Take a heaping spoonful of Mad Men, throw in a dash of railcar dining, then add a soupçon of supper club energy, and you’ve got Sean Brock’s newest Nashville restaurant (he’s the former head chef at Husk). Your first decision here: tufted leather booth or velvet banquette. Your next decision: hailing one of the prime rib carts to your table or sticking with the classic steakhouse dishes on the prix-fixe menu. If you go the latter route, porcini bisque, venison, and asparagus in a Meyer lemon hollandaise sauce await. Or, ya know, just do both. Either way, save room for the other cart circling the room - this one’s dedicated to ice cream and making sure your sweet tooth is well taken care of.
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