Nathan Zucker
Fine hotel dining was once defined by French haute cuisine, where elaborate, labor-intensive dishes highlighting exotic/expensive ingredients and an indulgent use of butter and cream, were artfully plated and served tableside with flourish.
When tapped to create the definitive restaurant for The Grand Hyatt, Sean Brock drew inspiration from this era; in bringing The Continental to life, the award-winning chef enlivened this classic while retaining its character.
Dining at The Continental is steeped in tradition, yet utterly modern.
“The idea is to truly embrace and be inspired by the original great American hotel restaurants, to invigorate the spirit of those historic dishes” said Brock. “This will be a place for diners to share a satisfying and leisurely meal together, host a power lunch, or partake in celebration. The Continental will embody a celebratory attitude towards eating out, no matter the occasion.”
Nathan Zucker
Designed by Nick Dryden and associates of DAAD, the restaurant combines elegant Asian sensibilities—a carpet of cherry blossoms like a watercolor, modern lanterns, wallpapered sections of serene landscape scenes in China-blue tones—with clubby 20th century American notes: dark woods for tables and paneled walls, plush leather seating.
There are two bars—the smaller is accessible off the hotel lobby; the larger in the main dining room commands a view of Broadway. There are quiet seating areas for intimate conversation and a private dining room for special gatherings and celebrations.
To execute his vision, Brock assembled a team with stellar credentials. Colin Shane, twice a semi-finalist for James Beard Foundation’s Rising Chef award, left his position at three-Michelin-starred SingleThread in Sonoma County to become The Continental’s Chef de Cuisine. Pastry Chef Keaton Vasek arrives from Manhattan with an impressive resume. In 2015 he was Pastry Cook at the Gotham Bar and Grill, senior pastry cook at Eleven Madison Park in 2018 and ascended to Head Pastry Sous Chef of one-Michelin-starred The NoMad Hotel. Another alum of Eleven Madison Park, Wine Director Pat Wert came up the ranks at that esteemed restaurant and further refined his skills, becoming Head Sommelier at The Grill in the historic Seagram Building.
Nathan Zucker
At this writing, The Continental has introduced their food and beverage solely through online ordering, which they plan to continue after they open to reservations-only restaurant dining. It is nicely done. Wert has curated a concise yet mindful roster strong on French and Italian wines, and is ready to make his recommendations for your pairings. He’s created luscious cocktails, also batched for carry-out. Be sure to try The Continental Milk Punch. It’s a stunning quaff in its clarified appearance, a clean and potent swirl of Rittenhouse Rye, apple brandy, and Fino sherry, with tropical sweet-tart notes of pineapple.
The menu will vary with seasonality and whim, and can include reimagined classics such as Short Rib Beef Wellington, Chilled Lobster Salad with shellfish mousseline and Breast of Duck encased in herbed pastry. Some items will be constants.The Continental Salad is one such offering, and makes a beautiful starter. Each element enhances the lettuces, sourced locally from Greener Roots. Lightly dressed in hazelnut oil and sea salt, the mélange of greens is dotted with Pernod-marinated onions and watermelon radishes sliced and cut into floral shapes. At its base is a large crouton, stuffed with Triple-Crème cheese. The Mushroom Bisque is right for the season. It is a lush, umami-laden puree, garnished with crème fraiche, black truffle, and a scatter of puffed grains for crunch.
1 of 3
Nathan Zucker
2 of 3
Nathan Zucker
3 of 3
Nathan Zucker
Prime Rib is an old-school favorite, and here it is slow roasted to rosy succulence. The 10-ounce slab arrives bathed in rich au jus. It needs nothing more than the simple enhancements provided: a sprinkle of Maldon salt, and a side of garlicky horseradish cream sauce, to achieve beefy perfection.
Look for sustainably sourced fish on the menu. The Virginia Striped Bass is superb, the meaty plank capped with delicate potato circles arranged like scales that become crispy while baking, and seal in the juices. The accompanying sauce, a swoon-worthy soubise of leeks and parsnips, possesses such savory-sweetness, you’ll want to mop up every bit with a Parkerhouse roll.
Continuing the theme of luxurious classics is the Pommes Puree, potatoes inspired by chef Joel Robuchon’s uber-butter-whipped preparation. The Continental’s version is just as silken. However, a disc of herbed butter slowly melting over the puree pushes it over the top. Other seasonal vegetable sides include praline-topped roasted acorn squash, and a gratin of bitter greens in Mornay sauce.
Nathan Zucker
Vasek’s desserts straddle tradition and the new. His Dark Chocolate Tart starts with a brown butter crust, followed by a layer of caramel and a glossy, malt-infused chocolate ganache. His Maple-Sweet Potato Ice cream topped with pearls of yuzu sorbet is assuredly a 21st century treat.
The Continental, The Grand Hyatt, 1000 Broadway, Ste. 101; thecontinentalnashville.com