The Westin Nashville has big changes coming. They just announced a new farm-fresh menu for their Decker and Dyer restaurant.
Decker and Dyer is located on the first floor of the Westin Nashville and they have a new Chef de Cuisine, Steve Townsend. Townsend has more than 12 years of experience in big kitchens around New York, Chicago and Boston. He combined his love of food with his diverse family background to create the new dishes.
“We are ecstatic to welcome Chef Steve Townsend to our Westin family,” Mark Burkhalter, Director of Food and Beverage, says. “Chef Townsend’s unique perspective, incredible talent and infectious positivity make him a welcomed addition to the team. I’m eager for guests to enjoy this new flavorful menu he has created.”
The new menu has a range of foods that include small bites, shareable fare, light salads and hearty entrees. The Asian Chicken Salad Wrap is one of the small plate options. It’s napa cabbage with carrots, broccoli, bell peppers, sweet chili and sesame ginger dressing. The mini crab tostadas are also in that realm and they’re jumbo lump crab, candied lemon, tomato and jalapeño.
There are also light salads like the watermelon and arugula with elderflower vinaigrette. Consider the grilled veggie panini for a light lunch that has eggplant, bell pepper, pickled red onion, spinach, fontina and whole grain bread. Another standout menu item includes the spicy shrimp cavatelli with chili, mint, lemon, green onion and garlic mojo. These are just the tip of the iceberg as far as the menu goes, though.
Decker and Dyer is open for lunch from 11 AM to 5 PM, dinner 5 PM to 10 PM and late night from 10 PM to midnight. For more information or for the full menus, head to the Westin Nashville website.
Chef Townsend has been making his culinary dreams come true since he was 17 years old. Back then, he was a dishwasher at Charlie Trotter’s, a world-renowned restaurant. From there, he worked for a diverse amount of chefs including Japonais Chicago’s Gene Kato and Beacon New York’s Waldy Malouf. He describes his chef style as an “Asian-Southern Fusion,” which pays tribute to his great and great grandmother’s cooking.