Digital Love
Overlooking midtown, White Limozeen is a rooftop restaurant and bar where the layers of pink on pink are as unapologetic as the woman they honor.
Named for one of Dolly Parton’s solo albums, and inspired by her quest for success, the space exudes femininity, complete with pink seating, a pink-fringed pool deck, and shimmering accents everywhere. It’s a spectacle to take in—but just like Dolly, there’s depth beneath that surface.
Chef de cuisine Chris Lewallan, formerly of Bastion, Nicky’s Coal Fired, and Henley, brings a playful yet thoughtful approach to the menu. So, what looks like a list of party food is really a solid lounge and dinner menu that digs into Grandma’s recipe box and turns her go-to entertaining recipes into modern magic. Go for the food, especially on weeknights when it’s quieter, or for weekend brunch.
Danielle Atkins
The cocktails, developed by bar expert Demi Notali (The Patterson House), match the decor with names like Love the Iguana, a large green number that echoes a day-spa juice with a hit of vodka and sour beer, and Forget Me Not, a sherry, raspberry, and pink wine blend. While crushable and photo worthy, both are also lovely to sip. Champagne Jell-o shots? Of course. There’s also a thoughtful wine list full of natural options, and a heavy list of sparklers.
The menu, which changes seasonally, starts with “sea foods,” then moves into smaller, then larger, then sweet “foods.” Many dishes are built for sharing—it’s a place to have a party after all—but in these times of social distancing, that part is obviously optional and some dishes you’ll just want to keep to yourself.
The sea foods include oysters, marinated mussels, poached shrimp, and a stunning tuna crudo laced with cucumber and chiles and topped with horseradish and a spray of fresh herbs. The caviar, really a paddlefish roe, is an everyday luxury, served beside sour cream and onion biscuits.
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Danielle Atkins
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Hannah Schneider
Smaller plates include salads and snacks, like fat, rounded smoked trout fritters, vegetable crudites, and cheese and meat plates. Our pick is the chicken liver pie: thin layers of chicken liver mousse and strawberry preserves over a crumbly pumpernickel crust with a garden of edible flowers and herbs dressed on top. Decadence on a pie plate.
For your main meal, the larger foods veer from mussels with thin, crispy fries to a thick white bread burger smothered in brie and caramelized mushrooms. The French onion tortellini are stuffed with sweet onion puree, nestled with Comté cheese and arranged around a pile of snap peas, while the smoked half chicken, plenty for two, arrives over Carolina Gold rice and thin-cut veggies.
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White Limozeen
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Hannah Schneider
The sweet foods, as you might expect, provide an over-the-top finish. There’s the Millionaire’s Twinkie stuffed and smothered with caramel and chocolate and flecked with edible gold. But the dish that fully captures the White Limozeen vibe is Our Jello—a nostalgic throwback updated with layered gelatins and fruit suspended on top. It’s enough to bring you back for more—and blow Grandma’s mind.
White Limozeen, Graduate Nashville, 101 20th Ave. N., 615-551-2700; graduatehotels.com/nashville