More Details Revealed for Midtown's Union Common

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New menu and interior details are out for Union Common, Midtown's forthcoming 'social concept steakhouse.' Via press release, it's revealed that the 125-seat, 4,200 square foot restaurant "will focus on shared plates including bar snacks, fresh seafood and aged steaks," served for lunch and dinner seven days a week. Some specific menu items are even mentioned, including "loaded tater tots with bacon crème fraiche; grilled dry-aged bone-in ribeye with citrus gremolata; and Southern fried pork chop with bacon-tomato jus." Executive chef Bobby Benjamin, who previously worked at Nashville restaurants Flyte and Capitol Grille, will be leading the kitchen. Co-owner and Tennessee native Brett Davis, one of 135 master sommeliers in the country and the first to operate in Tennessee, will oversee the beverage program, offering approximately 200 wines by the glass or bottle, and ten on tap. The bar program will also include over 100 whiskeys, six beers on tap and a selection of craft cocktails.

Interior renderings reveal an Art Deco/industrial design featuring a brass, gray and black color scheme. Furnishings include red vinyl seating and marble-topped tables, along with a 27-seat bar.

First announced back in October, Union Common is on track for a summer opening.
· Union Common [Facebook]
· Louisville-Based Restaurant Group Brings 'Non-Traditional Steakhouse' to Midtown [-ENSH-]