Peninsula
Restaurant · East Nashville
1035 W Eastland Ave, Nashville, TN 37206
Highlights
Iberian-inspired tapas with creative flavors & Spanish gin tonics
Iberian-inspired tapas with creative flavors & Spanish gin tonics
"Keep Peninsula in your back pocket for the big “P”—proposal night. The moody scene, the flickering tea lights, the hushed tones in close quarters scream (in its best inside voice), “I’m going to ask you to spend the rest of your life with me, and saying no will shred any ounce of dignity I have.” But before you pop the question, there will be chili and blackberry gin and tonics and inventive Spanish small plates like Iberico presa and Spanish tortilla with roe and creme fraiche. These are plates that tend to linger in the memory banks. Before you know it, Peninsula won’t just be the place you popped the question, but the anniversary meal you look forward to every year." - jackie gutierrez jones 2, ann walczak
"Despite its unassuming exterior — tucked into the ground level of a residential building one block off Gallatin Road — Peninsula offers diners some of Nashville’s most electrifying dishes. Chef Jake Howell’s menu is composed of Iberian-influenced dishes that extends way beyond typical ideas of Spanish food — a silky Spanish tortilla is closer to a custard than the more rustic, classic definition — accompanied by a selection of gin and tonics, other artful cocktails, and Spanish wines. The dining room is moody and bustling; seats at the bar are ideal for cozy dining. — EF" - Ellen Fort
"A Nashville restaurant with chef Jake Howell nominated in the Best Chef Southeast category." - Missy Frederick
"The floor-to-ceiling glass windows at this moody East Nashville tribute to the Iberian Peninsula are the scene-setting ideal for a romantic date. Grab two seats at the painted tile bar or reserve a table in the cozy dimly lit dining room to enjoy one of Peninsula’s variations on the gin and tonic with some tapas proportioned perfectly for an adventurous pair that wants to try different things. For a truly Iberian experience, have a slice of Spanish tortilla." - Kellie Walton
"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 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. photo credit: Casey Irwin 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? 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
