Welcome to miel

Locally Sourced, Seasonally Driven

                                                  Andrew Coins, Chef

                                                  Andrew Coins, Chef

Located in the historic Johnson’s Meat Market building in Sylvan Park, Miel Restaurant prides itself as a leader of sustainable practices in the greater Nashville area. Gardens of herbs and produce surround the restaurant patio and influence a seasonal menu, crafted by Chef Andrew Coins. A rooftop garden grows tomatoes in the summer, absorbing the heat and reducing the electricity demand of the building. Chef Andrew Coins and owner Seema Prasad make a conscious effort to procure local, organic and overall responsible ingredients.

Coins attended Johnson & Wale's Culinary School in North Carolina. He came to Nashville in 2012 from The Charleston Place Hotel in Charleston, South Carolina. Guests can expect a seasonally-inspired menu with appropriately-sized portions, complimentary amuse-bouche, and a small taste of local honey to end the evening.

Reservation are gladly taken by telephone at 615.298.3663

                                                     Seema Prasad, Proprietor

                                                     Seema Prasad, Proprietor

Seema Prasad, Miel's proprietor, relocated to Nashville in 2001 and opened Miel in 2008. Her prior restaurants were located in Seattle, Washington. Prasad has gained a wealth of knowledge from over two decades of buying and crafting wine lists. Miel’s wine list is a unique experience with extraordinary offerings unlike any menu in town. These wines express their origins and are also delicious. Note the substantial ½ bottle list and older vintages on the menu. Miel also offers happy hour glasses of wine and accoutrements, and a seasonal cocktail menu, complete with fresh herbs plucked from the on-site garden. A special offering of post-dinner spirits rounds out the evening.

Miel is dedicated to working with the following companies to support a greener Nashville:

Compost pickup from Compost Nashville  

Glass Recycling from Gunner's Glass

Cardboard Recycling from Green Village

Local meat sourced from Numerous Local Farmers

 
 
 
 

Follow the restaurant on Twitter or Instagram to learn when special bottles are opened and offered by the glass- wines like Paulo Bea’s Sagratino, Edmond Cornu’s Aloxe-Corton, or the 1995 Poco do Lobo Colheita.  At the same time you can enjoy and wonderful sauvignon blanc from Quincy, pinot noir from New Zealand or malbec from Cahors.