Chef

Alex Harrell

"Any trip to Nashville isn’t complete without a visit @#angeline"

"Ramen lunch @#lunch"

"Celebrating the successful completion of #indaparrish"

"Tender braised pork cheeks with creamy stone ground grits, whats not to like."

"With this dish, you get a lobster tail that has been cut up into large chunks in its shell. It is simple and straight-forward, but it is always amazing. They fry it in the shell and the lobster meat is seasoned with a large amount of black pepper, so the meat comes out nice and spicy. Since it is fried in-shell, it is never dry and you get a nice kind of pleasant saltiness from the lobster itself."

"These are really unique because they are served chargrilled, whereas most of the sweetbreads in the city are pan-fried. They are accentuated with lemon supremes and toasted pine nuts, so you get a nice kind of savory quality from the pine nuts and then a sharp acidity from the citrus, which cuts through some of the fat from the sweetbreads."