For more than 20 years, Sean Brock has been insisting that Southern cuisine is both what you think it is, as well as an ideal medium for exploring the unknown.
The food braids together supposedly opposing impulses the sincere and nostalgic versus the resourcefully inventive in a restaurant that is sedate, stylish and comfortable with its own gravitas.
Alex Burch, a seasoned sommelier and first-time restaurateur, brought on executive chef Colby Rasavong, who stretches Southeast Asian cooking to the edge of Appalachia.
Bad Idea may well be what many seasoned diners thought when they heard there was a wine bar specializing in Lao food opening inside an East Nashville church.
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