According to an article last week in The New York Times, the two restaurants inside Sean Brock’s sprawling new East Nashville temple to Appalachian cuisine will be named Red Bird and Audrey.
Construction began recently at the East Nashville site — which will in early 2020 house Brock’s Appalachian-focused compound featuring an approachable downstairs dining room and an upstairs tasting menu.
The New York Times reports that Red Bird will have a daily changing menu, and intends to be sort of a Chez Panisse for the food of Appalachia. The post adds that his modern restaurant upstairs will be called Audrey — driven by an R & D kitchen from a former researcher at Noma’s fermentation lab in Copenhagen.
The project will be a tribute to the cuisine and culture of Appalachia — where Brock was born and raised.A podcast on Appalachia called Before It’s Too Late (produced in an on-site recording studio), an heirloom seed bank, Appalachian art, and a mindfulness center focused on mental health for his team are all added elements of the complex