The Mockingbird is a modern diner in Nashville that comes from the same hospitality group as Chauhan Ale & Masala House and Tansuo.
It serves up "global fare and delicious fun," and is "led by the talented culinary duo of Executive Chef / Partner Brian Riggenbach [winner of Season 14 of 'Chopped'] and front-of-house extraordinaire / Partner Mikey Corona. Inspired by the restaurant's namesake, Brian has created The Mockingbird's menu to mimic its surroundings, offering comfort food favorites influenced by the many global elements that make up American culture and cuisine. He has crafted the menu so that no two dishes are alike, pulling inspiration from the country's melting pot of cultural diversity to create a truly exciting menu of varied flavors. The restaurant plays with a special sense of whimsy that is evoked in Brian's menu. Playful in nature, each dish at The Mockingbird is a nod to the experience that Brian and Mikey want their diners to have."
Bri and I opted for just dessert at The Mockingbird. I went for "Bowls Deep," which had dulce de leche & chocolate pot de creme with cake crumbles and peans. Bri ordered the "Butter Believe It" with butter cake, pie crumbles and strawberries.
While I liked mine, the pot de creme was a more bitter chocolate. I loved all the goodies on top and mixed those around to try a bit of this and a bit of that.
Bri won this round with here with the cake because the strawberry flavor was fresh, there was more texture, and it was just sweeter - like me.
Grade: B
Yellow Brix was the closest restaurant when I made a pitstop in Carlsbad, New Mexico. The aptly named yellow brick house offers soups, salads, sandwiches, pastas and chargrilled cuts of meat.
I ordered the steak tacos with rice and beans. And I can see why this type of food is popular in locations where it is super hot. It was refreshing and filling without being super heavy because as soon as I stepped outside, I was sweating. Fresh veggies, thick cuts of steak - all tasty. I would've preferred a different cheese, and the beans were pretty bland. Still, a solid lunch.
Grade: B
Tansuo in Nashville, Tennessee, is another concept from Maneet Chauhan that features modern riffs on Chinese classics & dim sum. Maneet is a Food Network chef who has appeared on everything from Chopped and Tournament of Champions to Iron Chef and Guy's Grocery Games.
When my friend Bri and I visited Tansuo, it was dark and moody and felt a bit exclusive. We sat at a big half circle table and order some appetizers for the table: chili oil dumplings with ground pork, black vinegar, chili oil and sichuan peppercorns and shrimp rangoons with szechuan cream cheese and mango chili sauce.
"Meaning 'to explore' in Cantonese, Tansuo is an exploration of contemporary Chinese cuisine reminiscent of China's night markets and traditional street fare. The menu features dishes using humble ingredients presented in an extraordinary way such as Foie Sui Man, Taiwanese Seared Ahi, General Tso's Chicken, and Singapore Noodles."
The dumplings had some more heat to them, but that silky smooth texture and slight numbing had me keep coming back for more. I loved the sweet, sour, spiciness. So tasty. The shrimp rangoons were good in theory, but. the execution was hard to live up to the delicious crab rangoon in my mind. Still, really tasty snacks that got our appetite ready for the next stop.
Grade: A
"Caliche’s is your hometown favorite for sweet treats and even sweeter memories! It all began as a humble drive-in at a renovated burger joint on Valley Drive in Las Cruces, NM ... The name 'Caliche' is a Spanish term describing a layer of calcium carbonate formed in the soils of semi-arid regions commonly referred to as 'natural cement. It is commonplace to hear Midwestern frozen custard joints refer to their blended frozen custard treats as 'Concretes.' With a little creative thinking and respect for our community’s culture, the new name for our business was born: Caliche’s Frozen Custard."
I was driving through this town on my way to visit my bestie, Kaitee, so I had to indulge in some of the local fare. I went with the "Sandbox," which was vanilla frozen custard blended with Oreos®, topped with hot fudge and a gummy worm. Kinda like the "dirt" themed desserts you might see. I'm not quite sure how I could give ice cream any less than an A. It's a sweet indulgence; the fudge just added a new layer of deliciousness. Just so good.
