Taking the concept of the salad to its apex, Tossed offers more than a dozen piled creations composed of anything you can slice or dice, including the kitchen salad with porcelain sinklets. Bury yourself in a Greek salad with grape tomatoes, feta, and kalamata olives ($8) or dive into the spicy sea of a cayenne-shrimp salad with avocado, roasted onions, and black-bean corn salsa ($11). Wrap your salad for on-the-go chomps with a pesto chicken crêpe with fresh mozzarella, tomatoes, field greens, and lemon basil vinaigrette ($7.95) or pour that salad into the blender for a soup of the day, such as chicken tortilla or Red Rock seafood bisque ($2.95 for a small, $3.95 for a large).
After honing his culinary chops at restaurants owned by Disney, Marriott, and the Wyndham Union Station hotel, chef Angelo launched a local bistro and steakhouse that makes dining feel like a vacation. Here, he stuffs whole racks of lamb with fresh basil, garlic, and feta cheese and sautés veal picatta in white wine and capers. To accommodate diners with dietary restrictions, they also prepare vegetarian and gluten-free items, such as a baked eggplant with zucchini, squash, organic spinach, and a tomato-based broth as light as cotton candy spun from summer sunbeams.
In addition to delivering grilled beef tenderloins and cowboy rib eyes, attentive servers uncork bottles of wine from around the world during dinner and special events such as tastings and private parties. Live music wafts through the restaurant Thursday–Saturday as the house pianist tickles the ivories from 6 p.m.–9 p.m.
Though the experts at Studio Green are duly concerned with the appearance of split ends, aging skin, and unwanted hair, an even greater concern is with the effects of harsh chemicals on clients' skin, hair, and environment. That's why their 2,000-square-foot salon is solely stocked with vegan and organic hair products, including hair color that's been certified cruelty-free by PETA. The team of stylists tends to tresses more gently and ethically with formaldehyde-free serums, sugar scrubs, and gentle dyes. The aestheticians, for their part, can help clients to curate at-home beauty routines with a collection of organic serums by Éminence and Surface.
Though the menu of colorful salads, burgers, sandwiches, and side dishes at Symmetry's Greens Cafe is diverse, there are two things it never features: meat and animal byproducts. The kitchen staff specializes in preparing completely vegan?and mostly gluten-free?dishes, using local and organic produce whenever possible. The caf? is also committed to fitness, which is evident in its signature selection of fresh, organic fruit and vegetable juices.
In 2006, chef Kristie's culinary reality flipped upside down. She tried a recipe for a vegan "cheese" dip, and the result tasted better than any real cheese dip she’d ever had. Excited by the realization that healthier plant products could outshine animal-based ingredients when processed creatively, she felt compelled to reinvent the meaty meals of her childhood under vegan standards.
After culling ideas from her collection of more than 62 vegan cookbooks, developing her own recipes, and shrinking two aprons by accidentally putting them in the oven, Kristie founded My Veggie Chef to cater to the growing meat- and dairy-free community in Nashville. The business delivers a week’s worth of healthy vegan meals, frozen and preportioned, to doorsteps every Sunday. Each entree kit’s prechopped ingredients arrive in BPA-free freezer bags with instructions on how to assemble the complete meal. Filling dishes such as Cajun black-eyed-pea cakes with lemon-caper rémoulade and a gluten-free kung pao rice burst with meat-free flavor, though omnivorous families can easily add a lean meat.
Though native to New England, Sean and AmyJo headed south to Tennessee when they decided to open a restaurant in warmer climate. Though today they look like naturals, they weren't always restaurateurs: Sean was a decorated police officer?a "copper"?for nearly two decades, and AmyJo once ran a breeding program for ponies and small horses. Both those passions are immortalized in their restaurant's name: Copper Pony Grille. Sean and AmyJo's Northeast roots really show in dishes such as chowder and fish and chips, while their other signature dishes include vegan and vegetarian pastas as well as steaks and a charbroiled beef burger topped with bacon mac 'n' cheese.