A CHEF'S GUIDE TO... Nashville, USA
Gourmet Traveller|July 2022
From honky-tonks to hot chicken, chef SEAN BROCK takes us on a hot and spicy tour of America's Deep South.
SEAN BROCK
A CHEF'S GUIDE TO... Nashville, USA

The name Sean Brock is synonymous with the food of America’s south. Raised in rural Virginia, Brock made his name in Charleston where he spent more than a decade exploring Lowcountry cooking via renowned restaurants McCrady’s and Husk. Now based in Nashville, Tennessee, the James Beard-winning chef and cookbook author continues to contribute to the southern cuisine discussion via his venues Audrey, June, The Continental and Joyland. When he’s off-duty, this is where Brock likes to go.

WELCOME TO NASHVILLE

The food scene in Nashville is progressing at an extraordinary rate. One of the things I love most about the local culinary landscape is how diverse it is. When visiting you can experience everything from a meat and three (a Tennessean restaurant with daily choices of meat and a variety of sides) that will blow your mind, to hot chicken that will blow your head off, but in the best possible way. Then there are multi-course modernist tasting menus; plus everything in between.

WHERE I EAT NOW

Diese Geschichte stammt aus der July 2022-Ausgabe von Gourmet Traveller.

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Diese Geschichte stammt aus der July 2022-Ausgabe von Gourmet Traveller.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

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