hen she found Johnson’s Meat Market on a west Nashville side street, a vacant site that could be transformed into a fine dining establishment, Seema Prasad had a mere glimmer of how her life would change. Certainly, she could not foresee the impact she would have on Nashville’s culinary landscape. But in mid-September 2008, she opened Miel restaurant and bar in the historic structure, fulfilling her vision of a neighborhood gathering place dedicated to serving responsibly grown food and specially curated wines. This kind of intimate dining was new for that part of town,
