Aug 2022

60 Hours in Nashville: Hot Chicken, Meat-And-Three, and more

Nashville, TN

After spending the first half of spring break with family in Birmingham, we drove to Nashville for a mini-vacation. Our two-and-half-day stay included plenty of good eating, an afternoon reuniting with old friends, and a visit to one of the coolest museums ever.

Nashville, TN

We arrived late Thursday night, checked into our hotel, and promptly fell asleep. The following morning we walked to nearby Parlor Doughnuts for a breakfast of “layered doughnuts” (a.k.a Cronuts). June picked out the strawberry shortcake, The Astronomer chose the French toast, and I had a sugar-dusted “mini.”

Nashville, TN

It was a cold and rainy morning, so we kicked it in our hotel room waiting for the weather to improve. The Astronomer jammed on an electric guitar that our hotel (The Hutton) let us borrow free of charge — a wonderful amenity for those visiting Music City.

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Jul 2022

Locust – Nashville

Locust - Nashville

I can’t even begin to tell you how long I hemmed and hawed before booking a table at Locust in Nashville. As you can imagine, traveling to the South to eat Asian-leaning food cooked by an Irishman gave me some pause. But after reading more about the chef and the concept, I took a gamble and it paid off in spades. Locust was spectacular.

Locust - Nashville

Behind the stoves is chef Trevor Moran who spent four years cooking at Noma in Copenhagen before running the kitchen at The Catbird Seat in Nashville. He opened Locust in 2020 during the height of the pandemic.

Locust - Nashville

The vibe at Locust was wonderfully chill considering the fine dining chops in the kitchen. Warm mugs of sourdough soup, complete with a crouton that sunk to the bottom of the vessel, greeted us on an unseasonably cold spring day in Nashville.

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Jul 2022

Camphor – Los Angeles

Camphor - Los Angeles

I met up with my colleague and friend Mona for a lovely dinner at Camphor back in March. Behind the stoves at this contemporary bistro in Downtown Los Angeles are chefs Max Boonthanakit and Lijo George. The duo met while working at Michelin-starred Blue by Alain Ducasse in Bangkok and opened Camphor in the former Nightshade space earlier this year.

Camphor - Los Angeles

Camphor’s cooking is as technically precise as one would expect from two fine dining chefs, while the flavors lean toward South Asian and French in equal measure. To start, a small complimentary bite reminiscent of pani puri.

Camphor - Los Angeles

Mona said that the bread ($10) served with époisses butter was a must-order and of course, she was right. Époisses can be too strong for me at times, so the addition of butter to smooth out its funk was welcomed. The warm, thickly sliced bread made for a fine accompaniment.

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