Hutton Hotel Nashville unveiled WestEnd Kitchen & Bar, a new restaurant and bar offering inventive Southern cuisine, as part of its multi-phased renovation lead by Studio 11 Design. Set in the vibrant Nashville neighborhood of West End for which the restaurant drew its name, the food presented will be thoughtful and delicious, drawing inspiration from the culinary team’s southern heritage.
WestEnd Kitchen & Bar extends its Southern-style hospitality from design to menu. Each dish includes thoughtful touches that remains true to its roots while subtly layering international flavors which matches the restaurant’s unique ambiance. For the menu, WestEnd’s team works with the country’s highest quality purveyors and regional farms to source the seasonal ingredients.
The culinary concept for restaurant is being led by Hutton Hotel’s Executive Chef Chris Anderson who joined the team in June. The Michelin-starred Chef comes from a distinguished background that extends to some of the country’s best restaurants including Alinea, Moto and L20. Born and raised in North Carolina, Anderson fostered a true love for southern cuisine which continued to develop as he explored his local farms, new ingredients and refined techniques.
“I wanted to create a menu that celebrates the versatility of Southern-style cooking while introducing exotic, international flavors to the palate,” says Executive Chef Chris Anderson. “It was important to create a menu for the new restaurant that not only appeals to the palate of the local clientele, but also pushes boundaries to provide an inventive take on southern fare.”
Small plates include Hushpuppies with cave-aged cheddar, pimento and shaved ham; Fried Oysters with tomato, chili and lemongrass; as well as dishes that serve as shareable sides like the Fried Okra tossed with cotija cheese and gaujillo peppers or Shishito Peppers with mezcal, lime and pickled onion. Salads, ideal for appetizers or lighter entrees, include Elk Loin with speckled romaine, elderberry, english peas tossed with a hazelnut vinaigrette; and a twist on the classic Wedge with baby iceberg, smoked tomato, fromage blanc, and chive.
Appetizers offer a range of richness from the lighter market fresh Crudo with coriander blooms, citrus and sea bean and Carpaccio with black garlic, chive and potato chip to heartier meats including Quail is stuffed with house made andouille, honey mustard and spicy greens and the Wild Boar Meatballs are served with local cheese and romesco.
Entrees are a distinctive progressive Southern style mixed with international flavors. The Spiny Lobster is dressed with coconut curry, cajun trinity, gold rice and caviar; a Pork Chop marinated with a sweet tea brine, green apple and caramelized carrots; Hot Soft Shell Crab with pickled tomato and pea tendrils; Crispy Carolina Rice served with fermented collards, pickled chili, fried egg, and sorghum-glazed duck; and Beer Can Chicken which is ale-brined and served with succotash and beer jus.
Desserts from Executive Pastry Chef Vincent Griffith include Pumpkin Bread with cream cheesed ice cream, brown sugar tuile, warm butterscotch and pepitas; Chess with buttermilk sherbert, lemon peel puree, brulee and grains of paradise; and Pudding with hazelnut, blood orange, nutmeg and coffee.
Lunch ranges from a series of interesting small plates and salads to sandwiches and hearty entrée dishes. The Duck Cobb salad features cucumber, pickled shallot, duck bacon, hard boiled duck egg and buttermilk blue cheese dressing; the Crab Toast is accented with soft herbs, radish, lemon aioli on a toasted brioche; the Blue Catfish includes shell beans, pickled okra and molasses onions; The house Burger features Kenny’s reserve cheddar, house bacon and onion jam; and the Bison Ribs are glazed with cola and topped with napa slaw and smoked hazelnuts.
Breakfast is a selection of sweet and savory options. Incorporating a specialty local honey sourced from Williams Honey Farms located in Franklin, Tennessee is the Buttermilk Curd with cranberry walnut toast and honeycomb; the Sour Cream Pancakes are served with whipped honey butter, peach curd and blueberries; and the savory Duck Hash includes confit duck, squash, new potato, pearl onion, poached egg and smoked hollandaise.
WestEnd’s bar menu was developed by Beverage Manager Megan Cross, formerly of Old Lightning in Los Angeles. Cross has created a two part beverage menu: a selection of signature cocktails inspired by Chef Anderson’s flavor profiles and seasonal ingredients and Cross’s fresh revival of classic cocktails much like the Manhattan and the Old Fashioned which pair well with Chef’s heartier dishes and appetizers. Signature cocktails include The Coco Belle, made with bourbon, rum, cynar with white cocoa; and La Bruhita with mezcal, lemon, honey and tajin which pair well with the international flavors of Chef’s entrees. The beverage menu also offers a robust selection of wines by the glass and bottle, as well as an assortment of Tennessee beers.
The 118-seat restaurant and bar was created in collaboration with Five Leaves and curated by boutique firm Studio 11 Design to encourage a natural flow throughout the space. A horseshoe shaped bar connects the restaurant to the hotel lobby, allowing guests to experience the energy of the revitalized venue throughout the day. The original barnwood floor was refinished during the renovation to preserve Hutton Hotel’s original character while playful and bold elements such as contrasting black and white floor tiles, iron and brass finishings accent the space. The restaurant will serve as a new neighborhood social hub for creatives, artists and travelers alike—pulling inspiration from the vibrant local art and music scene.
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