Folk in East Nashville
The first thing you may notice on the menu at FOLK, is commas, lots of them. Local, seasonal and exotic ingredients parade themselves across the single page menu requiring not a small amount of concentration and imagination. That said, there is no doubt that everything you put in your mouth at Chef Phillip Krajeck's new restaurant, FOLK, is delicious. (Much like its older sister, Rolf and Daughters in Germantown.) More than delicious, actually mind blowing. The menu is super seasonal and capitalizes on local produce that is in season; Forona beets, fermented porcini, Meyer lemon salsa, and white queen celery, for instance made an appearance in December.
Very much in keeping with trends, the menu reads like an ingredient list, begging the question: how is the Heritage Pork Shoulder, green shallot, cabbage and charcuterie sauce actually cooked and served? But no worries, the wait staff are knowledgable and friendly.
The servings aren't large, but delicately plated highligting the ingredients and flavors in an exquisite, understated way. Don't expect to go home with a doggie bag. But expect expertly executed food that is worth lingering over and paying attention too. While the menu changes with the month and season, the slam dunk, always on the menu and defnitely a must have is the Clam Pizza (ie, clam, bonito, lemon, chili parsley). It is a thing of beauty with such intense flavor that it may eclipse every other dish. Really. Their pizzas, cooked in a wood oven, change almost daily and are as creative as they get. Roasted pineapple, tomato, mozzarella, pickeled chiles, and kombu debuting in November. Kale, fermented potato, raclette, mozz and black pepper in January.
Folk is located in East Nashville off the beaten path, in an area no doubt poised to blossom (or should we say explode in Nashville?) any minute. The bar is lovely so go early to enjoy a drink.
