Peninsula - Review - East Nashville - Nashville - The Infatuation
"When we walk into Peninsula, our heart rate slows down by a few bpms. That’s because this East Nashville Spanish spot is the perfect place to linger among flickering tea lights and slices of tortilla. The plates are small, but deliver big in flavor and texture, sparking easy conversation with whoever you’re sitting with or near, whether you know them or not. Tell the server to “keep the vinho verde flowin’” and time stands still. The menu is a document of few words. It’ll read “beet” or “endive” with a couple of other ingredients. What the menu doesn’t come with, though it should, is a disclaimer: “WARNING: DISHES MAY CAUSE SQUEALS OF GLEE OR EVEN A FEW HAPPY TEARS.” There are unique cucumber preparations and an impressive sherry list on the wines by the glass page. And, yes, there is Iberico pork, though here the spotlight is on the Iberico presa, a cut from the animal’s shoulder, rather than the ham. photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin Pause Unmute If Peninsula had a tagline it might be “You like Gin and Tonics? We’ve got eight!” And sure enough, the cocktail list does indeed have eight different versions of this beloved liquor and a mixer, showcasing different gins and flavors they go well with like peaches, tomato water and rosemary, or chili and blueberries. Starting or ending your meal with one of them is a great idea—we recommend the number 8 that comes with Pedro Ximenez and an orange twist as a perfect nightcap. Dining here feels intimate—you’ll be surrounded by seasoned couples, anniversary celebrations, and old friends discussing things like whether or not ordering the chewy rice will send them spiraling into over-ordering territory. With the modest portion sizes, it’s easy to lose track of how many things you ordered, and no one’s mad about that. Food Rundown The menu at Peninsula changes frequently, but here are a few examples of the kind of dishes you might find here. Beet, Roasted Garlic, Habanero One bite of this gorgeous steamed and coiled beet resting atop a smokey garlic sauce will make you question everything you knew about this root. It’s soft, earthy, and sweet, but finishes spicy thanks to a drizzle of habanero oil. We know it goes against the spirit of the restaurant, but do not share. Endive, Burnt Onion, Lovage When the server lists the endive as one of the first things they recommend, you might think, “Oh really? The salad?” But nope. This isn’t a salad. It’s “the anti-salad,” says the bartender. Little leafy wedges get fried into something akin to artichokes and smothered in a combination of burnt onion oil, emulsified butter sauce, and lovage vinegar. We don’t care how polite you are—you’re going to pick up that bowl and scrape every last bit of it into your face. Smoked Hamachi, Uni, Horseradish, Lime Two expertly smoked pieces of hamachi, served delicately warm in a horseradish sauce topped with roe, uni, and a finger lime “jam.” It’s a briny little number with a silky texture and an instant fan club. Iberico Presa, Maitake, Tomato If you’re like us, you won’t pass up an opportunity to roll large slices of Iberico ham into little roses you can pop into your mouth. But the chance to eat it as a full cut of shoulder? Where do we sign? Each bite packs all the complex nuttiness and melt-in-your-mouth qualities we love, just in a larger, more intense bite. The other items with the pork change, but no matter how it reads on the menu, this is a must. Marzipan, Burnt Sugar, Potato, Osetra Caviar Imagine a pillowy, glazed mini beignet topped with a couple stacked potato chips, draped in a thin marzipan sheet, and dolloped with a pinch of caviar. Perfect in every way. Where has this been all our lives? photo credit: Casey Irwin White Chocolate, Lemon This star anise semifreddo is what we call a peak-a-boo dish—one where you can’t see what’s going on until you break the seal with the spoon and dig in. The first bite is cold and refreshing, but a couple spoonfuls in, the flavors feel so familiar. Like the culinary equivalent of a parental hug when sh#t is hitting the fan. Gin & IT The Gin & IT is the best interpretation of Peninsula in a glass. Complex, a little moody, and with the perfect savory edge. It’s basically the love child of a dirty martini and a Manhattan." - Ann Walczak
