Today's deal gives eco-friendly epicureans all the gourmet delights of eating organic, classic cuisine without having to spend an entire afternoon in the kitchen reading cookbooks and The Wind in the Willows. For $25, you get $50 worth of organic fare and drinks at Miel Restaurant, the Sylvan Park eatery that relies on a bevy of local ingredients, cares about its carbon footprint, and won Best Brunch for 2009 in Nashville Scene. Miel is open for dinner from 5:30 p.m. to 10:30 p.m. on Friday and Saturday, 5:30 p.m. to 10 p.m. on Tuesday through Thursday, and for Sunday brunch from 10 a.m. to 2 p.m.Follow @Groupon_Says on Twitter.
James Beard Award Nominee | French and Italian Cuisine | Seasonal Ingredients | Garden Patio | Daily-Changing Menu
Where to Sit: Request a spot on Margot's covered brick patio, which is surrounded by fragrant, flowering gardens. If the patio's full, ask to be seated near the open kitchen to sneak a peak of the chefs preparing your meal.
While You're Waiting: Visit Margot's marble bar for a glass of French or Italian wine or a seasonal cocktail crafted with top-shelf spirits and cordials.
When to Go: According to Nashville Scene, "Margot's Sunday brunch . . . is all the reason many need to get out of bed early." Like Margot's daily menu, the brunch menu changes frequently, spotlighting seasonal dishes such as mushroom-and-goat-cheese-filled crepes served with arugula pesto.
While You're in the Neighborhood
Before: Catch up with the latest in contemporary painting, sculpture, and photography at Bryant Gallery (1113 Woodland Street).
After: Shake your tail feather to the eclectic sounds of local bands—ranging from country to indie rock—at The 5 Spot (1006 Forest Avenue).
If You Can’t Make It, Try This: Head to Marché Artisan Foods (1000 Main Street), Margot's European-style café specializing in Mediterranean dishes and gourmet groceries.
Devoted to the emerging farm-to-table agricultural movement, 610 Magnolia uses local and sustainable foodstuffs to create artful and innovative three-course prix fixe ($50/person) and four-course prix fixe ($60/person) meals. Chef Edward Lee, who was recently named a James Beard Award semifinalist for Best Chef: Southeast and featured in Southern Living, harnesses international techniques to infuse southern cuisine with eclectic flavors. The variability of local and seasonal pickings makes dishes change as often as a carousel, but past offerings have included Angus beef tartar with pequillo peppers, wax beans, and heirloom tomatoes picked just miles away, and a mosaic of grilled octopus slices with red pepper, cucumber, and feta in tomato-water gelée drizzled in kalamata olive vinaigrette and oregano oil. 610 Magnolia’s skilled kitchen crew can accommodate vegetarian preferences if they’re noted at the time the reservation is made.
Justin and Kristin Gilbert spent three years in Italy, visiting gelaterie in more than 20 cities to mine artisanal secrets before opening their own shop. In choreographed musical numbers, the duo handcraft dense, flavor-packed gelato in small batches using local milk and fresh fruit. From a repertoire of more than 100 recipes, Justin and Kristin curate 20 flavors at a time. Past and present flavors include poached-pear zinfandel, orange-ginger dairy-free sorbetto, and chocolate orange?one of Justin's favorites, according to a feature in Louisville Magazine. Delicate cr?pes conceal Nutella or lemon and sugar. The cozy shop also sends forth its mobile cart to cater office snack breaks, weddings with as many as 2000 guests, and Roman legions on the march.
Whether stuffed with bananas and nutella or chicken and feta, the crepes at Sonny's Music Caf? and Creperie are built to sate appetites of any size. If crepes aren't your style, that's okay, too, because the caf?'s array of hearty sandwiches and salads include cuts of juicy roast beef on marbled rye or mounds of berries on top of leafy greens. Visitors can also check the schedule to see upcoming live musical performances.
Connected by an asphalt web of highways, state roads, and thoroughfares, blocky yellow signs gleam nonstop, casting a dandelion glow from the words “Waffle House.” The booths at the eateries fill 24 hours each day with the aromas of sizzling pork chops, Jimmy Dean sausage, and endless mugs of coffee. Line cooks brown shredded potatoes on a grill as waiters shout back in a language all their own for hash browns “smothered,” “covered,” or “topped”—served with onions, cheese, or chili, respectively. Angus burgers and steak melts share space on the rippling-hot surface at all times of day, allowing tired drivers to stop for food when they are on a long journey or just listening to an 11-hour drum solo on the radio. The first Waffle House switched on its lights in 1955, and some menu items still bear the names of Waffle House staff of the past, including Bert's chili from Dallas and Alice's iced tea.