Tailor Nashville
Restaurant · Germantown
620 Taylor St, Nashville, TN 37208
Highlights
South Asian American fusion cuisine served in a dinner party atmosphere
South Asian American fusion cuisine served in a dinner party atmosphere
"Chef Vivek Surti’s cozy South Asian American restaurant Tailor is a “dinner party-style” dining experience, which includes a pre-set seasonal menu ($130-$150) with the option to add beverage pairings like a fruit tea punch that marries traditions from Nashville and India. Fresh for spring, the menu includes spring vegetable sakh and rotlo with rapini, ginger, green chile, peanut, and sorghum flatbread, and a kampachi aguachile with radish and sorrel . As always, the meal ends with the restaurant’s signature chai developed by Surti’s father, paired with a semolina cookie. Newly launched Sunday lunch adds a great opportunity to try Surti’s personal style of Indian cuisine, along with expanded seatings at dinner, Thursday-Sunday. —EF" - Ellen Fort
"Germantown has no shortage of date-worthy spots, but chef Vivek Surti’s Tailor Nashville is a standout for a dining experience influenced by his South Asian American heritage. The dinner party-esque evenings require a ticket for one of two seatings nightly where you’ll be treated to a set meal, running $130 plus taxes and fees, with high-touch service, making it easier to focus on a date and the conversation at hand. The menu changes seasonally but may include items like roasted eggplant, lentils and rice, and mango shortcake for dessert, followed by the restaurant’s famous chai." - Kellie Walton
"People (cough cough, food writers, cough cough) love to describe just about any restaurant with a few couches and a kick-your-feet-up kind of vibe as a “dinner party.” And that’s just what we’re about to do. Because Tailor, a Germantown spot serving South Asian American plates, actually is a dinner party. And it’s a hell of a good one. The space is effortlessly cool yet approachable, the pacing of the dishes and conversation feel natural, and the food stands out in Nashville’s sea of Southern cooking. The night kicks off with farsa gathiya, small crunchy puffs made with chickpea flour, and then winds its way through vegetable, seafood, and main courses that might include squid, American wagyu, or sambhar with tamarind rice. The final course is always chai, using a recipe that the chef's dad took 10 years to perfect." - jackie gutierrez jones 2, carlo mantuano, ann walczak
"Tailor isn’t one of the restaurants that feels like a dinner party. It really is a dinner party. And it’s a hell of a good one, too. There are two seatings: 5:30 and 8:00pm, and you should get there early to sip on a pre-dinner drink in the living room up front before you’re ushered into the main dining room. There, the chef and host will take any food decisions off your hands. The menu changes every season, but each dish comes with a story that he'll regale you with before you start on the course. The night kicks off with farsa gathiya, small crunchy puffs made with chickpea flour, and then winds its way through vegetable, seafood, and main courses that might include squid, American wagyu, or sambhar with tamarind rice. The final course is always chai, using a recipe that Vivek’s dad took 10 years to perfect. " - jackie gutierrez jones 2
"People (cough cough, food writers, cough cough) love to describe just about any restaurant with a few couches and a kick-your-feet-up kind of vibe as a “dinner party.” And that’s just what we’re about to do. Because Tailor, a Germantown spot serving South Asian American plates, actually is a dinner party. And it’s a hell of a good one. The space is effortlessly cool yet approachable, the pacing of the dishes and conversation feel natural, and the food stands out in Nashville’s sea of Southern cooking—the menu is always interesting and will have you talking long after dessert. photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin video credit: Casey Irwin Arrive early for your 5:30 or 8pm seating to sip on a pre-dinner drink in the antechamber, a living room-like space with cozy loveseats, low-slung chairs, crystal chandeliers, and bright greenery. The cocktails here are lively too, like a seasonal spritz with passion fruit, turmeric, honey, and ginger. From there, you’re ushered into the main dining room, where Vivek Surti—the chef/host—will take any food decisions off your hands. The menu changes every season, but each dish comes with a story you’ll hear before starting the course. Much of it is influenced by his Indian heritage, Nashville upbringing, and friends and family—like a recent plate of tamarind rice adopted from his fianceé’s relatives in Tamil Nadu that uses potato chips for a fun riff on the dish. Most of the plates aren’t huge, but they’re just enough to leave you feeling warm, satisfied, and looking forward to the next invite. And that’s the best outcome any dinner party host can hope for. Food Rundown photo credit: Casey Irwin Farsa Gathiya Your meal at Tailor will likely start off with a few snacky snacks in the form of farsa gathiya, satisfyingly crunchy little puffs made with chickpea flour, ajwain (a spice that adds a bit of an oregano-ish flavor to the mix), and a hit of black pepper. It’s a nice way to rev up the taste buds for what’s ahead. photo credit: Casey Irwin Tomato Sandwich Tomato sandwiches are the perfect summer bite: unfussy and light. Tailor tops their version with a crunchy masala aioli made with browned onion oil, which gives the sweet burst of tomato an earthy heft. Mayonnaise wishes it could. photo credit: Casey Irwin Squid You can always count on a seafood dish to make its way onto the menu, and the most recent one we tried was squid. Notoriously chewy, the fried version at Tailor is nicely al dente and dished up with a crunchy corn bhel and chutney made with summer peppers. photo credit: Casey Irwin Chai & Nankathai This is what every meal at Tailor ends with, and you should prepare yourself for some of the best chai you’ve had in your life. Creamy and delicately kicky with a hint of sweetness, Vivek’s dad spent 10 years perfecting the harmonious blend of spices and ginger. They won’t part with the details, but you can snag a bottle to take home. The little nankathai cookies served on the side are great for dunking." - Jackie Gutierrez-Jones
