Miel Restaurant

"Seema Prasad’s cozy West Nashville restaurant has been a consistent date-night winner for well over a decade, with an impressive wine list and a lovely patio and garden supplying herbs for seasonal cocktails. Miel’s chef, Jason LaIacona, refreshes the menu daily, but standouts like beet-cured salmon, braised short rib, and house pappardelle with foraged mushroom marsala sauce sometimes reappear." - Kellie Walton, Eater Staff

"Miel is one of Nashville’s OG farm-to-table restaurants—this West End staple has been around for over 15 years, and the food is still interesting enough to keep us coming back. They do seasonal French-ish plates with the occasional Southern twist, like smoked brisket with a peppercorn demi-glace and a charred octopus with pickled peppers. There’s a charming and lush outdoor patio that’s great for around eight to 10 people, but they also have a fully rentable barn out back with plenty of space to do-si-do with your partner and swing them around." - Jackie Gutierrez-Jones

"Miel is a fine dining restaurant in Nashville, known for its seasonal ingredients and unique dining experiences. Founded by Seema Prasad, it has expanded to include private event spaces and collaborative wine dinners. Celebrating its 15th anniversary, Miel remains a neighborhood favorite with a dedicated team and a focus on sustainable, delicious food." - Arnold Myint

"Traditional French fair made its way to Sylvan Park when Seema Prasad opened Miel’s doors in 2008. Focused on sustainability and locally sourced ingredients, the rotating menu may include some of the restaurant’s greatest hits, including seafood risotto, braised short rib with heirloom polenta, and a half chicken with confit potatoes and braised carrots." - Kellie Walton

"Transport yourself to a tranquil garden oasis at chic Sylvan Park restaurant Miel’s semi-private outdoor veranda with a wind guard and overhead heating for the cooler seasons. Its locally sourced, French-inspired menu rotates daily and features a variety of head-to-tail cuts along with a tightly-curated wine list." - Clara Wang, Jackie Gutierrez-Jones