The Nashville Jam Co.
Brunch restaurant · South Nashville ·
Southern comfort food, brunch, homemade jams, biscuits
Southern comfort food, brunch, homemade jams, biscuits
"The Nashville Jam Co.’s traditional southern breakfast menu is available daily at 8 a.m. in Berry Hill, where the simple cafe has some lovely outdoor seating. A few morning favorites include the PB&J Chicken Biscuit (that’s pimento cheese, bacon, and tomato jam, mind you), the fried green tomato wrap, and the Bronuts, another take on the biscuit-doughnut hybrid, battered, fried, filled with cheesecake, and finished with blueberry compote." - Jackie Gutierrez-Jones
"I noted that Nashville Jam Co. is offering free breakfast to those in affected areas who are out of power and in need of a location to stay warm." - Jackie Gutierrez-Jones
"Biscuits and jam go hand-in-hand, something the Nashville Jam Co. knows all too well. While fruit preserves like strawberry jalapeño or blackberry may get visitors in the door, it’s the basket of biscuits with signature jams that convinces them to linger a bit longer. The Bronut, which touts that it’s “nearly world famous,” is a can’t-miss combination of biscuit dough stuffed with cheesecake, then fried and topped with blueberry compote." - Kellie Walton
"Our restaurant specializes in New Southern food. Gary Baron, Chef and Native Nashvillian prepares the menu and food with care and creativity. Simply fantastic food. Breakfast is our Staple with an abundant lunch offering. We make 14 flavors of jam, along with our own ketchups, mustards and hot sauces. Everything from Biscuits to burgers, our menu is sure to please. Gluten free options available."
"For a one-night, first-come, first-served family-friendly dinner on October 3, Chef Brandon Frohne is sharing his food obsessions in what I’d call a food lover’s paradise at The Nashville Jam Co.; the menu features a double truffle smash burger crowned with smoked fontina cheese whiz, mustard aioli, and shaved black truffles on a potato chip crumb bun, foot-long fries served with umami “love dust” and comeback sauce for dipping, and a fall-appropriate pumpkin-spiced boozy pie made with the venue’s bourbon apple jam topped with torched meringue and salted pecan shortbread crumble, plus a selection of non-alcoholic beverages, local craft beer, and Diskin Cider, with indoor and outdoor seating, COVID-19 safety measures, and options to dine in, take out, or order through Postmates." - Delia Jo Ramsey
