The James Beard Award-winning chef, Sean Brock, has been announced at the name to helm the new restaurant at the Grand Hyatt, currently under construction in downtown Nashville.
The hotel complex, set on a $1 billion, 17-acre Nashville Yards development will include a restaurant under Brock, with designs including plush lounges and booths as well as two bars.
Brock, back after a two-year enforced hiatus, due to bad health, is back to his best and will busy himself with the Grand Hyatt concept after the imminent opening of his much-anticipated "flagship restaurant compound" named Audrey. It will be in a two-story, 10,000-square-foot former industrial building at 809 Meridian St. in East Nashville.
The yet-to-named restaurant will be installed on the ground floor of the 24-floor Grand Hyatt. The menu will offer "contemporary renditions of luxury favorites" such as whole-roasted chicken, Crab Louie, Lobster Thermidor and Oysters Rockefeller.
"The idea is to truly embrace and be inspired by the original great American hotel restaurants, to invigorate the spirit of those historic dishes," Brock said, in a written statement. "The restaurant will embody the idea of a celebratory attitude towards eating out, no matter the occasion."