The Chef and I

Le recensioni di The Chef and I delle persone che hanno visitato e mangiato al ristorante. In base alla valutazione recente.

1. OT

   Utente OpenTable

   Alabama1 recensione

   5.0

   Visitato il giorno 30 aprile 2022

   1. Complessivo 5
   2. Cibo 5
   3. Servizio 5
   4. Atmosfera 5

   All exquisite!
   

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2. OT

   Utente OpenTable

   Nashville5 recensioni

   5.0

   Visitato il giorno 22 maggio 2018

   1. Complessivo 5
   2. Cibo 5
   3. Servizio 4
   4. Atmosfera 4

   Love Sarah
   

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   paul

   Nashville5 recensioni

   5.0

   Visitato il giorno 1 gennaio 2025

   1. Complessivo 5
   2. Cibo 5
   3. Servizio 5
   4. Atmosfera 5

   Wonderful experience. The food was amazing and the service was outstanding. So sad that you are closing.
   

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4. M

   Michael VIP

   Nashville7 recensioni

   5.0

   Visitato il giorno 31 dicembre 2024

   1. Complessivo 5
   2. Cibo 5
   3. Servizio 5
   4. Atmosfera 4

   In terms of creative, delicious food, The Chef and I can't be beat anywhere. The most prosaic-sounding dish, like Peas and Carrots, will have an unexpected zip or tang that makes it marvelous. The service is amazingly friendly. When I co-hosted a party of 7 in August, several guests commented on how much Michael seemed to be enjoying waiting on us. The wine list was well chosen within its moderate price range. I almost always order the 7-course prix fixe, with premium wine pairing, just so I wouldn't miss anything. Never had a disappointing meal.
   

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5. A

   Amber

   Nashville9 recensioni

   5.0

   Visitato il giorno 24 dicembre 2024

   1. Complessivo 5
   2. Cibo 5
   3. Servizio 5
   4. Atmosfera 5

   My all time favorite restaurant. Love the atmosphere and the staff is amazing!
   

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6. A

   Alice VIP

   Nashville45 recensioni

   1.0

   Visitato il giorno 22 dicembre 2024

   1. Complessivo 1
   2. Cibo 1
   3. Servizio 3
   4. Atmosfera 1

   Really not surprised that this restaurant is closing. Food was not edible at all. Why does everything have to have cheese on it? Halibut with cheese? Definitely do not think the chef is trained but more of a cook. Sadly lost a lot with the gift voucher we had. Very very disappointed and don’t know why good ingredients are not respected. Anyway they are closing so that’s why!
   

   The Chef and IRisposta inviata il giorno 22 dicembre 2024

   Long Island Cheese Pumpkin is a type of delicious pumpkin, not a type of cheese. It is an odd name for a vegetable, but we didn't name it. I'm guessing it was some farmer. There is no cheese with our halibut. Thanks!
   

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7. V

   Valerie

   Nashville2 recensioni

   2.0

   Visitato il giorno 21 dicembre 2024

   1. Complessivo 2
   2. Cibo 2
   3. Servizio 4
   4. Atmosfera 3

   The tasting menu described seven courses, five being meat and one fish. We were served four courses, one “palette cleanser”, and one “sweet treat”, with only one dish being meat
   

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8. M

   Mark

   New York6 recensioni

   4.0

   Visitato il giorno 17 dicembre 2024

   1. Complessivo 4
   2. Cibo 4
   3. Servizio 5
   4. Atmosfera 4

   Came here on Monday 12/16 based on my brother’s recommendation. Enjoyed a memorable meal with excellent service by our waitress and got to interact with the chef of the day. It was a nice experience and I appreciated the way both talked us through the 5 course tasting menu. Loved the rabbit dish and the filet mignon add on in place of the lamb rack. My two favorites though all the dishes were very good. Had the option of 5 or 7 course but had to stop at 5 to leave room for desert. Mmmm. The only drawback was that the restaurant recently announced they would be closing at the end of the year. Wish they could remain open for the next time we come to Nashville, but hope they will find a new venture to visit.
   

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9. A

   Amanda

   Nashville2 recensioni

   1.0

   Visitato il giorno 15 dicembre 2024

   1. Complessivo 1
   2. Cibo 1
   3. Servizio 1
   4. Atmosfera 1

   My boyfriend and I were really looking forward to the bread making class at the Chef & I as a date night for our anniversary. This class was NOTHING like it was advertised on the website. We were NOT: 1. Taught how to “make sourdough working with yeast;” 2. Provided with “portable cooking stations;” 3. Taught “tips, tricks, and skills” at any point; or 4. Guaranteed “a reservation to dine [with them].” Blake, the instructor, not only looked detached, but seemed irritated and bored. Honestly, calling him an instructor is a stretch. There was little to no instruction whatsoever, as if we were inconveniencing him by being there. Somehow I gave more instruction to the people around me than Blake did the entire class. I wish I could give 0 stars. Such a waste of time and especially money. When I saw there was an element of sourdough listed when reserving the class, I was so excited, but unfortunately sourdough wasn’t even mentioned during the class, as if they thought we’d forgotten what we signed up and paid for. We made focaccia bread and a compound butter. Anyone can mix softened butter with aromatics and herbs. I didn’t spend $150 for flavorless bread and butter. We weren’t given enough time for the bread to rise so it was dense and undercooked in the middle and overcooked on the top/outside. There weren’t enough bowls, whisks, oil, flour, scales, and supplies for each person. This was not a cheap class, yet they couldn’t afford to provide enough utensils and supplies! As upsetting as it is that a local business is closing, I can understand why. We left with the flavorless focaccia, that wasn’t even given time to cool, and knew we’d never go back. This was such a disappointing and inexcusably expensive experience. Wish I could get my money back.
   

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10. E

    Edward VIP

    Chicago185 recensioni

    5.0

    Visitato il giorno 8 dicembre 2024

    1. Complessivo 5
    2. Cibo 4
    3. Servizio 4
    4. Atmosfera 5

    excellent food met chefs who explained some of their specialties, enjoyed the chance to chat with them servers were friendly helpful and took great care of us we will definitely return and bring our visitors
    

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