Flatiron is one of Midtown’s hottest new restaurants.
But it didn’t happen overnight. After the space changed hands a few times, Chris Raucci—owner and Excecutive Chef of Sylvan Park favorite Answer—was excited to move in and put his own culinary stamp on the prime location.
“In late 2019 when the Flatiron space became available, we jumped at the opportunity to create a new concept in the Midtown area,” he says. “Flatiron’s food and service is top-notch, but the menu is approachable and has something for everyone—from Nashville Hot Fried Oysters to Crispy Tofu Salad, to brunch classics like Steak Benedict and French Toast.”
An early favorite amongst diners and Raucci himself? The Whipped Goat Cheese with Charred Ratatouille. “We wanted something approachable but full of flavor for a sharable dish,” he says. “The warm pita provides a hearty vessel for the whipped goat cheese, and the charred ratatouille provides a crunch and sweetness. This appetizer is all about creating the perfect bite.”
(1929 Broadway, 6150730-9739; flatironnashville.com)
Whipped Goat Cheese with Charred Ratatouille
Courtesy of Chris Raucci, owner and Executive Chef, Flatiron Nashville
Whipped Goat Cheese
- 1 goat cheese log, crumbled
- 1 lb Boursin cheese
- 1⁄2 cup olive oil
- 1 tbsp salt
- 1 tsp white pepper
- 1⁄2 cup honey
- 1 tbsp lemon juice
Charred Ratatouille and Vinaigrette
- 1 cup grilled medium diced yellow squash
- 1 cup grilled medium diced zucchini
- 1 cup grilled medium diced red onion
- 1 cup grilled medium diced fennel
- 1 cup grilled medium diced red bell pepper
- 1 cup chopped mint (rough)
- 2 cups chopped parsley (rough)
- 2 cups tomato juice
- 1 cup balsamic vinaigrette
- 1 cup oil blend
- 4 tsp Herb De Provence
In a mixer with paddle, combine goat cheese, Boursin, salt, white pepper, honey, and lemon juice. Mix for two minutes and scrape. Slowly incorporate oil while mixing on high for one minute until well combined. Store in quart(s).Dice all vegetables one-half-inch by one-half-inch (medium dice) and lay out on a sheet tray evenly spread and drizzled with oil, salt, and pepper. Place into the broiler for three to four minutes. Look for a nice, quick char, but do not overcook. Remove and cool in the fridge before mixing one gram of veggies to one pint of vinaigrette for serving.