How's this for an invite: help us celebrate Nathan Gifford's birthday on July 26th by chowing down on some of Tennessee's finest bacon. Chefs Bryan Lee Weaver and Chris DeJesus will be collaborating with Nathan on a few special dishes using his life-changing, dry cured, hickory smoked bacon made in Nashville.
Gifford believes that happy, healthy pigs make the best bacon, which is why he uses only the best bellies in the south. The pigs are raised humanely on natural feed with out any antibiotics or added hormones.
Reservations encouraged, walk-ins welcome. All special dishes will be available a la carte, along with the rest of our dinner menu.