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"At East Nashville’s McFerrin Park neighborhood I experienced Sean Brock’s most ambitious restaurant to date, June, where dinner is a 20-plus-course, two- to three-hour tasting divided into five 'acts'—canapés, water, land, dessert, and petit fours—and emphasizes extreme seasonality; Brock’s lab (with machines like an ultrasonic homogenizer and microwave extractor) plays a huge role in developing ingredients, and the small dining room sits above Audrey with roughly 32 seats across nine tables." - Eater Staff