Boundry Restaurant   

They call the cuisine "upscale global" and that's a pretty good name for this eclectic, flavor- packed food. The all-over-the-map menu was designed by Nashville culinary doyenne Deb Paquette, who later opened Zola. The room looks like it was decorated by Salvador Dali and every corner vibrates with some small treasure: a fresco, a pretty light fixture, an unusual piece of art and an upstairs bar worth a visit just to check out the Arabian Nights motif. The menu is packed with delights scavenged from the remote culinary corners of the globe, often tempered with a southern regional touch. Many diners make a meal from several of the sensational tapas such as the lobster pizza, lobster flapjacks, the barbecue egg roll or yuca empanada. Entres are usually more traditional, but certainly not conventional. The Tennessee ostrich marinated in pomegranate molasses, smoked, grilled and topped with currant sauce is great if they don't overcook it. The Brazilia Bowl of fish, shellfish and linguia sausage in shrimp broth with grilled flatbread is a great one to savor while you eye the dcor and check out the other diners. The philosophy here is that dining should be an experience, not just a meal.