Comments on: ombi restaurant – nashville, tn http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/ Tue, 31 Jan 2012 16:51:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Rob Cox http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-291 Rob Cox Wed, 17 Oct 2007 22:44:20 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-291 Trent wears the Yankee hat. We keep missing each other. For that I apologize. Trent wears the Yankee hat. We keep missing each other. For that I apologize.

]]> By: claudia http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-290 claudia Wed, 17 Oct 2007 16:46:01 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-290 i think i'm getting you and trent mixed up... if you, rob are the sous chef... who made us dinner this past monday night??? trent? i'm confused... i think i’m getting you and trent mixed up… if you, rob are the sous chef… who made us dinner this past monday night??? trent? i’m confused…

]]> By: Rob Cox http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-255 Rob Cox Wed, 10 Oct 2007 22:37:38 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-255 I have been watching the responses to your initial post and there is a few things that I would like to address... As far as "having the chef feed you", there are few ways to go about that. We do offer a Chef's table (which is located at the copper bar directly in front of the kitchen) on Thursday, Friday, and Saturday. It is eight courses with wine for $75 per person. During this, we choose for you, but we adhere to any dietary restrictions one has. Not only are we cooking and interacting with you, but we are servicing an entire restaurant with its own menu as well. However, with more regular customers, we will try more daring items. Often these dishes do not make the restaurant much, if any, money, but it allows us to become more personal through our food. Kidney? Heart? Testicles? Got it all in my cooler now. Put it on the menu? Probably not. Why? Because I, like many chefs, would probably not succeed by cooking to my own tastes solely. I need to recognize my customer base, blend in my knowledge, and balance a checkbook each time I have an idea. The main thing to sum this up is that we are excited to see so many people talking about food, and I wish that any of our customers would share their ideas and/or opinions with us. We learn from you as well, not just from books and the Internet. We will be happy to cook for all of you... just a little advance notice is really all we need. And by we, I hope that adheres to most chefs in town. I have been watching the responses to your initial post and there is a few things that I would like to address…
As far as “having the chef feed you”, there are few ways to go about that. We do offer a Chef’s table (which is located at the copper bar directly in front of the kitchen) on Thursday, Friday, and Saturday. It is eight courses with wine for $75 per person. During this, we choose for you, but we adhere to any dietary restrictions one has. Not only are we cooking and interacting with you, but we are servicing an entire restaurant with its own menu as well. However, with more regular customers, we will try more daring items. Often these dishes do not make the restaurant much, if any, money, but it allows us to become more personal through our food. Kidney? Heart? Testicles? Got it all in my cooler now. Put it on the menu? Probably not. Why? Because I, like many chefs, would probably not succeed by cooking to my own tastes solely. I need to recognize my customer base, blend in my knowledge, and balance a checkbook each time I have an idea. The main thing to sum this up is that we are excited to see so many people talking about food, and I wish that any of our customers would share their ideas and/or opinions with us. We learn from you as well, not just from books and the Internet. We will be happy to cook for all of you… just a little advance notice is really all we need. And by we, I hope that adheres to most chefs in town.

]]> By: claudia http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-243 claudia Sat, 06 Oct 2007 20:13:26 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-243 lannae - the food was too good to not give a shout out. she impressed me and i'm not easy. it's the first time i've ever mentioned a specific restaurant as 'lazzaroli pasta' is just a shop. but - i never said i hated my lunch. look back on my comment. just said it was ok and worth a try for dinner! and boy was it ever... i agree - to blog about bad nashville food wouldn't be a good thing... but it sure would keep us busy... i still think we should meet up for a meal. you pick it. dare i say... ombi? lannae – the food was too good to not give a shout out. she impressed me and i’m not easy. it’s the first time i’ve ever mentioned a specific restaurant as ‘lazzaroli pasta’ is just a shop. but – i never said i hated my lunch. look back on my comment. just said it was ok and worth a try for dinner! and boy was it ever…

i agree – to blog about bad nashville food wouldn’t be a good thing… but it sure would keep us busy…

i still think we should meet up for a meal. you pick it. dare i say… ombi?

