My next post is going to be on a meat-n-three . Before , I launch into a review of a meat-n-three I thought I would give those new to Nashville just what it is a meat-n-three. Nashville is home to a genre of restaurants called a meat-n-three. Basically , it is a plate lunch. You have a choice of several meats. You get to pick one.The meat choices vary by the day of the week. Like some restaurants serve catfish only on Friday. You get the point.
Next , you get to pick up to three vegetable choices from the menu. Again , the choices vary from day to day but there are some standard fare like turnip greens and macaroni and cheese. Served with cornbread or rolls . It makes a complete meal. Desserts are extra. A meat-n-three is a Nashville tradition. Since , we now have a working definition , let’s eat
Deb Pacquette’s newest restaurant is a must try for Nashville foodies. This is the first review.While I did not give it a great review I still feel it is worth trying. The restaurant is on the ground floor of the Encore Building in SoBro. We ate in the private dining room so I did not get to check out the main dining room and its vibe . So , I plan to dine there again soon to give a update. The private dining room seats 10 and was perfect for a small group.
I believe the start of a great meal begins with a great cocktail. I tried two of etch’s signature cocktails. First , I tried the whiskey smash was was a version of a mint julep but with a twist. Markers Mark muddled with lemon with mint floating in the cocktail . the lemon overpowered the smokiness of the bourbon for my taste . Second , I tried the Don. The Don is a Manhattan want to be with an Italian bitters along with the sweet vermouth. The Don is swimming with the fishes . For those that don’t like the Godfather , you will not get the joke.
I tried three. First up was the cauliflower appetizer. I thought it was the best of the lot that I tried. It was roasted goodness with two types of sauces. I preferred the feta crema over the pea pesto. Second was the pork belly. It had a creamy texture with a heavy hand of a hoisin based sauce. I did not get the peanut garnish. Lastly was the octopus and shrimp bruschetta. Some folks that I was with loved it, but I thought the toppings overwhelmed the bread . It overpowered the toast but it was a nice app.
I tried the he seared tuna. It was a cold mess. The salad could not figure out what it wanted to be a salad or a entree. Overdressed , the salad did not fit the bill for me. On the other hand , I tried a bite of the etch salad. It was what a salad is meant to be. Light , perfectly dressed , and a great prelude to the meal. the etch salad is the one to order.
Here is a photo of the Tuna salad.
Since this was not a glowing review, I owe it to go back again. I loved the concept and the beauty of the menu. I always wonder if you have the best dining experience in a private room . So , look forward to a second review in the future on etch on the entrees.
Mario Batali writes a great column for the New York times called ” What I am drinking now.” It comes out in the Sunday Magazine edition. One of my Sunday routines is to read the Times . It is a great newspaper. After I check out his drink recipe , I decided to give it a try. Yesterday , I made my version of the Cranberry Collins.
First , you must make a ginger simple syrup, One part water to boil with some grated fresh ginger.Then a equal amount of sugar until it is dissolved.Cool then strain.Take some wet cranberries and roll them in sugar .Pop them in the freezer. Here is one of my twists. Two ounces of vodka, tablespoon of ginger syrup , juice of half a lime and a thin slice of lemon in a highball glass.Batali’s drink calls for bitter lemon. No such luck for that in Nashville .So we have to improvise. I put the lemon wedge at the bottom of the glass. Ice and frozen cranberries are next. Then the liquids. Since I do not have the bitter lemon , I added a little bit of Seven-up to top it off.The yellow of the lemon and the red cranberries give it a festive look and it takes great.
Making a cocktail sometimes calls for substitution of ingredients. Don’t be afraid to improvise.