“To dine at TAILOR is to be his guest, fully and completely.”
Bon Appetit, The Hot Ten America’s Best New Restaurants
“Now that you’ve been here, welcome to the TAILOR family.”
Good Grit Magazine, Dinner Party
“Founder and chef Vivek Surti has crafted an ambiance that matches the original intent — you feel like you’re eating great, home-cooked, South Asian American dishes inside a friend’s stylish home.”
Food Network, The Best Restaurants in Nashville
“When people arrive at TAILOR…they’re greeted the way Surti’s grandmother did when she hosted parties: with snacks, such as potato ghatiya or sorghum popcorn, offered in little bowls.”
The New York Times Style Magazine, I’ll Have What She’s Having
“The result is a marvel of sweet, savory, and piquant flavors: surprising and irresistible.”
Nashville Lifestyles, Editors' Picks: Best Bites
“Vivek Surti, culinary creator of TAILOR Nashville, is a James Beard Foundation semifinalist for Best Chef in the Southeast. Surti offers his guests a one-of-a-kind dining experience focusing on South Asian American cuisine.”
Nashville Guru, Vivek Surti of TAILOR is a James Beard Foundation semifinalist for Best Chef in the Southeast
“Word: TAILOR’s Tea Punch, a blend of pineapple, orange and lemon juices with chai and sweet teas spiked with bourbon is dangerously good.”
Tennessean, Review: TAILOR Nashville offers authentic South Asian cuisine, with a personal touch
“There are two kinds of diners in Nashville: people who are obsessed with TAILOR and people who haven’t been yet.”
Nashville Scene, 11 of the Best Tasting Menus in Nashville — Mapped
“Generations of Gujarati tradition by way of Nashville”
Thrillist, Best New Restaurants of 2019
“As it goes at TAILOR, Vivek’s holiday meal tells a layered story—from growing up as a first-generation American born of Indian descent, to finding the similarities between the foodways of the South and those of Gujrat, India.”
The Local Palate, Vivek Surti’s Global Thanksgiving Table
“TAILOR serves yogurt made with his mother’s culture alongside dal bhat, or lentils with rice, and in a falooda-inspired panna cotta, with rose-flavored yogurt, vermicelli and strawberries, that will soon be added to the menu.”
The New York Times, For South Asian Cooks, Yogurt Starter Is an Heirloom
“Whether it’s date night, a birthday or simply time away from the kids, TAILOR is a simple, unique and timeless dining experience.”
Nfocus, Epicurean: TAILOR, A Nashville supper club with South Asian fare
“All my experiences led to what I really loved doing — throwing a dinner party. The format lets me cook and share the context of the food, the story of its creation.”
Nashville Scene, In Just 10 Years of Cooking, TAILOR’s Vivek Surti Has Come a Long Way
“TAILOR is...Spectacular”
Edible Nashville
“Each night at TAILOR represented a hugely satisfying and mind-expanding meal.”
Nashville Scene, Vivek Surti Conjures Family Memories at TAILOR
“Vivek Surti is the ultimate dinner party host, where the food is more than a dish — it’s a story.”
Nashville business journal, The Boss: Vivek Surti is Nashville's culinary storyteller
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