Grand Hyatt Nashville
Resort hotel · Downtown ·
Rooftop bar with 360 views, spa, fitness room, outdoor pool
![Grand Hyatt Nashville by Sean Brock [Official Photo]](https://cdn.vox-cdn.com/thumbor/mC0qGKUUvnCRr1RghHWxrH8ZdZE=/0x0:2400x3600/1200x800/filters:focal(674x846:1058x1230)/cdn.vox-cdn.com/uploads/chorus_image/image/66105609/190617_AB_Row7_DurhamDinner_0298.0.jpg "Grand Hyatt Nashville by Sean Brock [Official Photo]")
Information
1000 Broadway, Nashville, TN 37203, USA Get directions
$$$
Rooftop bar with 360 views, spa, fitness room, outdoor pool
1000 Broadway, Nashville, TN 37203, USA Get directions
$$$
"I observed that Sean Brock’s newest Nashville restaurant, The Continental, inside the Grand Hyatt Nashville at Nashville Yards, began a phased opening in early October offering carry-out, curbside pickup, and delivery via the Toast Now platform (and room service for hotel guests), while its planned dine-in phase was postponed due to rising COVID-19 cases." - Eater Staff
"I'm excited that Sean Brock’s flagship restaurant inside the Grand Hyatt Nashville is finally opening for dine-in service on Friday, May 28. At his newest restaurant he injects his passion for American culinary history into every detail while nodding to the traditions of fine hotel dining; the spot opened briefly in October for takeout and delivery, and its original November dine-in opening was delayed by a COVID-19 spike in Middle Tennessee. Brock takes a nouvelle approach to classic American cuisine with an emphasis on gracious service and lots of tableside presentations for a true special-occasion destination, and he's been teasing diners on Instagram with pristine photos of dishes such as pate en croute, pan-roasted scallops, and potato mille-feuille with black truffle marmalade. Other starters and raw-bar offerings include Pacific red crab parfait, Hawaiian Ahi tuna with red shiso and black lime, and a California white sturgeon caviar and oyster setup; salads feature the namesake Continental salad with alligator pear, a beetroot and endive salad, and asparagus chartreuse. The roving Continental prime rib cart runs $5 per ounce, and entrees include Broken Arrow Ranch venison and potato-crusted Virginia striped bass. For dessert, save room for Greutli cheese fondue, strawberry with Carolina gold rice, or the tableside cream cart service of vanilla bean custard with shaved ice and other toppings. Dinner service begins Friday (Wed–Sun, 5–10 p.m.), and reservations can be made via Resy." - Delia Jo Ramsey
"I watched Sean Brock’s newest Nashville restaurant begin a phased opening in early October inside the Grand Hyatt Nashville at Nashville Yards, launching with carry-out, curbside pickup, delivery via Toast Now and room service for hotel guests while dine-in has been postponed due to rising COVID-19 cases. Brock has been using the platform to roll out specials — from beef Wellington and a cookbook dinner series tied to his 2019 book South: Essential Recipes and New Explorations, to a limited new burger ($13) — a butter, thyme and garlic–basted patty with 18th‑century mushroom catsup, béarnaise mayo, triple cream cheese whiz, Pernod shallots and cornichons on a potato roll, served with gaufrettes — that he posts on Instagram and that sells out quickly. He’s also offering a presold weekly dinner pop-up (Weds–Sun, 5–8 p.m., via Postmates; tickets on Resy, $30) that features deviled eggs, dilly green tomatoes, pimento cheese with Jimmy Red corn crackers, Holy City hog and Benton’s ham, traditional shrimp and grits, charred corn and peppers, field pea and hominy succotash, Jimmy Red cornbread and his grandmother’s apple stack cake, and he’s pairing the restaurant with a baked-goods/desert pop-up run by his pastry chefs." - Delia Jo Ramsey
"Inside the Grand Hyatt Nashville at Nashville Yards, I note that Sean Brock’s newest restaurant began a phased opening on Thursday, October 8. Initially it’s offering carry-out, curbside pick-up, and delivery through the Toast Now ordering platform, plus room service for Grand Hyatt Nashville guests, with limited dine-in service opening by reservation only on November 18. Brock’s approach marries his passion for American culinary history with the traditional elegance of hotel dining, promising a lively, welcoming vibe, particular attention to service, and a refined menu of his reimagined American classics. His nouvelle take draws from modern French cooking to create simpler fine-dining dishes with an added emphasis on presentation; the concept is billed as “classic hotel dining and continental cuisine,” with lots of nods to dishes popular in the 1980s and 1990s. Brock also shared meticulously planned to-go presentations on social media, and the opening dinner menu is available for takeout, delivery, and room service only." - Delia Jo Ramsey
"A prominent chef opened a restaurant inside a Nashville Hyatt, signaling a move into hotel-based hospitality and bringing his culinary reputation to that city's dining landscape." - Amanda Kludt