Sloco's Not Loco: Tayst Chef Jeremy Barlow Opening Gourmet Sandwich Shop

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Jeremy Barlows renovating the 12South space of his upcoming sandwich shop Sloco.
  • Photo: Eric England
  • Jeremy Barlow's renovating the 12South space of his upcoming sandwich shop Sloco.
Jeremy Barlow's a busy guy, what with his 8-year-old fine-dining spot Tayst (officially crowned as Nashville's first certified green restaurant), his Local Kitchen Catering business, his recent visit to New York to cook at the James Beard House, and last week, an invitation to a sustainability conference the James Beard Foundation convened in Louisville.

But Barlow's not too busy to plot a second restaurant, Sloco, which will be a lunch-only sandwich shop with an accent on locally sourced and sustainable produce and meat. He's opening the new place in the 12South neighborhood (where he and his family live), in a storefront in the 12th & Paris building at 2905 12th Ave. S., which formerly housed LB’s Market House and before that Greenlight Market.

The plan is to make nearly every part of the sandwich — meat, bread, toppings — in house using local or organic ingredients. Barlow’s shooting for 10 “straightforward sandwiches” with beef, pork, chicken and vegetarian options. There will be some “funky and creative” daily specials as well. (Sloco will undoubtedly be Nashville's first quick-serve sammy station run by a Culinary Institute of America grad.)

In addition to crafting "kickass" sandwiches with ingredients from the local farmers he's cultivated at Tayst, Barlow is planning "in your face sustainability" — lots of information, in signage and on the website, to help people learn about the choices and trade-offs involved in improving the impact of dining and restaurants on the environment.

One of the things Barlow preaches is whole-animal butchering: He purchases whole pigs and cattle from local farmers and figures out how to use every bit, reducing waste. And he plans to do the labor of taking apart the carcasses right in Sloco's front window for everyone to see. Some vegetarians may run in terror, but Barlow figures a lot of foodies will be fascinated, and in the process, learn about the concept of sustainable meat production.

For more details on Sloco, check out my Food Biz column in the Nashville Post section of this week's print edition of The City Paper. Watch for updates at Sloco's Facebook page

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