Meanwhile, Kayne's sister restaurant in Midtown, Tavern, has added brunch on Saturday and Sunday, as I reported in my Food Biz column in the Nashville Post section of The City Paper currently on newsstands.
The full release on changes at Kayne Prime follows:
KAYNE PRIME ON A ROLL
Nashville’s Boutique Steakhouse Introduces Cheese Program, Bread Service, and New Summer Selections
NASHVILLE, TN (July 22, 2011) —- After completing its first three months of operations, Chris Hyndman feels his carnivore hotspot KAYNE PRIME is “catching its groove.” The menu and wine list have expanded, pricing moderated, and new cheese programs and bread service introduced. Hyndman states that his ambitious chef-driven boutique steakhouse concept has, as anticipated, taken the initial few months to fully develop, benefitting from feedback from its already loyal and passionate clientele that “takes a real sense of ownership and interest in Kayne’s direction as Nashville’s independent, boutique steakhouse.” Hyndman feels that with the new additions, tweaks, and polish, Kayne Prime is poised for culinary greatness.
In an effort to distinguish Kayne’s dining experience as exceptional, MStreet’s Culinary Director Robbie Wilson has introduced a new cheese program, complimentary bread service, and new summer selections driven by product and ingredients at their summertime peak.
Wilson’s new artisanal cheese program features several award-winning cheese makers — including Capriole Banon from Kentucky (a soft goat’s milk), Mona Lisa Gouda (a hard cow’s milk) and 24-month aged Grafton Cheddar from Vermont. In expertly selecting each cheese, Wilson states that he incorporated cheeses that not only complement Kayne Prime’s wine program, but more importantly, “cheese that can also be found in my own fridge.”
Another new addition is the complimentary bread service, featuring unique sea-salted popovers (light and airy rolls perfect for “sopping”) accompanied by silky-soft French butter. “I always wanted to offer a bread with addictive qualities that was different from the norm, and so far, our guests are going crazy for these,” says Wilson.
Highlights from Wilson’s new summer menu include Diver Scallops (topped with local brie, summer truffle mostarda, and Concord grapes), Lamb Ribs & Chicharrones (Sichuan-style, peanuts, mustard sauce, fancy pork rinds), Black Olive Caesar Salad, and Pacific Halibut (shrimp crust, sriracha-citrus emulsion). Sake-steamed Baby Brussels Sprouts and Sugar Snap Peas with miso-Butter add to the list of seasonal greens. Kayne Prime guests now have the option of adding roasted jalapenos and applewood-smoked bacon to the crowd-pleasing Macaroni Gratinee. And for carnivore enthusiasts, Wilson incorporates imported 10-ounce Australian Wagyu New York Strip prepared “sous-vide” style, unparalleled in flavor and tenderness.
Hyndman’s wine list has expanded to include more by-the-glass options, as well as many great value wines in the $50 to $80 price range. Hyndman has also added an “Off The Beaten Path” section, which showcases several value-centric selections. “I wanted to feature unusual wines that pair well with our menu and possess funky qualities and unique varietal blend combinations, often from boutique winemakers seldom found in traditional steakhouses,” states Hyndman.
Kayne Prime is open nightly, with the bar opening at 5pm and the dining room at 6pm. Kayne Prime continues to serve its Bar Menu Monday through Friday from 5-7pm. Reservations are recommended: 615 259-0050. Walk-ins welcome.