Lannae Long – Nashville Food Blogger
Charlotte Pike has a long, rich history. Starting in the 1990s, Charlotte Pike became blighted from uncontrolled industrial growth and poor city planning. After the real estate crash in 2008, things progressed further downhill for its many neighborhoods, like Sylvan Heights and the Nations. Since then all of the neighborhoods along Charlotte Pike have enjoyed the benefits of Nashville’s real estate boom. With young professionals and families moving in, restaurants and bars catering to that demographic have changed the landscape of Charlotte Pike from industrial to a local, casual eating destination.
Everything is Organic and the Hive (EiO) is a new addition to the revitalized Charlotte Pike. Heading up the kitchen is Executive Chef Dale Levitski, of Top Chef fame. He is also the owner of fine dining establishment, Sinema in Melrose. EiO’s commitment to organic means that local farms like Bells Bend Farms, Barefoot Farmer, and Old School Farm are regularly featured on the menu. Short Mountain Tempeh contributes to EiO’s mission as well.
I love the layout of the restaurant. You order at the counter, and sit anywhere you want. The dining room is beautiful with versatile seating options for large or small parties. For the more casual diner, a living room couch is available, as well as outdoor patio seating. There is something for every budget here, from small plates for $5 all the way up to a whole organic chicken. Do not forget wine or house-made cocktails!
Chrissy and I started off with tasting the turmeric and the ginger kombuchas. The ginger kombucha was light and refreshing. EiO’s kombucha is locally made at High Garden Tea in East Nashville. Whereas you can only get kombucha at High Garden Tea on Fridays, you can get their kombucha at EiO all week long.
For dinner, we ordered a smorgasbord of items to try. We got chicken broth, salad, rotisserie chicken, peanut slaw, a ginger lemongrass trinity, and the luxe lox plate. The chicken broth reminded me of what my loving Bostonian grandmother would have made for me when I was sick. It had the perfect touch of salt and mirepoix aroma, which made me feel comforted and enveloped in my grandmother’s embrace.
The peanut slaw had a flavor profile reminiscent of Thailand.
My favorite dish was the Luxe Lox Plate. It has both cold-cured gravlax and hot, smoked lox with a side of giardinera. I love this plate because it looks like a fancy rendition of salmon and veggies, but it is a modern presentation of a 1,000+ years of food preservation traditions. Both methods of cold- and hot-curing salmon are ancient methods of saving food through winter when it is very hard to find protein. Giardinera is traditionally a fermented, pickled mix of vegetables such as olives, cauliflower, carrots, onions, peppers, and celery. It can be kept indefinitely.
EiO and the Hive is a perfect balance of food and atmosphere that makes you feel good. Definitely put this one on your list!