Exploring Nashville's Culinary Gems: From Pinky’s Microgreens to Loveless Cafe, Chef Francesco Greco Ventures into Local Flavours

Upon his arrival in Nashville, Executive Chef Francesco Greco of Four Seasons Hotel Nashville spent time exploring the city’s expansive culinary scene, demonstrating an intentional approach to learn about regional dishes, and a passion for connecting with local purveyors.

Pinky’s Microgreens

Greco and his team visited local vendor Pinky’s Microgreens to experience the full range of potential garnishes for the lunch and dinner dishes at Mimo. These greens grace Greco’s innovative menu items, including the Iberico Pork Pluma, Zucchini Blossoms and Yellowfin Tuna and Bottarga Carpaccio.

"For me, a garnish is more than just a decorative touch," he explains. "It should enhance the flavour profile of the dish, infusing it with freshness and flair."

Greco stresses the significance of purposeful garnishing, ensuring they elevate the dish beyond mere aesthetics. Located within a 20-minute drive from Downtown Nashville, Greco invites the freshness and vibrancy of Pinky’s Microgreens into the revamped menus of Mimo.

Loveless Cafe

Greco's exploration of Nashville didn't stop there. Eager to immerse himself further in the culinary scene, he set out for a quintessential lunch experience at the timeless Loveless Cafe, celebrated for its homestyle cooking and heartfelt hospitality.

Indulging in classics such as crispy fried chicken and buttery biscuits with gravy, Greco was captivated by the soulful flavours that define Southern comfort food. By engaging with the locals and experiencing the culinary traditions of Nashville, Greco gathers valuable insights that he is eager to weave into the dining experience at Four Seasons Hotel Nashville.

Stay in touch with all the happenings at Four Seasons Hotel Nashville on social media. 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 booking a stay online.