Centrally located in Nashville’s South Broadway District, 1 Kitchen is the mission-driven luxury hotel’s signature restaurant, rooted in the belief that the closer things are to home, the better they taste.
Helmed by Culinary Director and Top Chef alum Chris Crary, 1 Kitchen’s menu celebrates local purveyors with ingredient-driven and zero-waste dishes. Guests can expect a clean, nourishing, and seasonal menu that is complemented by a biodynamic and organic wine list and a sustainable cocktail program. Menu standouts include Beet Wellington, zero waste Bakers Garden Beet Salad, and Bear Creek Farm Beef Ribeye. Leading the charge in Music City’s sustainability efforts, 1 Kitchen is committed to sourcing 75% of ingredients within a 200-mile radius, and meat and seafood are always ethically sourced. Additionally, the restaurant is composting all green waste, utilizing an on-site glass crusher, and has partnered with ACE to recycle all their oil.
On the beverage front, the 1 Kitchen team has developed its cocktail program to be as equally sustainable, with a specific focus on reducing the bar program’s carbon footprint. The Nitro Charged Penicillin cocktail was inspired by the Penicillin, developed by Nashville’s very own Sam Ross, owner of Atta Boy. The team put their sustainable twist on it by using all parts of the orange in the cocktail, including the peel. This attention to detail has been applied to the entire cocktail menu, as seen in the menu’s inclusion of sustainable liquors, like Diplomatico, and the use of avocado pits rather than almonds (as the latter requires high levels of irrigation to grow).
Located on the ground floor of 1 Hotel Nashville, 1 Kitchen will be open Wednesday through Sunday from 5pm – 10pm, with brunch to come later this year. Guests can book reservations here.
