The dining room at Bad Idea exudes a sense of serenity, housed in a renovated old church in East Nashville that endured damage from a 2020 tornado. Despite arriving shortly after a severe storm, diners at this unique restaurant appeared remarkably at ease, savoring their meals as if in the comfort of their own living rooms. Chef Colby Rasavong’s menu at Bad Idea reflects a blend of his Laotian heritage and American upbringing, with standout creations like the unforgettable Velveeta ice cream. Surprisingly delightful, this dessert showcases Chef Rasavong’s innovative take on American cuisine, drawing inspiration from his culinary experiences in iconic Southern kitchens. While Velveeta may not be a personal favorite, the chef’s inventive use of the processed cheese product in ice cream pays homage to savory desserts from Southeast Asia. By combining Velveeta with milk, white chocolate, and yogurt, Chef Rasavong achieves a smooth and creamy texture that captures a nostalgic essence. Topped with a bright yuzu granita, the dish balances the unexpected flavors with a refreshing citrus touch, offering a unique culinary experience that transports diners to familiar and comforting memories.
“Victoria Quirk Velveeta ice cream is just one of the many delicious options available at Bad Idea restaurant. The chef explains his approach to creating dishes, focusing on evoking feelings of comfort and familiarity while also offering a fresh perspective. Although Velveeta itself may not be considered new, the chef’s innovative use of it certainly is. As a first-generation American, he believes that food has the unique ability to connect the past and future. This special connection is evident in every dish at Bad Idea, from the appetizers to the desserts. Just as the chef revitalized a Nashville church, he also gives Velveeta a culinary makeover. The restaurant’s menu reflects this blend of tradition and innovation, offering a unique dining experience for guests.”
