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
Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Saturday, July 11, 2009
Sunday, December 30, 2007
No Mad Rush, Worth Visit
On the fly we headed to Germantown restaurant and catering biz, Mad Platter. The old brick building with high ceilings and "old city" Nashville charm delivered on service, cozy ambiance and appetizers. Our main courses fell short - Yancy's beef was bland and his mashed potatoes lackluster. My salmon was overcooked but paired with yummy grits, carrots, zucchini and wilted greens.
Like I said, the apps made up for it. We devoured the caesar (not too garlicky) and shrimp bisque (just the right combo of shrimp, white wine, stock, cream and mushrooms). We enjoyed the stuffed quail with sage. The ending was a happy one - try the 3 layer chocolate ganache - white, dark and milk abound finished with a graham cracker crust. Think of this as another Germantown/Downtown alternative...a few grades below the Watermarks and Radius 10's of our world. It does boast a wine list that may rival those two. A big shout out is due to our server, Daniel, who was johnny-on-the-spot without annoyance.
I'm back in the saddle in 2008...resolving to eat my way through Music City, so...
KEEP EATING OUT, NASHVILLE!
Featured sites:
Mad Platter
1239 6th Ave N
(615) 242-2563
Like I said, the apps made up for it. We devoured the caesar (not too garlicky) and shrimp bisque (just the right combo of shrimp, white wine, stock, cream and mushrooms). We enjoyed the stuffed quail with sage. The ending was a happy one - try the 3 layer chocolate ganache - white, dark and milk abound finished with a graham cracker crust. Think of this as another Germantown/Downtown alternative...a few grades below the Watermarks and Radius 10's of our world. It does boast a wine list that may rival those two. A big shout out is due to our server, Daniel, who was johnny-on-the-spot without annoyance.
I'm back in the saddle in 2008...resolving to eat my way through Music City, so...
KEEP EATING OUT, NASHVILLE!
Featured sites:
Mad Platter
1239 6th Ave N
(615) 242-2563
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