Cuisine:

• Others
• Mediterranean
• Tapas

National Description:
This little spot is the work of Hugh Acheson of Athens' Five & Ten and his associate, Peter Dale. One may dine all day at The National, starting with yogurt and pastries for breakfast at the bar. Mediterranean influences define the menu. Lunch is best enjoyed by selecting from the tapas. The patatas bravas come with a spicy tomato sauce and a garlicky house-made aïoli. Sweet red pepper and tomato bisque, a signature dish, is served just warm so all the flavors are clear and blooming. Escalivada, a Catalan vegetable dish, served warm on ciabatta, is a standout. For dinner, tapas for starters could include anything from shrimps with garlic and chili (Spanish gambas al ajillo) to roasted veal marrow with parsley salad and onion marmalade. Dale uses local produce (often organic) and meats as they're seasonally available, so you'll find Ashley Farms chicken, Red Mule grits and polenta, and cured pork products from Benton's in Tennessee. Desserts change daily, and will include mostly house-made ice creams and a chocolate budin with an espresso bean-studded tuile. The wine list is first-rate, with many unusual choices under $30 a bottle. The by-the-glass selections are inspired, and all ample servings are conducted to the table in good glassware. The beer list is similarly well executed.


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