Il se peut que vous soyez redirigé
"Wonderful dinner here! Everything was delicious. Great wait staff, and environment! Highly recommend the chef's counter."
Téléphone: +16157306887
Adresse: 1010 Gallatin Ave, Nashville I-37206-3232, United States
Ville: Nashville
Site Web: http://www.pelicanandpig.com/
Mercredi: 05:00 -21:00
Jeudi: 05:00 -21:00
Vendredi: 05:00 -22:00
Samedi: 05:00 -22:00
Dimanche: 05:00 -21:00
Plats: 10
Commodités: 13
Catégories: 5
Avis: 1685
It’s always a good reality check to visit a truly exceptional restaurant. Too often, I visit “highly rated” restaurants where the locals are enamored with the ambiance and owner, but the food is average. (See my other reviews)Pelican and Pig was my reality check. Exceptional! I stopped in on layover in Nashville and was impressed from beginning to end.The cocktails are familiar but well conceived. I had one with tequila and splash of Campari. It was a delicate balancing act that bartender pulled off!The food from start to finish was outstanding. The oysters were fresh, with a delish mignonette topped with a slice of jalapeño. I hate carrots but ordered based on reco from bartender. Good choi...
Good lord this food is good. I grew up surrounded by corn. My high school mascot was “a field of corn blowing in the wind” (I wish I was joking). This corn was hands down the best corn I’ve ever eaten. The focaccia bread was absolutely amazing as well. It was made even better by dipping it in the left over sauce from the corn. Our main course hasn’t even arrived and I was so impressed I had to submit this review!Update: our main course arrived and blew me away. The fish was amazing. The flavors played together in the most beautiful way possible. It’s like watching the 90s Bulls play the Lakers. The pork chop was divine. Can I give this place a 6th star?
Fantastic experience dining here. Loss of one star for Price/value. Each dish was distinct and high quality. Great portion size, don’t be afraid to get more shareables and “share” an entree. Open air kitchen adds to the experience as the chefs create before your eyes.
