TAILOR NASHVILLE ANNOUNCES NEW SPRING MENU BEGINNING APRIL 11
Featured items showcase tastes of spring from local farmers including Bell’s Bend Farm, Bloomsbury, Sounding Stone and Bear Creek Farm
NASHVILLE, Tenn. – Vivek Surti has fed hundreds of bodies and souls with his memorable opening menu of Nashville’s only dinner-party style restaurant, Tailor Nashville. With the new season comes a new menu, featuring eight dishes with fresh spring flavors created with ingredients sourced from local farmers including Bell’s Bend Farm, Bloomsbury, Sounding Stone and Bear Creek Farm. The new menu will launch with dinner service on Thursday, April 11.
“The response to our opening menu was heartwarming, as we were able to share my grandmother’s food – someone who was born and raised and lived in India, to the cuisine of my mother, who came as an immigrant and now what these dishes look like coming from a First Generation American,” said Surti, culinary creator of Tailor Nashville. “As we move into spring, we are thrilled to share the bounty of local ingredients that grow in Middle Tennessee, while remaining true to our goal of exploring first generation cuisine in America. As always, our entire teams works tirelessly to ensure guests always leave happier than when they arrive.”
A sampling of the dishes on Tailor’s spring menu include:
- Potato Ghatiya, Chickpea Flour, Kashmiri Chile, Ajwain Seed
- Dhokla, Mustard Seed, Toasted Coconut, Sesame, Cilantro
- Gem Lettuce, Buttermilk Chaas, Radishes, Herbs
- Beets, Cashew, Grapefruit Athanu, Dill, Poori
- Ghee Poached Trout, Saffron, Fennel, Spinach
- Bear Creek Farm Lamb, Spring Alliums, Mint, Lime
- Dal Bhaat, Sweet & Sour Lentils, Basmati Rice
- Falooda Panna Cotta, Rose, Chia, Golden Raisin, Pistachio
There will also be liquid additions to the spring menu, including three new cocktails, a selection of non-alcoholiccocktails and new wine selections. The three new additions to the cocktail menu echo Tailor’s philosophy of honoring classics, such as a rum sour (a take on the classic whiskey sour, but with delicious aged rum), tequila yerba buena (a tequila, mint, ginger beer and lime concoction mimicking the best parts of a margarita, mojito and Moscow mule) and a vodka grapefruit & blood orange shrub. These cocktails utilize items such as citrus peels to adhere to Tailor’s no waste policy in the kitchen, working to utilize each element of ingredients throughout the menu. Drinks can be purchased ala carte or as pairing flights with each course.
The 40-seat restaurant offers eight to ten dishes through its rotating seasonal menus, starting with snacks on the table, followed by a series of courses, presented as a comfortable, modern dinner party that sparks conversation. The dining experience is unlike any other concept in town personalized with touches from Surti’s roots as a first generation American of Indian descent, including commentary from Surti himself between courses. Reservations to taste the new menu are available online at www.TailorNashville.com, with two-dinner services at 6 p.m. and 8:30 p.m. Thursday through Sunday. For more information about Tailor, visit www.TailorNashville.com or connect to Tailor on Instagram.
ABOUT TAILOR NASHVILLE
Earning nationally acclaim within the first months of opening, Tailor Nashville offers a simple, timeless dining experience that emulates an intimate dinner party in the way it fills both the bodies and souls of its guests. Culinary Creator Vivek Surti honors his heritage through the South Asian American cuisine that is representative of Surti being a first generation American of Indian descent. At Tailor Nashville, guests are welcomed and enjoy eight to ten dishes that are explained by the chefs with high touch service. Located at 1300B 3rd Ave. N. in Germantown, Tailor offers two seatings at 6 p.m. and 8:30 p.m. Thursday – Sunday, and reservations for the dinner party must be made in advance online at www.TailorNashville.com.
