A recycled, burnt-orange shipping container serves as the dining room at The 404 Kitchen, and as the structure suggests, this is no ordinary restaurant. It’s chef Matt Bolus’s first solo project—he worked under Mike Lata at Fig in Charleston before coming to Nashville—and in this tiny, modern space he’s coaxing striking flavors from a range of Southern ingredients. He makes many elements in-house daily, like bread and burrata, and creates dishes that sing, like fluke crudo lightly flecked with orange confit, fennel fronds and bits of pecan. Beverage director Travis Brazil supplies one of the city’s most exciting new wine lists, sourcing small producers and bottles that have previously been unavailable in Tennessee (like August Briggs). Also in the lineup: an exceptional list of Japanese whiskeys.
404 12th Ave. S., Nashville, Tennessee
This story appears in the print issue of April 2014.
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