Mimo Restaurant and Bar, the celebrated downtown Italian restaurant located at Four Seasons Hotel Nashville, has revealed a robust new menu of authentic Italian dishes under the leadership of lauded new Executive Chef Francesco Greco.
Milanese-born Greco, whose award-winning culinary career has taken him around the globe, brings his own unique style of regional Italian cooking and passion for Tuscan cuisine to the new menu at Mimo. Available for lunch and dinner, the menu features an expanded selection of hand-made pastas, fresh salads, sustainably sourced seafood, and chargrilled steaks and chops, all prepared using locally sourced ingredients and presented with Mimo’s thoughtful attention to detail. Experiential tableside service is a hallmark of the new menu, as is the exquisite artistry of Pastry Chef Hector Llompart’s new dessert offerings, which end each meal on a delicious high note.
"We have made significant changes to the Mimo menu, adding more choice, particularly in our chargrilled meat selection, and incorporating new expressions of Tuscan cooking throughout,” said new Greco.
“Throughout Mimo’s elevated cuisine, warm and genuine service, and lively atmosphere, our team is working together to create an unforgettable dining experience for every single guest, every single time. I look forward to welcoming guests, new and returning, to our dining room.”
In developing the new menu, Chef Greco drew from decades of culinary experience at five-star destinations around the globe to build a more complete offering for guests.
In true Tuscan style, the new Mimo menu boasts an impressive array of meats and chops, with the crown jewel being the 48-ounce Bistecca Fiorentina. Dry-aged for 55 days, this sharable porterhouse is carved tableside and brushed with smoked garlic oil for a theatrical presentation worthy of this mouth-watering menu star.
Other noteworthy additions include the Iberico Pork Pluma. Hailing from Spain's expansive woodlands, this pork cut comes from the renowned black Iberico pigs. Being meticulously prepared through a sous-vide cooking technique, before being chargrilled to perfection ensures both rich flavour and exceptional tenderness.
Chef Greco’s Milanese upbringing shines in specialty entrées such as the Eggplant Milanese, topped with Parmesan cheese, basil cress and fresh tomato sauce, and the melt-in-your-mouth Short Ribs, braised with chianti and topped with vegetable ragu.
Mimo has always been celebrated for its expert hand-made pastas, and the new menu presents an even wider selection to choose from. Highlights include the refreshingly bright Spring Risotto with rare morel mushrooms, asparagus, and artichoke chips; Lobster Linguine, topped with Maine lobster, fine chili, and cherry tomato sauce; and Agnolotti, homemade ricotta cheese and spinach ravioli, aged balsamic vinegar, and Parmigiano sauce.
In addition to Mimo’s beloved Raw Bar, which includes an indulgent Seafood Tower, daily oyster selections, and caviar, the menu now features an entire section dedicated to Carpaccios. There’s truly something for everyone with meat, seafood, and vegetarian options. The Prime Angus Beef Carpaccio is decadently prepared to perfection with black truffle, aged Parmigiano, arugula, and a hazelnut-porcini purée. The Yellowfin Tuna and Bottarga Carpaccio, with spicy tonnato mayo, crunchy fennel, lemon zest, and Toscano olive oil, is prepared tableside for a presentation nearly as impressive as the flavour. Lastly, the Heirloom Beetroots Carpaccio is a vegetarian spin on the classic appetizer, with granny smith apple, walnuts, gorgonzola cheese, and Modena aged balsamic.
New appetizer selections include the stunningly beautiful Zucchini Blossoms, artfully arranged and delicately stuffed with ricotta, Parmigiano Reggiano, almond pesto, and tomato coulis, and the Charcuterie and Gnocco Fritto, a picture-perfect assortment of premium Italian cold cuts and cheese, served with fried Bologna crisps. Rounding out the menu are plentiful salads, including the Burrata Panzanella topped with guest’s choice of fresh or smoked burrata, and the Organic Artichokes, prepared with Pecorino Toscano, endive, local greens, and fresh mint.
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