Special Restaurant Feature Fall 2024 - Prime & Pint Butchery and Public House

By Kathy Fox

When Prime & Pint opened its doors this past April, it marked the beginning of a new era in Columbia, Tennessee's dining scene. For those craving high-quality, clean food without the trek to Nashville, Prime & Pint offers a refreshing alternative, all while staying deeply connected to the local community.

The inspiration behind Prime & Pint goes beyond merely offering a place to eat. "For me, it was always about giving back to the community," explained proprietor Gabe Howard. “We started Prime & Pint as a community-centric public house and wanted to focus on quality clean food. Knowing where your food comes from is important. Transparency in the farms where we get the meat from to transparency in the kitchen where the food is prepared that's why we chose to have an open kitchen concept. You should be able to look into every restaurant kitchen because if you could you probably wouldn't eat there anymore.”

The commitment to quality clean food is evident in Howard’s sourcing practices, as he prioritizes local suppliers whenever possible. While not everything on the menu is locally sourced due to seasonal limitations, the restaurant proudly collaborates with regional farms such as KLD Farms for beef, Red Hill Farms for pork, Pig & Leaf and Farm & Fiddle for produce, and Forest Spore for mushrooms which are used in the Mushroom Bolognese deliziosa!

Given the emphasis on fresh ingredients, the menu at Prime & Pint is designed to evolve with the seasons, with changes expected quarterly. Despite being relatively new, some dishes have already emerged as customer favorites. The filet mignon tops the list, closely followed by the Chef's Fish of the Day, which has featured options like halibut and grouper, sourced from the coasts and the Gulf, always fresh and never frozen. For crab cake lovers, the Lump Crab Cake (left page) is a flavor explosion. Don’t forget the sides Creamy Grits, Truffle Fries, and White Cheddar Mac & Cheese with Bacon won’t disappoint.

The ambiance at Prime & Pint is crafted to offer an elevated dining experience without pretense. "We wanted it to be an elevated experience but with something for everyone on the menu," said Howard. This philosophy extends to their pricing, as they strive to avoid being labeled as the "expensive place in town," instead positioning themselves as a community-centric, elevated dining option. Whether you dine in for lunch or dinner or stop by for Sunday Brunch, the diverse menu offers a variety of options to suit even the most particular connoisseur. From the Prime Burger or Chicken Cordon Bleu to the house-made Carolina Cathead Biscuits available for brunch, your tummy will be pleasantly pleased.

Prime & Pint boasts what is likely the largest bourbon selection in Maury County, featuring several rare and hard-to-find bottles. This extensive offering isn't limited to bourbon; their tequila and Tennessee whiskey collections are equally impressive, reflecting Howard’s passion for quality spirits. The Blackberry Bourbon Smash is a colorful and sophisticated choice! For the wine enthusiast, don’t despair, the selection of wine is bountiful including Opus One and other high-end wines.

The restaurant also doubles as a retail butcher shop, a concept that evolved from an initial plan to open just a butcher shop. With the closure of Tallgrass Meat Market, Howard saw a void in the community that needed to be filled. The restaurant's head butcher, Chef Jon Newman, brings his expertise in meat preparation, ensuring every cut served is of the highest quality.

The butcher shop features meat from the same local farms that supply the restaurant. With a selection of fresh and dry-aged meats available, along with other gourmet items like heirloom-quality cast iron Smithey cookware and meat seasonings, the butcher shop concept is fulfilling a personalized meat service for professional and home chefs in the community.

At the helm of the scratch kitchen is Chef Paul Sellas, a second-generation chef with a rich background in seafood and fine dining. Having honed his skills along the coast and in various prestigious roles, he and his team, including his daughter Yanna, create mouthwatering culinary delights cooked to perfection.

Desserts at Prime & Pint are a mix of house-made delights and locally sourced treats. Their Crème Brûlée, for example, is made entirely in-house and is frequently lauded as one of the best around. For those wanting something fruity, the scratch-made Warm Apple Turnover, topped with local Hattie Jane’s ice cream, is not to be missed. Another favorite is the Chocolate Ganache Cheesecake which is locally sourced and completed with a house-made Coffee Cream Anglaise.

In essence, Prime & Pint is more than just a restaurant; it's a testament to what can be achieved when passion for quality food and community come together. Whether you're stopping for a steak dinner, a rare bourbon, or simply to pick up some fresh meat at the butcher shop, Prime & Pint offers an experience that’s as authentic as it is delicious.

For additional information or to make a reservation visit primeandpint.com. Reservations are not required but are recommended and can also be made by calling them at (931) 350-0000. Follow them on social media at @primeandpint.