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Sean Brock’s Elegant New Nashville Restaurant Opens Soon For Takeout and Delivery

The Continental, flagship restaurant of the Grand Hyatt at Nashville Yards, opens for takeout and delivery on October 8

Sean Brock [Official Photo]

Sean Brock’s next Nashville restaurant, The Continental, inside the Grand Hyatt Nashville at Nashville Yards, is opening in phases starting next week. The opening rollout at 1000 Broadway begins on Thursday, October 8 with carry-out, curbside pick-up, and delivery through the Toast Now ordering platform, plus well as room service for Grand Hyatt Nashville guests. Then, on November 18, The Continental will open for limited dine-in 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 vibe with particular attention to service and a refined menu featuring his own reimagined takes on American classics. The celebrity chef’s nouvelle approach to classic American fare draws from modern French cooking, with simpler fine dining dishes with an added emphasis on presentation.

Billed “classic hotel dining and continental cuisine,” there are lots of nods to dishes made popular in the 1980s and 1990s in America. To start, look for items like a chilled Maine lobster salad (with shellfish mousseline, Meyer lemon, and leek vinaigrette) to short rib chou farci (with foie gras, green apple, and savoy cabbage). A one-ounce Kaluga caviar presentation comes served with traditional accompaniments and potato crackers.

Entrees include the 10-ounce namesake Continental prime rib, game bird Pithivier (Rohan duck with mushroom duxelles, citrus marmalade, and chestnut), and a half roasted chicken — a stuffed chicken breast with confit leg presse, butternut squash, and Alfubera sauce. For vegetarians, there’s an autumn vegetable tarte tatin, all rounded out by sides including pommes puree with herb butter and Parker house rolls.

Pastry chef Keaton Vasek’s desserts include a dark chocolate tart and an oat-infused maple sweet potato ice cream.

Also joining Brock’s notable team at the Continental — chef de cuisine Colin Shane, a two-time semifinalist for the James Beard Foundation’s Rising Star Chef award and alum of the three-Michelin-starred SingleThread. Pastry Chef Keaton Vasek, formerly the head pastry sous chef of The Nomad Hotel, New York City (also a recipient of one Michelin star). The The Continental’s beverage program is helmed by Wine Director Pat Wert, who learned the industry as a captain at Eleven Madison Park, and honed his skills in the beverage world while in leadership positions at Major Food Group’s The Seagram Building in New York City.

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