Website: https://mielrestaurant.com/
Miel Restaurant is a locally sourced, seasonally driven fine-dining restaurant in Nashville, Tennessee. Located at 343 53rd Avenue North in the city’s West Nashville area, Miel opened in 2008 and emphasizes pure ingredients, local farm partnerships, and a daily-changing menu. The restaurant pairs its kitchen with a wine-focused beverage program and an on-site garden that supplies fresh herbs for seasonal cocktails.
Menu
Miel’s menu changes daily; the website notes that its posted menu is “the most recent but possibly not what just came in for tonight’s menu.” Representative dinner offerings have included:
- Starters: sourdough bread; fermented butter with sourdough; marinated olives with piquillo peppers, herbs, and citrus zest; micro crudités with herbed goat cheese; spring greens salad with radish, pickled kohlrabi, ricotta salata, and lemon vinaigrette; roasted Rock Bridge cauliflower; creamed collards with Blackhawk beef bacon; smoked carrot; and duck wings.
- Seafood and small plates: crabcake with Romesco aioli; grilled octopus; saffron poached shrimp; mussels meunière; escargot; and Boomamoto and Cape Cod oysters served grilled or raw.
- Entrées: tiger grouper with Meyer lemon beurre blanc; Blackhawk short rib with heirloom polenta and bordelaise; risotto with Henosis mushrooms; duck leg confit; poached lobster with Parisienne gnocchi; and bouillabaisse with shrimp, octopus, mussels, and snapper.
The website also lists Happy Hour, Dessert, Wine, Cocktails & Beverages, Large Format, Take Out / Weekend Suppers, and “Miel in Your Home” menu sections.
About
Miel was opened in 2008 by proprietor Seema Prasad, who relocated to Nashville in 2001, previously operated restaurants in Seattle, Washington, and brings over two decades of wine-list curation experience. The kitchen is led by Chef Jason LaIacona, who has New England family roots, trained at Le Cordon Bleu Cooking and Hospitality Institute, and has worked in fine dining, catering, hotels, banquets, gastro-pubs, and American bistro settings, including with two leading Nashville restaurant groups.
The restaurant’s guiding philosophy is that “chefs and restaurants must honor their responsibility to the environment and their communities.” Miel emphasizes sustainable seafood, local sourcing for meat, dairy, and produce, and partnerships for waste reduction, including Compost Nashville for compost pickup, Just Glass for glass recycling, and Waste Management for other recyclables.
Location & Contact
- Address: 343 53rd Avenue North, Nashville, Tennessee 37209
- Phone: 615.298.3663
- Email: [email protected]
Additional Information
In addition to dining, Miel offers special events, classes, private events at The Barn event space, micro weddings, reservations, and gift cards. Specific operating hours are not posted on the pages reviewed.
The restaurant’s wine program is a defining feature, drawing on proprietor Seema Prasad’s more than two decades of wine-list curation and noted for substantial half-bottle selections, older vintages, happy-hour offerings, and seasonal cocktails made with herbs from the on-site garden. Beyond the daily-changing dinner menu, the website presents take-out and weekend-supper options as well as a “Miel in Your Home” program, extending the restaurant’s seasonal cooking beyond the dining room. Sustainability is woven through the operation: Miel partners with Compost Nashville for compost pickup, Just Glass for glass recycling, and Waste Management for other recyclables, and sources meat, dairy, and produce from numerous local farmers, reflecting its stated belief that chefs and restaurants must honor their responsibility to the environment and their communities. Reservations and gift cards are available directly through the website.
Profile compiled from the company’s official website (mielrestaurant.com).