by Sean Brock next Nashville restaurant, The Continental, inside of Grand Hyatt Nashville at Nashville Yards, opens in phases starting next week. The opening rollout at 1000 Broadway begins on Thursday, October 8 with take-out, curbside pickup and delivery through the Toast Now ordering platform, as well as room service for Grand Hyatt Nashville guests. Then, on November 18, The Continental will open for limited dining service by reservation only.
Brock’s take on the modern hotel dining experience marries Brock’s known passion for American culinary history with his reverence for the traditional elegance of hotel dining. Brock says to expect a lively, welcoming atmosphere with careful attention to service and a fine menu featuring his own reimagined versions of American classics. The celebrity chef’s new take on classic American cuisine draws inspiration from modern French cuisine, featuring simpler refined dishes with an added emphasis on presentation.
Called “classic hotel dining and continental cuisine,” there are plenty of nods to dishes made popular in 1980s and 1990s America. To start, look for dishes like chilled Maine lobster salad (with shellfish mousseline, Meyer lemon, and leek vinaigrette) or stuffed short rib cabbage (with foie gras, green apple, and savoy cabbage). A presentation of one ounce Kaluga caviar is served with traditional sides and potato crackers.
Appetizers include the namesake 10-ounce continental prime rib, Pithivier game-bird (Rohan duck with mushroom duxelles, citrus marmalade and chestnut), and half a roast chicken – a stuffed chicken breast with a press of confit thighs, butternut squash and Albubera sauce. For vegetarians, a tarte tatin with autumn vegetables, all served with sides including mashed potatoes with herb butter and Parker house rolls.
Pastry chef Keaton Vasek’s desserts include dark chocolate pie and oat-infused maple sweet potato ice cream.
Also joining Brock’s remarkable team at The Continental – Executive Chef Colin Shane, two-time James Beard Foundation Rising Star Chef Award semi-finalist and three-Michelin-star SingleThread alumnus. Pastry Chef Keaton Vasek, former Sous Chef Pastry Chef at Nomad Hotel, New York (also a Michelin star recipient). The Continental’s beverage program is led by Director of Wines Pat Wert, who learned the industry as a captain at Eleven Madison Park and honed his skills in the beverage world while in leadership roles. at Major Food Group’s Seagram Building in New York.