With Cajun-accented comfort food, Tenn16 hits paydirt in Five Points
First and Tenn by Carrington Fox | Nashville SCENE
…Crab Benedict arrived with fluffy clouds of poached egg atop plump patties of seared seafood. Delicate drizzles of smoked poblano hollandaise accented open-face English muffins, and a creamy scoop of potatoes — like the depraved spawn of hash browns and potatoes au gratin — almost upstaged the main dish.
The surprise beauty at the table was the pedestrian-sounding steak and eggs. We expected charred meat and a yellow scramble, but chef Steven Stuart had a more elegant vision. Seared to rose-red medium-rare perfection, the hanger steak was sliced on the bias and fanned elegantly alongside eggs of our choice. (Tip: Over-medium eggs provided silky yolk to push the marriage of béarnaise and potato cakes over the top.)
A sunny silken bath of sherry cream reduction put a refined twist on traditional shrimp and grits, which were loaded with andouille sausage and the trinity of onions, peppers and celery, and topped with shredded asiago cheese…. Read Full Article