K. W. Poole

And what a day it is!  The addition of breakfast at Midtown Cafe is as iconic as the establishment itself.  Any local will tell you this place is simply a staple.  It has anchored a place in history, past, present and future forward.

Randy Rayburn is a subtle and considerate genius of the Nashville culture.  He is ever present and ever cool.  Greeting and treating diners with the graces of  a gentleman host.  Midtown celebrates the daily life of Nashville's finest in quiet comfort.  The food is exceptionally down home and yet elegant in nature.

Breakfast brings on a brilliant and diverse menu.  More like a brunch.  Eggs Benedict a wonderful mid week WHAT??? Delicious.  Real slabs of ham and golden hollandaise.  Serious food for the serious eater.  The Chicken and Biscuits is accompanied by a horseradish savory sauce that puts gravy to shame.  Each dish is accompanied by a plethora of choice sides.  Fruit salad, bacon, grits, home fries with sweet red peppers and onion, are a few of your choices; the list is long and luscious.

And yes, you can have a mimosa or a bloody - both lovely - but the cappuccino is just as decadent and  expertly crafted, with a sprinkling of cinnamon and a "rock-candy" sugar pop to garnish.

Rayburn's staff matches the ambiance and beauty of this homey establishment. Unpretentious in manner and they know their stuff.  They know the dishes.  They know the graces.  They know the way to a customer's heart.  It's like Mama's kitchen in gourmet speak-easy fashion.

Thank you Midtown for bringing breakfast to Monday meetings and Tuesday trials, writing Wednesdays and thirsty Thursdays - the weekends may be jealous - but I think Nashville needs this weekday boost!

Knoxville.  It's not that far away.  No really.  A quick and breezy 2.5 hour drive to good food, an eclectic art scene and tequila.  Yes tequila.

​Try Chivo, a new establishment nestled among the restaurants on Gay Street. This gem of a taqueria carries craft beers, hand-made craft cocktails and a wall of tequila that will entice even the most discerning of tasters.  Their tacos and other menu items are creatively simple, truly local sourced, whole-animal delicacies; somewhat reflective of Bayless's approach to Cruz Blanca in Chicago.  In other words, they are on the path to success.

"Chivo" has several meanings across regions.  I had fun piecing them together from different cultures landing on "Nervous, Cool Goat."  Please note, there is nothing nervous about this place.  It is however cool and boasts a goat as its symbol.  The interior is a beautiful combination of industrial distressed brick, elegant light fixtures and incredibly funky-chic Day of the Dead art.

A pleasant and unexpected surprise, we stumbled upon this unpretentious bar at just the right moment.  Candy, the bartender, stopped and shook my companion's hand as he ordered Casamigos' Reposado neat with an orange slice.  She actually paused to confirm that she heard us correctly; then she thanked us.  From there onward, we embarked on a mutually-admiring discussion of tequilas and practices.  Candy knows her stuff.  So do the other equally enthusiastic, professional and courteous staff members.  (One of whom we ran into during an after-concert drink at Sapphire - Ethan - remembered us and raved about his work place.  A testament to what an exceptional establishment Chivo is.)

Ben and Dino, co-owners, joined us for a discussion reviewing their tequila selections and suggesting possible options to add to the mix.  There are a few bottles that might be weeded out in exchange for other varietals - these gentlemen have a more than well stocked selection. The beautiful wall boasts Casamigos', Ocho, Siete Leguas, Exotico and the well is the ever exceptional Espolon. These owners are educated and passionate about their work, without pretense.  Friendly and present, adding to the appeal of their restaurant.  Nice talk.  Good Game.  Truly guys.  We will be back!

Start Simple.  Stay Simple.  Yes you read it here first. Maybe not those words, but this concept is a beautiful tribute to the ingredients of a meal.  Food.  Food being itself.  Not try]ing too hard.  Not masked with rubs and infusions.  Food for what it is.  Simply exceptional.

Bayless Bring it on to Nashville, Please.
Please.

I am referring to Cruz Banca.  Rick Bayless's current restaurant of genius.  And no, sadly it is not in Nashville.  Like the majority of his culinary masterpieces it resides in Chicago.  I just happened to be fortunate enough to travel there recently, where I savoured one of the best meals of my life.  Truly.

This industrial-elegant cerveseria and taqueria houses craft beers and dishes from Oaxaca's Mercado 20 de Noviembre, bringing the flavors and textures of "Smoke Alley" to life in simply grilled meats and hand-crafted tortillas.  The garnishes are all straightforward, grilled onions and peppers, perfectly complimenting the decadence of meats such as flank steak (Beef Tasajo) and red chile pork loin (Pork Cecina.) It is simply brilliant.  No muss, no fuss.  Every flavor meets the palate as it should, leaving the tastebuds craving more, long after the diner is full and satiated.  This is food to dream about.

The guacamole is creamy and flavorful, with hand-made chips, rustic and roasted flavors with a hint of salt.  A perfect pairing with their beautiful margarita - a concoction of all fresh ingredients - with the beautiful addition of their house tequila, Casa Noble Crystal.  (Which if you have not tried, I highly recommend in all forms.)  The Blue Weber Agave tequila adds the touch of honey and buttery notes  for a smooth finish to this delicate drink. 


But wait.  There's more...
The cucumer salad is a must-order side.  With a simple, not too sweet light lime dressing, the salad hosts radishes and cilantro, a palate enhancing and cleansing partner to every dish on the menu.  And for those with a sweet tooth, there are beautiful bags of cookies to share table-side or take on the run.  A sweet end to a sweeter experience.

The staff is not only professional, but incredibly helpful and knowledgable.  We were greeted by a young hostess, Kristen, who walked us through the unique order system with ease and expertise.  Our bartender, Jennifer, sadly has parted ways with the restaurant - (it was her last day, much to their dismay and hers) - I hope in the future she will return when life allows.  
If and when...
Bring her back!  She had ours.  

She delivered our silky end-of-meal-tequila-order to the table, though table service is not part of this communal eating experience. (Again, the Casa Noble this time Reposado, an orange slice garnishing the glass, enhancing the experience of lively, immature adolescent end notes.)  Way to make a customer feel special Jennifer! When we moved to the bar, she discussed tequila, Bayless and his restaurants with loyalty, prowess and humor.  

It is no wonder this newest addition to the Chicago food scene is so exceptional, Rick Bayless is the forerunner of authentic Mexican Cuisine in the U.S. - His iconic Frontera Grill is still going strong 25 plus years and counting - it is a testament to his craft and cuisine.  Cruz Blanca is sure to stand this same test of time.

Bayless has done it again.  And again.  And again.

And so, I send out this plea, for the people of Nashville and our booming tourism...

Please Chef, Please...Bring it on home to me.