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Courage Beyond

 

The Southern invites you to join us for a panel presented by 1,2, Many Project  and Oscar Mike to benefit Courage Beyond, an organization that provides confidential, no-cost or low-cost programs and services to help service members, veterans and their families face the challenges of life and war.

With this event, you will learn how you, your business and our community can take a stance and help derail suicidal behavior through empathy, renewed purpose and mentorship. The panel will be held June 18th at 3:00 pm. There is a limited number of seats, so be sure to reserve your spot today! 1,2 Many Project, Oscar Mike, Courage Beyond, and The Southern appreciate your support. To purchase tickets visit: http://bit.ly/CourageBeyondEvent.

 

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Acme Feed & Seed, our new sister restaurant and bar, is opening soon and ready to begin hiring! We are hosting a job fair May 19th-21st from 10:00am-2:00pm, and will be looking to fill the following positions: bartenders, cashiers, food runners, dishwashers, kitchen staff, bussers, cocktail servers, bar backs and security.

The job fair will be held at The Acme Feed & Seed- 101 Broadway, Nashville, TN 37201. Be sure to spread the word and bring your resume!

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Chef Matt recently went on a little cooking adventure with Allison DeMarcus and CMT, preparing The Southern’s famous Royal Red Risotto for Reel Eats. Want to make your very own Royal Red Risotto? Chef Matt’s secret recipe is below!

Royal Red Shrimp Risotto with Oyster Mushrooms and Lemon Confit
Serves 4-5

RICE:

4 c. arborio rice
1 medium onion, diced
8 c. shrimp stock (or chicken stock)
1/2 c. white wine
4 T. clarified butter

TO PREPARE RICE:

1) Saute onions in clarified butter until translucent.
2) Add arborio and toast over medium/high heat until edges of rice are translucent. (5-6 minutes)
While rice is toasting, heat stock to a simmer.
3) De-glaze pan with wine.
4) When wine is completely absorbed by the rice,
add enough hot stock to cover the rice by approximately two inches.
5) Bring to a simmer and stir for 30 seconds, then cover and cook for six
minutes.
6) Strain, cool and reserve liquid.

LEMON CONFIT:

3 lemons sliced very thin and laid out in a single layer on a sheet tray
3 T. sugar
3 T.  kosher salt
1 small shallot (thinly sliced)
1 clove of garlic (thinly sliced)
1 t. crushed red pepper flakes
2 oz. extra virgin olive oil

TO PREPARE CONFIT:

1) Sprinkle lemons with salt, sugar, pepper, garlic and shallot.
2) Evenly pour olive oil over lemons.
3) Let lemons marinate for at least 3 hours.

FINAL DISH:

2 T. clarified butter
5 oz. royal red shrimp (peeled and de-veined)
1 c. prepared rice
4-5 oz. reserved liquid from cooking the rice
4 oz. oyster mushrooms
3 T. sliced scallions
2 T. mascarpone cheese
3 T. parmesan cheese
2 T. whole  unsalted butter

TO PREPARE FINAL DISH:

1) Saute the oyster mushrooms in clarified butter for 2 minutes or until soft
2) Add shrimp and 2 T. sliced scallions;
saute for 1 minute and season lightly with salt and white pepper.
3) Add rice and reserved stock.
4) Simmer, stirring continuously for 3-4 minutes or until rice absorbs most of the liquid.
(Add more liquid for a softer consistency)
5) Add cheeses and butter and stir until all is melted and well incorporated.
6) Place risotto in a bowl and garnish with 1 T. sliced scallions and 1T. chopped lemon confit.

 

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Take your date South of Somewhere for Valentine’s Day with a four-course prix fixe dinner created by Executive Chef Matt Farley.

Course One

Chef’s choice of fresh-shucked oysters

Course Two

Coconut Mussel Soup
PEI mussels, coconut milk, tomato, ginger, cilantro oil

Crisp Pork Belly
Potato pancakes, pickled carrot, daikon, mint aioli

Bibb Salad
Bibb lettuce, poached pears, candied walnuts, Kenny’s bleu cheese

Course Three

Wood-Fired Filet Mignon
Porcini whipped potatoes, braised escarole, truffle butter

Roasted Salmon
Jumbo lump crabmeat, mashed potatoes, grilled asparagus, roasted tomato & saffron hollandaise

Smoked Bone-In Chicken
Farro risotto, chanterelles, truffle, parmesan

Course Four

Cherry and Currant Pie
Served with Jeni’s Vanilla Bean Ice Cream

Chocolate Cheesecake
With peanut butter cookie and blackberry gastrique

Jeni’s Ice Cream
Pine nut tuille

$72 per person

Due to limited seating, we strongly encourage making reservations early. To RSVP, please use Open Table.
Pricing not inclusive of tax and gratuity. No substitutions please. Please make your server aware of any allergies.

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Ring in the New Year South of Somewhere with a distinctive three-course prix fixe dinner created by Executive Chef Matt Farley.

