Bobbie’s Dairy Dip

Bobbie’s Dairy Dip Nashville TN
Area Sylvan Park / The Nations
The Story about Bobbie’s

Bobbie's Dairy Dip Nashville TN What's Cookin' Nashville

Best Burgers, Shakes & Ice Cream in Nashville, since 1951!
Please note that our Kitchen always closes one hour before we stop serving Ice Cream. Hours listed on this page show the closing time for Ice Cream.

In the same Sylvan Park location for more than half a century, Bobbie’s is a delightful blast from the past, a favorite family pit stop for hand-patted burgers, fresh-cut fries and soft ice cream treats. Grilled chicken sandwiches and jumbo beef hot dogs round out the grill menu, and the sweet potato fries are a favorite. There are a few meat-free patty options, too. Just don’t leave without one of their amazing dipped soft-serve cones (the large is taller than your head) or specialty shakes.

Map for 5301 Charlotte Pike Nashville, TN 37209
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The Silo Mural Nashville

The Silo Mural Nashville
The Nations Area

GUIDO VAN HELTEN – Artist

The Nations Silo Mural Nashville TN What's Cookin Nashville

The Video Story by Day

An abandoned concrete silo looms over The Nations neighborhood, eerie and empty. The historic Nashville landmark was nearly torn down. Instead, it’s becoming the centerpiece of the community’s redevelopment.

A 15-story painting is unfolding, revealing an elderly man who lived nearly all his life within sight of the silo, and neighbors are gathering at patio bars to watch as the process unfolds.

The artist is Australian Guido Van Helten, an internationally acclaimed muralist known for large-scale portraits that are so realistic they look like they could be oversized photographs. He uses a nearly black and white paint palette, allowing the gritty emotion of his subject to come through. And he likes to make a statement by painting local people.

For the Nations, Van Helten chose 91-year-old Lee Estes, known to friends as LD. He has called this neighborhood home since the late 1920s.

CREDIT AMY ESKIND / WPLN

“It’s definitely a positive thing to commemorate people who have lived here for a long time,” Van Helten says. “You know, why do people want to live here? Part of the reason is it’s a good community, it’s got a history, people like that when they move to a place.”

Estes can certainly provide a history of the neighborhood. He says when he was growing up his family didn’t have indoor plumbing. They raised chickens for eggs and meat, milked their own cow, churned their own butter, and neighbors raised hogs. The only place for a boy to go was St. Luke’s Community House, where he played basketball and went to dances. The Nations was largely an industrial area. He remembers Nashville Hardwood and Flooring, Ingram Spinning Mill, and four fertilizer plants. He also remembers the silo.

More: Nashville artist Brian Siskind has been filming the mural’s progress via drone.

“It used to be Gilette grainery,” he says. “And we had another, Purina grainery, that was demolished years ago, but they left this one as a historical part of the Nations.”

He’s been watching the change – houses on either side of his have been torn down for new construction, chic restaurants are opening, and young adults are moving in, finding the area more affordable than many other parts of Nashville. People constantly knock on his door offering impressive sums to buy the modest house he built in 1952.

“Now, they’re building two houses where one property was built before, and all the older neighborhood has pretty well gone out or moved other places, very few of us are left,” Estes says. “And eventually I guess they’ll get us. Hopefully I can live my lifetime where I am.

Estes spent his working years in the purchasing department at Genesco. Now he spends his days sauntering around the neighborhood, volunteering to help other seniors in craft projects at St. Luke’s, and checking in daily at a food market formerly owned by his late brother. He’s well known in the neighborhood, but his celebrity status has now skyrocketed.

Whats Cookin Nashville Gold Line

Thank you AMY ESKIND / WPLN

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Hattie B’s Hot Chicken From ‘Fried & True’

 

Maggie Mariolis Hatti B's Nashville TN Hot Chicken Sandwich Instagram

We’re starting this week of fried chicken off with a bang. This recipe for Hattie B’s Hot Chicken, from Lee Brian Schrager’s Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat.

As Schrager tells it, hot chicken traces its incendiary roots to a enterprising philanderer in the 1930s, whose jealous girlfriend attempted to punish his tastebuds by sabotaging his fried chicken with the fiery juice of the peppers in her garden. Ironically, he liked it enough to open a chicken shack, Prince’s Hot Chicken, which still specializes in what is now Nashville’s trademark dish. Hattie B’s Hot Chicken is a relative newcomer on the scene, opening in 2012, but has quickly established itself as a contender for the crown. Owner Nick Bishop and chef John Lasater sell their chicken in five heat levels, the hottest being Shut the Cluck Up!!! (exclamation points theirs). If I had to rate this recipe’s heat, I would put it somewhere between their Hot and their Damn Hot. Powerful but not prohibitive.

Why I picked this recipe: I’d heard about this ‘hyper-regional’ specialty, but I’d never tasted it myself. When a dish has come to dominate and represent the culinary scene of a major US city, it must be worth a try!

What worked: The whole process resulted in well-flavored meat and the crispiest crust of the recipes I tested. It started with a simple 24-hour dry brine of salt and pepper. The chicken was then double dipped in a milk/egg/hot sauce mixture and a minimalist dredge of salt-seasoned flour. It fried at a moderate temperature of 325°, which let the breading get hard as glass while perfectly cooking the large pieces of chicken. And the spicy coating, for which you can use melted lard or a scoop of the hot cooking oil, is thick with cayenne kept just barely in check with a touch of brown sugar and other seasonings.

What didn’t: You can’t complain when your mouth is on fire (and there’s nothing to complain about).

Suggested tweaks: So utterly non-traditional, but I can’t help thinking you could make a mean taco with any leftovers.

As usual, we are giving away 5 copies of Fried & True this week.

Reprinted from Fried & True by Lee Schrager with Adeena Sussman. Copyright (c) 2014 by Lee Schrager. Published by Clarkson Potter/Publishers, a division of Random House, LLC.

Fat Bottom Brewing Moving to The Nations Nashville

Fat Bottom Brewing Moving to The Nations Nashville TN
http://WhatsCookinSylvanPark.com

BY COLLIN CZARNECKI

Fat Bottom Brewery is getting ready to close the doors to its East Nashville taproom, but there’s no reason to weep into your beer glass, unless you’re weeping tears of joy about their massive new space in The Nations.

A representative with Fat Bottom confirmed with NOBLE that the brewery’s East Side location will close Saturday, Oct. 1. The brewery is getting ready to double its size from its current East Nashville location to 33,000 square feet once it calls 800 44th Ave. N. home. Expect a spacious beer garden, brewpub, taproom and restaurant called the “The Hop Yard” once they settle into their new digs in The Nations.

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While an exact opening date for the brewery’s new location has yet to be confirmed, Fat Bottom plans to work on expanding its beer portfolio, starting with their new Tempest line, a “sour and barrel-aged beers that will feature unique ingredients and flavor profiles,” according to Fat Bottom.

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Read the rest of the story…………….