A CHEF'S GUIDE TO... Nashville, USA

From honky-tonks to hot chicken, chef SEAN BROCK takes us on a hot and spicy tour of America's Deep South.

- SEAN BROCK

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