Miel occupies a quiet stretch of 53rd Avenue North in Sylvan Park, where Seema Prasad opened the restaurant in 2008 after relocating to Nashville in 2001 from a career running restaurants in Seattle. She built the wine list herself over two decades of buying and curating bottles, a list heavy on half-bottle options and older vintages, with rotating special selections poured by the glass.
In the kitchen, chef Jason LaIacona works from a background that spans catering, hotel and banquet kitchens, and multi-course dining before landing in Nashville, where he spent time with two of the city's restaurant groups. His approach leans on sustainable seafood and relationships with local farms for meat, dairy, and produce, with an eye toward waste accountability.
The cocktail program draws fresh herbs from an on-site garden, and the property also holds The Barn, a private event space for dinners and gatherings. Regulars single out the short rib and sourdough, and the restaurant has built a reputation as an intimate neighborhood spot suited to special occasions, with service that draws consistent praise.
In the kitchen, chef Jason LaIacona works from a background that spans catering, hotel and banquet kitchens, and multi-course dining before landing in Nashville, where he spent time with two of the city's restaurant groups. His approach leans on sustainable seafood and relationships with local farms for meat, dairy, and produce, with an eye toward waste accountability.
The cocktail program draws fresh herbs from an on-site garden, and the property also holds The Barn, a private event space for dinners and gatherings. Regulars single out the short rib and sourdough, and the restaurant has built a reputation as an intimate neighborhood spot suited to special occasions, with service that draws consistent praise.