Skip to main content

For Rock n' Roll, Ribs, and Reflection Part V

As you saw in the previous blog, For Rock n' Roll, Ribs, and Reflection Part IV, I had a jam packed day in Nashville. But I made sure not to miss the food. I only had breakfast and dinner but the choices I made left a lasting impression.

Loveless Café




 




Do you know what makes getting up at 5:30 a.m. on the first morning of your vacation, and then driving three hours in the car, worth it?? I do and it’s called the Loveless Café.


I don’t know if it is the lard or the Lord but something is in the food here. At first I thought it was crack. The food is so good here I imagined it to be as addictive, if not more, than drugs. The Loveless Café is known for the biscuits but I thought it was the pancakes that offered the most bang for their buck. There was a sweet and cake like quality about them and they went fast. I also tried the eggs and bacon. There is something about having bacon served to you that has been freshly smoked next door. The taste cannot be matched. Even the scrambled eggs were lighter and fluffier than I have ever had. 


Needless to say I found out about this place from Samantha Brown. Plus this is such a famous place it had been on both the Travel Channel and Food Network numerous times. The Café is the main building but it is part of a little village of shops and antiques.  


This place is so popular in fact that there could be a wait of several hours. Those of us in the know, which now includes you, know to call about an hour before you plan to arrive to put your name on an unofficially reservation list. This way when you get there you only have to wait about fifteen minutes. I went for breakfast and wish I had the time to swing back for dinner on my way out of Nashville. I imagine their fried chicken is to die for, right up there with Gus’s. Hopefully one day I will be able to report on that for sure.


Swett’s






This restaurant serves up some of the best food in Nashville, cafeteria style.  I tried the fried chicken (no Gus’s but still good), greens, Mac and cheese, cornbread muffin and banana pudding. It was all very tasty but I think the corn bread muffin was my favorite part. It was simply delicious. I like that this place was unassuming and served a good home cooked meal. 

It was a nice way to end our day in Nashville. Although if I am being honest, it wasn’t a place I would go back to. When I read about it I thought it would be a lot better. Since I hadn’t eaten at Gus’s or The Rendezvous yet, I had no idea what I was missing. If I were closer, I would have just gone back to the Loveless Café. But in Swett’s defense no meal could compare to the Loveless Café, especially in the same day. 



Stay tuned tomorrow for the conclusion of For Rock n’ Roll, Ribs, and Reflection!!!

Comments

  1. GlennJune 4, 2011 at 11:40 PM

    Amazing!

    ReplyDelete
  2. MomJune 6, 2011 at 8:41 PM

    A job well done! As Im reading along, I still cant believe that his is My Daughter writing all these amazing things. Keep up the great work.
    xoxo

    ReplyDelete

Post a Comment

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards
Post a Comment
Read more

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth
Post a Comment
Read more

For a Doughnut Worthy of Food Network Glory: “Dun-Well Doughnuts”

All because I wanted a Boston creme doughnut. That is how this blog truly began. It was Father’s Day weekend and although I was initially thinking of myself, I knew my father wouldn’t mind having a sweet treat for dessert. Brooklyn is synonymous with great pizza, bread, and of course bagels. But it also has many great bakeries producing some of the most delicious doughnuts you have ever tasted. Just to name a few, there is: Doughnut Plant , Peter Pan Donut & Pastry Shop and Dough .   On the day of my craving, I did what any of us do countless times a day - I opened Google. When I Googled “best Boston creme doughnuts in Brooklyn” Dun-Well Doughnuts appeared high on that list. Intrigued I researched it further and learned that it had won the Canadian  Food Network’s contest called “Donut Showdown” in 2013. That was enough information for me to decide to visit the very next day.  Dun-Well Doughnuts was opened by Dan Dunbar and Christopher Hollowell in December 2011. Despite
Post a Comment
Read more