Music Cityâ€™s Newest Restaurant Offers an Inventive Approach to Southern Cuisine
Â Hutton HotelÂ NashvilleÂ unveilsÂ WestEn
WestEnd Kitchen & Bar extends its Southern-style hospitality from design to menu. Each dish includes thoughtful touches that remains true to its roots while subtly layering international flavors which matches the restaurantâ€™s unique ambiance. For the menu, WestEndâ€™s team works with the countryâ€™s highest quality purveyors and regional farms to source the seasonal ingredients.
The culinary concept for restaurant is being led by Hutton Hotelâ€™s Executive Chef Chris Anderson who joined the team in June.Â Â The Michelin-starred Chef comes from a distinguished background that extends to some of the countryâ€™s best restaurants including Alinea, Moto and L20.Â Â Â Born and raised in North Carolina, Anderson fostered a true love for southern cuisine which continued to develop as he explored his local farms, new ingredients and refined techniques.Â
â€œI wanted to create a menu that celebrates the versatility of Southern-style cooking while introducing exotic, international flavors to the palate,â€ said Executive Chef Chris Anderson. â€œIt was important to create a menu for the new restaurant that not only appeals to the palate of the local clientele, but also pushes boundaries to provide an inventive take on southern fare.â€Â
Small plates includeÂ HushpuppiesÂ with cave-aged cheddar, pimento and shaved ham;Â Fried OystersÂ with tomato, chili and lemongrass; as well as dishes that serve as shareable sides like theÂ Fried OkraÂ tossed with cotija cheese and gaujillo peppers or Shishito Peppers with mezcal, lime and pickled onion. Salads, ideal for appetizers or lighter entrees, includeÂ Elk LoinÂ with speckled romaine, elderberry, english peas tossed with a hazelnut vinaigrette; and a twist on the classicÂ WedgeÂ with baby iceberg, smoked tomato, fromage blanc, and chive.Â
Appetizers offer a range of richness from the lighter market freshÂ CrudoÂ with coriander blooms, citrus and sea bean andÂ CarpaccioÂ with black garlic, chive and potato chip to heartier meats includingÂ QuailÂ is stuffedÂ with house made andouille, honey mustard and spicy greens and theÂ Wild Boar MeatballsÂ are served with local cheese and romesco.
Entrees are a distinctive progressive Southern style mixed with international flavors. TheÂ Spiny LobsterÂ is dressed with coconut curry, cajun trinity, gold rice and caviar; aÂ Pork ChopÂ marinated with a sweet tea brine, green apple and caramelized carrots;Â Hot Soft Shell CrabÂ with pickled tomato and pea tendrils;Â Crispy Carolina RiceÂ served with fermented collards, pickled chili, fried egg, and sorghum-glazed duck; andÂ Beer Can ChickenÂ which is ale-brined and served with succotash and beer jus.Â
Desserts from Executive Pastry Chef Vincent Griffith includeÂ Pumpkin BreadÂ with cream cheesed ice cream, brown sugar tuile, warm butterscotch and pepitas;Â ChessÂ with buttermilk sherbert, lemon peel puree, brulee and grains of paradise; andÂ PuddingÂ with hazelnut, blood orange, nutmeg and coffee.
Lunch ranges from a series of interesting small plates and salads to sandwiches and hearty entrÃ©e dishes.Â Â TheÂ Duck CobbÂ salad features cucumber, pickled shallot, duck bacon, hard boiled duck egg and buttermilk blue cheese dressing; theÂ Crab ToastÂ is accented with soft herbs, radish, lemon aioli on a toasted brioche; theÂ Blue CatfishÂ includes shell beans, pickled okra and molasses onions; The houseÂ BurgerÂ features Kennyâ€™s reserve cheddar, house bacon and onion jam; and theÂ Bison RibsÂ are glazed with cola and topped with napa slaw and smoked hazelnuts.
Breakfast is a selection of sweet and savory options.Â Â Incorporating a specialty local honey sourced from Williams Honey Farms located in Franklin, Tennessee is theÂ Buttermilk CurdÂ with cranberry walnut toast and honeycomb; theÂ Sour Cream PancakesÂ are served with whipped honey butter, peach curd and blueberries; and the savoryÂ Duck HashÂ includes confit duck, squash, new potato, pearl onion, poached egg and smoked hollandaise.Â
WestEndâ€™s bar menu was developed by Beverage Manager Megan Cross, formerly of Old Lightning in Los Angeles. Cross has created a two part beverage menu: a selection of signature cocktails inspired by Chef Andersonâ€™s flavor profiles and seasonal ingredients and Crossâ€™s fresh revival of classic cocktails much like theÂ ManhattanÂ and theÂ Old FashionedÂ which pair well with Chefâ€™s heartier dishes and appetizers. Signature cocktails includeÂ The Coco Belle, made with bourbon, rum, cynar with white cocoa; andÂ La BruhitaÂ with mezcal, lemon, honey and tajin which pair well with the international flavors of Chefâ€™s entrees. The beverage menu also offers a robust selection of wines by the glass and bottle, as well as an assortment of Tennessee beers.Â
Decor & Concept
The 118-seat restaurant and bar was created in collaboration withÂ Five LeavesÂ and curated by boutique firmÂ Studio 11 DesignÂ to encourage a natural flow throughout the space. A horseshoe shaped bar connects the restaurant to the hotel lobby, allowing guests to experience the energy of the revitalized venue throughout the day. The original barnwood floor was refinished during the renovation to preserve Hutton Hotelâ€™s original character while playful and bold elements such as contrasting black and white floor tiles, iron and brass finishings accent the space.Â Â The restaurant will serve as a new neighborhood social hub for creatives, artists and travelers alike – pulling inspiration from the vibrant local art and music scene.Â
WestEnd Kitchen & BarÂ is located in the heart of Nashville atÂ 1808 West End Avenue, Nashville, TN 37203. Dinner is served daily fromÂ 5PM – 10PM.Â Breakfast service fromÂ 7 AM – 11 AMÂ and lunch fromÂ 11AM – 3PM.Â Â Reservations are available on Resy or by phone atÂ 615.340.0012. For more information, visitÂ http://www.huttonhotel.
About Hutton Hotel Nashville
Set in the cityâ€™s lively West End neighborhood and steps from the heart of Music Row, the Four-StarÂ Hutton HotelÂ offers guests an immersive journey into Nashvilleâ€™s creative culture includingÂ AnalogÂ a 5,000-square foot music venue in partnership with Red Light Management,Â WestEnd Kitchen & BarÂ offering an inventive take on traditional Southern cuisine, fully equippedÂ Writersâ€™ Roomscreative spaces and 13,000 square feet of flexible event space. The hotelâ€™s 247 sophisticated guest rooms and suites and three elegantly appointed signature suites are designed byÂ Studio 11 DesignÂ to have residential comfort and a rock-and-roll edge while offering the southern-style hospitality guests have come to expect from Nashvilleâ€™s original lifestyle hotel.