This new menu celebrates southern fare with hints of diverse cultural influences. The dishes will include season ingredients, sourced from local farmers and purveyors that Newton has developed relationships with. Leipers Fork’s Bear Creek Farms and many of Nashville’s Kurdish bakeries and Vietnamese markets and delis will supply ingredients.
“It’s been 20 years since I’ve lived in the south, and it feels great to be back,” Newton explains. “I like to think that when I cook, I’m surrounded and influenced by the flavors, techniques and a love of how travel enriches everything that I do. Nashville has embraced some of the same immigrant cultures I’ve discovered during my travels, and I look forward to bringing these extraordinary flavors to the dishes at Gray & Dudley.”
The new dinner menu includes Country Ham & Shrimp Lumpia, a riff on the Philippino snack, with a soy-sorghum dipping sauce; Bear Creek Farms Beef Tartare with green tomato, quail egg, sesame, nori powder and fried bread. It’s the Dry-Aged Beef Dumplings with oxtail broth, shredded raw collard greens, fried garlic and chili oil that really appeal to us, though.
At lunch, the menu includes Black-Eyed Pea Falafel with a puree of oven-roasted eggplant, heirloom tomato, herbs, yogurt and house-made chili oil. Shaved Turkey Sandwich on a toasted croissant with arugula, Kenny’s Cheddar, bacon and tomato and Crispy Five Spice Pork Noodle Bowl with Bibb lettuce, green onions, peanuts and cilantro are also on the mneu. The Fried Chicken Banh Mi with cucumber, cilantro, jalapeno and pickles sounds tasty and unique!
Gray & Dudley is open daily for breakfast, lunch and dinner, with late-night dining available at the bar. The restaurant is located in the 21c Museum Hotel at 221 2nd Ave North. Reservations are recommended and can be made by calling 615.610.6460. For more information, or to see the full menus, head to their official website.