As the pico sits, you’ll notice that those juicy tomatoes will produce quite a bit of liquid at the bottom of the bowl. This is good news, so don’t pour it down the drain after your dinner tacos! Store the pico juice in the fridge, and at cocktail hour the next day, put it to use in a round of pico marys or pico marias.
If you’re like us and are ready to stretch your beer palate beyond hopped-up IPAs, it’s time to get in on sour beer. Our new friend Doc Downs behind the bar at The Hop Stop (Spirits & Taproom) on Gallatin Road schooled us on sours. In case you haven’t been, The Hop Stop tap wall pours 36 local, domestic, and international beers, including at least a couple of sours.
Mantra’s beers show what this chef/hospitality-focused venture excels at—intentionally creating beers that work well with food.
Obatzda is the Bavarian creamy cheese spread served everywhere in Munich. There’s no better snack with a cold beer.
Sam’s Place opened up in the old Belle Meade Bread and Company/Corner Market a few weeks ago and you’d think everyone in Belle Meade had been on the wagon for months. Business is booming and the cold beer and white wine are flowing.
Serve pickled bologna with growlers of Nashville beer this winter.