150 3rd avenue south (map) | 615.724.1762



Join us on Wednesday, November 11th for The Southern School of Oysters.

Take a lesson from our Master Shucker Gary Pinson, while enjoying a combination of raw and grilled oysters and some Blue Point Beer. Curious about Gary’s lesson plan? Here’s just a little of what he plans to cover – the difference between warm water and cold water oysters, taste profiles, importance of pairings, how to shuck, nutritional value, how to spot a bad oyster, and more.

Be sure to visit our Eventbrite page to purchase tickets in advance. You’ll be glad you did!


If you have lived in Nashville for anytime at all, you’ve probably heard of The Nashville Scene.

The local print publication highlights life as we know it, here in Music City. From recreational activities and sporting events to nightlife and the arts, they’ve got the inside scoop on it all. So, it’s only fitting that they host the annual “Best Of Nashville” awards.

This year, we are thrilled to have, yet again, placed 2nd in the “Best Place for a Business Lunch” category!

2nd Place – Best Place for a Business Lunch

Whether you’re gettin’ down to business or startin’ Happy Hour a little early, we are sure to have something for everyone South of Somewhere.

Deviled Eggs

AllRecipes.com took a look in our kitchen and found out the secret behind Executive Chef Matt Farley’s Devil of an Egg. Find out for yourself here.

The Southern - Double Cut Smoked Pork Chop - Ashley Hylbert (1)

Zagat names Nashville #6 on America’s Next Hot Food Cities. And where should you go to sample Nashville’s fine food? The Southern Steak & Oyster.

The Southern - Southern Burger

Today.com called out The Southern’s burger with jalapeno bacon, pimento cheese and crispy fried onions as one of the top burgers across the county. Come on in and give it a try. Read the article here.

summer-brew-tasting (1)

Southernaire Market is brewin’ up something special for you guys. Join them for a sampling of beers and the perfect summer menu created by our  Chef de Cuisine Paul Brantley and TomKats’ Executive Chef Matt Farley.

Tickets & additional details can be found here.


First Course

charred cucumber, black pepper-roasted grapes, pea shoots, orange-lime yogurt
paired with the “acme king rooster” cocktail comprised of  fat bottom-acme rooster brew, ancho reyes, orange bitters, & lemon

Second Course

beer-poached lobster, cauliflower-buttermilk squid ink ravioli, cashew
paired with dogfish head midas touch

Third Course

apple-broccoli soup, saffire house-cured bacon
paired with black abbey solera rose

Fourth Course

oyster liquor sorbet & lemon
paired with smoked tomato water

Fifth Course

 short rib pâté, ale-gelée
paired with good people brewing co. brown ale

Sixth Course

deep-fried watermelon, vanilla ice cream, jalapeno vinaigrette, lime, mint
paired with stone brewing co. go-to IPA

*If you have food allergies please let us know upon RSVP and accommodations will be made.




We’re back at it this month with a ‘Taste of Tequila’. Join us for a sampling of tequila and mezcal cocktails paired with a five-course meal prepared by TomKats’ Executive Chef Matt Farley and Saffire‘s Chef de Cuisine Jason LaIacona.

Tickets & Additional Details can be found on our Eventbrite Page.


We’re so excited to present “The Bourbon Derby” event at Southernaire Market. This is the first of our Southernaire Salon Tasting Series, and we’re kickin’ things off with a bang. Join us for a night of Jim Beam’s finest spirits, and a five course meal prepared by TomKats Executive Chef Matt Farley and Acme Feed & Seed Chef de Cuisine Kevin Powell. Be among the first to experience just how much our little space has to offer.

Tickets & Details > http://bit.ly/SouthernaireBourbonDerby


The Southern - The Highway 8 - Drew Maynard


Sure, you knew the Southern was good for lunch and dinner, but the early bird gets way more than a worm here. Read more here.

Southernaire - shelves Tennessean

We can’t wait for our sister property Southernaire Market to open next door. Read more about it here in The Tennessean.