The Chef and I

Review summary

1. V

   Valerie

   Nashville

   1 review

   2.0

   1 review

   Dined 1 day ago

   1. Overall 2
   2. Food 2
   3. Service 4
   4. Ambience 3

   The tasting menu described seven courses, five being meat and one fish. We were served four courses, one “palette cleanser”, and one “sweet treat”, with only one dish being meat
   

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2. M

   Mark

   New York City

   6 reviews

   4.0

   6 reviews

   Dined 5 days ago

   1. Overall 4
   2. Food 4
   3. Service 5
   4. Ambience 4

   Came here on Monday 12/16 based on my brother’s recommendation. Enjoyed a memorable meal with excellent service by our waitress and got to interact with the chef of the day. It was a nice experience and I appreciated the way both talked us through the 5 course tasting menu. Loved the rabbit dish and the filet mignon add on in place of the lamb rack. My two favorites though all the dishes were very good. Had the option of 5 or 7 course but had to stop at 5 to leave room for desert. Mmmm. The only drawback was that the restaurant recently announced they would be closing at the end of the year. Wish they could remain open for the next time we come to Nashville, but hope they will find a new venture to visit.
   

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3. A

   Amanda

   Nashville

   1 review

   1.0

   1 review

   Dined 7 days ago

   1. Overall 1
   2. Food 1
   3. Service 1
   4. Ambience 1

   My boyfriend and I were really looking forward to the bread making class at the Chef & I as a date night for our anniversary. This class was NOTHING like it was advertised on the website. We were NOT: 1. Taught how to “make sourdough working with yeast;” 2. Provided with “portable cooking stations;” 3. Taught “tips, tricks, and skills” at any point; or 4. Guaranteed “a reservation to dine [with them].” Blake, the instructor, not only looked detached, but seemed irritated and bored. Honestly, calling him an instructor is a stretch. There was little to no instruction whatsoever, as if we were inconveniencing him by being there. Somehow I gave more instruction to the people around me than Blake did the entire class. I wish I could give 0 stars. Such a waste of time and especially money. When I saw there was an element of sourdough listed when reserving the class, I was so excited, but unfortunately sourdough wasn’t even mentioned during the class, as if they thought we’d forgotten what we signed up and paid for. We made focaccia bread and a compound butter. Anyone can mix softened butter with aromatics and herbs. I didn’t spend $150 for flavorless bread and butter. We weren’t given enough time for the bread to rise so it was dense and undercooked in the middle and overcooked on the top/outside. There weren’t enough bowls, whisks, oil, flour, scales, and supplies for each person. This was not a cheap class, yet they couldn’t afford to provide enough utensils and supplies! As upsetting as it is that a local business is closing, I can understand why. We left with the flavorless focaccia, that wasn’t even given time to cool, and knew we’d never go back. This was such a disappointing and inexcusably expensive experience. Wish I could get my money back.
   

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4. E

   Edward

   VIP

   Chicago

   180 reviews

   5.0

   180 reviews

   Dined on 8 December 2024

   1. Overall 5
   2. Food 4
   3. Service 4
   4. Ambience 5

   excellent food met chefs who explained some of their specialties, enjoyed the chance to chat with them servers were friendly helpful and took great care of us we will definitely return and bring our visitors
   

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5. C

   Cierra

   Nashville

   2 reviews

   5.0

   2 reviews

   Dined on 7 December 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Chef Anthony was amazing during our cooking experience! We have already looked at upcoming dates to plan our next cooking experience! 10/10 recommend
   

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6. A

   Angela

   Charleston

   3 reviews

   1.0

   3 reviews

   Dined on 30 November 2024

   1. Overall 1
   2. Food 1
   3. Service 2
   4. Ambience 1

   I hate to leave this review as I went to the Chef and I while it was at the old building three to four years ago and it was magical. It went from a 10 to a 2. I am not even kidding. Did the tasting menu like before and it was the pits. The place had a smell like sewer downstairs as well. The chef Eric was nice and did talk with the patrons but it was not enough to save the day. We will never go back and wish they knew the gem they had at the old place with the old chefs and ambiance. The food was no match. Overall grade- D
   

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7. L

   Linda

   Greater Boston

   3 reviews

   5.0

   3 reviews

   Dined on 24 November 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   The cooking class with Chef Sara, "Elevated Home Cooking," was such a fun time. I learned a lot of new techniques to add to my arsenal, and we created dishes that were both beautiful and delicious.
   

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8. D

   Dan

   Nashville

   1 review

   5.0

   1 review

   Dined on 24 November 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Chef Anthony took great care of us with an amazing 7 course meal. We will definitely be back!!
   

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9. CE

   ChristopherE

   Orlando

   5 reviews

   5.0

   5 reviews

   Dined on 19 November 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   The 7 course tasting menu was excellent. Since it was a Monday night I got to sit at one of six seats overlooking the line. The chef plated, presented and described each course. It was a true delight.
   

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10. T

    Tiffy

    VIP

    Nashville

    10 reviews

    5.0

    10 reviews

    Dined on 10 November 2024

    1. Overall 5
    2. Food 4
    3. Service 3
    4. Ambience 5

    Overall, it was a good experience. Anthony did a great job. It was great that they catered to gluten free. The chef forgot that beer was in one of the sauces, though, and I had to catch him before it came to me. This would have been dangerous if I was celiac. The beer selection (for my hubby) needs additional choices. The wait staff wasn’t very attentive. Parking should be explained better, because it was difficult to understand the difference between valet for another restaurant and this restaurant. No valet was available for Chef and I. This was a special occasion, and we normally don’t spend $300 for two of us, so it would be nice for a few more items to b sent home along with recipes. I don’t want this to appear as negative, but I wanted ti give constructive criticism since it was asked.
    

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