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August 2, 2012
Spinach Tiger
“You don’t just eat at the Southern. You experience it.”
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June 24, 2012
The Tennessean
“Serving meals daily, around-the-clock, The Southern strives to strike a deft balance: What will appeal to downtown residents and workers, natives and tourists, symphony goers, Hall of Fame visitors, singles, groups and families? That’s a broad swathe that Morales covers rather well with his Southerly menus, served in a posh yet comfortable place.”
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June 21, 2012
The Nashville Scene
“At The Southern, Morales and chef Matt Farley, a New York transplant, deliver a menu shaped largely by culinary traditions of the South and flavored, when possible, by ingredients of Middle Tennessee. Think Willow Farm eggs in the omelets and Loveless country ham in the updated Caesar salad.”
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June 9, 2012
The Tennessean
“The Southern has the look and feel of a New Orleans restaurant (and that’s a good thing). There are antique light fixtures, tile floors in the main dining area and iron gates rescued from a Crescent City wine cellar in a corner.”
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June, 2012
Nashville Lifestyles
“Nothing is simpler than a fresh shucked oyster, and those I slurped down one late spring evening with a cold draft were the cleanest flavored I have had in 30 years in land-locked Nashville.”
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May 23, 2012
Nashville Business Journal
“Culinary-casual, down-home, Southern fare with creative twists, and always with an emphasis on local ingredients.”
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April 19, 2012
The Southern Sophisticate
“A gorgeous, open interior is flanked by a spacious patio and centered by a truly gorgeous spirits and oyster bar. In fact, the solid marble (from New Orleans, just like the leather strap ceiling fans) raw bar is one of my favorite things about the space.”
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April 13, 2012
The Tennessean
“The best way could be “Your Way”: two Willow Farm eggs, cooked just how you want ’em, along with choice of bacon or ham, Falls Mills grits or potatoes, toast or biscuits. The organic eggs are delicious, griddled new potatoes crusty-brown, the bacon crisp and the biscuits tender: all that a breakfast plate should be”
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April 2, 2012
The Nashville Scene and City Paper
“The breakfast dishes may actually be the most revolutionary. I don’t think anyplace else downtown serves smoked beef brisket or Cuban pork tenderloin with their breakfast egg platters.”
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