Local artisans, Brock’s photography, complement cuisine

Photography by Emily Dorio

When diners visit The Continental, the latest restaurant from chef Sean Brock, not only will they get to indulge in Brock’s exciting exploration of contemporary cuisine at the Grand Hyatt hotel in the Nashville Yards development, they will also get an inside look at Brock’s love of art, showcased throughout the space, but highlighted in the private dining area that also serves as a gallery for Brock’s own photography pieces.

The combination of design, art and food is melds Brock’s passion for American culinary history with his reverence for elegant and traditional hotel dining to create an unparalleled experience downtown. Inspired by the unique history of American restaurants and hotels throughout the 19th and early 20th centuries, The Continental experience is guided by the creativity and service traditions of this era,  featuring tableside cart service, seasonally-focused cuisine and gracious hospitality.

It’s a new version of fine dining, and new Nashville is ready.

Chef Sean Brock

“The idea behind this restaurant is to embrace and be inspired by the original great American hotel restaurants and to invigorate the spirit of those historic dishes in a new way,” Brock said in a release. “Over the past year during the pandemic, we’ve been craving the restaurant experience that makes us feel excited and taken care of. We want to remind everyone what makes going out to eat so enjoyable and exhilarating. This is fine dining turned fun dining.”

Designed by Nick Dryden of DAAD, the dining room at The Continental  is an ode to American hotels from the Gilded Age, featuring plush banquettes, two bars—one open and lively, the other warm and intimate—and large booths to create a comfortable atmosphere, encouraging guests to relax and enjoy. Vivid  red and citron mixed with bold patterns add the right amount of edge to the sophisticated space.

Together, Brock and Dryden worked with several local partners to bring the space and kitchen to life, including Southern Lights Electric, New Hat, Mobile Fixture kitchen design, Aberdeen Studio and Kings Upholstery.

The Continental’s menu features reinterpretations American fine dining classics, with an emphasis on seasonality. In the development of the concept, Brock intensely studied classic cookbooks from the 1800s and early 1900s, finding himself especially taken to these chefs’ creative and radical approaches to new dishes, as well the French Nouvelle style of cooking, which focuses on vibrancy and presentation.

The Continental is open Wednesday Though Sunday at 1000 Broadway at the Grand Hyatt Hotel.