Nashville’s Lower Broadway is loud. It’s neon. It’s a sensory overload of bachelorette parties and aspiring songwriters clutching battered guitar cases. But tucked into this chaos is something that feels remarkably grounded: Morgan Wallen’s "This Bar." It isn't just another celebrity vanity project. While some artists just slap their name on a sign and call it a day, the This Bar and Tennessee Kitchen menu actually tries to say something about where Wallen comes from. It’s a massive, 30,000-square-foot space, yet the food feels like it belongs in a small-town kitchen in Sneedville.
Honestly, people usually go to celebrity bars for the drinks and the rooftop view. The food is often an afterthought—frozen tenders or a dry burger. This place is different. It’s ambitious. It balances the grit of a dive bar with the sophistication of a high-end Southern kitchen. You've got 4th-generation recipes sitting right next to modern Nashville staples. It's weirdly personal.
What’s Actually on the This Bar and Tennessee Kitchen Menu?
The heart of the menu is the "Tennessee Kitchen" concept. This isn't generic "Southern" food that you find in a Vegas airport. It’s specific. We are talking about Mama Wallen’s own recipes. If you’ve followed Morgan’s career, you know he talks about home a lot. That’s not marketing fluff here; it’s the literal ingredient list.
One of the standouts is the Spicy Hot Honey Chicken. Nashville is currently obsessed with hot chicken, but this version swaps the heavy paste-like grease for a cleaner, floral heat. It’s sticky. It’s messy. It’s exactly what you want when you’re three beers deep listening to a live band. Then you have the "Wallen Woodsman" inspired items. These are heavier, rustic dishes that lean into wood-fired flavors. The menu is divided into "Small Bites," "Big Plates," and "The Kitchen Table" sections, though the portions are generally larger than you'd expect for Broadway.
You’ll find items like:
- Mama Wallen’s Fried Tomatoes: These aren't just sliced and dropped in a fryer. They have a specific cornmeal crust that stays crunchy even under a layer of zesty remoulade.
- The Sneedville Burger: A nod to his hometown, featuring thick-cut bacon and a signature sauce that tastes like a backyard cookout.
- Cooperstown Corn: A side dish that almost steals the show, charred and seasoned with a heavy hand.
It’s heavy on the soul. It’s the kind of food that makes you want to take a nap, but in a good way. The kitchen uses a lot of local Tennessee sourcing, which is a detail most tourists might overlook but locals definitely appreciate.
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Why the Design Matters for the Food
The layout of the bar actually dictates how you eat. There are six floors. Each one has a slightly different vibe. If you’re on the rooftop, you’re probably looking at the "Small Bites." You want things you can eat with one hand while holding a drink. Down in the main dining area, it’s a different story. The tables are sturdy. They are built for the "Big Plates."
You see people sharing the "Family Style" platters, which is a bold move for a high-volume bar. Usually, kitchens avoid family-style service because it’s a logistical nightmare during a rush. But here, it works. It forces a bit of community in a place that can otherwise feel anonymous.
The Influence of Chef-Led Curation
While Morgan's name is on the door, the execution comes from a team that understands Nashville’s evolving culinary identity. They know that a 2026 audience wants more than just deep-fried everything. There are salads that actually have flavor. There are grilled options for people who aren't looking to wreck their diet before the concert starts.
The complexity shows up in the sauces. Anyone can buy a gallon of ranch. This kitchen is making infusions. They are playing with smoke. They are using acid to cut through the fat of the pork belly. It's thoughtful. It’s not just "bar food." It’s Tennessee cooking with a bit of a chip on its shoulder.
Addressing the "Celebrity Bar" Skepticism
Let's be real. There’s a lot of skepticism around these places. People think they are overpriced tourist traps. And yeah, you’re going to pay Broadway prices. That’s the reality of the zip code. But the value proposition on the This Bar and Tennessee Kitchen menu holds up because of the quality of the ingredients.
When you order the trout, it’s fresh. When you order the biscuits, they are flaky and buttery, not those hockey pucks you get at chain restaurants. The skeptics usually change their tune once the food hits the table. It’s not trying to be a Michelin-star establishment. It’s trying to be the best version of a Tennessee porch dinner.
Many visitors compare it to other spots like Jason Aldean’s or Luke Bryan’s. Those places are great for a party. But if you are actually hungry? This Bar has a slight edge because of that "Tennessee Kitchen" focus. It feels less like a brand and more like a restaurant that happens to have a famous owner.
Practical Steps for Your Visit
If you're planning to head down there, don't just wing it. Broadway is a beast.
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First, timing is everything. If you want to actually enjoy the food without yelling over a cover band, go for a late lunch or an early dinner. Between 2:00 PM and 4:30 PM is the sweet spot. You’ll get a table faster, and the kitchen isn't quite as slammed, meaning your fries will be hotter and your burger will be juicier.
Second, look for the daily specials. The core menu is solid, but the kitchen often experiments with seasonal Tennessee produce. If they have a seasonal cobbler or a specific regional vegetable on the board, get it.
Third, don't skip the "Mama Wallen" items. These are the soul of the place. They are the most authentic representation of what the brand is trying to achieve. They aren't the "healthiest" choices, but they are the most memorable.
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Finally, check the event calendar. If there’s a major event at Bridgestone Arena, the wait times for a table can skyrocket. Use the digital waitlist if it's available. It saves you from standing on the sidewalk in the humidity.
The This Bar and Tennessee Kitchen menu stands as a testament to the idea that you can scale "home cooking" without losing the "home" part. It’s a massive operation, but the flavors remain intimate. Whether you’re a die-hard fan of the music or just someone looking for a legitimate meal in the middle of the neon jungle, it delivers a specific, high-quality slice of Tennessee culture that's hard to find elsewhere on the strip.