With its blistered loaves and interesting wine, Butterlamp is East’s premier date or catch-up spot - Review - Nashville - The Infatuation
"Want to meet up with a friend and split an order of really good bread, marinated olives, and fries cooked in pork fat while sipping a special wine you’ve never had before? Yeah, you do, and you want to do it at Butterlamp. In the world of new age wine bars, few have mastered the formula of interesting wine + amazing bread + cozy interiors like Butterlamp. This wine bar in East puts pretty much anything on toast and takes pride in finding you a new favorite wine. It’s also literally a bread shop, with daily loaves written on the mirror behind the bar and a walk-up window outside where you can grab one. It’s become the standard in town for people to bring bread to parties (sorry, but we still love you Dozen). photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin Pause Unmute We like Butterlamp at any time of the day. We’ve been here in the early afternoon to snack on oysters and fries at the bar, reveling in a space that fulfills that middle ground between a coffee shop and bar. We’ve stopped by for a moody dinner full of slices of bread topped with poached tomatoes and fermented marigold in the candlelight. And when we’ve been disappointed in dessert at other restaurants in the area, we’ve come here for a redo with the lighter-than-air chocolate gateau and a glass of sparkling wine. This is a multi-tool hangout that’s primed to be your spot for years to come. Stepping in feels like a gate comes down between you and the outside world. There are shelves decorated with pages of the owner’s grandmother’s cookbooks and lamps made out of brioche molds or actual baguettes. The descriptions of the wines are fun, like “dark berries that skip more than grip,” “green earthy pop rocks,” and “Big Miley Cyrus can’t be tamed vibes.” And the staff is nearly bouncing in excitement to guide you. photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin Pause Unmute Food Rundown Warm Bread & Butter Other than fermented grapes in a glass, this is the cornerstone on which Butterlamp was built. The O.G., kombu, and cracked pepper sourdoughs are available daily, but other fun varieties like fermented sweet potato or english muffin bread rotate through. The crust is always perfect and the inside perfectly baked. photo credit: Casey Irwin Pork Fat Fries, Aioli, Chili Vinegar A lot of menus rope you in with potatoes fried in delicious-sounding fat, only to have them taste like, well, plain ol’ potatoes. Not these. Not only does the porky goodness shine through from the first crunch, but dipping them in the chili vinegar-topped aioli is like suddenly finding out you’ve come into a bunch of money. photo credit: Casey Irwin Mushroom Bisque Mushroom bisque can be a beast to master. This one isn’t too salty with a proper bisque texture—not too thin or too much like puree in a bowl. If it’s on the menu, get it. But if the soup is different the day you go, get that, too. Deviled Eggs In A Skirt Three tangy, mustard-forward deviled eggs topped with a lacy blanket reminiscent of a cornstarch dumpling skirt. Crack the top like you would a creme brulee and use the pieces to add the perfect amount of texture to the creamy, eggy filling. photo credit: Casey Irwin Mussels, Oyster Emulsion, Herbs When a tartine is born, it hopes to be this one. Plump mussels dot a thick slice of toast and are covered in a mixture of shallots and herbs like dill, parsley, and chives. It tastes of the sea and happy seaside memories. Pair it with a glass of sparkling wine and it’s a home run. Honey Butter, White Anchovy, Egg Jam, Chimichurri If smørrebrød is something you have wonderful fishy dreams about, this one’s for you. The whole tiny fishes are laid down delicately on rectangular pieces of anadama bread and dotted with egg jam, chimichurri, and apple cider gel. The warm molasses notes in the bread really work with everything else. photo credit: Casey Irwin Desserts They always have the chocolate gateau, which is never a bad move, and they also do great specials. One of them was a poached pear trifle with layers of yeast cake, yeast meringue, mulled wine pears, honeycomb candy, pastry cream, and whipped cream. That was one of the best desserts we’ve had all year, and the exactly the type of thing you want after stuffing yourself with bread and wine. photo credit: Casey Irwin" - Ann Walczak
