Nashville: Audrey - Wine & Spirits Magazine

Restaurant Review

Nashville: Audrey

by Bill Ward • January 8, 2022

Photo by Emily Dorio

Sean Brock’s latest culinary outpost, an eponymous homage to his beekeeper/butcher/miller/ gardener grandmother, revives and revises Appalachian fare. Think caviar with a purée of chicken feet and candy roaster squash and condiments such as house-made paw paw vinegar. The beverage program is also tenaciously locavore, including a Manhattan variation called the Honeysuckle: Greenbrier Tennessee whiskey mixed with vermouth and Appalachian bitters made in-house by “fermentation lab manager” Elliot Silber. “Every cocktail and wine informs the food,” said beverage director Jon Howard, whose favorite pairing is the Honeysuckle with grits infused with black truffle and bay laurel. It’s the ultimate “what’s old is made new” approach, created and delivered with a grandchild’s love.

809 Meridian Street, Nashville, TN 37207

Southern

615-988-3263

audreynashville.com

@audreynashville

Bill Ward

Contributor

Bill Ward is the wine columnist for the Minneapolis Star Tribune, and his work has appeared in Wine Enthusiast, Sommelier Journal, the Columbia Journalism Review and other print and web publications. He won a James Beard Award in 2004 for a series on Italian regional cuisine.

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TAGS Nashville Restaurant Restaurant Review Southern W&S February 2022

David Paradela
Associate Editor

David joined Wine & Spirits in 2021 after immersing himself in the world of wine at the start of the COVID-19 pandemic. Originally from Boston, he graduated from Boston University with a degree in English and completed a master’s degree in Publishing and Writing from Emerson College in 2021. Prior to working at the magazine, he served as an editor and staff writer for the music blog Sound of Boston and worked in scientific publishing. Aside from wine, he loves basketball, arguing about Taylor Swift’s best album, and everything Greta Gerwig touches.

Corey Warren
Tastings Editor

Corey Warren moved to New York in 2015—fifteen years too late to join The Strokes—after earning a degree at Cornell in Comparative Literature. He started polishing glasses at Betony and threw himself into the restaurant world. Later, while a captain at Aquavit, he began working part time in the Wine & Spirits tasting department. Now, in addition to running tastings, he serves as critic for the wines of the Loire, Southern France, Argentina and South Africa. Corey likes almost anything bubbly, from Miller High Life, the Champagne of beers, to Champagne, the Champagne of Champagne, but he’ll drink anything once, and loves finding unique wines.

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Since Tara Q. Thomas joined Wine & Spirits in 1997, she’s traveled the wine world from Argentina to Australia. A graduate of the Culinary Institute of America in Hyde Park, New York, with more than 20 years of experience in the food and wine world, Tara puts her culinary knowledge to use as W&S’s resident food critic, and is the critic for the wines of Austria, Germany, Eastern Europe, Argentina, and the Mediterranean. She’s particularly enthusiastic about the wines of Greece, where she once lived and cooked. Outside of W&S, Tara has authored two books, The Complete Idiot’s Guide to Wine Basics and The Pocket Idiot’s Guide to Wine; contributed to the Oxford Companion to Cheese as well as Oxford’s forthcoming volume on spirits; and writes a wine column for Culture: The Word on Cheese.

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Patricio Tapia
Senior Correspondent

After graduating with a degree in journalism from the Universidad de Chile in Santiago, Patricio Tapia attended Bordeaux University in France, where he studied for a diploma in wine tasting and winemaking. Since then, he has visited wine regions around the world and authored several books, including his annual Descorchados, a Chilean wine guide; The Wines of Colchagua Valley; TodoVino and Wines for Great Occasions. Tapia is also the South American correspondent for The Oxford Companion to Wine, The World Atlas of Wine and Oz Clarke’s Pocket Wine Book. For the past three years, he’s been a host on the El Gourmet channel in South America. At Wine & Spirits, Tapia is the critic for the wines of Argentina, Chile and Spain, and regularly contributes articles on these regions.