Entering the downtown scene inside the W Hotel is Chef Andrew Carmellini’s latest endeavor, The Dutch. Carmellini is no stranger to accolades as he has previously been recognized as a top chef by Food & Wine magazine, Best NYC Chef, James Beard, and a Michelin star or two along the way for his other restaurants. For those seeking to visit The Dutch after the October 6th opening, Carmellini says to expect American Classics taken up a notch. He fondly refers to the menu profile as New American Soul Food, which sounds like a winning mix to us.
The Neighborhood:
The Gulch
The Overall Vibe:
Far from tourist-driven, the setup and atmosphere feel more like a neighborhood pub – but with elevated comfort food, you won’t find elsewhere. The menu isn’t complicated or vast but instead includes a curated array of items suited to please palates, simple or sophisticated.
The Menu:
Carmellini brings the flavors from his adventures around the world back to his teams and chefs (who he credits for his restaurant group’s ongoing success), where influence can become an experiment in those kitchens. He explains that ‘inspo’ can come from many sources……including grandmothers. That’s right, they’ve brought Korean and Italian home cooks from family trees to teach them more about authentic flavors and cooking. Perhaps this is why things like their Grilled Hanger Steak with Kimchi Fried Rice and a Farm Egg reflect the cuisine of origin.
The Crowd:
With a well-seasoned chef like Carmellini, you can be certain that this will draw a crowd from all over, not just from locals in Nashville- although we, too, will be lining up on opening day.
The Cocktail:
Either the Southern Accent -Peach Iced Tea & Bourbon or Strawberry Blonde—Tequila with Strawberries & Aperol. Cannot go wrong with any choice.
The Dutch Menu Musts:
Wagyu Steak Tartare with Capers
Broccolini with Red Quinoa & Meyer Lemon
Smoked Ricotta Ravioli
Hawaiian Pineapple Sundae for Two with Macadamia Nuts
The Take-away:
While The Dutch will no doubt be a success, we also got to chat a bit about the hotel’s second restaurant under his wing, Carne Mare. The Italian Chophouse is slated to draw Italian fare enthusiasts from all over the region with a spectacular wine list and what Carmellini defines as high service. He states, “There will be some impressive table-side preparations with unparalleled sourcing and presentation of meat, seafood, and even vegetarian entrees. It will definitely be the spot people will want to reserve for celebrations, as every meal at Carne Mare is a special occasion.”
