Tues - Thursday11 am - 9 pm
Fri - Sat
11 am - 10 pm
Please contact us for reservations
and check out our menu.
Tennessean Review
Almost two years ago, Roderick Bailey opened The Silly Goose, a charming -- and tiny -- eatery in Eastland Avenue's Walden Center. Manned with a mere rice steamer, panini press and a pair of George Foreman grills, Bailey demonstrated the breadth of flavorful cuisine that could be conjured up in an economy of space, with an economy of tools.
Nashville Scene Coverage
I talked to chef Roderick Bailey the other day, and he told me they're finishing up the construction, which almost doubled the size of the eatery from about 800 square feet to just shy of 1,600. "It feels bigger than twice the space, actually," Bailey says. Whatever the actual numbers, there's now room for 44 seats (as opposed to 20 before), which includes a 10-foot community table and a bar handmade from 87-year-old walnut.
Today we head to Nashville, Tennessee, a city not under the Eater purview, and focus on thirteen buzzed-about locales — some new, some established.
For two years of his well-traveled culinary career, Silly Goose co-founder and chef Roderick Bailey served as the private chef for a family in Memphis. A graduate of the Culinary Institute of America in Hyde Park, N.Y., Bailey had an unlimited budget and no culinary restrictions to abide by while feeding his globetrotting employers and their constant stream of house guests. To hear Bailey tell it, the job was a strenuous and challenging opportunity that allowed him to experiment with the finest ingredients available. He talks about importing fish from the coasts and ordering beef from Lobel's in New York.
Join us for a special dinner menu on Valentine's Day, Tuesday, February 14. We will be accepting reservations as early as 11 a.m. on Tuesday, January 24. Check out the menu and start salivating after the jump.
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