Grade: A
"The Town of Gauley Bridge sits at the confluence of the Gauley and New Rivers which join to form the Kanawha River. Its name is derived from the wooden, covered bridge that carried traffic on the James River & Kanawha Turnpike across the Gauley River," according to the National Park Service.
My trip to Gauley Bridge, though, was made to cross the Gino's location off my list. In fact, this may be the first Gauley Bridge restaurant I've been to, period!
This location didn't have a drive-thru, but it was clear they saw a good bit of foot traffic just based on the short time I was there. It was a little run-down, but because it is well-loved. I ordered a pizza with mushrooms - my usual. The toppings didn't go all the way to edge and instead were centered in the middle, making it a bit heavy and soggy. Flavor not bad overall.
Grade: B
While traveling, I found myself in Grantsville, Maryland, around lunch time. Hey Pizza was nearby, so I called in an order. This pizza was pretty standard, by any measurement. It was a bit more on the well-done side around the edges, which gives off a bit more roasty flavor. While there were plenty of mushrooms, they needed some salt and seasoning. Not bad overall.
Grade: B
Did you know there's a town in West Virginia called Man? West Virginia is no stranger to funky town names, and Man certainly isn't the strangest. But I didn't visit just for the fun name. I also visited for the ice cream.
The Man Dairy Bar serves up ice cream, hot dogs, burgers and other fare.
Their version of a blizzard is an Arctic Swirl. I opted for a Reese one. I'm not a crazy peanut butter fan, but when mixed with vanilla ice cream, it makes it 10x better.
I'm not sure how you couldn't enjoy chocolate, peanut butter and vanilla ice cream. Cool, sweet and soul-soothing.
Grade: A
Hi ho, hi ho, it's off to another Gino's location we go. This time, we're in Beckley along Harper Road.
Basically, Gino's is a West Virginia chain, and I'm on a hunt to document every location. I try to mix it up a bit and order some different items. On this day, it was a Philly cheesesteak. The bread was a bit thick/rough, and the quality of meat was average. It ate a little bit dry, so some mayo or cheese sauce would have done wonders. However, it was hefty, had a nice coating of cheese and was fairly satisfying overall.
Grade: B
Here's this month's Appalachian Mercantile goodie box!
TIPSY ROOS - Bourbon BBQ Sauce
BUI is their motto. BBQing under the influence! This sauce is excellent on pork, beef, chicken or tofu. Made by WV veterans.
BLIND TIGER - Bees Knees Cocktail Mixer
This unique mixer makes a delicious cocktail. You can add your favorite spirit, or not, and some ice. Made in Erie, LA
SWEET G's BAKERY - Drinking Pretzels
Pennsylvania is known for making the best pretzels and these are no exception. they make a great snack. Enjoy
APPALACHIAN BOTANICAL - Lavender & Sage Massage & Bath Oil
The lavender for this oil is grown on former mineland in WV. the oil is blended with sage oil and other natural ingredients. Relax.
EARTH & ANCHOR - Face Mask
This mask is great for men and women. Made in rural Kentucky from natural ingredients. 2-3 applications per tube.
MAGNOLIA MIXES - Lemon Pound Cake
This delicious lemon pound cake is easy to prepare and will please everyone at the table. Allergen free. Made in Birmingham, Al..
This actually isn't the first time I've tried Carl's Jr. I think it was actually when I traveled to Oklahoma several years ago. But, it is the first time I've remember to document it.
Carl's Jr. is essentially a West Coast Hardee's.
"This is Carl Jr's menu. This is Hardee's menu. A quick glance will prove the only difference is that Carl Jr's served green burritos, and Hardee's serves red. Oh, and Carl's Jr serves salads (classic West Coast move!)
But once you peel apart the layers of the menu -- and the culture of each brand -- you start to see the subtleties that actually make a difference.
Since the merger, Carl's Jr has been marketed and developed as a more "in your face," type of brand. They seemingly aimed their advertising and menu expansion at younger people (who may or may not be visiting a Carl's Jr. for late night munchies/drunchies). At Carl's Jr, you'll find jalapeno poppers and fried zucchini. You can order a super spicy, "El Diablo" burger. In the AM, there's an extensive menu of breakfast burritos. Carl's Jr. isn't afraid to get a little weird. As far as fast food is concerned.
