Even in the midst of the turmoil that restaurants in Nashville (and across the country) are experiencing thanks to the current Coronavirus crisis, a couple of intrepid local chefs have plunged forward with their plans to open new restaurants. Pivoting to carryout and delivery options at the outset, these two new eateries should be exciting additions to the local dining scene.
Chef Edgar Pendley earned a reputation as an expert at cooking over open fire and for creating fantastic charcuterie during his stint leading the kitchen at Urban Grub in Nashville’s popular 12 South neighborhood. Pendley has ventured out on his own to open a combination pizza restaurant and craft brewery called TennFold at 2408 Donelson Pike. While the dining room is currently closed for the duration, Pendley is taking advantage of curbside carryout and delivery services including Postmates, Uber Eats and Grubhub to introduce local diners to his unique style of pizzas that feature his talents with fire and cured meats.
Intriguing pizza topping options include onion & brie, shrimp, clams, roasted chicken with English peas, duck and spicy salami. The brewery side of the business has opened with two selections, a Flat Pedal Golden Ale and Curbside Session IPA. The beers, along with wine and canned cocktails, are also available to-go with food purchase thanks to recent change in local alcohol regulations.
In East Nashville, acclaimed Southern chef Sean Brock has recently opened Joyland, Brock’s shrine to his favorite fast foods done up in the chef’s inimitable style. The converted coffee shop at 901 Woodland St. features a short menu of diner classics interpreted by Brock after months of exhaustive study and menu development.
A novel section of the menu is based around “all-day biscuits” topped with options like a savory sausage and a runny egg, an “Impossible” plant-based sausage patty or a perfectly-fried cutlet on chicken slathered with honey hot sauce. Brock’s take on the perfect smashburger is also available in meat and meatless versions kicked up with his special “Joy sauce.” The gas station delicacy of fried chicken on a stick makes two appearances on the menu as a “Joystick” available at regular heat or kicked up by Momofuku spicy seasoning and as a “Dipstick” plunged into a Texas Pete and sorghum sauce before serving.
Both Brock and Pendley are experts in creating elevated comfort foods, and we could all use a little comfort right about now. Despite what economists and naysayers might believe, these two may just have opened at the perfect time!
