Gray and Dudley‘s Executive Chef Rob Newton will host a guest chef dinner on Dec. 5.
James Beard Foundation nominee Chef Brittanny Anderson and Pastry Chef Olivia Wilson will host. This is the second installment of an ongoing series hosted by the restaurant inside Nashville’s 21c Museum Hotel.
The á la carte menu will be available starting at 5:30 PM. They’ll pair Newton’s southern fare with Anderson’s regional European-inspired cuisine. Food ranges in price from $12 to $17 a dish and will be offered á la carte along with Gray and Dudley’s regular menu. The guest chef menu will include a rye brioche with foie gras and winter fruit mostarda, pickled mussels with a buckwheat crepe and celery gribiche. A smoked trout quenelle with horseradish juniper and trout roe, a maitake au poivre with pommes paillason, beef tongue schnitzel with beer cheese and turnip and a chestnut mont blanc with rose apple and cognac are on the á la carte menu.
Reservations are recommended for the guest chef dinner. They can be made by calling (615) 610-6460. Gray and Dudley is open for breakfast, lunch and dinner with late-night dining available at the bar. The restaurant is located inside 21c Museum Hotel at 221 2nd Ave N.
This fall, Newton unveiled a brand new menu for Gray and Dudley. Learn more about that here.
