This time it’s for real – the Continental, Sean Brock’s flagship restaurant inside the Grand Hyatt Nashville, is finally opening for food service on Friday, May 28.
In his new restaurant, the famous chef infuses his renowned passion for American culinary history down to the smallest detail, while also nodding to the gastronomic traditions of yesteryear. The restaurant opened briefly in October for take-out and delivery only, and the restaurant’s initial opening in November was delayed due to a spike in COVID-19 cases in Middle Tennessee.
At The Continental, Brock takes a fresh take on classic American cuisine with an added emphasis on courteous service with plenty of table presentations for a true dining destination for a special occasion. He teased potential diners over the weekend with stunning photos of every menu item on his Instagram – impeccable presentations of everything from pie or pan-roasted scallops to potato mille-feuille. with black truffle marmalade.
Other entrees and raw sea bass options include the Pacific Red Crab Parfait, Hawaiian Ahi Tuna with Red Shiso and Black Lime, and a caviar configuration of white sturgeon and California oysters. There are many amazing salads for the season, such as the namesake continental salad with alligator pear, a beet and endive salad, and an asparagus chartreuse. The Continental Prime Rib Roving Cart costs $ 5 an ounce, along with other entrees like Broken Arrow Ranch Deer and Potato-Crusted Virginia Striped Bass.
For dessert, save room for the Greutli cheese fondue, the strawberry with Carolina Gold rice, or yet another table cart offering – a cream cart service (vanilla cream, which you can make with crushed ice and other toppings galore).
See the full opening menu online here.
The restaurant opens this Friday, May 28 for dinner service (hours are Wednesday through Sunday, 5 p.m. to 10 p.m.), and reservations can be made through Resy.
In the meantime, check out the interior of the Grand Hyatt Nashville’s ground floor restaurant below.