese. We started with the most amazing deviled eggs, a combination of spicy and pickled okra. Sometimes, living in Nashville, the Southern bent on food gets cliche and repetitive, but I can clearly say that the style and attention to our food that was clearly Southern, but clearly updated, not in any elevated pretentious manner, but with much attention to flavor, prepared simply, cleaner, a little more modern. Now that’s a chef who set out to win, and he did. He prepared a pork tenderloin wrapped in smoked pork jowel, prepared suvée style, then roasted with glazed pork cheeks in Tennessee honey and red wine, with shaved watermelon radish, parnish puree, crispy pig ears, pickled Fresno chiles. We learned that a few weeks ago, Chef McCall and his culinary team brought in first place at the Taste of Elegance Pork competition, and will go to Napa Valley representing Tennessee. We learned that the corn bread is made with the recipe from Chef’s grandmother.Ī Menu was designed specifically for us Nashville Food Bloggers. The wall in the private dining room captivated me with old time recipes in frames. They wanted to be Omni Nashville, creating a Nashville hospitality experience, not found elsewhere. They didn’t want to just be the Omni in Nashville. Omni put their heart into Nashville by capturing the soul of the city. They took us on a journey, detailing the Omni Nashville story. The staff of the hotel didn’t just put food on the table. They chose a coffee house that is truly near and dear to us, as we use Bongo Java beans in our Rancho Silvia at home.Īs we food bloggers arrived, with our smart phones and taste for good food, we were impressed with the attention to detail. This may be one of the coolest things I’ve seen in a hotel yet, because they didn’t choose a national chain. If you want a good cup of coffee or the best latte in town, locally owned Bongo Java resides right in the hotel. They do three different biscuits, a sweet, a savory and a classic buttermilk. They claim that they’ve already served 500,000 biscuits since September 30th. They will start their Nashville day at the Biscuit Bar. Kitchen Notes does a huge breakfast business, probably as business travelers get ready for their meeting or head over to the convention center. The Omni Nashville has captured this Nashville balancing act through glorious food and hospitality, knowing that many of it’s guests will be weekly trotters, while many will only see Nashville for a few nights during a convention.Īs a Nashvillian, I’m proud of what they’ll experience through an Omni Nashville stay or visit for dining. It has a treasured history in country roots, but is clearly moving forward, as an important city and major travel destination as marked by the new Music City Center. While Nashville is down to earth and approachable, it’s not a backwards town. This is done with exposed steel, a breathtaking chandelier, integration with the Country Music Hall of Fame and Museum and some well prepared Southern Food that I’m going to tell you all about. Prior to this visit, I knew very little about this new spectacular hotel which has embraced the soul of Nashville in the deepest way possible, bridging it’s country roots with a modern day, urban appeal. We were treated to a sit down dinner, prepared by Chef Peter McCall, at Kitchen Notes, cocktails at Bar Lines and if that wasn’t enough, we were armed with swag bags on our way out. A few weeks the Nashville food bloggers were special guests at the Omni Nashville Hotel.
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