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.
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].