Once approved, the restaurant on the same block as Holland House, at 731 McFerrin, will host a couple of preview events this week before officially opening the doors on the 27th. Raley will oversee the whole operation, and his brother, Trent Raley, an accomplished chef who's worked at Ombi and Sunset Grill, will run the kitchen.
As I report in this week's Food Biz column in the Nashville Post section of The City Paper, it sounds like The Pharmacy is going to be chock-full of interesting stuff: an old-fashioned ice cream soda bar, a menu of hearty burgers and house-made sausages, and a beer list dominated by German and German-style brews. And when weather warms up, an authentic beer garden out back will welcome diners.
"The Pharmacy" name hearkens to an old-timey drugstore soda fountain, and indeed, Terrell Raley has installed a soda rail where people of all ages can belly up to sample shakes, floats and phosphates.
"Phosphates" refers to the predecessors of the modern-day mass-market soda, which tended to have more of a tangy carbonated bite. Raley turned to Canadian chemist/beverage guru Darcy O’Neill to help come up with carbonation recipes. As for the syrups, he's making them all in house: vanilla, ginger, lemon, strawberry, cinnamon and mint. Ice cream is supplied by East Nashville's own Pied Piper Creamery.
The burgers are designed to be big, hearty and straightforward, made with certified Hereford beef raised in Tennessee. In fact, Trent Raley aims to use seasonal local ingredients as much as possible, with nearly everything made from scratch. As for the sausages, his basic list includes bratwurst, jagerwurst, currywurst, bauernwurst, bockwurst and kielbasa. There will also be vegetarian options like a handmade black bean burger and a falafel burger.
The whole restaurant concept was inspired by the part of Texas near San Antonio where the Raleys grew up, a place where the influence of German immigrants remains strong. Hence the beer garden and the list of brews. There will be 12 beers on tap and 50 or so more in bottles; nearly all are either made in Germany or are craft beers made in the U.S. but inspired by German techniques.
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