So, you're heading to Nashville and you want the "Sean Brock experience." Ten years ago, that meant one thing: Husk. But things change. People evolve. Honestly, the version of Sean Brock you find in Nashville today is miles apart from the guy who became the face of heirloom seeds and Lowcountry obsession in Charleston.
If you're looking for a Sean Brock restaurant Nashville adventure, you aren't just looking for one door to walk through. You're looking for a neighborhood—specifically East Nashville—where the chef has basically built a small kingdom of Appalachian flavors, high-fidelity audio, and, weirdly enough, some of the best fast food you’ll ever eat.
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The Flagship: Audrey is a Time Machine
Audrey is the big one. It’s located in McFerrin Park and it's named after Brock's grandmother. That’s not just a cute marketing detail; the whole place feels like a high-end, fever-dream version of a rural Appalachian kitchen.
When you walk in, the first thing you notice is the art. It’s everywhere. Folk art, quilts from Gee’s Bend, and these massive wood structures that make the room feel both expensive and grounded. It’s a 10,000-square-foot flagship that doesn't feel like a corporate steakhouse.
What are you actually eating?
The menu at Audrey is what Brock calls "Appalachian cuisine through a modern lens."
- The Jimmy Red Corn Grits: These are legendary. They’re creamy, intense, and taste more like corn than actual corn does.
- The Feast: This is the move if you want the full experience. It’s a multi-course progression that usually features things like trout with ham, or beef tartare with cheddar and horseradish.
- The R&D Lab: If you look through the glass walls, you’ll see the "Lab." It’s where they use centrifuges and ultrasonic homogenizers to extract flavors. It sounds like science fiction, but it’s really just a way to make a strawberry taste like the most intense strawberry in existence.
The vibe is "warm hug." It’s polished, sure, but it’s meant to be soulful.
The Pivot: What Happened to The Continental?
You might have heard about a place called The Continental in the Grand Hyatt. Or maybe you heard it was a "listening bar" called Bar Continental.
Here’s the deal: The Continental was a gorgeous, mid-century throwback. Tableside carts, Prime Rib, Lobster Thermidor. It was fancy. But in late 2023, Brock pivoted hard. He turned it into Bar Continental, a Japanese-style kissa (listening bar).
He brought in his personal collection of over 5,000 vinyl records and a sound system that costs more than most houses. We’re talking vintage McIntosh amps and Altec Voice of the Theatre speakers. However, as of mid-2024, Bar Continental officially closed its doors at the Grand Hyatt.
The word on the street (and via his Instagram) is that the concept is moving. It’s not dead, but the downtown hotel era for Brock seems to be on pause. He’s focusing his energy back on East Nashville.
Joyland: The Low-Stakes Genius
If Audrey is the opera, Joyland is the rock concert.
Basically, it’s Brock’s love letter to fast food. It’s located just down the road from Audrey, and it’s where you go when you want a burger but you want it made by a James Beard winner.
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The Crustburger
This is the star of the show. It’s a thin patty seared on a griddle until the edges are literally crispy—hence the name. They use Bear Creek Farm beef, which is some of the best in Tennessee.
Don't sleep on the "Joy Fried Chicken" either. It’s dredged in buttermilk and seasoned with a BBQ spice that is kind of addictive. It’s fast food, but with zero shortcuts. No frozen patties, no mystery meat. Just pure nostalgia served in a bright, colorful box.
Sho Pizza: The Newest Chapter
Lately, the buzz has been around Sho Pizza Bar. It's a 12-seat chef’s counter that focuses on "Neo-Neapolitan" pies.
Think wood-fired ovens and a dough that took years to perfect. They use a mix of Southern grains and Italian flour, fired with hickory and oak. It’s intimate, it’s buzzy, and it’s currently one of the hardest seats to snag in the city. It even grabbed a Michelin Bib Gourmand nod recently, proving that Brock can do more than just grits and gravy.
Why it Matters
Most celebrity chefs just put their name on a door and disappear. Brock is actually there. You’ll often see him behind the turntables at his events or hovering near the pass at Audrey.
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He’s obsessed with the nervous system—how lighting, sound, and smell affect your digestion. It sounds a bit "woo-woo" until you’re sitting there and realize you haven’t checked your phone in an hour because the room just feels... right.
Things to Keep in Mind:
- Reservations: Get them early. Like, weeks early for Audrey.
- The Neighborhood: McFerrin Park/East Nashville is where the action is. Don't go looking for him on Broadway (unless you just want to see where Bar Continental used to be).
- June: This was the ultra-high-end tasting menu on the second floor of Audrey. It’s currently in a "reimagining" phase. Keep an eye out for pop-ups or "The School of Brock" workshops happening in that space.
If you want to experience the best of Nashville’s food scene, you have to understand that it's currently being shaped by these experiments. It’s not just about eating; it’s about how the food makes you feel.
Your Next Step: If you're planning a trip, book your table at Audrey first. It’s the anchor of his work right now. After you’ve had the fancy meal, hit Joyland the next day for a Crustburger and a milkshake to see the other side of the coin. You can check the current menus and availability directly on the Audrey Nashville website or through Resy.