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Chef and restaurateur Sean Brock is back with The Continental in Nashville, Tenn.

This homage to the Gilded Age of fine dining in America brings art back to the plate

Lisa Jennings, Executive Editor

June 3, 2021

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Emily Dorio

Betting that diners are ready to move from takeout containers to artfully plated dishes, chef and restaurateur Sean Brock last week opened The Continental in Nashville, Tenn., a concept that gives homage to the grand hotel restaurants that helped shape American fine dining.

It’s technically a reopening.

Located in the Grand Hyatt Nashville, The Continental was about to open last year before COVID cases spiked in November. The restaurant opened briefly for takeout only, but Brock decided to hold off on dine-in until things improved. Two of the concept’s pastry chefs, Keaton Vasek and Michael Werrell, used the restaurant’s kitchen to operate a side venture called Trēt Baking Co., according to Nashville Scene.

But in late May, The Continental launched again for dine-in guests offering a menu that is described as heavily influenced by hotel dining in the 1800s and 1900s, which embraced Nouvelle cuisine and beautifully plated classics, along with tableside service.

Brock this year is also scheduled to open the long-awaited Audrey, with a menu that showcases the cuisine of rural Appalachia.

Here’s a look at The Continental.

Contact Lisa Jennings at [email protected]

Follow her on Twitter: @livetodineout

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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