Samantha Crespo 2017-01-08 23:51:08
my Tennessee “My restaurant is located inside an antebellum home,” says JASON VANOVER, executive chef and owner of J Frank in Bristol. “Thursdays, we clear off the mantels in the ‘bar room’ and put out free tapas. We sample wines and customers pick the one—or two—they like for a special price. But dinner, served Wednesday through Saturday, is always small plates. They keep the taste buds going at all times. You can even reserve a chef’s table with six to eight courses of small plates with wine pairings. I also have customers come in and say, ‘Fix me whatever you like.’ If you do, I’m going to guide you to the freshest ingredients we have, maybe seabass with kiwi berry beurre blanc. And if you ask for our specialty cocktail, the Bossa Nova, I’ll usually make it myself. For Sunday Brunch, customers ask what’s on the menu and I ask, ‘How much time do you have?’ It’s everything from biscuits and gravy to London broil marinated in blackstrap molasses. After brunch, I tell people to walk to The Birthplace of Country Music Museum, then to Studio Brew for a local beer.”
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