]]> By: Lannae http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-242 Lannae Sat, 06 Oct 2007 18:51:49 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-242 I am surprised you made a post about Ombi. I am glad you thought Laura was good. I was thinking you were insane when you said you hated the 1st trip, but apparently Laura did not cook for you. THEN when I went back and Laura was not cooking, I HATED it! So, is Laura going to make sure that when she is not cooking, the sous chef (I thought his name was treavor not rob) is more consistent and tastes the food before serving? Seriously, my 2nd experience was terrible. Good thing I don't primarily blog about bad food in Nashville. I am surprised you made a post about Ombi. I am glad you thought Laura was good. I was thinking you were insane when you said you hated the 1st trip, but apparently Laura did not cook for you. THEN when I went back and Laura was not cooking, I HATED it! So, is Laura going to make sure that when she is not cooking, the sous chef (I thought his name was treavor not rob) is more consistent and tastes the food before serving? Seriously, my 2nd experience was terrible. Good thing I don’t primarily blog about bad food in Nashville.

]]> By: nm http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-235 nm Fri, 05 Oct 2007 00:31:26 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-235 Well, if everyone liked just the same thing there would only be one restaurant. I can hardly criticize anyone who chooses Ombi as their favorite, and is so clear about why that is. Your blog is an inspiration, BTW. I'm a good cook and all, but I wish I had half the creativity you do. Well, if everyone liked just the same thing there would only be one restaurant. I can hardly criticize anyone who chooses Ombi as their favorite, and is so clear about why that is. Your blog is an inspiration, BTW. I’m a good cook and all, but I wish I had half the creativity you do.

]]> By: claudia http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-234 claudia Thu, 04 Oct 2007 21:09:42 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-234 <p>nm - many people share your opinion of zola... and i've not been in so long that i would need to go back to give a really fair assesment. for me ombi was so excellent because it was pure flavors - not crapped up with too much stuff. any garnish or whatever was on the plate was very straightforward and served a great purpose - and had a great flavor. i don't want my plate being too busy... that to me is a mistake... BUT i can do multi plates! anyway - i like the way you talk about food - i hope you get to dine out more often... you sound deserving of the experience!</p> nm – many people share your opinion of zola… and i’ve not been in so long that i would need to go back to give a really fair assesment. for me ombi was so excellent because it was pure flavors – not crapped up with too much stuff. any garnish or whatever was on the plate was very straightforward and served a great purpose – and had a great flavor. i don’t want my plate being too busy… that to me is a mistake… BUT i can do multi plates! anyway – i like the way you talk about food – i hope you get to dine out more often… you sound deserving of the experience!

]]> By: nm http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-231 nm Thu, 04 Oct 2007 16:17:00 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-231 Claudia, I know what you mean about the busy plates at Zola. The first time I was there I thought I would have brain overload thinking about what I was ordering, but when the food arrived I realized that everything on the plate just fit together and worked for me. Conceptually, it should have been too fussy, but my mouth found it gloriously straightforward. And it is my favorite restaurant in Nashville, hands down. I've eaten at Ombi and had a wonderful time every time. And, once a year, I'll continue to eat there. But it doesn't quite do it for me the way Zola does, so long as I don't overthink it. Claudia, I know what you mean about the busy plates at Zola. The first time I was there I thought I would have brain overload thinking about what I was ordering, but when the food arrived I realized that everything on the plate just fit together and worked for me. Conceptually, it should have been too fussy, but my mouth found it gloriously straightforward. And it is my favorite restaurant in Nashville, hands down.

I’ve eaten at Ombi and had a wonderful time every time. And, once a year, I’ll continue to eat there. But it doesn’t quite do it for me the way Zola does, so long as I don’t overthink it.

]]> By: Ned Williams http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-229 Ned Williams Thu, 04 Oct 2007 00:57:46 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-229 Thanks Claudia--that makes sense, as Klinde affirmed. You are an dining inspiration. Thanks Claudia–that makes sense, as Klinde affirmed. You are an dining inspiration.

