Miro District Opens August 1
We don’t usually recommend showing up at a restaurant on opening night, when servers and chefs are still working out kinks and getting timing down to a science. But if you’ve been waiting with bated breath for the debut of Miro District Food & Drink, you just might take your chances when the curtain goes up Friday.
After all, this ain’t the first rodeo for owner Jerry Brown, who launched Watermark in The Gulch, and managing partner-chef Dean Robb, who left his post at Birmingham’s Bottega Restaurant & Café to join Miro District. Located in the ground floor of the new 18-story Adelicia in Midtown, Miro District will offer lunch and dinner with a menu of Mediterranean-inspired cuisine with a Southern twist, ranging from antipasti and Italian salads to fresh seafood and homemade pasta.
Comments
Mediterranean-inspired cuisine with a Southern twist
wtf and bloody hell...
Posted 07/30/2008 at 12:58:09 PMMmmm...Spamakopita!
Posted 07/30/2008 at 01:42:17 PMpimento cheese ravioli's...
I HATE EVEN THE IDEA OF KIDDING ABOUT THIS
ARGHHHHHHHHHHH
ok, i'm better now...
Posted 07/30/2008 at 01:53:35 PMFettucine Y'all Fredo, anyone?
Posted 07/31/2008 at 09:19:13 PMFrom the Bottega menu:
Watermelon salad with grilled onion, feta & mint
might qualify...
Posted 08/01/2008 at 09:08:57 AMClick name above for link to Bottega menu
Posted 08/01/2008 at 09:13:52 AMdoes the south have full jurisdiction over watermelon? i believe it's cocomero in italian. and some call it anguria - it's grown in 96 countries...
folks, we live here, we like it. but c'mon... the southern twist thing is tired. no one cares. let mediterranean, one of the most varied cuisines of all time, be what it is all by itself. let's not feel the need to fuse it with the GREAT SOUTH.
Posted 08/01/2008 at 10:11:49 AMhttp://www.mirodistrictnashville.com/menu.shtml
no sign of southern twists in sight
thank you to the gods of all things culinary
menu looks quite nice
Posted 08/01/2008 at 10:20:59 AMI've got a Southern Twist, and it goes like this! Wooooo!!!
Posted 08/01/2008 at 11:21:00 AMThe menu does look great—and blessedly simple.
Posted 08/01/2008 at 11:51:53 AMClaudia -- I quite agree. My point (at least the one I intended to make above, had I actually included the modifier "only") was simply that the "Southern Twist" is much more marketing than substance...
Posted 08/01/2008 at 12:19:59 PMpogo - that almost makes it worse. of course this has nothing to do with you personally in the least. but for me it's part of the bigger problem.
the marketing??? are we that limited where if "southern" isn't alluded to, we are either frightened or uninterested? why is "southern' even mentioned? it's misleading, unnecessary and well, kinda stupid.
pink/carrington - i went to have lunch at bailey's on mcgavock today as per the scene's review - and they were closed for vacation. talk about a disappointment. we had to make do with a whiting sandwich from eastside fish. perfection. now THAT right there? pretty damn southern and i am happily all over it.
Posted 08/01/2008 at 05:19:12 PMclaudia -- It's probably nothing more than a continuation of the successfull model that Frank Stitt has used in his Birmingham restaurants, where everything is done (particularly at his Highlands restaurant) with an emphasis on adding a "Southern twist", rather than a viewpoint that such is necessary to make a higher-end restaurant more accessible/comfortable to Nashville diners. At least that would be my take on it...
Posted 08/01/2008 at 06:32:58 PMmy take is that by the look of the menu there's not a southern twist in sight. so wherever the phrase came from, that marketing move was thinking "accessible/comfortable to nashville diners"...
i just hope it delivers.
and consistently...
lunch and dinner, same full menu - 7 days a week
again, i remain
Posted 08/02/2008 at 01:01:34 PMhopeful
The only "Southern Twist" I saw is the the menu is in pseudo-italian & English. I mean, does putting "Carne and Pesce" makes it easier to translate?
Insalata caprese with pomodori and mozzarella of buffala... now that's Eye-talian with a southern twist!
Posted 08/04/2008 at 10:28:02 PMI am loving reading this menu--the food, the plates, the flavor profiles..and especially the brevity of description, a hallmark of Frank Stitt kitchens and menus. Nothing sounds contrived or superfluous. Minimalist content for maximal palate punch. miro simple salad with scallions, parmesan, lemon. marinated fish marjoram, lemon zest, and Spanish olive oil. braised veal cheeks--I'm having a molto mario moment....Having dined several times at Highlands and Bottega in Birmingham, and with Watermark's reputation for quality and professionalism, I have high high hopes for miro.
Posted 08/05/2008 at 11:58:14 AMflatbread with mushrooms, marscarpone and arugula was lemony and quite good - unique.
my linguine was not good pasta and was very overcooked - BIG ERROR - and it was supposed to be clams and sausauge (a perfect union) but they threw in a bunch of mussels too. not good.
my friend had the mussels and the broth was very disappointing. thin and lacking.
the panna cotta was very rich - unusually so. like a jellied premium ice cream. very vanilla'y in a good way. it came with a toasted hazelnut brittle that was crazy good.
they're just one week old.
i remain
Posted 08/07/2008 at 07:10:31 PMhopeful