Dinner Menu:

Course One
Roasted pork shoulder with cornbread, housemade pimento cheese, fig balsamic puree and collard green pesto
Seared sea scallops with spiced turnip puree, poached yucca, lemon arugula puree and fried collard greens
Mixed baby lettuces with duck confit, roasted acorn squash, dried cherries, sliced almonds, Kenny’s bleu gouda and champagne vinaigrette

Course Two
Roasted bone-in chicken breast with truffle grits, mushroom ragout, pancetta, and wilted spinach with sage
Wood-fired filet mignon with caramelized shallot mashed potatoes, roasted Brussels sprouts with Maytag walnut butter
Golden Tile with black-eyed pea & chorizo hash, arugula and lemon confit

Course Three
Hot chocolate & pecan butter cake with Jeni’s Backyard Mint ice cream
Acorn squash & apple bread pudding with Jeni’s Salted Caramel ice cream
Jeni’s Cinderella Pumpkin ice cream with pine nut tuille

Pricing:
Early Seating (Starting at 5pm): $65
Middle Seating (Starting at 7pm): $85 (Includes a champagne toast) 
Late Seating (Starting at 9pm): $95 (Includes a champagne toast) 

Advance reservation only. Due to limited seating, we strongly encourage making reservations early. To RSVP, please use Open Table.
*Please note that all New Year’s Eve reservations guarantee a two hour time window on your reserved seating.*

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Congratulations to Southern owner Tom Morales for his 2013 Downtown Nashville Partnership PLAY Award! The Southern is proud to be a part of the downtown Nashville community, and Tom is honored to be recognized for his work with The Southern.

Join Us for The Bear and The Buffalo Tasting Dinner

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Menu:
(Subject to change based on availability)

ONE

Braised Pork Shoulder with Acorn Squash Risotto, Grilled Figs and Port Syrup
paired with Buffalo Trace

TWO

Crisp Pork Belly topped with a Chili Maple Glaze, Sweet Potato Gratin and Candied Pecans
paired with W.L. Weller

THREE

Wood-Fired Strip Steak au Poivre with Smashed Fingerling Potatoes and Veal Demi Glace
paired with Eagle Rare

FOUR

Roasted Prime Rib with Blackened Haricot Verts and Horseradish Whipped Potatoes
paired with Blanton’s

FIVE

Pumpkin and Apple Bread Pudding with Caramel and Cinnamon Ice Cream
paired with Elmer T. Lee

To RSVP, please call The Southern at 615.724.1762 

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Join us at The Southern at 9 am on September 20th for a morning tasting of Kafes Guatemala premium coffee, hosted by Kafes Guatemala founder, Pablo Castañeda. The tasting hour will feature unique varietals of coffee from four distinct regions in Guatemala accompanied by breakfast snack favorites from the Southern.

The tasting fee for this event is $10 per person. A portion of the proceeds will benefit The Shalom Foundation.

>>RESERVE SEATS

Please Note: Pablo Castañeda kindly requests that all guests refrain from wearing heavy perfume or cologne during the tasting.

Join us for Oysters in the Round!

As a follow-up to June’s SOLD OUT Oysters in the Round event, we’ve cooked up yet another mouth-watering experience for your palette! Join us at The Southern for a cocktail reception style oyster tasting on Tuesday, August 27 at 6pm. Experience five rounds of oyster tastings in the restaurant’s exclusive Demonbreun Room.

>> BUY TICKETS

This event is hosted by Erin Byers Murray, author of SHUCKED: Life on a New England Oyster Farm. The tasting will feature five unique oyster and wine pairings prepared by Executive Chef Matt Farley and Horizon Wine & Spirits.

Tickets will be available to the general public on Monday, August 19. Seats are very limited and we urge you not to delay. The all-inclusive price for this guided tasting will cost $74. The menu is below:

ONE:
Island Creek / Szechuan Mango Mignonette
paired with Saint Hilaire Brut

TWO:
Beausoleil
paired with St. Francis White Splash
THREE:
Wellfleet / Watercress and Pickled Daikon
paired with Maso Canali Pinot Grigio
FOUR:
Cookes Cove / Grapefruit Mostarda
paired with Starborough Sauvignon Blanc

FIVE:
Blue Point / Chargrilled with Melon and Proscuitto
paired with Caposaldo Moscato



Menu Subject to change based on product availability.

 

The Southern invites you to attend Oysters in the Round on Monday, June 24 from 6pm-8pm. Experience several incredible rounds of oyster and wine pairings in the restaurant’s intimate Demonbreun Room.

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Purchase tickets here!
Tickets for this event are extremely limited and will sell out. This guided tasting costs $59 (includes all taxes, fees, and gratuity).

This event will be co-hosted by Managing Editor of Nashville Lifestyles Erin Byers Murray, a former oyster farmer and author of SHUCKED: Life on a New England Oyster Farm. Oyster selections will be prepared by Executive Chef Matt Farley. Wine pairings will be presented by Horizon Wine and Spirits.

More about Erin Byers Murray:

In 2009, Erin Byers Murray ditched her day job as an online lifestyle editor to work as a farm hand at Island Creek Oysters in Duxbury, Massachusetts. She spent 18 months working side-by-side with a crew of oyster farmers to learn the business of bivalves. The product of her journey is Shucked: Life on a New England Oyster Farm, a memoir published in 2011 about her time working on the farm. Today, Murray is a Nashville-area journalist and the managing editor at Nashville Lifestyles magazine. She specializes in food and wine writing and her work as been published in the Boston Globe, Food and Wine, Boston Magazine, Body + Soul, and many more.