As Reservations Become Ubiquitous, Restaurants Grapple With Technology | Nashville Scene

Tere are lots of upsides to becoming a good dining town, but ease when it comes to getting a table isn’t one of them. As Nashville has slowly grown into a destination for diners over the past decade, one of the byproducts of that success has been the need to make a reservation. In Old Nashville, you probably needed a reservation only for a couple of places, like Arthur’s or Mario’s. But now? If it’s a weekend at one of our top restaurants, forget it. Those seats are gone. Read more on the Nashville Scene.

Tere are lots of upsides to becoming a good dining town, but ease when it comes to getting a table isn’t one of them.

As Nashville has slowly grown into a destination for diners over the past decade, one of the byproducts of that success has been the need to make a reservation. In Old Nashville, you probably needed a reservation only for a couple of places, like Arthur’s or Mario’s. But now? If it’s a weekend at one of our top restaurants, forget it. Those seats are gone.

Read more on the Nashville Scene.

Sinema - Cheese Tasting | Today in Nashville

Richard Peterson the General Manager of Sinema takes Kelly and Carole on a tasting tour of different specialty cheeses during Today in Nashville airing weekdays at 11am on WSMV-TV and streaming live at todayinnashville.com

THE BEST BRUNCHES IN NASHVILLE | Thrillist

Nashville used to be pretty much a desert when it came to brunch, but now your Sunday Funday options abound. While the lines to get in make you wonder what all these people did for weekend meals before Music City became a hotbed of breakfast served late, here are some options to ensure you can do better than a McMuffin and a cup of Zing Zang torqued up with Aristocrat vodka. Read more on Thrillist.

Nashville used to be pretty much a desert when it came to brunch, but now your Sunday Funday options abound. While the lines to get in make you wonder what all these people did for weekend meals before Music City became a hotbed of breakfast served late, here are some options to ensure you can do better than a McMuffin and a cup of Zing Zang torqued up with Aristocrat vodka.

Read more on Thrillist.

Sinema's Richard Peterson on cheese, wine and Nashville | The Tennessean

Food columnist Trisha Boyer chats with Richard Peterson, who's been the general manager at Sinema in Nashville for two years. Peterson brings more than 25 years experience to his role as general manager at Sinema. As both a fromager and sommelier, expect to be delighted by the new artisanal cheese and charcuterie program, featuring his expertly paired selections. Read more on The Tennessean

Food columnist Trisha Boyer chats with Richard Peterson, who's been the general manager at Sinema in Nashville for two years. Peterson brings more than 25 years experience to his role as general manager at Sinema. As both a fromager and sommelier, expect to be delighted by the new artisanal cheese and charcuterie program, featuring his expertly paired selections.

Read more on The Tennessean

Old Favorites Offer New Dining Deals | Nashville Scene

Sinema is striving to draw in diners during the first part of the week, because like many popular Nashville eateries, their reservation books look pretty solid on weekends. So Monday through Thursday, chef Kyle Patterson and the kitchen at Sinema are offering some choices from a prix-fixe menu with three courses for just $45, with wine pairings available for an additional 20 bucks. 

Read more on the Nashville Scene. 

Sinema Rolls Out New Bottomless Brunch Program | NAshville Scene

Some of you young whippersnappers may not believe it, but Nashville hasn’t always been a brunch town. As opposed to now, where just about every restaurant in town offers a separate weekend menu to cater to hungover bachelorette parties and locals looking for a morning splurge, there was a time when the only special brunches were at hotels and mega buffets like New Orleans Manor or 101st Airborne. Read more on the Nashville Scene.

Some of you young whippersnappers may not believe it, but Nashville hasn’t always been a brunch town. As opposed to now, where just about every restaurant in town offers a separate weekend menu to cater to hungover bachelorette parties and locals looking for a morning splurge, there was a time when the only special brunches were at hotels and mega buffets like New Orleans Manor or 101st Airborne.

Read more on the Nashville Scene.

5 to Try: You'll wish you hadn’t given these up for Lent | The Tennessean

 

Before juicing was a thing, those in the know were doing Bloody Marys. I mean, let’s not pretend people aren’t adding alcohol to their kale, banana and asparagus smoothies. It’s the only way to get some of those combos down. But the Bloody Mary combines the wholesome nutrition of tomato juice with the boss-stress reducing properties of vodka, plus vegetables as garnish. It practically SCREAMS “healthy.” At Sinema, you can customize your, shall we say, brunch juice with everything from olives to hot sauce at their bottomless Bloody Mary Bar. Aw, yeah. Free bloody refills, people. Read more on The Tennessean.

3 5 to Try: Booze infused | The Tennessean

It’s all fine and well to let a smile be your umbrella, but frankly sometimes you just need the alcohol. Bartenders — I mean mixologists — are increasingly coming up with ways to add booze to our non-boozy beverages. And chefs have never been shy about tarting up a dish with a little beer, wine or whiskey. Here are five ways to celebrate the boozification of everything. Red more on the Tennessean. 

It’s all fine and well to let a smile be your umbrella, but frankly sometimes you just need the alcohol. Bartenders — I mean mixologists — are increasingly coming up with ways to add booze to our non-boozy beverages. And chefs have never been shy about tarting up a dish with a little beer, wine or whiskey. Here are five ways to celebrate the boozification of everything. Red more on the Tennessean