Here’s the scoop on Music City’s latest entertainment dining and entertainment district — and a recipe from one of its new eateries.
Nashville Yards, Music City’s much-anticipated new dining and entertainment district, is now officially open. The Grand Hyatt Nashville is the first establishment to open in the planned multiuse urban community, right in the heart of Nashville. When Nashville Yards is complete, the former transportation hub and railyard will be filled with be apartment buildings, office towers, retail, and entertainment.
The Grand Hyatt Nashville is a 25-story luxury hotel situated on the western edge of the development, just a short walk to the city’s trendy Gulch neighborhood, where you can find restaurants specializing in biscuits or burgers, and bars serving booze, coffee, or freshly squeezed juices.
But you don’t have to venture out of the hotel to grab a meal or snack. There are plenty of places to choose from. There’s the Grand Hyatt Nashville’s anchor restaurant, The Continental, run by James Beard Award-winning chef Sean Brock, and Tennessee-to-table cuisine at The Nashville Grange. With a panoramic view of downtown, the Grand Hyatt Nashville’s rooftop bar and lounge is a perfect spot to sip its signature cocktail, Sly Fox, made with Tennessee-crafted Greenbriar whiskey. The gilded lobby bar, Aurum, has a signature golden ale, created by Nashville’s own Black Abby Brewing. There’s locally roasted coffee at the Hummingbird and poolside snacks at Solstice on the fifth floor, adjacent to the pool and sundeck.
Because travel’s so iffy right now, here’s a recipe to give you the taste of Tennessee right now.
Roasted Radishes With Miso-Tahini Glaze
“A great appetizer or side dish. This goes well with chicken and other roasted meats.” — Chef Brian Owenby, The Nashville Grange
1 pound red radishes
2 tablespoons olive oil
Salt and pepper to taste
¼ cup roasted radish glaze (recipe below)
¼ cup toasted sesame seeds
1 tablespoon finely chopped parsley or chives
1 cup white miso
¾ cup tahini
¼ cup honey
Juice of 1 lemon
Splash of apple cider vinegar
Salt and pepper
Preheat oven to 425 degrees.
Cut the radishes in quarters. Toss them in olive oil and season with salt and pepper. Lay out on a parchment-lined baking sheet and roast until radishes begin to brown around the edges and yield to the touch, about 20 minutes.
While the radishes are roasting, make the glaze by whisking all of the ingredients together in a small bowl. You may need to thin it with water. Season with salt and pepper.
Remove the radishes from the oven and put them into a mixing bowl. Add the glaze and toss the radishes until well-coated. Squeeze lemon over radishes and sprinkle sesame seeds. Toss again. Place into a serving bowl and garnish with parsley or chives.