thehoneysuckle

The Honeysuckle restaurant opened in Cool Springs last week. We sat down with owner, Kelly Black, who told us more about the details of the interior, menu, and the reason to open in Cool Springs rather than Nashville. And if you haven’t given The Honeysuckle a try yet, run–don’t walk– as it is that good and we are certain you won’t be disappointed!

1.Interiors were selected with the assistance of Garlan Gudger of Southern Accents in Cullman, Alabama. Each piece in the restaurant has a unique story beginning, such as the colored glass windows were taken out of an old church. When churches were unable to afford stained glass, they would use colored glass windows to save money. A rare find today. As you enter The Honeysuckle a focal point is the 14 foot arch millwork above the bar which was taken from a courthouse in a small town.  A washing machine from the 20s was retrofitted with a motor to become an ice chest for their bottle drinks. The checkering piano, parlor style, has been repurposed to be the silverware and drink station. No detail has been overlooked in the interior design of The Honeysuckle.

the honeysuckle

2. Food is the main focus. While the interior is important, what is even more important is the food program. Black told us he has been intentional with his staff taking them to the best places across the country to bring back the concepts to The Honeysuckle. They visited The Tippler in New York to learn more about mixology. Black says there are “no mixes” at The Honeysuckle bar, just straight bitters & juices.With Josh Weekley as Executive Chef, most known for his seafood, patrons can expect “the best seafood in the city” based on Weekley’s reputation. Dry aged steaks will be a main stay on the menu as The Honeysuckle houses its own dry aging room with a window, so patrons can see the process. The dry aging process typically takes at least 30 days so until their steaks are completely dry aged, they will be purchasing dry aged steaks from a local farm in Pulaski.

3. Black wants to offer a dining experience that you might find in Nashville to his Williamson County neighbors. “As a resident of Williamson County, I don’t want my neighbors to drive to Nashville for dinner when I can offer an experience like you might find in East Nashville right here in Williamson County.” Black has been serving Williamson County for the last fifteen years and feels as if he knows his customer wants.

The Honeysuckle menu offers an elevated southern cuisine with comfort foods like meatloaf, Nashville hot chicken, shrimp & grits and a wagyu beef burger. In addition, an oyster bar will be offered each evening with 4-5 varieties of oysters. As The Honeysuckle continues its soft opening, at this time they will only be offering dinner service each evening beginning at 4pm until 10:30 pm, Monday-Thursday, Friday-Saturday 4pm-12am and Sunday brunch starting at 10:30 am until 10 pm. For the latest updates, visit The Honeysuckle Facebook page.  The Honeysuckle is located at 1770 Galleria Boulevard,Franklin.

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