150 3rd avenue south (map) | 615.724.1762

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Ring in the New Year with family and friends downtown at The Southern Steak & Oyster! Celebrate with a special prix fixe menu designed by Executive Chef Matt Farley and Chef de Cuisine Paul Brantley.

Course One

Corn-Chipotle Soup
crab & chili oil

Bear Creek Farmhouse Sausage
smoked cauliflower purée, roasted grapes, and black pepper

Grilled Panzanella Salad
radicchio, endive, apple, beet, walnut, grapefruit vinaigrette, and coach farms aged goat cheese

Course Two

Wood Fired Filet Mignon
roasted fingerling potatoes, shallots, grilled broccoli rabe, and charred scallion butter

Pan-Roasted Black Grouper
black eyed peas, warm brussels sprout, bacon & apple slaw, and brown butter fig vinaigrette

Roasted Bone-In Chicken Breast
sorghum, sweet potato, wild mushrooms, dandelion greens, and cranberry-orange chutney

Grilled Brined Root Vegetables
braised leeks, smoked herb & cheddar grits, and aged sherry vinegar

Course Three

Legato Gelato
three flavors

Roasted Pineapple & Warm Brioche Cinnamon Toast
rum caramel and spiced orange cream

Milk Chocolate Crunch & Dark Chocolate Mousse
peanut brittle and mascarpone cream


Reserve your seat during the three following seating time ranges by visiting our Reservations tab, calling in or stop by and see us!

5:00 – 6:30 PM: $65 per person
7:00 – 8:30 PM: $85 per person; includes a glass of sparkling wine
8:45 PM – close: $95 per person; includes a glass of sparkling wine

* Cancellations must be made 24 hours beforehand or will incur a $25 per person cancellation fee.

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We’re Hiring!

TomKats Hospitality is the managing company of Acme Feed & Seed, The Southern Steak & Oyster, Southernaire Market, Saffire, and upcoming restaurant Fin & Pearl. Set to open in The Gulch this December, Fin & Pearl is a sea-to-fork, ethically-sourced seafood concept.

TomKats Hospitality is searching for energetic team players for all back of house and front of house positions:

Front of House – Hosts, bartenders, servers, bar backs, bussers, and food runners. Looking for part time and full time employees with some experience.

Back of House – Line cooks and dishwashers. Looking for part time and full time employees with some experience.

If you are interested, please email your resume to careers@tomkats.com

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The Southern Steak & Oyster will be closed this Monday, September 5 in observance of the Labor Day Holiday. Enjoy the long weekend and we will see you again soon!

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Public Service Announcement – This is NOT your standard Oyster Happy Hour. Friday, August 5th is National Oyster Day and we plan on celebrating in typical Southern abundance. Check out these unique specials we are running Friday and throughout the weekend.*

Friday (Lunch): Nashville Hot Oyster Po Boy

Texas Toast, Alabama White Sauce, House-Made Bread & Butter Pickles, Fries – $15

Friday-Sunday (All day): Raw Oysters on the 1/2 Shell: James River, Blue Point, Hootenanny, Bodie Island $20/dozen


*All specials based on product availability and are subject to change at management’s discretion.

Downtown Nashville has one of the largest New Year’s Eve celebrations in the United States, second only to Times Square. The guitar drop which brings in the new year on lower Broadway will be headlined by local favorites, Kings of Leon. Tourists and natives alike will be hitting the streets Thursday night for an evening filled with music, food, and drinks.

The Southern Steak and Oyster is hosting our annual New Year’s Eve prix fixe menu. The meal is currently sold out, but we are accepting wait list reservations. In addition, there will be limited seating at the bar where guests can purchase menu items à la carte. Not to mention, the Howlin’ Brothers will keep us entertained for the fourth year in a row!

The restaurant will be closed on Thursday, December 31 at 2:00pm and open back up at 4:00pm for cocktails and happy hour. Prix fixe dinner seatings begin promptly at 5:00pm. We will be opening at 3:00pm on Friday, January 1, 2016 for standard business operations. We hope to see you!

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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!

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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.