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
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