Miel Restaurant
Restaurant · Richland
343 53rd Ave N, Nashville, TN 37209
Highlights
Seasonal French-inspired dishes from a former meat market.
Seasonal French-inspired dishes from a former meat market.
"Miel, one of Nashville’s OG farm-to-table restaurants on West End, has a charming outdoor patio that’s great for a garden party kind of birthday. They also offer large-format menus for up to eight people. So you won’t need to deal with ordering or splitting up the check. Each one comes with appetizers, wine, and dessert, and for the main course, you get to choose a seafood boil, porchetta, or a pig’s head." - jackie gutierrez jones 2, ann walczak
"Jason La Iacona, the head chef at a Nashville restaurant, remembers: “As a guy from the North, cast-iron pans always intimidated me,” he says. “The benefits preached to me never seemed to outweigh the irreparable damage that I could accidentally cause with one wrong move, or soap. Or so I thought.” He now celebrates the pan’s forgiving nature and its strengths for high-heat work: “I love to use cast iron for seafood, especially scallops,” he says, noting that the pan retains heat so well and the sear is extremely even. For everyday care he recommends developing a simple rhythm: after each use, let the pan cool slightly, then rinse it under warm water; if anything’s stuck, use a gentle sponge or a bit of kosher salt as a scrub; a few drops of dish soap won’t hurt the pan, but avoid soaking or aggressive scrubbing unless you plan to reseason. Once clean, dry the skillet thoroughly (set it on a warm burner for a minute or two to evaporate moisture), then drizzle a small amount of neutral oil and wipe the entire surface with a paper towel — this quick maintenance keeps the skillet glossy and rust-free and builds confidence for regular, high-heat cooking." - Rai Mincey
"A Nashville farm-to-table bistro whose proprietor trains servers to ask targeted questions to better match dishes to diners’ tastes. Staff are coached to probe with prompts like “Does anything immediately stand out?” or even “What did you have for lunch today?” so they can steer guests away from redundant choices (for example, avoiding another salmon if the guest already ate it earlier) and provide guidance on portion sizes, flavor profiles, and plate composition." - ByMaggie Hennessy
"THE DEAL: $7 red and white wines, $5 bourbon special, $5 two-ingredient cocktails, $10 burger, $8 oysters, and daily food specials When you’re looking for a nicer Happy Hour on the West side, Miel should be your go-to. This restaurant slings a $10 cheeseburger that’s damn near the best in town—they use beef that’s sourced from 45 minutes away and load it up with a pile of caramelized onions, a sweet and spicy pequillo aioli, and just a whisper of green leaf lettuce. They usually have a raw oyster option, too, that we like to pair with that $7 glass of white wine or $5 gin and tonic." - adam sloan
"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 2
