Jack Silverman at The Nashville Scene explains our Kickstarter project in more depth.
The chef/owner, Roderick Bailey, commented on the supportive community that East Nashville has in The New York Times's photo story "Nashville's East Rebounds from Tough Times:"
“I’ve lived all over the country,” said Roderick Bailey, the owner and chef of the Silly Goose restaurant, “and I’ve never experienced a community that’s more supportive of its neighborhood and businesses.”
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.
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.
'Eager and wide-eyed, the visionary chef Roderick Bailey exudes excitement as he declares October 5 the day he and his business partner Billy D’Angelo plan to open their new venture—The Silly Goose. Bailey’s palpable passion for adventurous food stems from his long culinary career, beginning with his professional training at the prestigious Culinary Institute of America.'
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