With unprecedented development occurring all over our city (no patch of land left unturned!), it shouldn’t be surprising to find an upscale Asian fusion restaurant on Thompson Lane. And yet, it is, pleasantly so.
The Eastern Peak took over the former location of Thai Star on the Railway Plaza, with stylish updates. The interior has been redone in walls of reclaimed wood, slate-tiled floors, marble-topped dining tables, an array of modern globe lanterns overhead, a welcoming bar to one side of the room. There’s a wall of glass that looks out onto a dining terrace, hidden from the busy thoroughfare by a fence. The overall effect is appealing, unexpected and a strong indicator of the reaches of change in Nashville.
The menu is divided into sections of Japanese and Thai fare: sushi, noodles, curries and stir-frys, along with appetizers, soups and salads.
For our first taste, my companion and I shared an order of Vegetarian Spring Rolls — nothing new to report here. More compelling was the Grilled Shrimp-Avocado Salad, a Japanese inspired dish composed of five large tiger shrimp (split to make 10 pieces), radishes, edamame, carrots, candied pecans and toasted almonds on a bed of mixed greens. Central was a rosette of sliced avocado frilled with strands of daikon. The creamy vinaigrette, abundant with fresh grated ginger, was served in a separate bowl. This fresh and beautiful presentation was a pleasure to eat.
We also tried the Tom Yum Fried Rice, vegetarian version. The rice had been cooked in coconut milk and seasoned with Thai chili sauce and had a smattering of carrots, onions, mushrooms and sugar snaps tossed throughout. It is available, too, with add-ons of protein — grilled chicken, pork, tofu, fish, which would add more dimension to the otherwise flavorful dish.
Author: Nancy Vienneau