Hardee's -- on the other hand -- has always been the more "traditional" sibling. They have kept southern accents throughout their menu, like hand-breaded chicken and biscuits made in-house. Their advertising tends to be softer, cleaner, and aimed more at embracing Americana. It's slight, but noticeable." - Thrillist
The Big Carl is their classic sandwich - "Two charbroiled all-beef patties, our Classic Sauce, two slices of American cheese, and lettuce all on a seeded bun."
The Big Hardee is "Two charbroiled all-beef patties, our classic sauce, two slices of melted American cheese, and lettuce all on a toasted seed bun." The only difference I see here is that the Hardee apparently toasts their bun.
This is essentially a mushed Big Mac, which isn't a bad thing. There's a reason the Big Mac sells as many as it does. It's that special sauce and cheese and bun that make it taste so good and make up for the fact that the beef is just OK. Decent for a fast food sandwich. Interesting to compare the differences.
Chauhan Ale & Masala House in Nashville is owned by Chef Maneet Chauhan, who is one of my favorite. Food Network personalities. So, I was really excited to actually be able to try food from her restaurant.
"Chauhan Ale & Masala House is devoted to creating a unique dining experience in Nashville, Tennessee's bustling food scene. Co-owner and Executive Chef Maneet Chauhan's Indian roots, zest for travel and affection for Southern cuisine have beautifully collided to offer a menu featuring globally influenced Indian cuisine that highlights aspects of the culinary scene not only in Mumbai or New Delhi, but Nashville as well, perfectly combining Indian fare with traditional Southern dishes. Chauhan Ale & Masala House also boasts an exceptional beverage program with a worldwide selection of wine and spirits, cocktails that excite the palate, and an array of beers including Mantra Artisan Ales, carefully crafted to pair seamlessly with the food offerings created by Chef Maneet.
Opened in November 2014, Chauhan Ale & Masala House has quickly become a favorite amongst locals and tourists alike and is a recognized leader in the industry. The restaurant has collected numerous accolades including Best New Restaurant, Best Lunch Spot, Where to Eat Brunch, Best Cocktails, and more from reputable outlets such as USA Today, The Huffington Post, Food Network, Travel + Leisure, Delta Sky, Playboy, Garden & Gun, The Tennessean, Nashville Scene, Eater Nashville, Zagat and Open Table, amongst many others."
The space is lovely, with some Indian touches and colors that make it feel very inviting.
Bri and I shared a few small bites, as this was just the beginning of our food tour. But the menu featured tons of tempting options, like braised pork shank, saag mac & cheese, and gulab jamun cheesecake.
We went with hot chicken pakoras, which had a house blend spice mix, crispy chicken, and ghost pepper sauce. And yes, it was spicy. Like, so spicy that I only had a few bites. I liked the crunch and the depth of flavor. I love the mash-up of Nashville flavors with Indian spices, though.
Bri's choice, thankfully, was less of a spice bomb: tandoori chicken poutine. Tandoori chicken, makhani sauce, cheese curds, masala fries.
Much cooler on the palate. The fries aren't the super crispy guys that I enjoy, but they're thicker, potato-y and soft, which allows them to soak up those punchy flavors.
This was a fun experience because I've seen Maneet on TV so many times. The food was good, the experience was lovely, and I'm happy to have marked it off my bucket list.
Grade: A
Slim Chickens is a fast-casual restaurant chain that focuses on fresh chicken tenders, wings, salads, sandwiches, wraps, chicken & waffles, and southern-fried sides like pickles, okra, and fried mushrooms.
While traveling through Arkansas, I drove through Slim Chickens, since it's a local favorite. The first location opened in 2003 in Fayetteville, Arkansas. The company has since expanded with more than 100 locations in 19 states.
I went with a crispy chicken sandwich with a side of fried okra. The chicken breast is dipped in fresh buttermilk marinade, lightly breaded, fried, and topped with crisp pickles and ranch mayo on a toasted bun. That ranch mayo is what sets this apart from other chicken sandwiches I've had and gives it just that little extra oomph. If the pickles were more crispy, it would've given a nice crunch that would help with the texture since the chicken itself didn't have like a hard fry. The okra was tasty, and I always enjoy something a little different. I'm a fan.
Grade: B
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