Sean Brock’s Newest Concept, The Continental, Opens Today
1000 Broadway Suite 101
Located at 1000 Broadway, chef Sean Brock’s forthcoming restaurant, The Continental, sits within the Grand Hyatt Nashville at the brand-new Nashville Yards development in downtown Music City. A new vision for modern hotel dining, The Continental melds Brock’s passion for American culinary history with his reverence for the traditional elegance of hotel dining. Offering a lively and welcoming atmosphere, impeccable service, and a refined yet inventive menu of reimagined American classics, Brock’s nouvelle approach to classic American fare harkens back to a time in modern French cooking and fine dining that was marked by simpler, more delicate dishes and an increased emphasis on presentation. The result: a menu from Brock’s imaginative mind that features renditions of classic hotel dining and continental cuisine.
The restaurant will open in phases beginning today, Thursday, October 8, with carry-out, curbside, and delivery through the ordering platform, Toast Now, as well as room service for guests of the Grand Hyatt Nashville. Lunch and dinner will be available Wednesday through Sunday, from 11a.m. to 2 p.m., and 5 to 9 p.m., respectively. Then, on November 18, The Continental will open for limited dine-in service by reservation only.
On the Menu
The Continental is heavily inspired by – and grounded in – the historic fine dining of American hotels and will feature reinterpretations of classics evoking the nostalgia of the 80s and 90s nouvelle movement in modern French cuisine, characterized by lighter, more delicate dishes and an increased emphasis on presentation.
Menu standouts include starters such as a Chilled Maine Lobster Salad (Shellfish Mousseline, Meyer Lemon, Leek Vinaigrette), Short Rib Chou Farci (Foie Gras, Green Apple, Savoy Cabbage), and a Kaluga Caviar Presentation (1oz Caviar Co Kaluga Caviar Kit with Traditional Accompaniments & Potato Crackers); entrees including The Continental Prime Rib (10oz Prime Rib, Horseradish Cream, Natural Jus), Game Bird Pithivier (Rohan Duck, Mushroom Duxelles, Citrus Marmalade, Chestnut), Autumn Vegetable Tarte Tatin (Onion Soubise, Vegetable Demi-Glace), and Half Roasted Chicken (Stuffed Breast and Confit Leg Presse, Butternut Squash, Albufera Sauce); and sides like Pommes Purée with Herb Butter and Parker House Rolls (Sourwood Honey, Cracked Black Pepper, Cultured Butter). Desserts from Pastry Chef Keaton Vasek include a Dark Chocolate Tart (Soft Caramel, Malt Ganache, Brown Butter & Citrus) and Maple & Sweet Potato Ice Cream (Oat-Infused Maple Ice Cream with Sweet Potato & Yuzu Sorbet).
Meet the Team
Brock is joined by an all-star culinary and beverage team of talent hailing from some of the country’s most revered restaurants. Chef de Cuisine Colin Shane, a two-time semifinalist for the James Beard Foundation’s Rising Star Chef award and alum of the three-Michelin-starred SingleThread, is joined in the kitchen by Pastry Chef Keaton Vasek, formerly the Head Pastry Sous Chef of The Nomad Hotel, New York City, also a recipient of one Michelin star. The Continental’s beverage program is helmed by Wine Director Pat Wert, who learned the industry as a captain at Eleven Madison Park, and honed his skills in the beverage world while in leadership positions at Major Food Group’s The Seagram Building in New York City.
For more information about The Continental, please visit thecontinentalnashville.com.