EAT Nestled on the ground floor of the Joseph Hotel in the heart of Nashville is the fine-dining Italian estab- lishment Yolan. Opened by chef Tony Mantuano who helped Chicago’s Spiaggia earn a Michelin star, the walls of the beautiful airy eatery are lined with curated wine bottles pairing perfectly to the antipasti (appe- tizer), primi (first) and secondi (main) dishes found on the à la carte menu.
Indecisive? Then the tasting menu may be the route to go. Standouts among this season’s eight- course Campania-region-inspired selection are the Tortelli “alla Genovese” (short rib, onion, Parmigiano- Reggiano), Parmigiana di Melanzane (eggplant, scamorza, tomato jam), and Spigola (Mediterranean seabass, chanterelles, zucchini alla scapece).
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