Chef Sean Brock
DO THE CONTINENTAL The Gilded Age of Dining in the 21st Century Written by Dave Mahanes / Photos by Emily Dorio On the corner of 10th Avenue and Broadway, on the ground floor of the Grand Hyatt Nashville, is The Continental, chef Sean Brock’s most recent culinary project. The cuisine of The Continental is inspired by fine American hotel dining of the 19th century and early 20th century infused with a contemporary twist. Diners will experience a unique, well-paced multi-course threehour dinner that will absolutely fly by. You will leave the dining room highly satisfied and feel that you have been treated like royalty. The Continental is the result of Sean Brock’s extensive study of classic cookbooks from the 1800s and early 1900s. The Continental is a timeless destination dining venue that Brock wants to be around for the next 35 years. Sean Brock is no stranger to Nashville and is a bona fide culinary superstar. In May of 2013, Brock brought his low country concept, Husk, to Nashville, which kicked off the current Nashville dining renaissance. Brock is an award-winning chef who is the recipient of the 2015 James Beard Award for Best Chef, Southeast; a four-time finalist for Outstanding Chef, and a three-
time finalist for Rising Star Chef. Chef Brock’s first cookbook, Heritage, was a New York Times bestseller and won the 2015 James Beard Award for American Cooking. He has hosted two seasons of Mind of a Chef and is currently featured on Netflix’s Chef ’s Table. Sean Brock owns 15 restaurants in Charleston and Atlanta, including three in Nashville—The Continental, Husk, and Joyland. He will soon be opening a fourth in Nashville, Audrey, named after his grandmother. Having grown up in rural Virginia, Chef Sean has been reviving Southern cuisine for 20 years. His team is exceptional as well. Chef de Cuisine Colin Shane is a two-time semi-finalist for the James Beard Foundation’s Rising Chef Award and an alumnus of the three-Michelin-starred Single-Thread. Pastry Chefs Keaton Vasek and Michael Werrek were formerly the lead pastry chefs at New York’s Eleven Madison Park and owners of Trēt Baking Co. in Nashville’s Farmer’s Market. Last but not least, is Sarah Hong, Hospitality Director, who was everpresent overseeing our dining experience, eagerly answering our questions about the food and making us feel at home.
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