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  • Writer's pictureMary Ann

Dinner at Henrietta Red

Henrietta Red offers seasonal contemporary cooking by Nashville-native and chef Julia Sullivan. Julia was named one of the Best New Chefs by Food & Wine (2018) and in 2018 Henrietta Red was nominated as a semifinalist for Best New Restaurant by the James Beard Foundation. In 2019 and 2020 Chef Julia Sullivan was nominated as a James Beard Foundation semifinalist for Best New Chef Southeast!

We arrived right at 5:30 to an already bustling restaurant. We did not make reservations and decided to relax at the bar. Their happy hour from 5pm-6pm offered a specialty cocktail, two wine options, and an oyster option. All were really delicious. You can see all the dishes we devoured below!

Poached Scallop: Purple Hull Peas, Mushroom Conserva, Cucumber, Celery, Pickled Green Tomato, Fried Shallot

Beef Carpaccio: Ramp Salsa Verde, Celery, Pine Nut, Tonnato

HR Gibson, Wodka Vodka, Dolin Dry Vermouth, Seasonal Pickle

Roasted Oyster Mushroom: Cauliflower, Smoked Garlic, Arugula, Tarragon, Blueberry, Pickled Mustard Seed

Spaghetti and Clams: Fermented Green Garlic, Basil, Parmesan, Sourdough Breadcrumb

Gnocchi: Peas, Fennel, Preserved Lemon, Pecorino Romano, Basil, Pistachio

Peach Cobbler: Blueberry Lassi Sorbet, Coconut Drop Biscuit, Pickled Blueberry




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