June
American restaurant · East Germantown
809 Meridian St, Nashville, TN 37207
Highlights
Innovative Southern tasting menu with 8 or 16 courses
Innovative Southern tasting menu with 8 or 16 courses
"Chef Sean Brock flexes his culinary chops in an extra special way through June, his Southern-inspired tasting menu concept that sits just upstairs from Audrey. Choose from an eight- or 16-course option, and prepare to be wowed by the seamless experience from start to finish. Menus rotate several times a year but may include things like Maine sea urchin, long-tail red snapper, and paw paw mochi. Seatings are available Thursday through Sunday, starting at $125 per person." - Kellie Walton
"A 37-seat restaurant offering eight or 16 course tasting menus with innovative Southern cuisine." - Delia Jo
"Located in McFerrin Park in East Nashville, Chef Sean Brock’s new addition to his restaurant empire offers an extensive tasting menu featuring some of the most luxurious ingredients money can buy in a minimalist 37-seater space. If you’re looking for company, sit at the bar in front of the open kitchen to learn more about your food from the knowledgeable staff, or simply immerse yourself in the tasting experience." - Clara Wang
"East Nashville’s McFerrin Park neighborhoods home to Sean Brock’s newest restaurant, what the famed chef calls his most ambitious restaurant to date. Dinner entails 20 or more courses over two to three hours. The menu, which Brock plans to change twice a season, is divided into five “acts”: canapes, water, land, dessert, and petit fours, and emphasizes “extreme seasonality,” according to the release. Brock’s lab, first introduced with Audrey, plays a “huge” role in menu development, with machines like an ultrasonic homogenizer and microwave extractor that will help produce ingredients that can be used at the “peak” of their quality. June is located above Audrey, Brock’s most recent restaurant, in the same Meridian Street building, and seats around 32 guests across nine tables." - Eater Staff
"June’s became a favorite East Bay pizza maker almost overnight, offering limited number of pizzas." - Eater Staff
