Photo Credit: Gray & Dudley; Executive Chef Rob Newton

Nashville’s 21c Museum Hotel, award-winning boutique hotel, contemporary art museum and restaurant group, are vamping up their new menu by Rob Newton, executive chef of Gray & Dudley.

Newton, originally from Arkansas, has lived and worked across the world. He served in the United States Army for three years in Operation Desert Storm, before returning home to study International Business and German at Arkansas State University. He moved to the north to earn a culinary degree at New England Culinary Institute, working in New York City’s most respcted restaurants and kitchens, Le Cirque, Union Square Hospitality Group’s Tabla, Aquavit, and the Four Seasons.

At the Simon Pearce Restaurant in Quechee, Vermont, Newton became an executive chef role, staffing over 20, including four sous chefs. After three years, he transitioned to a private chef role, cooking for celebrities, musicians, and entertainment executives for six years before focusing on his own restaurants in Brooklyn. He later moved in 2018 to Nashville. In Fall 2019, Newton will release his first cookbook, Seeking the South.

The influence behind the new menu will be from Newton’s Arkansas roots, and his travels abroad that have influenced by diverse immigrant communities across the region. Seasonal ingredients will be supplied by local farmers and pureyors, some from Bear Creek Farms in Leipers Fork, North Carolina’s Suburst Trout, Nashville’s Kurdish bakeries, and Vietnamese markets and delis.

“It’s been 20 years since I’ve lived in the South, and it feels great to be back,” said Newton. “I like to think that when I cook, I’m surrounded and influenced by the flavors, techniques and a love of how travel enriches everything that I do. Nashville has embraced some of the same immigrant cultures I’ve discovered during my travels, and I look forward to bringing these extraordinary flavors to the dishes at Gray & Dudley.”

Photo Credit: Gray & Dudley;

At lunch, they will offer Black-Eyed Pea Falafel with puree of oven-roasted eggplant, heirloom tomato, herbs, yogurt and house-made chili oil; Shaved Turkey Sandwich on toasted croissant with arugula, Kenny’s Cheddar, bacon and tomato; Crispy Five Spice Pork Noodle Bowl with Bibb lettuce, green onions, peanuts and cilantro; Fried Chicken Banh Mi with cucumber, cilantro, jalapeno and pickles; and the GD Burger with dry-aged beef, American cheese, fried shallots and special sauce.

New dinner menu items include Country Ham & Shrimp Lumpia, a riff on the Philippino snack, with a soy-sorghum dipping sauce; Bear Creek Farms Beef Tartare with green tomato, quail egg, sesame, nori powder and fried bread; Weisenberger Grits from Midway, Kentucky, served with sweet corn, roasted tomato and salsa rioja; Duck Fried Rice, made with house-cured duck ham, cabbage, shiitakes and fragrant jasmine rice; Sunburst Trout with green onion, dill, turmeric and peanuts; Roasted Confit of Pork Belly with potato puree, Szechuan peppercorn and red eye gravy vinaigrette; Dry-Aged Joyce Farms Duck Breast with lychee, pickled collard stems and charred greens; and Dry-Aged Beef Dumplings with oxtail broth, shredded raw collard greens, fried garlic and chili oil. A market-driven selection of sides includes Shredded Purpletop Turnips served raw with chives, black pepper and Parmesan; roasted Delicata Squash and more.

Newton will also serve wood-fired hearth to make house-made breads, rolls, and flatbreads using milled Wesienberger flour, served with different dips and toppings including shredded country ham, and a house-made whipped feta, and many others.

Gray & Dudley is open for breakfast, lunch, and dinner, with a late-night dining available at the bar, daily.
Located in the 21c Museum Hotel, at 221 2nd Ave North, Nashville, TN 37201. Reservations are recommended and can be made by calling 615.610.6460. For more information, please visit https://www.grayanddudley.com/ and http://www.21cmuseumhotels.com/.