Press

Iron Fork

[Your Name Here] — Fri, 27 Apr 2012 19:28:13 +0000

The Silly Goose's Roderick Bailey competed in The Nashville Scene's Iron Fork 2012. He didn't win despite a beautiful dish, but read more about it after the link.

Read the article...

Kickstarter Project Featured in The Nashville Scene

[Your Name Here] — Mon, 12 Mar 2012 13:04:12 +0000

Jack Silverman at The Nashville Scene explains our Kickstarter project in more depth.

News Channel 5

[Your Name Here] — Sat, 03 Mar 2012 07:08:58 +0000

News Channel 5 picked up our Kickstarter project even before it lauched.

The New York Times

[Your Name Here] — Wed, 29 Feb 2012 05:07:02 +0000

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.”

Silly Goose offers seriously good food

[Your Name Here] — Tue, 14 Feb 2012 08:10:07 +0000

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.

The Bigger, Better Silly Goose

[Your Name Here] — Tue, 14 Feb 2012 07:46:10 +0000

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.

#1 on Eater Heat Map

[Your Name Here] — Tue, 14 Feb 2012 07:32:38 +0000

Today we head to Nashville, Tennessee, a city not under the Eater purview, and focus on thirteen buzzed-about locales — some new, some established.

Goose in the Scene

[Your Name Here] — Tue, 14 Feb 2012 07:29:33 +0000

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.

Silly Goose, Serious Food

[Your Name Here] — Sun, 27 Nov 2011 23:37:37 +0000

'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.'

The Tennessean, Read More