South by South
By Liesel Schmidt
Photography by Don Riddle
South by South: Mimo brings Southern Italian to Nashville
The Four Seasons name is one synonymous with luxury, elegance and impeccable taste. The hotel brand has long been the pinnacle of excellence, and that high standard extends not only to its world-class accommodations, but also to its restaurants.
As the newest of its properties, the Four Seasons Hotel and Private Residences Nashville boasts everything one would expect of the legendary hotel name, including a dining experience that is unforgettable in flavor, presentation and service. As a flagship restaurant to the new hotel, Mimo is the perfect brand representation, offering a menu of luxurious cuisine created by the hands of a master.
Young though he may be, Chef Aniello Turco – or “Nello,” as he’s more commonly known – is something of a prodigy when it comes to food. His love affair with cooking began early, having grown up getting his hands dirty in the kitchen at his parents’ restaurant in Italy. That passion only deepened with time and experience, leading to his foray into the kitchens of Michelin-starred restaurants such as Maison Alain Ducasse in Tuscany, Trussardi Alla Scala in Milan, Apsleys in London and Noma in Copenhagen – all of which gave him the opportunity to hone his skills under the watchful eye of acclaimed chefs.
In 2014, he joined the Four Seasons team as sous chef of Mio at Four Seasons Hotel Beijing, where he reimagined its Southern-inspired Italian concept into one focused on contemporary techniques and presentation. Chef Nello was subsequently named Chef of the Year by Time Out Beijing (2016-19), while Mio was awarded International Hotel Dining of the Year by Time Out Beijing (2016-19) and Three Fork Top Italian Restaurant by Gambero Rosso (2016-19). The restaurant also earned a Michelin star under his leadership.
Chef Nello’s desire to continuously improve and sharpen his technique, combined with his insatiable curiosity for exploring new disciplines, has kept him at the top of his field and expanded his repertoire, which extends across the savory as well as the sweet. In fact, in addition to studying Culinary and Management at IPSSART in Naples, Italy, Nello trained at Valrhona Chocolate Academy in Beijing and Tokyo.
Now, he brings those vast and varied sensibilities to Mimo, a dining concept whose focus combines fresh seafood with a Southern Italian influence that tips its hat to local Southern flavors.
“This is the first of its kind under the Mimo name,” said Robert Chinman, Director of Public Relations and Communications at Four Seasons Hotel Nashville. “This is a totally unique concept.”
And that uniqueness comes with a story. Guided by Chef Nello’s own creativity as well as his personal journey as a chef, the menu at Mimo is like a love story to that journey, blending his Italian heritage with the diverse influences and technical skills he gained during a career that spans from Noma to Mio, and now to Mimo.
Since opening in November of 2022, Mimo is where South meets South, offering the convivial and upbeat atmosphere one would expect to find in Music City – complete with a lively bar scene in the same room and a live music program from Thursday to Sunday – married together with the casual elegance of a starred Southern Italian restaurant.
Even the name itself is referential to that marriage: The Italian word “mimo” translates to mockingbird, the state bird of Tennessee. In a city known for its music scene, the late-night singing mockingbird is the perfect representation of the city’s spirit as well as the welcoming vibrancy of the restaurant, which offers a unique menu of food and drinks from morning until night.
Beginning with breakfast, brunch and lunch, Mimo presents guests with a bright, social space to connect and enjoy a meal together. As the day winds down and welcomes night, a vibrant atmosphere emerges, energized by the custom cocktails and delicious food of the dinner menu. Among the signature items at Mimo are Mimo’s Caviar Linguine, made with Chef Nello’s signature sauce, topped with Southern fried okra and Osetra caviar, and finished with house-made vinegar that balances the dish and sharpens its flavors.
“It’s been a big hit for us,” said Chinman. “Ours is an elevated version of Italian food. Mimo is unlike the majority of restaurants in Nashville that are rooted in other concepts or offer a more casual style of dining.”
Mimo recently began offering an express-style business lunch special, ideal for downtown locals and professionals, from 11 a.m. to 2 p.m., Monday through Friday. A prix fixe, two-course meal, guests choose from an entrée option that includes a Wagyu burger, avocado salad, beet salad, radiatori pasta or the three tomato spaghetti. Finishing out the meal with Mimo’s updated take on tiramisu or yuzu dessert is the perfect way to spend a weekday lunch.
From 4 to 6 p.m. each Monday through Thursday through August, join Mimo for Aperitivo Hour and enjoy select beers, wines and cocktails for half-price.
Located at 100 Demonbreun Street, Nashville. Open daily 7 a.m. to 2 p.m., and 5 to 11 p.m. For more information, call 615-610-6990 or visit mimorestaurant.com. Reservations accepted.