The Tin Angel

Reviews | May 26, 2017 | By

I landed at The Tin Angel because my husband’s company dined there one evening. My husband never gushes over a restaurant. Ever! That was, until The Tin Angel. 

The Tin Angel is a simple looking building that, if you didn’t know it was a restaurant, you may pass it by. 

When you enter the restaurant, one of the first things you will notice is the architectural detail; the exposed brick, the “tin angels” on the walls and the nice, long bar. It’s a very quaint restaurant! It’s some place, if I lived locally, I could come quite often for an appetizer and drink. Though they don’t have any dedicated bar specials, they do have an extensive cocktail list. 

For my appetizer, the Bacon-Wrapped Black Mission Figs with goat cheese and spiced honey intrigued me so I made this selection. Wow! Was I glad I made this selection! Having never had black mission figs before, I definitely made the right selection. I have to admit that I am glad my husband didn’t want any because I enjoyed all four of them! They were well balanced with the salty and sweet aspect of the bacon, goat cheese and spiced honey. I would definitely order these again! They’re a must try! 

In regard to the roll that we were served, it was good but I would have preferred it if the pat of butter was at room temperature. No one wants  to tear rolls or bread while trying to spread butter. (This being the only negative comment, it’s no big deal)! That being said, they had just opened and we were the first diners to arrive for the evening. 

The entrée that my husband gushed over was the Grilled Beef Tenderloin. He said that eating it was an “experience.” He said that you didn’t even need a knife to cut it. Though their accompaniments vary depending on what’s locally in season, this particular evening it was being served with sautéed green beans, green onion truffle mashed potatoes and a bacon porcini mushroom sauce. My husband hit the nail on the head! The Tenderloin didn’t even need a knife! I cut it with a fork! 

This was the most perfectly seasoned, and perfectly cooked as requested. It was flavorful, juicy and the sauce was incredible! The green beans were good, average for a green bean, cooked well (just barely al dente). The green onion truffled mashed potatoes were delicious. The green onion was super fresh and the potatoes were super creamy. The potatoes were so good you didn’t need to add butter. 
For dessert I selected the Apple Blackberry Crisp which was served with homemade cinnamon ice cream. The Crisp was delivered very hot, fresh out of the oven, and the homemade cinnamon ice cream was delicious! I paired this dessert with an Keoke Coffee which was perfect!

More about The Tin Angel…

The Tin Angel, owned by Rick and Vicki Bolsom, opened around 1994. It is named after a place in New York where Rick used to frequent and liked the atmosphere. He wanted to duplicate this vibe when designing The Tin Angel. 

They have a service staff of ten, three managers (Alcamy Henriksen, Sarah Godel and the Office Manager Judi Calhoun). 

The Executive Chef, Donald Main, has been with The Tin Angel over 20 years. My opinion is that your restaurant is only as good as your Executive Chef! This restaurant is very lucky to have Donald! He and his kitchen staff, definitely have what it takes to deliver amazing dishes! The next time we’re in town, I’ll definitely make it a point to thank him for a great first meal. 

Though they don’t have dedicated specials, they do offer a weekly prix fixe from Tuesday- Thursday. A “prix fixe” is a multi-course meal at a fixed price. 

Their weekend specials generally consist of fish and meat specials. 

Friends, please make sure to stop by and see them the next time you’re in the Nashville-area. You won’t be sorry! Make sure you tell them that Your Next Great Dish recommended the restaurant.

A special thanks to Alcamy Henriksen, one of the fine managers on staff, for the history of The Tin Angel. 

The Tin Angel is located at 3201 West End Avenue, Nashville, TN 32703. 

Current hours: Monday through Saturday 4:30 p.m. to 10:00 p.m. And Sunday’s 4:30 p.m. to 9:00 p.m. 

Parking, at the rear of the building is very limited but they do offer a valet service. 


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