Where: Miel Restaurant, 343 53rd Avenue North, Nashville, TN, 37209, located in the historic Johnson’s Meat Market building in Sylvan Park, Nashville.
GF Menu: No. All meals at Miel are seasonal and made-to-order, so most items can be modified to meet GF needs. Servers will mark “GF” on the ticket so the kitchen staff will know not to plate anything containing gluten.
What I ate: I don’t usually eat this much in one sitting! I have been fortunate enough to dine at Miel twice, so here are descriptions of Miel’s Heirloom Tomato Salad, Diver Scallops, Risotto, PEI Mussels, a Chef’s Choice Veggie Plate, and Chocolates from Around the World.
How to order it: As always, inform the server in advance that you will be dining Gluten-Free. Ask for his/her recommendations from the current season’s menu. Once you have zeroed in on a menu option, your server can double-check with the kitchen to make sure the meal can be prepared Gluten-Free.
When ordering risotto, I asked about the broth in which the rice was prepared. The server assured me the kitchen would use a Gluten-Free vegetable broth.
What it looks like:
This petite potato appetizer was spread with creamy goat cheese, then topped with lightly marinated diced tomatoes and a sprig of parsley.
Gluten-Free sesame rice crackers with a rosemary garnish replaced the usual complimentary bread basket.
The heirloom tomato salad was a colorful Jenga tower, as artistic as it was delicious. Ripe heirloom tomatoes were stacked between house-made fresh mozzarella, basil oil, pinched basil leaves, and balsamic vinegar.
Diver Scallops are hand-picked when they are mature, and are considered a more eco-friendly seafood choice. Because they were never dragged along the ocean bed in a net, they are also less likely to contain sand grit. These plump scallops were pan-seared and served with a scrumptious golden beurre blanc.
In August, Miel’s risotto contained summer squash, zucchini, tomato jam, green beans, confit mushrooms, gruyère and parmesan cheeses, and a basil pistou. By September, in keeping with the changes in harvest, the dish offered roasted butternut squash, spinach, seasonal mushrooms, and white truffle oil.
Prince Edward Island mussels were steamed in a light vermouth broth with whole cloves of roasted garlic, yukon gold potatoes, and chopped tarragon, then topped with a garnish of Thai basil.
A veggie medley of carrots, green beans, onion, cauliflower, eggplant, beans, and potatoes offered fresh farm taste as well as diverse color and textures.
One of the GF dessert options was a selection of five crafted chocolates from around the world. In case you relish cocoa-related details as much as I do, here is the layout (provided on its own printed menu) of this exquisitely pleasurable platter of sweets:
- Askinosie White Chocolate Sonoscuso Beans with Trinitario Nibs (34% cocoa butter, Mexico)
- El Rey Milk Chocolate, caramel-like, smooth (41%, Venezuela)
- Callebaut-Orange Chocolate Ganache
- Vintage Plantations, Rainforest Alliance Certified (65%, Ecuador)
- Madécasse, dark, strong with mild acidity (75%, Madagascar)
Just when I thought my dining experience couldn’t get any sweeter, the server brought out the final signature touch. Every meal at Miel, ends with a teensie spoonful of local honey!
Green Note: In addition to serving organic, fair-trade, and Rainforest Alliance-certified ingredients, Miel also owns a farm, and reduces the restaurant’s food waste by composting.
The following text is taken from their website:
Miel’s Farm is located steps away from the Cumberland River just 10 minutes from the restaurant in a plot that was used for hog farming decades ago. The rich soil and well-water produce high yields of many heirloom vegetables chosen by Seema [Seema Prasad, Owner of Miel].