There’s a growing roster of hotel dining options on the short two-block stretch of 4th Avenue downtown. Now, you’ll find Stateside Kitchen in the mix, tucked just beyond the sleekly tiled lobby of the Dream Hotel.
Jen McDonald
A stunner of a dining room, the space is marked by a long, glass atrium designed in the style of architect Frank Gehry, which gives it an airy, urban feel. The white marble bar stands out against the black-and-white and navy tile motif, for a soothing yet striking contrast. As is the rage right now, greenery and potted plants accent the space, bringing even more of the outdoors in.
What works about this hotel restaurant is its approachable menu and ability to strike a broad chord. Chef Michael Kopfman, who once owned his own restaurants in Ohio, has been consulting on Dream Hotels for several years—Nashville is the fourth property he’s opened. Here, he’s not pushing boundaries or reaching for lofty goals—he simply wants to please.
“What I like to create is straight-forward food that still has some refinement. It should be food that guests want to eat every day,” he says.
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Jen McDonald
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Jen McDonald
To whit, the menu appeals to the group mentality—there’s sushi for snacking or light eating, but also salads, a selection of steaks and chops, and a crowd-pleasing burger. Bring a group and they’ll all find something to crave.
Within those categories, Kopfman and crew are coaxing big flavors by doing things simply. “My approach is to find the best possible product that I can, and then don’t try to over complicate the dish,” he says. The chop is a perfect example: a beautiful loin rack of Kurobuta pork is given a three-day brine and then sliced into bone-in chops before being cooked sous vide,and getting finished under the broiler. It arrives like a behemoth on the plate sidled with black eyed-peas and collards, plus a little green apple chutney on the side. It’s an awesome pork chop—and enough to feed a few.
Jen McDonald
The sushi is a little more advanced, with specials like the Stateside roll made with salmon and tuna and laced with a tomato vinaigrette. And dishes like the warm beet salad, which gets napped with a goat cheese spread, the classic style of deviled eggs, and pan-seared salmon with smashed potatoes all fall into familiar territory.
Saturday brunch is an upbeat scene with a DJ showing up from noon to 3 p.m. to provide the right vibe to go along with your steak and eggs or Utopia omelet (there’s plenty of Benton’s bacon involved). Or, hit them up during Golden Hour weekdays from 4 to 7 p.m. for a plate of warm crab dip and a $10 Parlour burger.
The concept and menu fit in with Dream Hotel’s international draw—bringing a little taste of the traveling life to locals and visitors alike.
Stateside Kitchen, Dream Hotel, 210 4thAve. N., 615-622-0600; dreamhotels.com