The One Nashville Restaurant With Melt-In-Your-Mouth Good Steak
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Meghan Kraft
Author
There’s something all-American about a solid steak dinner, wouldn’t you say? It’s a comfortable thing, to indulge in a perfectly spiced plate of meat, flavors offset by equally delicious sides like roasted carrots and mashed potatoes. As Nashville slowly but surely slides into a wintry state of mind, you’ll most likely be transitioning from hefty salads to warm and comforting meals. To start it off? Take a peek at Nashville’s newest steakhouse, opening just in time for temperatures to drop.
Deacon's New South is meant to put a spin on the traditional steakhouse, with modern decor and a vegetable-centric take on their menu. Their upscale and industrial design makes the entire experience feel upscale and exclusive, with a gorgeous exposed kitchen and wood fire grill on display.
The new space is located in the L&C Building in downtown Nashville, making it perfect for client dinners and celebratory evenings out and about in the city. The building is historic, built in the 1950's, and its art-deco bones serve as inspiration for the newly minted eatery.
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The design of the space is truly one of the best in Nashville - you have to experience it to truly understand the beautiful breadth of its sleek and stunning interior.
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Now, for the good part: the dry-aged meats and extensive wine menu. Jenn McCarthy will serve as the general manager of Deacon's, and she is well-regarded in the industry as a Level 2 sommelier.
It's not just meat at Deacon's, either. Their hearty vegetable dishes will make any vegetarian happy - and full. Being full is a good thing, wouldn't you say?
Located at 401 Church Street in Nashville, Deacon's soft opening is October 18th, with a grand opening and ribbon cutting on November 1st at 3pm. Best make a reservation, Nashville! This place is bound to be popular, so get in early and experience this beautiful space.
Steakhouse not your thing? No worries! This phenomenal German restaurant in Nashville is sure to do the trick.
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