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Makeready Libations & Liberation Debuts at Downtown Boutique Hotel Noelle

Take a first look at the lunch and dinner menus

Makeready Libations & Liberation

Just in time for the holidays, new boutique hotel Noelle opened in downtown Nashville last Thursday. Located at 200 Fourth Ave. N., the 224-room property situated next to Printers Alley has a quartet of food and beverage outlets, including the hotel’s all day restaurant and bar, Makeready Libations & Liberation. And Eater Nashville has the first look at the lunch and dinner menus.

There are plenty of familiar faces at the restaurant. Helming the kitchen is executive chef Dan Herget, who most will know previously as the opening chef at Little Octopus, a post Herget left back in September after over two years at the popular Gulch restaurant. Overseeing the bread and pastry program is Dean Gallagher, one of the city’s best pastry chefs, who most recently worked at Prima. And Kara Lacko, the restaurant’s director of food and beverage operations, another Prima vet.

The menus (see below) offer up what is described as seasonal American tavern food, with rotisserie-fired proteins and an in-house charcuterie program as key components. Lunch is broken down between charcuterie and cheeses, along with vegetables, sandwiches, and larger plates. The dinner menu follows the same format, with a larger selection of vegetables, grains, and proteins.

The full bar features all-American wine and craft beer lists, along with a variety of classic and more contemporary cocktails.

Along with Will Friedrichs, Noelle’s general manager of food and beverage operations, and Elliot Cunniff, director of culinary, the team at Makeready Libations & Liberation also oversees the menus for the hotel’s other F&B outlets, including Drug Store Coffee, the street-level cafe from Barista Parlor founder Andy Mumma, and lobby bar Trade Room. Rare Bird, the rooftop bar, will open in early 2018.

Breakfast will be served every day from 7 to 11 a.m., with lunch from 11 a.m. to 4 p.m., and dinner from 5 to 10 p.m daily. Weekend brunch will be served Sundays from 11 a.m. to 3 p.m.

Lunch menu
Submitted
Dinner menu
Submitted

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