You've now given me a good reason to visit Nashville. Must try the Continental. I love pâté en croûte from five years of living in central France. I now have a quest to find its equivalent!
Your point about anonymous visits to restaurants reminds me of a line I wrote for the director of the Michelin Guide, a Frenchman, who wanted an ice breaker with journalists when we launched the guide in North America. When a journo would ask what it was like to be an (anonymous) inspector for the guide, he would say, "It's sort of like being in the witness protection program... only the food is much better."
Thanks for this piece. I am sometimes asked if I do "restaurant reviews." I have started explaining that while I sometimes write about restaurants, I consider my writing comments and observations. If I particularly like a place, I will add a simple "Recommended." In this environment, food coming from most kitchens I frequent tends to lack consistency due to short staffing, staff turn over, and consequent lack of training. Good today, dreadful tomorrow. Only one chef in town I will let fry oysters for me. and I ask if he is in the kitchen before I order!
Hi Hanna! Thank you for what you do and do so well. Hope to see you in Wilmigton, NC soon. Lots of great things are happening. Pinpoint, Seabird, Manna, RX and so much more.
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Nice!!
Makes me totally want to try it. My sister lives in Nashville.
You've now given me a good reason to visit Nashville. Must try the Continental. I love pâté en croûte from five years of living in central France. I now have a quest to find its equivalent!
Your point about anonymous visits to restaurants reminds me of a line I wrote for the director of the Michelin Guide, a Frenchman, who wanted an ice breaker with journalists when we launched the guide in North America. When a journo would ask what it was like to be an (anonymous) inspector for the guide, he would say, "It's sort of like being in the witness protection program... only the food is much better."
Thanks for this piece. I am sometimes asked if I do "restaurant reviews." I have started explaining that while I sometimes write about restaurants, I consider my writing comments and observations. If I particularly like a place, I will add a simple "Recommended." In this environment, food coming from most kitchens I frequent tends to lack consistency due to short staffing, staff turn over, and consequent lack of training. Good today, dreadful tomorrow. Only one chef in town I will let fry oysters for me. and I ask if he is in the kitchen before I order!
Hi Hanna! Thank you for what you do and do so well. Hope to see you in Wilmigton, NC soon. Lots of great things are happening. Pinpoint, Seabird, Manna, RX and so much more.
What a fun read. Makes me want to check out all three of his new Nashville places! Thank you!