Barista Parlor Golden Sound is happy to prepare a pour over coffee such as this Chemex at their Gulch location.
OLD SCHOOL FARM BURGER
KLD Farms Beef, KLD Farms Bacon, Sweetwater Buttermilk Cheddar, Fried Farm Egg, Tomato Jam, Bells Bend Arugula, House-Made Brioche Bun. Served with Herb Roasted Irish Potatoes. Old School Farm Bar in Bell's Bend.
Heirloom tomato varieties are all the rage with today's more discriminating cooks.
When you’re served pastry chef Rachel De Jong's Elvis Moon Pie at 5th and Taylor, you’ll know it. Presley’s portrait, made of chocolate sauce, sits next to the enormous moon pie, which is an amalgamation of banana, graham cracker, crumbled bacon and whipped cream drenched in, yep, even more chocolate sauce.
Chef Ryan Poli and his team prepare for dinner at The Catbird Seat.
A glass of Dos Perros at the Yazoo Brewery.
An Asparagus Gruyere Tart makes for an easy Easter brunch appetizer.
Potato Crisps with fleur de sel, aioli, and pink peppercorns at the Holland House.
Bartender Jesse Fraser prepares for the night at Sinema.
Peaches in Middle Tennessee are in season.
Sean Stewart picks beans from the roaster as he roasts a new coffee at Crema.
Egg Salad Crostini's and Shrimp Crostini's from AM@FM at the Farmer's Market.
Bow tie pasta Alla Mario out of the "Entertaining with Friends" cookbook that is a fundraiser for the Monree Carrell Jr. Children's Hospital at Vanderbilt.
The table is set and ready for customers at City House at 1222 4th Ave North.
Le Vegetarien
Portobello, squash, asparagus and tomatoes served with an almond quinoa ratatouille at Chateau West on West End Ave.
Marbled Eggs get their color from a mixture of sliced beets and red onion with vinegar, water, sugar, salt and red pepper flakes.
BJ Dennis' rice croquettes , two soft rounds of rice, shrimp, and sweet peas, fried to a golden crisp, placed in a bowl ladled with peanut sauce.
St. Jacques Scallops Pan Seared Scallops served with an orange beurre blanc and sweet potato soufflé' at Chateau West on West End Ave
Rainey Kirk, director of proofing, rolls a barrel into place for storage at Leiper's Fork Distillery.
The distillery is a part of the Tennessee Whiskey Trail which officially launches June 19. It's a 25-stop tour across the state that's expected to be a major tourism draw similar to the Kentucky Bourbon Trail.
Profiterolle
Pastry puff stuffed with vanilla ice cream, hot chocolate sauce, Chantilly, toasted almonds and Raspberry Diplomat Crepe and Creme Brûlée at Chateau West on West End Ave.
Nashville Sour at Old School Farm Bar in Bell's Bend.
House-made hummus, Baba Ganoush, and fresh vegetables at Old School Farm Bar in Bell's Bend.
Chèvre & Honey, Country ham, left, Marscarpone & Peppers, center, and White Beans and Parsley at Pinewood Social.
Tomato pie.
Tomato season is gloriously upon us.
Pistachio Chicken, Sweet Onion Soubise, arugula and Pan Jus at Sinema.
Clockwise from the top: house-made lemon soda garnished with basil, Margarita Pizza, Smoked Trout with egg pizza, Meat pizza. Bella Nashville artisan pizzeria fills a long-desired slot at the food court of the Nashville Farmers Market. Owners David Cuomo and Emma Berkey pair Old World technique with New South sensibility, and make delectable artisanal wood-fired pizzas.
Tartines
White Anchovy, Charred Zucchini, Sherried Tomato and Shaved New York Strip, Plum Mustard, Pickled Cremini, Soy Mustard Vinaigrette at Sinema.
Sesame Semolina Bread at Provence Bakery.
The Skirt Steak Molcajete at Saint Anejo in the Gulch.
Fregoletta: baby clams in Vermintino broth, Sardinian couscous at Sardinia Enoteca.