The 404 Kitchen first opened in October 2013 in a 196 square-foot, repurposed shipping container that seated just 40 guests.
Four years later, they took over a much larger space (adjacent to the original) with a larger kitchen, more seats, private event spaces, a spacious patio overlooking the Gulch, and the addition of Gertie’s Whiskey Bar. While the space and menu have expanded significantly, one thing has remained the same. “We want you to feel like you are a member of our family,” says Executive Chef Matt Bolus. “When you dine with us you should be comfortable, well taken care of, and most importantly we want you to leave knowing that you’ve had an amazing meal and great service.”
There are a few mainstays that are offered year-around, like the cornbread; 72-hour tri-tip; and fried, smoked chicken, but for the most part the menus change seasonally, in sync with the produce and proteins available from local farmers and purveyors. A perfect example: Peach and pork ragu pasta. Bolus found inspiration for the dish in the amazing flavors of sweet, Southern peaches. “I’ve used them extensively in desserts but wanted to find a way to incorporate them into a savory dish as well,” he says. “This one turned out perfectly and I look forward to serving it as soon as the peaches come into season every year.” Peach and pork ragu is perfect as a pasta dish following a fresh, crisp salad, or alongside a warm vegetable side. No matter how you serve it, those Southern peaches are the star of every sweet- and-savory bite. (507 12th Ave. S., Floor 2, 615-251-1404; the404nashville.com)
Peach and Pork Ragu Pasta
Courtesy of Matt Bolus, Executive Chef at The 404 Kitchen
- 5 pounds pork shoulder or butt
- 4 yellow tomatoes
- 4 peaches
- 1 sprig of rosemary
- 1⁄2 ounce fresh ginger
- 1 tablespoon Gin, St. George Terroir
- 1⁄2 cup water
- As needed: salt and pepper
For serving:
- 3 oz Gemelli pasta (per person)
- 1 pint cherry tomatoes, halved
- 5 sprigs fresh basil
- 4 ounces Grana Padano
- As needed: extra virgin olive oil and apple cider vinegar
- Preheat the oven to 275 degrees.
- Season the pork evenly with salt and black pepper. Sear the pork until golden brown on all sides.
- While the pork is searing, cut the peaches into quarters, discarding the seeds. Also cut the tomatoes into 8 pieces each.
- Deglaze the pan with the gin and water.
- Combine the pork, tomatoes, peaches, rosemary, ginger, and deglazing liquid in a braising pan and cover with aluminum foil.
- Cook in a 275-degree oven for 2 1⁄2 to 3 1⁄2 hours or until tender.
- When the pork has finished cooking, remove the pork from the pan and allow to rest until cool enough to handle. Also, allow the braising liquid to cool until just warm.
- Once the liquid is cool pour everything into a blender and process until smooth.
- Strain the liquid through a fine chinois or cheese cloth. If the liquid isn’t thick enough to coat the back of a spoon, reduce it over medium heat until it is.
- Season the sauce to taste with salt, pepper, and apple cider vinegar.
To Serve:
- Cook your pasta until al dente.
- While the pasta is cooking, combine 3 ounces of pork with 3⁄4 cup of the reduced braising, and cook until the pork is hot. Combine the pasta with the hot pork.
- Right before putting the pasta in a bowl, add some cherry tomatoes and several torn leaves of basil and toss to incorporate.
- Finish with a drizzle of olive oil and by grating Grana Padano over the top.