In the kitchen of our James Beard Award - winning chef RJ Cooper, as well as in the bar, you’ll find a back-to-basics menu that moves with the seasons, paying homage to Nashville’s legacy of craftsmanship. Seasonally inspired dishes like Wedge Oak Farm Duck and Foraged Pink Oyster Mushrooms are made for sharing with friends. There’s also a daily rotation of surprises on the snack cart.
The bar program puts small-batch Tennessee bourbons in the spotlight. A thoughtful wine list and curated menu of Nashville craft beers round out the offerings.