Thursday, April 26, 2012

The Southern and Silo: Two New Restaurants on the Horizon

Posted By on Thu, Apr 26, 2012 at 1:47 PM

That hastily consumed Egg McMuffin or vending-machine honeybun is going to look even less appealing to downtown workers — now that there’s the promise nearby of eggs with Cuban pork tenderloin or an Apalach Omelet of jumbo lump crab meat, sautéed fennel and leeks, mascarpone and béarnaise sauce. The Southern Steak & Oyster, TomKats founder Tom Morales’ lavish new restaurant located in the Pinnacle tower, is already conducting a soft opening this week, gearing up for full-menu service at breakfast, lunch and dinner by week’s end.

Chef Matt Farley, who relocated to Nashville two years from New York (where his credits included a stint at The NoHo Star), is said to be working with Morales on a “south of somewhere” menu that draws inspiration from the Southeast and beyond, be it a pan-fried cornmeal-crusted catfish with pecan rice, stewed okra, tomato and corn ragout to the grouper sandwich Morales envied during a trip to the Bahamas. “Everything on the menu tells a story,” says Renee Kauffman, who’s helping with the restaurant’s launch this week.

The Southern opens for breakfast at 7 a.m. Dinner service begins at 5 p.m., with the kitchen staying open til midnight on Fridays and Saturdays. For more information, see The Southern’s Facebook page or call 724-1762.

How will chef Clay Greenberg’s new restaurant Silo differ from his previous gigs, where diners have followed him from Virago to Lime to the original Local Taco? “I’ll be the boss,” Greenberg says, laughing. The native Oklahoman, who moved to Nashville as a musician, says he’s spent the week handling “the fun stuff” that he hopes will get his new Germantown restaurant open by mid-June — stuff like selecting the recycled barn timbers that will go into making Silo’s bar.

The materials echo the restaurant’s focus: “farm to fork” cooking of a sort Greenberg hopes will create its own niche, with seasonal, even foraged vegetables and dishes that leave no cut of meat unexplored. “It won’t be like Applebee’s,” he says. “We’re hoping guests will want to come on this adventure with us.”

Toward that end, he’s enlisted a former Virago ally, Larry Carlile, as his “rock star” chef. The early menu they’ve posted at www.silotn.com promises “elevated Southern cuisine” such as a grilled chicken-leg quarter with field pea and foraged-mushroom ragout and a pan-roasted hanger steak with roasted corn and heirloom tomato salad. Keep watching their space at 1121 5th Ave. N

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