John Besh, the acclaimed chef and New Orleans restaurateur, has opened his first Nashville outpost on the ground floor of the Thompson Hotel in the Gulch neighborhood. He brings with him a love of fresh seafood and the distinctive taste of New Orleans—including his mother’s gumbo recipe—through dishes like red snapper court bouillon. The menu includes options from land, too, such as duck confit dirty rice, a Tennessee pork chop with collards and grits, and Mississippi rabbit over hand-cut pappardelle with wild mushrooms. The restaurant, accented with deep blue and touches of Nashville-casual denim, has a relaxed bistro vibe and a menu for every meal of the day. Don’t miss pastry chef Lisa White’s biscuits at breakfast or her after-dinner desserts like Cruze buttermilk cheesecake.

Information on this page, including website, location, and opening hours, is subject to have changed since this page was last published. If you would like to report anything that’s inaccurate, let us know at

Nearby highlights
Sign up for our newsletter
Join more than a million of the world’s best travelers. Subscribe to the Daily Wander newsletter.
More From AFAR