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Jen McDonald
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Jen McDonald
When she found John- son’s Meat Market on a west Nashville side street, a vacant site that could be trans- formed into a fine dining establishment, Seema Prasad had a mere glimmer of how her life would change.
Certainly, she could not foresee the impact she would have on Nashville’s culinary landscape. But in mid-September 2008, she opened Miel restaurant and bar in the historic structure, fulfilling her vision of a neighborhood gathering place dedicated to serving responsibly grown food and specially curated wines. This kind of intimate dining was new for that part of town, and little known elsewhere in the city.
For its casual elegance, its seasonally-driven fare, its knowledgeable wine service, and gracious hospitality, Miel—and Prasad—garnered immediate acclaim. In the ensuing fifteen years, she has expanded the restaurant’s footprint and services, while remaining true to her vision. Miel has a distinct personality, and it’s an extension of Prasad, who loves to curate a memorable dining experience. She’s also emerged as an industry leader for her work in sustainability in its many forms. This encompasses ingredient sourcing, composting, and recycling practices, not to mention the well-being of her staff and care for her guests.
As a young woman growing up in Seattle, Prasad never planned to be a restaurateur. She’d never even worked in a restaurant when she first stepped into the role of restaurant ownership. Both her mother and grandmother, who had taught her how to garden sustainably and cook with flavor, gave her a good place to start. From an early age, she had a curious and adventurous palate. Her mother, upon learning about her blossoming career in hospitality said, “You have carved out a hard life for yourself.”Those words still ring in her ears, but Prasad wouldn’t have it any other way.
“We have stood the test of time, yet, in some ways, it doesn’t feel like fifteen years. I know that I have more energy now than I did then. I am also enjoying it more,” Prasad says. “I love my work and want to continue to be a conduit for adventure and flavor for our guests.”
Jen McDonald
Nashville Lifestyles: What are some of the greatest joys of Miel?
Seema Prasad: I think about our guests, the families that I have seen grow and change over this span of time. I’ve felt honored that we have played a part in their birthdays, engagements, christenings, graduations, retirement parties, funerals—the significant events that make up our lives.
NL: What have been your greatest challenges?
Prasad: Like everyone else in the business, the pandemic was the most challenging. We pivoted to take-out three days before shutdown. We were ultra-cautious, and only began serving on the patio after six months. It was a full year-and-a- half before we served inside the restaurant and only at 50 percent capacity. Throughout, our guests supported us in ways that, to this day, affect me emotionally. We want you to stay in business; what can we do? We created a menu that worked well for take-out. We started our Sunday Suppers, wonderful comfort meals that you could pick up and serve to your family or “pod.” We had assembled provisions; pantry staples that you could order online to help out. It gave us the gift of time to make other refinements. We added the Veranda outdoor dining space. We opened up The Barn on evenings for guests who wanted a quieter, less crowded space in which to dine. And we made the main dining room more intimate.
NL: Tell us about some of the newer programs you’ve introduced at Miel.
Prasad: The Large Format menu, ordered a week in advance, is ideal for four guests. We started this under Chef Andrew Coins, who offered the whole roasted pig’s head and Chef Jason La Iacona expanded it to include seafood boil, lamb racks, and the 48-ounce ribeye. Oh, also his porchetta, which is phenomenal. We’ve also developed The Bar to include an all-night bar menu, and we now have a great selection of non-alcoholic cocktails.
NL: Your executive chef Jason La Iacona joined you three years ago. Tell us about what he brings to Miel.
Prasad: Jason is a true artist. He is kind, curious, and a natural leader whose thinking about food, hospitality, and sustainability aligns with mine. He also loves to teach and we’ve had classes in The Barn about sourcing, how to know what is sustainable, and tricks of the trade like how to use certain cuts or how to properly sear.
NL: With its vegetable and herb landscaping and its outdoor patios, Miel has always been an urban oasis. In the midst of Nashville’s tourism boom, it remains out of the fray. How do you feel about that?
Prasad: I’m grateful. It’s always been a little bit of “if you know, you know.” People seek us out because they appreciate and want the kind of experience that we offer.
NL: Despite the currents of change, what have been Miel’s constants?
Prasad: It’s our ethos. Sustainability drives us. And it’s more than face value. It’s being wowed by an ingredient. It’s being mindful of an amazing product, honoring it, and treating it with care. It is about the smaller families who produced it—people who honor the land and are good to their employees. That carries into the wines we offer, too. And it plays into our own work-life balance by supporting a nurturing culture of health and well-being for our staff. This means a small, quality, curated four-day work week and true teamwork. (343 53rd Ave. N., 615-298-3663; mielrestaurant.com)