1 of 4
2 of 4
3 of 4
4 of 4
It seems to be a local pastime to count the months between the announcement of an upcoming restaurant and the date that it actually opens. But when George Haddad announced that he was vacating the Green Hills location of Alegria to launch Americano on West End, it was barely weeks before the new operation was up and running.
Even with the rapid turn of events, Haddad and his staff made sure to nail down the important details, like a menu featuring Latin flavors with a Nashville twist. First and foremost, chef Mark Dobbs brought Alegria's spicy tuna guacamole with himthe chunky dip served with crispy sesame flatbread embodies what Americano is all about: small plates with bold flavors designed for sharing. Dobbs studied Spanish cuisine in Barcelona, where he gained appreciation of Iberian ingredients, like chorizo and Manchego cheese, which make notable contributions to the menu.
Kick off a meal in the 'con pan” section of small bites with an order of roasted dates with smoked pork belly or a vegetarian offering of blistered baby heirloom tomatoes with fresh garlic and herbs. There's also a generous meat and cheese plate featuring a trio of cheeses and imported cured charcuterie options.
To make it a sociable meal, order up several plates of tapas to be shared (or hoarded, if you're so inclined). Crispy Brussels sprouts with chipotle-glazed smoked pork belly are a real crowd-pleaser, and the Nashville hot cauliflower serves as a vegetarian ode to Music City's blazing bird. Meat eaters are not neglected thanks to plates like albondigas (meatballs made from a blend of veal and pork served with a sweet piquito pepper sauce) and grilled quail, which sits in a bird's nest of fried potatoes.
Salads are sized to pair with a meal or to be eaten as a main course, especially with the addition of a protein such as a harissa chicken skewer or strips of steak spiced with nutty annatto powder. And the rest of the menu revolves around tacos and sandwiches, including the inventive Jibarito, which uses fried plantain slices instead of bread to swaddle grilled vegetables, goat cheese, and a tangy kale pesto.
Although tapas and other small dishes are the focus, there are large plates as well, like a mixed grill of meats and potatoes. Americano also offers two traditional preparations of that Spanish classic rice dish, paella. Both the chicken and sausage version and the paella Americano with chorizo, chicken, mussels, and shrimp are worth a tryallow at least a half hour for these dishes to develop the delightfully crunchy socarrat crust between the rice and the bottom of the pan.
With a festively adorned interior, a full bar, and ample parking, Americano is an inviting spot to share drinks and tapas while you wait for the midtown traffic to subside. The way things in that neighborhood seem to be going, it might take a while, so you'd better go ahead and order a few more dishes.
1720 West End Ave., 615-321-2209; americanonashville.com