150 3rd avenue south (map) | 615.724.1762


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.



The Tennessean - archiveFind yourself in Downtown Nashville? Come check us out and new sister property Southernaire Market, located right next door. Read about us in the Nashville Lifestyles’ March issue here.


My Way-Ron Manville

We’re happy to be a part of Edible Nashville’s Brunch Bunch. Check us out in their inaugural March/April issue here.


The Southern - The Belle - Ashley Hylbert

Lifestyle blog Just Luxe gives you the scoop on their dinner at The Southern here. Bon appetit!

The Southern - Double Cut Smoked Pork Chop - Ashley Hylbert

Country Weekly features The Southern Steak & Oyster in their January 5th issue here.



 Join us for Valentine’s Day at The Southern, featuring a special prix fixe offering by Executive Chef Matt Farley and Chef de Cuisine, Paul Brantley.  For reservations, please visit our reservations page or call  615.724.1762

 First Course

a tasting of fresh oysters with classic accompaniments

Second Course

celery root soup, seared sea scallop, apple-bacon compote

(can be served without bacon)

tender braised short rib, poached radish, scallion, soy glaze

watercress salad with sunchoke, butternut squash, aged goat cheese & pickled daikon

Third Course

woodfire-grilled filet mignon with roasted garlic mashed potatoes,
braised kale & pink peppercorn butter

roasted red snapper with parmesan grit cake, smoked tomato water,
crisp leeks, rapini & olive/red pepper relish

roasted bone-in chicken breast with risotto, cippolini, asparagus, chanterelles & sage.

Fourth Course

extra-thick, dark, hot chocolate with orange whipped cream & three cookies

mango & grilled pineapple over sweet lime ricotta & shortbread crumb

jeni’s ice cream (flavors to be announced)

$75 per person. Tax & gratuity not included.
Please make server aware of any substitutions.