“brilliantly uncomplicated cuisine”
She was never a mom, nor traditional mother, in fact she was a maverick, a force to be reckoned with. Adele graduated high school at 15, and finished college at 19. She loved art, travel, music, entertaining, but most importantly, food. A true internationalist food wise, Adele and my father Arny, would travel miles out their way to procure grape leaves in Fresno from the Armenian market, travel to Tijuana to get a lesson in the art of Caesar salad from Senor Carreno and loved the myriad ethnic restaurants of San Francisco, Portland, Seattle, New York etc. As a true ode, I have channeled Adele’s love of food into my own. Adele, a New Yorker from Bedford-Stuyvesant (a lusty place to grow up) she embraced California, France (we poured over Julie Child’s Mastering the Art of French Cooking when it first came out), the great Italian joints in San Francisco. She always sought out the best ingredients, cooked them well and simply. Her mom and dad had a ranch in Sonoma, so as kids, we were treated to 1/4 mile of blackberry vines, spring lamb, beef from our steers, chickens and eggs so fresh they were warm to touch. I hope to do the same at Adele’s, with a serious American bent.
Celebrity chef Jonathan Waxman opened this chic Cal-Med spot after being introduced to Nashville by his pals, the Kings of Leon. He named it after his mother and peppered the menu with classics like his JW chicken with green sauce and meatballs with polenta. Housed inside a former auto repair shop, the restaurant is outfitted with glass garage doors that open to a spacious patio strung with lights, while the dining room has views into the wide-open kitchen outfitted with a massive wood-burning oven.
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- Mon - Thu: 5:00 pm - 11:00 pm
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