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The 404 Kitchen’s Staycation Series Continues With a Marcus Samuelsson Menu Collaboration

Marcus short ribs and whole fried fish on the menu

Bobby Fisher

The 404 Kitchen continues its staycation-inspired dinner series, partnering Matt Bolus and the team with other notable chefs from Nashville and beyond for one-of-a-kind dining experiences for in-restaurant and take-home diners alike.

The staycation series intends to allow diners to sample an array of cuisines without leaving Nashville (or having to dine in a restaurant, for those who aren’t ready to do so). The next iteration of the summer series is available from Tuesday, August 11 through Saturday, August 30. Dishes will be available for dine-in guests, as well as guests preferring to take their food home.

The third chef collaborating for a menu on the series is James Beard Award-winning Marcus Samuelsson. The author of several cookbooks and a New York Times best-selling memoir, he has also cooked at the White House under the Obama Administration. His philanthropic efforts, serving as a UNICEF Ambassador, a member of the U.S. State Department’s Chef Corps, and as the co-chairman for the organization Careers Through Culinary Arts Program.

“We could never have been prepared for how to navigate through this “new” normal, but chefs are known for being adaptable and pivoting and that is exactly what this dinner series is about,” says chef Samuelsson. “ I jumped at the chance to collaborate with Matt and his team and pay tribute to one of my favorite cities from its historic roots in the civil rights movement to its legendary music scene. While I wish I could be there in person, I know the team will do an incredible job bringing my cuisine to Music City.”

Menu highlights for the occasion include: beer-battered and fried cauliflower, gently spiced with ras el hanout (a Moroccan spice blend), Tabasco, lime juice and soy sauce — served with a green mayonnaise made with blistered jalapenos and brightened with rice vinegar. Marcus short ribs are a chef signature dish once served to President Obama. Made with English-cut short ribs simmered and finished in a sauce of lemongrass, garlic, ginger, and plum sauce; and the berebere-spiced charred summer succotash, served with with cooling yogurt. See the full menu here.

Guests have their choice of a tasting menu for two for $59 per person, or they can opt to order dishes a la carte. All dishes will be available for to-go orders with the exception of the whole fried fish. For more information, visit or call 615.251.1404.

Images Provided by the 404 Kitchen
Wild Wild Wings
Bobby Fisher
Whole fried fish, served with grits
Bobby Fisher