menus

Pull up a couple of highchairs—there are babies in the kitchens. Ombi chef Laura Wilson and husband Grant welcomed their first child, Porter Howell (7 lb. 15 oz.), on Thursday morning at Baptist Hospital.

The creative juices have not been flowing with regard to menus lately. I seem to have tricked the SO into moving in only to feed him roughly the same eight dinners over and over again. When you cook every night, it's hard to get all excited about a single meal, so they all kind of suffer.

As a consumer and customer I continue to be amazed by the stupid things businesses say and do in the name of saving money and/or increasing sales.  Even worse we as consumers do economically stupid things without thinking.  Some examples (and expect me to return with more):

As a consumer and customer I continue to be amazed by the stupid things businesses say and do in the name of saving money and/or increasing sales.  Even worse we as consumers do economically stupid things without thinking.  Some examples (and expect me to return with more):

Nashville Restaurants and Food

That's redundant, isn't it?? I have been playing around with this idea for months. It's certainly not original. The ladies over at Home Ec 101 are religious about their menus, posting a new menu each week.

That's redundant, isn't it?? I have been playing around with this idea for months. It's certainly not original. The ladies over at Home Ec 101 are religious about their menus, posting a new menu each week.

After promising big changes at Tayst restaurant for months, chef Jeremy Barlow has just received certification from the Green Restaurant Association. Tayst is the first Nashville restaurant to earn the designation.

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I finally made it to WillStans Grille today for lunch.  My mother-in-law had an appointment for a perm, we had some extra time, so off we went!  We arrived around 12:15 p.m. and there were several tables taken, but no wait.  We carefully stepped up into our booth (according to the watch your step instructions) and had a nice look at our menus and around the restaurant while waiting for the server.