Photo Courtesy of Andrea Behrends
Chef Sean Brock
In a press release on Wednesday, July 1, it was announced that chef and restauranteur Sean Brock will conceptualize and operate Grand Hyatt Nashville's signature restaurant, The Continental.
Located on the entry-level of Grand Hyatt Nashville, the restaurant will offer a lively and comfortable atmosphere with an ageless and elegant feel, making it a must-visit for both locals and tourists alike.
Sean Brock, a James Beard Award-winning chef and cookbook author, has specifically developed this concept to anchor the luxury hotel property. With this new venture, the Nashville-based chef embraces a new vision for what a modern hotel restaurant can be, complete with elegant design, throwback service style, and timeless cuisine.
Guests can expect contemporary renditions of luxury favorites from the 19th and 20th centuries, such as Crab Louie, Lobster Thermidor, and Oysters Rockefeller, as well as traditional Gueridon service offering tableside cart presentation of dishes inspired by the classics, Trout Amandine, Caesar Salad, Crepes Suzette, and more. Whole Roasted Chicken will be a menu staple (carved tableside), as well as Beef Wellington from the Gueridon.
The forthcoming restaurant is slated to open this September and will meld Brock’s passion for culinary history with the traditional elegance of fine dining to create an unparalleled experience.
For more information as well as employment opportunities, email info@thecontinentalnashville.com.