Westhaven residents future-favorite neighborhood pub opened its doors this week.
Scout’s Pub, on Front Street next to The Perch and Oscar’s Tacos, will host a ribbon cutting on Monday, but their soft opening started this week.
“Today is our first full official day,” said Chris Payne, general manager. “It is going great, we have had tremendous feedback. A lot of ironing out some details and wrinkles. But we are really excited, and the community really welcomed us into the Westhaven area.”
Open seven days a week, Scout’s Pub features an updated twist to standard pub fare, and of course offers a mouth-watering variety of microbrews and spirits for thirsty travelers.
“The concept itself is very unique, as a modern pub, so we have plenty of flexibility to create a great craft beer program and a very elevated high-quality food program,” Payne, who recently relocated from Atlanta where he opened over 70 restaurants, ranging from steakhouses and fast-casual concepts to bars, said. “It gives us the ability to change seasonally, to try something new and unique and fun, but it is also filling the need for what Westhaveners have been wanting for some time.”
Stop by Mon-Thurs between 11 a.m. to 9 p.m., or Friday from 11 a.m. to 10 p.m., Saturday from 9 a.m. to 10 p.m. and Sunday 9 a.m. to 9 p.m. Starting on July 2, on weekends they will start serving brunch, from 9 a.m. to 2 p.m.
The high-ceiling along with the soothing-cream stone and bright-blond wood interior invites you in and to stay a while. Or take a seat on their covered patio, where you can enjoy a beer and the breeze coming off the lake at Westhaven while staying nice and cool in the shade.
Scout’s goes beyond standard pub food, but still offers all the staples: fish and chips, burgers, sandwiches, pizzas, salads and starters.
Some select items include:
Black and Tan: local grassfed NY strip, asiago cream, mushroom demi.
Fish and Chips: Puckett’s Brew battered cod pub fries house tartar.
Carnivore: red sauce, pepperoni, sausage, artisan meats, provolone, mozzarella
Herbivore: wild mushrooms, caramelized onions, arugula, asiago bechamel
Scout: house grind, TN Cheddar, aioli, house pickles, cooked to 155 degrees Fahrenheit.
Tennessee Tenderloin: 48 hour pork, pickled onion, house pickles, Dijon aioli, potato roll
Summer: arugula, watermelon, red onion goat gouda, mint, champagne vinaigrette
Just typing those made my stomach rumble.
But the list keeps going. In addition to offering all you could ask for from a pub, Scout’s serves 14 types of bourbon, five types of rye whiskey, five types of Tennessee whiskey, three blended whiskeys, ten types of Scotch, along with a variety of vodka, gin, rum and tequila.
A delightful twist Scout’s threw in: you can order flights of these.
Under the bar, there is beer.
They offer specialty flights, four four oz. pours, of hand-picked beers. Anything from Little Harpeth Chicken Scratch Pilsner to Tailgate Peanut Butter Milk Stout nitro. Much of it is regionally sourced, all of it is absolutely varied and delicious.
A. Marshall Family Foods, Inc. owns Scout’s. It reached back to its Franklin roots with Scout’s, by bring long-time brand chef Keith West from Puckett’s to Scout’s.
The menu will change seasonally, and while in design and decor it differs from the down-home restaurants for which the widely-popular Puckett’s Gro. eateries are known, it will stay true to A. Marshall’s overarching theme of blending hospitality and Southern fare with a twist.
For more information and updates on Scout’s Pub, visit their Facebook page at facebook.com/scoutspub or online at amarshallfamilyfoods.com.
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