]]> By: claudia http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-228 claudia Wed, 03 Oct 2007 23:08:03 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-228 linda - dinner is a whole other ballgame... you gotta go! rob - thanks so much for a wonderful evening. i look forward to coming back - soon. nm - i'm just not a zola fan. here's why. first off - i do respect her as a chef on one hand but i have often found her plates too busy - too much going on. so much so that it just didn't work for me on any level... i've been there probably 10 times but not in years - so i dunno if there's been a shift in her vision. i say ombi. next time you splurge - ombi! much nicer room too... and then to adress the 'feed me' tactic: i had a hunch about laura. i could have been wrong - but i wasn't. and i think she knew what i was looking for. a real chef, a true chef just gets it. i think it was fun for her too. i could go on and on about this but most importantly i would not recommend trying this just anywhere - or on a busy night. i usually engage the servers if i don't know the chef - but it also depends on their exposure. there is a big diff between someone who can read off the specials and be polite and someone who understands food to the core - or thereabouts. i am very doubtful that laura saw me as a media critic - but more of a disgruntled foodie with a big opinion that might be based on a high level of experience. and as for the cost, although we didn't discuss it before hand, i think laura was more than fair for what we got. i don't want to mention prices because this was off the menu and could perhaps be subject to change depending on various factors. i will say that it was the first time in as long as i can remember that i slapped down my cc at a restaurant in nashville and felt really good about it... but i do believe that if you are open to eat anything - it is a great way to dine. we lucked into a stellar meal. right place - right time, though i'm quite sure that laura is more than capable of doing it again and again. and again... linda – dinner is a whole other ballgame… you gotta go!

rob – thanks so much for a wonderful evening. i look forward to coming back – soon.

nm – i’m just not a zola fan. here’s why. first off – i do respect her as a chef on one hand but i have often found her plates too busy – too much going on. so much so that it just didn’t work for me on any level… i’ve been there probably 10 times but not in years – so i dunno if there’s been a shift in her vision. i say ombi. next time you splurge – ombi! much nicer room too…

and then to adress the ‘feed me’ tactic:

i had a hunch about laura. i could have been wrong – but i wasn’t. and i think she knew what i was looking for. a real chef, a true chef just gets it. i think it was fun for her too. i could go on and on about this but most importantly i would not recommend trying this just anywhere – or on a busy night. i usually engage the servers if i don’t know the chef – but it also depends on their exposure. there is a big diff between someone who can read off the specials and be polite and someone who understands food to the core – or thereabouts. i am very doubtful that laura saw me as a media critic – but more of a disgruntled foodie with a big opinion that might be based on a high level of experience.

and as for the cost, although we didn’t discuss it before hand, i think laura was more than fair for what we got. i don’t want to mention prices because this was off the menu and could perhaps be subject to change depending on various factors.
i will say that it was the first time in as long as i can remember that i slapped down my cc at a restaurant in nashville and felt really good about it…

but i do believe that if you are open to eat anything – it is a great way to dine. we lucked into a stellar meal. right place – right time, though i’m quite sure that laura is more than capable of doing it again and again. and again…

]]> By: Klinde http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-227 Klinde Wed, 03 Oct 2007 22:17:32 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-227 I am definitely going to take the German out there soon. I am glad you were impressed. I've never been so I will give it a whirl... As for asking the chef to "just feed me"... My brother in law has been a chef for over 20 years (culinary trained in Hamburg, Germany) and I always just trust him to do what he pleases or order for me when we are out. He is never shy to walk into a kitchen and speak to other chefs and I am never disappointed with choices. As for all else, if you would email me at ike7306-at-gmail-dot-com I will get you on the mailing list for Nashville blogger meet ups, etc. Klinde I am definitely going to take the German out there soon. I am glad you were impressed. I’ve never been so I will give it a whirl…

As for asking the chef to “just feed me”… My brother in law has been a chef for over 20 years (culinary trained in Hamburg, Germany) and I always just trust him to do what he pleases or order for me when we are out. He is never shy to walk into a kitchen and speak to other chefs and I am never disappointed with choices.

As for all else, if you would email me at ike7306-at-gmail-dot-com I will get you on the mailing list for Nashville blogger meet ups, etc.

Klinde

]]> By: Ned Williams http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-226 Ned Williams Wed, 03 Oct 2007 19:23:39 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-226 I'm curious about the "just feed me" tactic, too. How does that work? Will they do it for you because you're a food critic? Are servers accustomed to such requests or did you actually speak to the chef? Do you just bite your knuckle and commit to spending whatever the bill comes to? or do you give them a limit? I’m curious about the “just feed me” tactic, too. How does that work? Will they do it for you because you’re a food critic? Are servers accustomed to such requests or did you actually speak to the chef? Do you just bite your knuckle and commit to spending whatever the bill comes to? or do you give them a limit?

