Audrey
Restaurant · East Germantown ·
Appalachian-inspired fine dining with heirloom grains and art
Appalachian-inspired fine dining with heirloom grains and art
"On Mondays I look forward to Sean Brock’s Hickory-Smoked Burger, an 8-ounce blend of Bear Creek beef and hickory-smoked bacon grilled over open embers and served on a benne-seed buttermilk brioche bun with Colby Jack, Vidalia onion, and ripe tomato; a trio of house sauces—hickory-nut oil mayo, tomato concentrate, and beef garum—adds layered complexity, and I usually pair it with beef-fat fries for a meal that’s all about fire, fat, and intention." - Stephanie Gravalese
"Audrey in East Nashville is a solemn temple to fine dining and a place that never disappoints for a special occasion. It’s got that wow factor you’re looking for in a celebration spot—the larger-than-life front door to the gleaming kitchen in the middle of the room sets the bar right away. And everyone here seems to be celebrating something special over clinking glasses of wine and steamy plates of chicken and dumplins. The menu does shift seasonally, but you’ll always find ancient grains and ingredients native to the South. Think: perfectly crumbly cornbread and creamy grits made with Cherokee White Eagle corn, hickory-grilled beef short rib with charred ramp, and desserts that make quick work of the tropical-tasting pawpaw fruit. Afterward, keep the celebration going with a nightcap upstairs at the newly-branded Bar Audrey." - jackie gutierrez jones 2, ann walczak
"When the usual brunch suspects can't lure you away from a weekend in bed, the hearth souffle cast-iron omelet at Audrey should do the trick. The eggs have been whipped for 30 minutes until they form the cumulus cloud of your dreams. We don’t claim to have eaten an atmospheric fluffy white mass, but we can only imagine it goes a little something like this. Along with those eggs, you’ll find dishes that use ingredients indigenous to the Appalachians like shaved Benton’s ham with dried berries and cornmeal pancakes topped with shagbark hickory syrup. And even the simple sophistication of the dining room with its sleek woods and Appalachian art makes this place feel far more impressive than your normal weekend brunch spots." - jackie gutierrez jones 2, ann walczak
"A Nashville restaurant focused on Appalachian food that received critical acclaim, including being named a Best New Restaurant in 2022 by Eater." - Mona Holmes
"Audrey and Locust are both run by high-profile chefs, and both serve food using techniques and ingredients that could feel stuffy, but actually end up being really approachable. You’ll enjoy creative Appalachian-inspired dishes like pit-cooked roast chicken with Alabama white sauce, cornmeal fried catfish with pickled green tomato tartar sauce, and a paw paw and banana pudding for dessert. Just know, if you didn’t get directions straight to Audrey, you’d likely miss it altogether, or assume it was some sort of posh office building. But through the heavy wooded door and past the freshly-cut stacks of logs for the oven, you’ll find plenty of open tables and comfy booths waiting for you." - ann walczak