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Several Noteworthy and Socially Distanced Dining Events to Try in September

A quesabirria pop-up, plus where to find mole-braised rabbit tamales, bagels, dumplings, and distanced guest chef dinners

On September 11, Jeremy Barlow hosts a quesabirria pop-up in the former Sloco space on 12 South
Jeremy Barlow

Every Tuesday in September: Manju dumpling pop-up from Yuriko Say at Peninsula

For Tuesday pick-up for at least the near future, find packages of 18 frozen pork dumplings with shrimp, water chestnut, and scallion from the Peninsula co-owner. The delicious dumplings come packaged and ready to cook at home and serve with their broth or on their own with soy sauce and chili oil. Place dumpling orders here alongside orders for broth subscriptions, gin and tonic kits, and more. Dumplings are available for pre-purchase and curbside pickup at Peninsula on Tuesdays, 1pm-7pm. Text 415-722-7994 when you are outside, and your order will be brought out to the trunk of your car. Dumplings are available for delivery if combined with a broth delivery subscription (must be home to receive delivery on Tuesdays between noon and 4 p.m.).


September 8-September 26: 404 Kitchen Staycation Series Collaboration with Andrew Zimmern

The 404 Kitchen’s Staycation takeout and dine-in series continues with an Andrew Zimmern menu collaboration. Starters for the occasion include low country shrimp, clams with black bean sauce, and grilled beef rolls. Diners choose two of the three entrees on offer: moqueca de peixe (a Brazilian seafood stew), chicken fried steak with cream gravy, and chicken, merguez, and artichoke tagine. Pre-orders are taken in advance and are available up to 3 p.m. for same day pick-up. Preorders are to be picked in front of The 404 Kitchen between 4:30 p.m. and 8:30 p.m. Tuesday through Thursday or Friday & Saturday. To-go meals serve two, and run $130. Dine-in is $65 per person, with a two person minimum. Cocktails by the pint are also available for take-home orders.

The 404 Kitchen/Facebook

September 11: Insert {Chef} Here quesabirria pop-up

From 5:30 to 8 p.m. in the former Sloco space on 12 South,

Insert Chef Here is an experiment by longtime Nashville chef Jeremy Barlow (formerly of tayst, Sloco, and The Meet Room). Following the ‘we work’ model for shared space ICH is a place for chefs to pop up for single events or for a short residency to showcase what they can do, experiment with a brick-and-mortar space, or just get back in the game for fun. Up next is Barlow’s own take on the new taco craze, quesabirria. Its a taco meets quesadilla meets delicious mexican consomme for dipping. Beef, pork, and chicken available. To-go beer is also available. Covid to-go measures will be in effect, so the owner requests guests to please wear masks when not eating or drinking.


September 11 and 12: Hathorne x Maiz de la Vida to-go collabortion

The menu for the weekend kicks off with a watermelon, tomato, and grilled pepper salad with tamarind lime vinaigretta and feta. Carne asada tacos and a lion’s mane tinga huarache are also on the menu, alongside mole-braised rabbit tamales. For dessert — caramel apple empanadas with guave crema, and roasted koji horchata to wash it all down. Place orders online for pickup between 4 and 8 p.m, then call 629-888-4917 upon arrival to get your order.


September 12-13: Nicky’s Coal Fired Bagel Shop pop-up at Otaku To-go

The coal-fired pizza restaurant owners added coal-fired bagels to their repertoire during the pandemic, and pretty sure no one in Nashville is mad about it. They’re available at Nicky’s on Thursdays through Sundays from 10 a.m. to 2 p.m. (or until they sell out) always, but this weekend they are popping up at Otaku To-Go on the East side at 604 Gallatin Ave. Preorders are recommended, but walk-ups are also welcome. East side pop up runs from 9 a.m. to 1 p.m. or until they run out. Get plain, sesame, or everything bagels ready to eat and toasted with lox or eggs and cheese, or grab a dozen bagels by the bag alongside a tub of cream cheese (choose from plain, Calabrian chili, green onion, or local peach,


September 20: Guest chef dinner at Mere Bulles featuring Dallas & Jane’s Alex Belew

A four course meal collaboration between Mere Bulles executive chef Chris Smithing and Alex Belew (Dallas & Jane, MadeSouth Catering) happens on Sunday, September 20. The menu for the night kicks off with roasted carrots with honey labneh and a Napa Caesar. The entree for the evening is short rib with polenta and charred onion aioli, followed by ricotta doughnuts for dessert. Tickets are $70 per person and wine pairings are available for $30. Tickets are available for purchase online, then call 615-467-1945 to make a reservation.

Mere Bulles/Facebook

September 23: Toast the Trees, an Angel’s Envy bourbon tasting and dinner at Deacon’s New South

The downtown steakhouse and its executive chef Chris Calder are partnering with Angel’s Envy for a three-course appetizer spread with cocktail pairings at 6 p.m. on September 23. Tickets are $60 and can be purchased via Eventbrite. The bourbon tradition relies on white oak trees to build the barrels essential for aging America’s native spirit. The Toast the Trees campaign helps to plant the forests of tomorrow and encourages sustainability for future generations’ enjoyment. Every photo of Angel’s Envy posted and tagged equals one tree planted. Following, the tasting event, diners are welcome to stay for dinner. Reservations can be made via OpenTable or by calling 615-994-1994.

Deacon’s New South/Facebook

September 25: JB’s Clam Shack at Insert {Chef} Here

Chef Jeremy Barlow brings a taste of his home to Nashville. Fried clam roll. Lobster rolls, are you butter or mayo? Beer. Enjoy on the patio but please keep distanced and masked when not consuming food and drink or take to go. No inside dining.