With an emphasis on fresh, seasonal flavors, local produce and choice cuts of dry-aged meats, Deacon’s New South has released summer menus for lunch, dinner and weekend brunch, alongside a campaign for recognition by the James Beard Foundation through its annual Blended Burger Project.
Executive Chef Travis Sparks’ unique culinary style is evident in the menus’ sensational, colorful dishes that are both palate- and eye-pleasing, hallmarks of the downtown Nashville concept. Housemade burrata with heirloom tomatoes and microgreens or creative entrées featuring proteins from nearby farms underscore the restaurant’s commitment to locally sourced ingredients.
“As with each menu launch, it is important for us to maintain the same quality of food that people expect from Deacon’s while incorporating new elements and ingredients reflective of the changing of the seasons,” Sparks said. “Summertime naturally directs our focus to fresh, flavorful dishes and we really enjoy putting our own global spin on traditional compositions.”
Upscale takes on summer classics are inspired by Sparks’ expansive, cross-country background, like a corn dog with mango mustard and green tomato chow chow, featured on the lunch and brunch menus, or a dry-aged steak sandwich with green garlic chimichurri, tomato and collard greens for lunch, a more casual presentation of Deacon’s signature dry-aged steak selections.
The dinner menu offers diners a host of new entrées including a roasted duck breast accompanied by seasonal accoutrements of strawberry, summer greens, jalapeno and kohlrabi. Seafood lovers have plenty of options, like roasted Alaskan halibut with mussels, fennel, sugar snaps and charred onions or seared diver scallops served with a chowder of cherry tomatoes and summer beans.
Notable summer starters include seared halloumi paired with peach, honey and herbs, as well as braised pork cheeks with johnny cakes, pickled fresno and chicharrones. A seasonal gazpacho serves as a refreshing amuse bouche with coconut ash that lends a rich black coloring, topped with prawns and served with rice crackers.
Deacon’s dessert menu has never been one to pass over, and this one is no exception. Old fashioned buttermilk pie with roasted stone fruit, raspberry and almond honeycomb and a mango blueberry crisp with tamarind and tajin lime ice cream — developed by Lokelani Alabanza, executive pastry chef of Deacon’s New South and Hattie Jane’s Creamery — play on nostalgic flavors of summers past in an unexpected way.
A favorite among diners for brunch, lunch or dinner, Deacon’s burger shifts to a more classic build this time around, with double patties, American cheese, lettuce, pickles and onions. Other returning staples are the charcuterie board featuring a rotating selection of house-cured meats and cheeses and made-from-scratch skillet yeast rolls served with honey butter and maldon.
With Sparks at the helm, Deacon’s is participating in the James Beard Foundation’s Blended Burger Project, a nationwide competition amongst leading chefs to produce the best-tasting burger that uses at least 25 percent mushrooms. Deacon’s JB Burger is a must-try with dry-aged beef blended with crimini and shiitake mushrooms and topped with a thick slice of pan-seared halloumi cheese, some fresh mustard greens, a chimichurri of Koji-fermented green garlic scape and a ragout of pickled mushrooms between a classic egg dough bun sprinkled with toasted crimini dust.
The special burger is available in the restaurant through July 31, and those who enjoy it can vote once a day at www.jamesbeard.org/blendedburgerproject/vote. Following a second round of judging by a panel of food experts after the initial voting period, five chefs will win a trip to NYC to cook their blended burger dish at the historic James Beard House.
Deacon’s summer menus are now available in the restaurant which is open for lunch on the weekdays from 11 a.m. to 3 p.m., for brunch on Saturday and Sunday from 10 a.m. to 3 p.m. and daily for dinner. Go to www.deaconsnewsouth.com for more information and reservations.
About Deacon’s New South
Deacon’s New South is a modern, Southern steakhouse with a focus on dry-aged steaks, elevated seafood dishes, locally sourced sides and a robust, sommelier-led beverage program.
The restaurant features a prominent dry-aging room and an exposed kitchen setting, as well as two bars, an eclectic lounge and a private dining area that can be reserved for both small and large parties with a sleek, industrial design including brass and copper details and bold architectural patterns.