June
American restaurant · East Germantown ·
Innovative Southern tasting menu with ingredients from R&D lab
Innovative Southern tasting menu with ingredients from R&D lab
"I reported that Manju is launching a new pop-up takeout window serving hot dumplings and char siu bao on Thursdays at Peninsula from 3 to 8 p.m.; Yuriko Say originally launched Manju in August selling lovingly handmade frozen pork and shrimp dumplings in packages of 18 from her East Nashville restaurant Peninsula and, after demand, added a family gyoza recipe to the rotation." - Eater Staff
"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
"Located in East Nashville’s McFerrin Park neighborhood above Audrey on Meridian Street, I view June as Sean Brock’s most ambitious, full-circle return to the maximalist tasting experiences that made him famous: a 20-plus-course, two- to three-hour dinner divided into five “acts” (canapés, water, land, dessert, and petit fours) that emphasizes “extreme seasonality,” with menus changed twice a season and a plan to produce eight menus a year. The roughly 32-seat dining room (about nine tables) is a minimalist, earnest space of dark wood and spa-like touches centered around an open kitchen with a custom-built stove, and its visible R&D lab — a compact test kitchen outfitted to modify, infuse, and control ingredients — plays a huge role in developing menus and using organic, biodynamic, and sustainable products at their peak. Brock honors his Appalachian-born maternal grandmother (Audrey was her first name; June her middle) by highlighting Southern products like deer, paw paw, and sweet potato while also incorporating rarer, “extraordinary” ingredients and more envelope-pushing techniques; sample dishes include snow crab with freeze-dried buttermilk and parsnip pudding, uni with sweet potato, spinach, and citrus blossoms, and black cod with celeriac and cabbage. Reservations are $250 per person, with an optional zero-proof pairing for $100 or a regular drink pairing for $180, and bookings are released monthly." - Clair Lorell