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  • Writer's pictureMary Ann

Nashville's Gray and Dudley - Guest Chef Dinner Featuring Jason Neroni - April 3

On Wednesday, April 3, Executive Chef Rob Newton of Gray & Dudley will host a guest chef dinner with chef Jason Neroni of the acclaimed Rose Cafe and Superba Snack Bar in Venice Beach, CA.

This guest chef dinner is the third installment of an ongoing series hosted at Gray & Dudley (located in the 21c Museum Hotel at 221 2nd Ave N, Nashville, TN 37201).

The menu will be available from 5:30 p.m. on April 3, pairing Newton's Southern sensibilities with Neroni's chic, globally influenced SoCal inspired cuisine. Dishes run from $12-$17 each and will be offered á la carte in addition to Gray & Dudley’s regular menu. Among other specials, the guest chef menu is scheduled to include:

Smoked pigs head pastrami with fermented pickles, black garlic toast

Grilled avocado, pozole verde vinaigrette & escabeche of kumquats with coraline endive, avocado leaf oil

Bone marrow flan with amaro prunes, cultured creme fraiche, kholrabi kraut, onion compote, crispy capers, savory waffle

Reservations are recommended and can be made by calling 615.610.6460. Gray & Dudley is open daily for breakfast, lunch and dinner, with late-night dining available at the bar.

Credit - Emily Dorio

About Gray & Dudley, 21c Nashville Celebrating Southern sensibilities, the menu at Gray & Dudley is a reflection of executive chef Rob Newton's Arkansas roots, informed by his travels abroad and influenced by the diverse immigrant communities across the region. Dishes showcase seasonal ingredients, sourced from local farmers and purveyors that Newton has developed relationships with, including; Bear Creek Farms in Leipers Fork, North Carolina's Sunburst Trout, as well as many of Nashville's Kurdish bakeries and Vietnamese markets and delis. Newton is also using Gray & Dudley's wood-fired hearth to make a selection of house-made breads, rolls and flatbreads using milled Weisenberger flour, served with different dips and toppings including shredded country ham, and feta dip with crunchy bits amongst others. 

About Jason Neroni Chef Partner / Rose Cafe – Restaurant

As a 16-year-old kid from Orange County, Neroni got a job working in Disneyland’s Club 33. There, he discovered a love and aptitude for the kitchen that would set him apart. His newfound interest and abilities took him north to Chez Panisse, where he worked on the line for a year and began his career-long reverence for responsibly sourced ingredients. Neroni returned to Southern California to help open Spago, Beverly Hills. Neroni went on to earn his stripes in New York and Europe, including such notable kitchens as Le Cirque, Blue Hill, and Essex House. Neroni returned to New York to become chef de cuisine at The Tasting Room, and, at 27, became executive chef at celebrated Manhattan restaurant 71 Clinton Fresh Food. His growing reputation earned him an invitation from the country of Spain to serve as a culinary ambassador, where he worked alongside some of Spain’s best chefs at Arzak, Mugaritz and El Bulli. Neroni moved on to design and open his first restaurant, 10 Downing Food & Wine. The restaurant was a rapid success, and earned Jason a glowing three-star review from the New York Times. The birth of his son brought Neroni back to his California roots, moving his family to Los Angeles to consult on a variety of projects. Neroni would help launch as executive chef and partner of Superba Snack Bar in Venice, eventually rolling out additional projects as culinary director for restaurant group American Gonzo including East Borough and Superba Food & Bread. In 2015 Neroni re-opened the iconic Rose Cafeì Restaurant in Venice Beach, CA


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