In the rustic yet elegant setting of Cork & Cow, you’ll find the influences of all three former eateries: a focus on local and regional produce (a lovely salad using Greener Roots greens), some Latin touches (sublime chimichurri on the grilled lamb chops) and Deep South sensibility (garlicky charred oysters, okra fries). In 2012, he closed Sol and transformed it into a high-end steakhouse. The Smoked Valrhona Chocolate S’mores dessert is more complex and delectable than you can imagine.įor the past 15+ years, executive chef and restaurateur Jason McConnell has greatly shaped historic Franklin’s dining scene, introducing The Red Pony for fine Southern dining, the Mexican-inspired eatery, Sol, and 55 South, his homage to the casual fare of the Deep South.
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Creative sides include Crispy Brussels with honey and lime, Street Corn with yuzu aioli, cotija, and espelette the intense umami of Black Truffle Mac and Cheese. The 22-ounce, 100-day, dry-aged Cowboy Ribeye is ideal for two. It arrives in a cloche with a puff of smoke. Start with Instant Bacon, Mina’s glazed heritage pork belly and tempura oyster over Brussels slaw. High praise goes to the Cast-Iron Broiled Platter of lobster, king crab, oysters and shrimp in red miso butter as well as the Maine Lobster Pot Pie. Each meal begins with an irresistible gift: a trio of seasoned duck-fat fries and sauces. The polished staff ably serves classic and “rebellious” cocktails, award-winning wines, hand-selected, wood-grilled prime and Wagyu steaks, shellfish and Chef Michael Mina’s signature dishes. These views magnify the Bourbon Steak experience. In the distance, the bends of the Cumberland River and the rolling Tennessee hills. From its 34th floor perch atop the JW Marriott, the city spreads out before you: At one window, the Frist, the Grand Hyatt, the Nashville Yards construction at another, SoBro’s glassy towers: Pinnacle, Bridgestone, and Four Seasons. It’s breathtaking at this steakhouse in the sky.
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With the full cacophony of flavors, tender, homemade noodles from Nashville’s own Mr. It has a whole lot going on-in the best way possible. The Man in Black Carbonara is a masterful mix of pancetta, exotic mushrooms, dried figs, sundried tomatoes, whipped goat cheese, rosemary, and black truffle. It makes a nice counterbalance to a fine cut of meat.
We have to agree with our server: “These aren’t your grandma’s brussels.” They’re pleasantly crisped and finished with flavors of fall: red pepper, Granny Smith apples, and a rosemary- pancetta crumble. The perfectly seared bone-in ribeye arrives sliced and pulled away from the bone, so you get to enjoy the beautiful presentation and get simplified serving at the same time. You’re in downtown Nashville after all, so why not indulge in the 36-ounce cowboy cut. Expect to see names of some of your favorite Nashville purveyors as you peruse the menu. Whether you make a quick stop at the convivial bar for broiled oysters, charcuterie, and a cocktail before an event or cozy up in a booth for a multi- course meal, you’ll appreciate the distinctly Southern hospitality and flavors that permeate the experience from start to finish. Premium meats are dry aged in-house (you can sneak a peek if you like), but the starters, entrees, shareable sides, and desserts all hold their own, too.
Listed alphabetically, here are our top picks.Ĭentrally located on the first floor of the historic L&C Tower in the heart of all the downtown action is where you’ll find this Southern-infused steakhouse from the team at A. Choices for a succulent cut have never been greater, and more steakhouses are on our horizon. These days, the home of hot chicken has gotten beefier. In Nashville, it arrived much later Jimmy Kelly’s served its first filet in 1934.
The first of the American steakhouses, Delmonico’s, opened in Manhattan in 1837, heralding a fine dining tradition. We Americans have an abiding love for a thick juicy steak, and we love having it served, perfectly grilled, in a in a hospitable, if not elegant, restaurant.
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