Wednesday, December 17, 2008
Restaurants 1808 Grille to Open Jan. 20 in Hutton Hotel
Posted by Carrington Fox on Wed, Dec 17, 2008 at 6:47 AM
The countdown is on to the opening of 1808 Grille in the new Hutton Hotel on West End Avenue. Chef Charles Phillips, who recently moved from Chicago to start the hotel eatery, is putting the finishing touches on menu and staff in preparation of the Jan. 20 launch.
The 150-seat restaurant, appointed with stone and bamboo floors, a zinc-topped bar and a sculptural centerpiece of reclaimed wood, will serve breakfast, lunch and dinner and will supply room service meals for the hotel. Phillips describes the cuisine as "new American," tapping into the flavors that have arrived in America, as well as locally grown and seasonal produce.
The menu starts off with small plates, such as crab-and-chive fritters ($7), house-made chips ($3.50), tamarind-seared scallops ($8), and sherry-glazed onions on grilled flatbread ($7.50).
Entrées include Arctic char with Asian microgreens and spiced peanuts ($20), rack of lamb with roasted eggplant compote ($34), and crispy gnocchi with duck confit ($21).
Sides of locally grown produce are priced at $5 and include white cheddar grits with grit crackers, Brussels sprouts with pancetta, roasted beets, house fries with garlic-parsley butter and 500-degree-roasted oyster mushrooms. All meals come with a condiment caddy that holds chimichurri, romesco and mango chutney.
The dessert course also follows a small-plate format with confections such as banana beignets, tres leches brulée, flourless chocolate wedge and peanut butter mousse with chocolate bark all priced around $5 and plated to encourage sharing.
1808 Grille is located inside the Hutton Hotel at 1808 West End Avenue, with the entrance on 18th Avenue.
Comments (6)
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I like this optimistic summary from the website of a restaurant that has yet to open:
"...Centrally located in West End / Midtown, 1808 Grille has emerged as one of the best Nashville restaurants."
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I will be interested to see what the future holds for upscale dining next year. I know a number of the established places are hurting and that cannot bode well for new places.
If they can roast a mushroom at 500 degrees, surely they can get my steak exactly 146 degrees.
Ive already eaten there. Delicious, filet cooked perfectly and service was amazing. I will definately be back!
I concur. We lucked into a lunch when they weren't even charging because they didn't have all their permits yet. The panini parlor is fantastic (I highly recommend pulled duck, manchego, braised cabbage and mustard). The desserts were blockbusters -- dark chocolate bark with peanut butter mousse served in a pastry bag... Delicious and fun!