]]> By: nm http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-225 nm Wed, 03 Oct 2007 18:17:20 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-225 I agree with you, both about what lousy food Nashvillians will put up with and call good, and about the general goodness of Ombi. My own "I would eat in this restaurant in any city in the world" place in town is Zola, probably because of the north African and Spanish touches Deb Paquette brings to her cooking. If you haven't eaten there yet, you ought to. But yeah, Ombi makes eating worthwhile. Not that I can afford either Ombi or Zola more than once a year, but it does make me feel better to know that that one time they'll be there. I agree with you, both about what lousy food Nashvillians will put up with and call good, and about the general goodness of Ombi. My own “I would eat in this restaurant in any city in the world” place in town is Zola, probably because of the north African and Spanish touches Deb Paquette brings to her cooking. If you haven’t eaten there yet, you ought to. But yeah, Ombi makes eating worthwhile. Not that I can afford either Ombi or Zola more than once a year, but it does make me feel better to know that that one time they’ll be there.

]]> By: Music City Bloggers » Blog Archive » Attention To The Details http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-224 Music City Bloggers » Blog Archive » Attention To The Details Wed, 03 Oct 2007 17:31:09 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-224 [...] what the author of Cook, Eat, Fret has to say about ombi. Share and Enjoy: These icons link to social bookmarking sites where readers can share and [...] [...] what the author of Cook, Eat, Fret has to say about ombi. Share and Enjoy: These icons link to social bookmarking sites where readers can share and [...]

]]> By: J http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-223 J Wed, 03 Oct 2007 16:44:07 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-223 Thanks, Claudia. I'll go back to OMB now. I think Julie may be on point -- the chef's opinion, or that of the waitstaff, should be sought. At my favorite East Nashville restaurant I always ask the waitstaff's advice, and they've guided me to choices I wouldn've have made on my own because they want to make sure it all works together. They haven't been wrong yet -- and that's one sign of a great restaurant. Interesting that OMB served popcorn; creative cooks are doing fun things with this traditional South American food (maiz tostado) -- I like it with a little Parmigiano-Reggiano cheese, black pepper, and a drizzle of EVOO. Thanks, Claudia. I’ll go back to OMB now. I think Julie may be on point — the chef’s opinion, or that of the waitstaff, should be sought. At my favorite East Nashville restaurant I always ask the waitstaff’s advice, and they’ve guided me to choices I wouldn’ve have made on my own because they want to make sure it all works together. They haven’t been wrong yet — and that’s one sign of a great restaurant. Interesting that OMB served popcorn; creative cooks are doing fun things with this traditional South American food (maiz tostado) — I like it with a little Parmigiano-Reggiano cheese, black pepper, and a drizzle of EVOO.

]]> By: Julie http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-222 Julie Wed, 03 Oct 2007 14:59:40 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-222 I'm intrigued by the idea of asking the chef to choose your meal for you. I wonder if most meals would be better if the chef chose what they thought was their best that night and chose courses that complemented each other. I think most people -- ok, I base this on me -- don't order the parts of a meal based on things that will play off each other but rather on what they like. Anyway, sounds like a fabulous meal. I’m intrigued by the idea of asking the chef to choose your meal for you. I wonder if most meals would be better if the chef chose what they thought was their best that night and chose courses that complemented each other. I think most people — ok, I base this on me — don’t order the parts of a meal based on things that will play off each other but rather on what they like.

Anyway, sounds like a fabulous meal.

]]> By: Rob Cox http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-221 Rob Cox Wed, 03 Oct 2007 14:43:58 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-221 Thanks for the nod. I am Laura's sous chef, and I was curious to see your report. Please come again. If you would like to know what we are doing soon, please do not hesitate to send an email. Thanks for the nod. I am Laura’s sous chef, and I was curious to see your report. Please come again. If you would like to know what we are doing soon, please do not hesitate to send an email.

]]> By: Linda http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/comment-page-1/#comment-220 Linda Wed, 03 Oct 2007 06:20:13 +0000 http://www.cookeatfret.com/local/2007/10/02/ombi-restaurant-nashville-tn/#comment-220 I've only been there for lunch, but I love OMBI! I’ve only been there for lunch, but I love OMBI!

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