Mimo Restaurant and Bar Announces Chef Collab Dinners and Nashville Restaurant Week Menu

The flagship restaurant of Four Seasons Hotel Nashville to partner with Lyra on two chef collaboration dinners, as well as a prix-fixe menu offering for Nashville Restaurant Week as part of month long food festival Dine Nashville: The Music City Way program.

Nashville, Tenn. - The culinary team at Mimo Restaurant and Bar, the flagship restaurant of Four Seasons Hotel Nashville, is partnering with Chef Hrant Arakelian and Chef Abbas Al Nakhli of Lyra for two special chef collaboration dinners in February, as part of Dine Nashville: The Music City Way. Mimo will also celebrate Nashville Restaurant Week with a special prix fixe offer available from February 26 through March 3.

Mimo Welcomes Lyra

On February 8, Mimo Restaurant and Bar will host visiting Chefs Arakelian and Al Nakhli for “Mimo Welcomes Lyra,” a special four-course dinner celebrating the flavours of Italy and the Middle East. The evening will begin with a special amuse-bouche of Middle Eastern bread and dip and a welcome cocktail or mocktail. Drawing inspiration from Lyra’s mezze-style menu, each of the four courses will include multiple, sharable dishes served family-style.

The first course includes small plates of Fermented Cauliflower with Farro Salad, Arugula Emulsion, and Kelp Seaweed; Baked Celery Root in Clay with Truffle Sauce and Shaved Winter Truffle; Carrot “Kibbeh Nayeh” with Lacinato Kale, Toasted Caraway Seeds, Fermented Garlic Molasses, and Juniper Oil; and Ouzi with Wild Rice, Almond, and Cauliflower Tahina Mousse.

In typical Mimo fashion, the second course will highlight the restaurant’s beloved homemade pasta selection with two offerings: Gnocchi served with Mussels, Pecorino Cheese, and Tarragon, and Manti served with Lamb, Matzoon Broth, Pickled Mushrooms, and Aleppo Pepper.

The main course includes sharable servings of slow-cooked Pork Belly glazed with Mustard and Hibiscus accompanied by Heirloom Carrots; Roasted White Cabbage with a Coffee Lemon Yogurt Sauce; Chickpea Miso Marinated Wreck Fish served with Saffron and Olive Oil Poached Rutabaga, Black Olive Toum, and Escarole Salad; and Squash Dolma with Freekeh with Bourbon Mash and Fresh Herbs.

The meal will conclude on a sweet note with an Italian-inspired Millefeuille made with Vanilla and Candied Dates and served with Orange Blossom Water Ice Cream, as well as an Armenian Nine-Layer Ginger Cake served with Whipped Labneh Mousse and Candied Ginger. Guests will also leave with a “sweet goodbye from Lyra” in the form of baklava.

“Since opening Mimo Restaurant and Bar, it’s been our dream to welcome local chefs into our kitchen to create memorable collaborative dining experiences for our guests,” said Dejan Todorovic, director of food and beverage for Four Seasons Hotel Nashville. “Lyra is one of Nashville’s culinary gems, a truly unique and exquisite restaurant, and we are so honoured to host Chef Hrant and Chef Abbas at Mimo. We look forward to adding some Middle Eastern flair to Mimo’s classic Italian dishes, for this one-night-only dining experience.”

“We are thrilled to join forces with the Chefs at Mimo on these menus,” said Chef Hrant Arakelian. “Lyra’s food showcases the diverse techniques and tastes of the Middle East in a distinctive way. We are eager to create a similar fusion with two amazing chefs who have a deep knowledge of Italian cuisine.”

Tickets for “Mimo Welcomes Lyra” are USD 150 per person, with optional drink pairings available the night of the event. Reservations can be made through OpenTable or by calling the restaurant at +1 615 610 6990.

Lyra Welcomes Mimo

On February 22, the culinary team from Mimo will travel to Lyra for “Lyra Welcomes Mimo,” another four-course chef collaboration dinner. After enjoying an amuse-bouche of Mushrooms and Truffle Arancini, guests will be treated to a superb appetizer course that includes Jingalov Hatz, Housemade Labneh, and Dehydrated Nablus Olives; Beef Kibbeh Nayeh with Pickled Celery and Lebanese Olive Oil; Smoked Beetroot Carpaccio with Fennel Emulsion, Fennel Seed, and Fermented Plums Powder; and Jerusalem Artichoke Salad.

The pasta course includes sharable plates of Kibbit Raheb with Beluga Lentils, Lightly Sautéed Chard, Pickled Chard Stems, and Preserved Lemon Emulsion; and Housemade Tagliatelle with Duck Ragu, Orange, and Emilian Parmigiano Vacche Rosse.

The main course includes Charred Octopus with Green Lentil, Fig, Cheese, and Shaved Carrot Salad; Lamb Neck Roulade with Pickled White Lima Beans, Dehydrated Carrots, and Grape Molasses Muhammara; Lamb Chop with Honey Lavender Glaze Kale and Jus; and Risotto with Winter Squash, Local IPA, and Saffron. Desserts include Tahina Semifreddo with Raspberry and Rose Granita, and Meringue, as well as Almond Frangipane Cake with Rose Water and White Coffee Ice Cream.

Tickets for “Lyra Welcomes Mimo” are USD 150 per person and include drink pairings. Reservations can be made through Resy or by calling Lyra at +1 615 928 8040.

Nashville Restaurant Week

In addition to the two chef collaboration dinners, Mimo will be celebrating Nashville Restaurant Week with a three-course or four-course prix fixe menu. The menu will be available for dinner at Mimo Restaurant and Bar during Dine Nashville’s annual restaurant week, February 26 to March 3, 2024, and extended for an additional week until March 10, 2024.

Blending Southern Italian comfort food with Southern hospitality, Mimo Restaurant and Bar’s Restaurant Week menu will give diners the opportunity to choose from some of the restaurant’s most popular dishes. Guests can choose three courses for USD 55 per person or four courses for USD 70 per person.

The prix fixe meal begins with the Antipasti Course, a choice of three of the restaurant’s most beloved starters: Beef Carpaccio, Celery Root Soup, or Octopus. The Primi Course shines a light on Mimo’s beloved scratch-made pasta with a selection of Rigatoni with PEI Mussels, Risotto with Winter Squash, or Radiatori with Ragu Bolognese. For the Main Course, guests can choose between Roasted Spring Farm Half Chicken, Ora King Salmon, or Fermented Cauliflower.

The meal ends on a high note with the nearly impossible choice of Mimo’s Double Chocolate Cake, Vanilla Bean Cheesecake, or Selection of Seasonal Sorbets.

Pricing for the three-course Nashville Restaurant Week menu is USD 55 per person for three courses or USD 70 per person for four courses. Reservations can be made by calling +1 615 610 6990 or through the Mimo website.

Stay in Touch

Stay in touch with all the happenings at Four Seasons Hotel Nashville on social media. The Hotel’s Instagram can be followed by clicking this link. Mimo Restaurant and Bar’s dedicated Instagram page can be found here.

Experience a stay at Four Seasons Hotel Nashville by calling +1 615 610 6995 or by booking a stay online.