Revamped & Reimagined

Written by Melissa Mahanes

We had the pleasure of dining at the newly reimagined Tavern at Bobby with a fully revamped food and beverage menu. Nestled in the far end of the 4th Avenue North Bobby Hotel's lobby-the rustic wood, music-inspired artwork, and cozy leather banquettes are the perfect socially-distanced pods to enjoy the new menu.

With the reopening of Tavern at Bobby, new Executive Chef Jorge Gonzalez brings his passion for global flavors and innovative culinary techniques from his more than 15 years of experience. He assisted Chef Tom Colicchio in the opening of Craft Dallas, worked as a sous chef for nearly a decade at Fearing's inside the Ritz-Carlton in Dallas, and was Executive Chef of Chef John Tesar's James Beard Award-nominated concept, Knife Dallas. He then transplanted his family to Maui, Hawaii, for two years, and his time there has undoubtedly influenced his clean, tropical flavors.

Chef Gonzalez spent his first six months in Nashville living upstairs in the Bobby and made the most of his sequestered time to perfect and reimagine Tavern at Bobby's menu. He now lives in Mt. Juliet with his wife and children, and they have begun raising chickens with the intention of adding other farm animals to their pastoral homelife. He told us how much he loves Tennessee, and we are happy to have this talented chef in our neck of the woods.

Now open for reduced-capacity dining for dinner on Thursdays, Fridays, and Saturdays, Tavern at Bobby's menu is designed to share many different dishes or to hone in on your own entrée and supplement with a glorious variety of sides.

We began our meal with the Yellowfin Tuna Ceviche, and we couldn’t have been happier. The freshest expertly diced tuna infused with coconut milk, lime, and chile oil, topped with razor-thin slices of serrano and pickled onions and served with purple-hued Okinawan Sweet Potato Chips — wow! We also sampled a delightful Golden Beet and Strawberry Salad with honey-whipped chevre, sherry drizzle, and pistachio dukkah (an Egyptian dry mixture of nuts and seeds). These were wonderfully prepared beginnings to what would be a deliciously different meal.

Our enthusiastic server Reggie was exceptionally versed on the menu even though it is brand new. He steered us toward the Pan- Seared Halibut, and we owe him big time for that because we will come back again and again to have this dish. The perfectly seared halibut was atop the most dreamy, creamy coconut milk-infused grits that had a blend of sweet and salty. Alongside the grits were the most perfectly cooked shrimp à la Moqueca — a Brazilian shrimp stew with a tomato-spiked velvety sauce.

We are very particular about our steaks and feel that it is a great restaurant’s real litmus test. The 10oz 30-Day Dry Aged Strip Loin from Simpson Meats in Athens, TN, was seared to a perfect medium-rare and topped with the most divine crispy fried shoestring onions. We enjoyed the steak with two of the four housemade sauce offerings: Chermoula, a North African herb sauce with mint and spices, and Chef Jorge’s new creation: Bobby’s Steak Sauce, a bordelaise with a sweet and sticky twist. Absolutely delicious.

Chef Jorge encouraged us to sample some sublime side dishes as well. The Brussels Sprouts with Bacon Chile Syrup were charred and smoky. The smashed Fingerling potatoes were tender and crispy, accompanied by the most incredible Calabrian Honey Labneh (created with locally-sourced yogurt cheese) — tangy and salty with a subtle touch of heat.

Other notable dishes that we did not have room for include Crab Fried Rice, Lamb Meatball with red curry lentils, lemon yogurt, mint coconut chutney, and grilled flatbread, two chicken dishes, as well as two pasta offerings: Black Truffle Campanelle and a Bear Creek Pappardelle Bolognese. We will certainly return when the weather gets cooler to tuck into those comfort food dishes.

Tavern at Bobby is also rolling out an extensive Vegetarian menu with cold and hot dishes and sides. Roasted Cauliflower Spaetzle, Sweet and Sour Tofu, and Mango and Tajin (a spicy chili-lime seasoning) Salad with avocado crema sound like dishes worth exploring.

Sweet treats include a little something for everyone: a light and fresh Kaffir Lime Cheesecake, a beautifully composed Chocolate Crème Pie with a graham cracker crust and whipped cream, a gorgeous Strawberry Shortcake with toasted angel food, pistachios, and mint. An ice cream sandwich featuring a pair of Bourbon Pecan Chocolate Chip Cookies, Vanilla Bean Ice Cream and Chil Cajeta (a spiced dulce de leche). Every dessert was beautiful and delicious!

The bar also has some new offerings. In the mood for a spicy margarita? Try the Beso Picante featuring Jalapeno-infused Tromba Tequila, Montelobos Mezcal, Pineapple, and Vanilla. Something more mellow? The Church Street Sundown is crafted with Castle & Key Gin, Aperol, Sweet Vermouth, Lemon, and Blood Orange.

We enjoyed every moment of our evening with Chef Jorge and sampling his unique culinary vision and use of local and seasonal ingredients in such a unique way. We hope to see you there!

The reopening of Tavern joins Cafe at Bobby for al fresco coffee and cocktails, as well as The Rooftop Lounge at Bobby for poolside bites. Can’t wait for the rooftop igloos to be back! sl