A lot of people talk about being environmentally sensitive or eco-friendly, but the truth is it’s a lot harder to do. I learned this past weekend about one local Nashvillian who is putting his restaurant where his mouth is and providing an inspiring example.

The man is Jeremy Barlow and the restaurant is tayst on 21st Ave S., the first Nashville restaurant to earn certification from the Green Restaurant Association. (There are only 60 in the country.) As well as doing things like using paraffin candles instead beeswax, running a recycling program, and cutting water output in his sinks, Barlow chooses his ingredients wisely. Just check out the chalkboard as you walk in that highlights the local farmers he’s working with. I’d never seen that before.

This means that as a diner you know that you’re getting the freshest local items on your plate. If lettuce is done for the year, for example, there’s the arugula. Things are always changing. And the flavors don’t disappoint. You just can’t beat fresh for flavor. Try their beef short rib and foie gras starter. Oh, and the bread pudding. That’s worth it right there.

Dane

(photo courtesy of betheats on Flickr)

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