MAYTER SCOTT
"A loaf of bread, a jug of wine and thou...”
This famous phrase attributed to Persian poet Omar Khayyam has endured since the eleventh century. In a very basic sense, it is at the heart of Ben and Katie Rose Tyson’s splendid endeavor, Butterlamp Bread and Beverage.
Their self-proclaimed Bread House and Wine Bar opened in August inside the historic church on Chapel Avenue, a centerpiece of the Eastwood Village mixed-use development. Here, the husband-and-wife duo has created an appealing neighborhood gathering spot where you can savor curated wines by the bottle or glass, their flavorful rustic loaves, as well as their delectable fare, with each plate designed to complement the grape.
The couple met in Nashville—Katie, a graduate of Vanderbilt University, arrived 14 years ago; Ben, an accomplished chef, came in early 2020 to help Sean Brock open Audrey. When the pandemic hit, Ben’s focus shifted to Patchwork, a nonprofit supported by Brock, providing nutritious, delicious meals to those in need. Katie worked in marketing, first in the music industry, then in hospitality.
For their honeymoon in February 2023, the Tysons flew to Bhutan, where they spent weeks traveling, soaking up, as Katie puts it, “the absolute magic of this place.” Ben had worked at a resort in Bhutan 10 years earlier, and he and Katie were touched that people there still remembered him.
“On the long flight home, we started our talk, ‘OK, we’re married now, so what’s next?’” Katie recalls. “I had always thought about a Bed and Breakfast. As we shared ideas, we recognized that we had separate but similar thinking about this community place to hang.”
The concept of a traditional B&B morphed into Bread and Beverage. The name Butterlamp refers to the votive candles (originally filled with yak butter) found throughout Buddhist monasteries in Bhutan. The lighting of these lamps is part of a spiritual practice to dispel darkness, honor the interconnectedness of beings, and cultivate gratitude and goodwill. For the Tysons, that was a perfect metaphor for the light-filled place they envisioned.
Butterlamp is located on the Hobson Chapel Drive side of the complex. In front of the entry, you’ll see an inviting grassy plot dotted with tables and chairs underneath shade trees. Step inside, there’s seating at a beautiful marble- topped bar to the right; a banquette-lined wall with tables to your left, and an open kitchen with a curved dining counter, where Ben and the team prepare delectable plates to accompany the wines. High ceilings and expansive windows bring in the light. Writing on the large mirror behind the bar describes the daily picks: breads to take home, favorite wines of the moment, and specialty plates of Cultured, Cured, and Tinned — that is, cheeses, charcuterie, and preserved fish. True personality shines through: shelves on either side of the large mirror have been covered in pages from a cookbook that Katie’s grandmother passed on to her mother and then to her. All-purpose wine glasses are imprinted with the Butterlamp logo. Plates and bowls have been acquired from thrift shops or the Tysons' own wedding china. Further, the hours are unique, open Thursday through Monday, from 2 p.m. to 10 p.m.
“We are not a traditional bakery that opens in the early morning, and you have to hustle to get your loaf! That’s why we call it a Bread House,” Katie says. “We like opening in the midafternoon. Folks start coming in for a snack, or a sip, or to get their loaf to take home for dinner. We structured our week to run Thursday through Monday. Many places close on Sunday and Monday, so we want to offer an alternative.”
MAYTER SCOTT
Ben and Katie work together to curate the wines. The rotating “by the glass” list is broken into five categories: Sparkling, White, Skin Contact & Rosé, Chilled Reds, and Reds, each wine given a brief, fun, and accurate description. Celine, a chilled French Gamay (and staff fave) is “a juicy symphony.” The Austrian Blaufrankisch from Ernst Triebaumer is a full-bodied red where “scary spice meets sporty spice.” The Rezabel Txakoli Rosé possesses “sassy florality.” Katie and her staff are happy to talk over your tastes and their selections and help guide you.
“We enjoy introducing our finds, and explaining the different grape varietals to our guests,” says Katie.
Ben designed the Butterlamp menu to offer an array of foods that pair well with wine, dishes that you can peck on as you go. And he notes, “I like to have an element of surprise.”
Some of those surprising elements include the creamy tofu green goddess dip accompanying the crudités — a colorful and somewhat unexpected assembly of veggies: heirloom pear tomatoes, endive, purple carrots, sweet red bell pepper batons, and paper-thin hakurei turnip slices. Not to miss is the plate of Deviled Eggs in a Skirt — Ben’s ingenious preparation of stuffed eggs served warm and under a crisp tuile sprinkled with Maldon salt. Cheeses of the day come with a house-made jam that has wine cooked into the preserves. The toasted sourdough boasts luscious toppings that change with season and whim: tomatoes, garlic, and fruity olive oil; squashes in lime and chili oil over roasted eggplant purée; mussels, fresh herbs, and oyster emulsion. And make no mistake — the Warm Bread, which is your choice of the O.G or cracked black pepper sourdough served with cultured butter—is simple perfection.
A variety of breads in limited quantity is available in full or half loaves to take home. Head baker Allie Jantz skillfully executes Ben’s recipes. Don’t pass over the Konbu sourdough. Konbu is dried kelp powder that is folded into the dough. It imparts a compelling, distinctive umami to the bread. Other breads of note include the Fermented Sweet Potato and English Muffin.
“I had a lot of influence from my mom, a great baker and cook,” says Ben. “The English Muffin Bread is her recipe.”
You’ll find a few sweet things on the menu too, like cookies and chocolate gateau. You’ll relish Ben’s “Eton Mess,” a variation of a Pavlova. The toasted meringue is broken into pieces and folded with whipped cream and fruits of the moment, such as peaches, plums, and plum-wine jelly. The creamy mound is dusted with dried rose petals.
The Tysons have been gratified as Butterlamp becomes a draw for the neighborhood and beyond. They look forward to welcoming new faces to their Bread and Beverage as they cultivate regulars, sharing their love of bread, wine, and community. (1101 Chapel Ave.; butterlampnashville.com)