Chefs Weaver and Lewis exploring the world of chiles
As Butcher & Bee chef Bryan Lee Weaver prepares to open his newest venture, Red Headed Stranger, on Meridian Street near McFerrin in East Nashville, he’s getting serious about menu planning and dish testing. (Breakfast tacos, beef brisket, and a green-chili cheeseburger — WE CAN’T WAIT!) The chef’s Instagram feed shows an array of delectable dishes that have Weaver’s fans clamoring for an opening date, but until then, he’s got another treat for us.
Weaver’s friend John Lewis runs Lewis Barbecue in Charleston, S.C., as well as a small Mexican food-court restaurant (cheekily named Juan Luis) that recently closed until Lewis finds a suitable permanent location. Lewis gained acclaim working with Aaron Franklin at Franklin Barbecue and at La Barbecue, both in Austin, Texas. Known as a brisket master, Lewis is a truly talented chef, and he’s coming to Nashville for a night on Saturday, Jan. 19.
There’s definitely a similarity between the planned menu at Red Headed Stranger and what Lewis served at Juan Luis, and Weaver and Lewis are definitely simpatico. So it should be a real treat when the two team up at Butcher & Bee for a a collaborative menu highlighting the foods of Texas, New Mexico and Colorado, regions that are dear to the chefs’ hearts.
Weaver will be previewing some of his planned tacos and more from Red Headed Stranger, and whatever Lewis has planned, you can bet it will be outstanding! If you love smoked meats and Hatch green chilies, mark your calendar for the event, which will offer these dishes as part of the a la carte menu. Reservations are strongly suggested, and spots will go live on Resy starting on Saturday, Dec. 22.
