A few years back my husband (then barely boyfriend) took me to Tayst. I didn't appreciate the culinary delight then but boy did I last night. Wow, food from Tennessee and a smathering of other southern states makes up Tayst's frequently changing menu. As a restaurant menu should, it changes with the seasons, what's fresh, what's in from local farms and what is least likely to have been tainted by chemicals. The philosophy behind the food is as important (if not revolutionary, at least for Nashville standards) as how Tayst tastes.
Yancy and I split the spot prawns (cooked perfectly - not overdone like most inland haunts.) We moved onto a vegetable lasagna that was flat in texture and excitement but the entrees bounced back. Yancy enjoyed medium-rare bison with a garlic bread pudding. I savored the salmon special served with basmati rice mixed with jalapenos served in a carved out squash. A few summer peas around the stacked food finished the dish.
Tayst's wait staff (Molly was our kind server) was knowledgeable, prompt and friendly. Molly pointed us to the creme brulee which did not disappoint - thick and delectable. We can't wait to go back...we will ignore price it's that good...so....
KEEP EATING OUT, NASHVILLE!
Featured Site:
Tayst
www.taystrestaurant.com
2100 21st Avenue South
Nashville
383-1953 reservations suggested
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