Tucked inside a beautifully restored East Nashville church—rebuilt after tornado damage in 2020—Bad Idea offers more than just a meal; it delivers a unique dining experience filled with comfort, creativity, and a touch of nostalgia.
Chef Colby Rasavong, whose culinary style blends his Laotian heritage with American Southern influences, is the mastermind behind one of the city’s most talked-about desserts: Velveeta ice cream. Yes, you read that right. The ultra-processed cheese product Velveeta is churned into a smooth, creamy ice cream that surprises and delights with every bite.
Rasavong draws inspiration from Southeast Asian savory ice creams, especially cheese ice cream popular in the Philippines. Though Velveeta is often criticized for its processed nature, those very stabilizers create the perfect creamy texture when mixed with milk, white chocolate, and yogurt.
To balance the richness, the dish is topped with a bright yuzu granita, providing a refreshing citrus contrast that perfectly complements the slightly salty, cheesy ice cream.
More than just a novelty, the Velveeta ice cream embodies Rasavong’s culinary philosophy of connecting comfort with innovation. He aims to evoke the feeling of home and familiarity while offering something entirely new—a delicious reflection of his identity as a first-generation American.
Dining at Bad Idea, you’ll taste the story of transformation: a church rebuilt after disaster, and a humble processed cheese product reimagined into a standout dessert. It’s a must-try that will challenge your expectations and stay with you long after your visit.
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