Optional Dine-Arounds

How to set up your Dine-Around
Dine-Around Restaurants
Group Dinner

How to set up your Dine-Around

On Wednesday and Friday evenings participants are on their own for dinner. We are pleased to recommend a number of restaurants, where we have placed a hold on tables.

Each of these venues will allow a reservation of approximately 10 people at one table for a la carte dining from their regular menu, but you should check the individual restaurant listings for size restrictions. Reservations vary depending on the restaurant. The restaurants are approximately 10 – 15 minutes away from the hotel.

How to Reserve

We would appreciate if you could review these Optional Dine Around options and use the registration tool on the website to make your reservation by no later than Friday September 29th. We will fill up our restaurant reservations on a first response basis. The maximum space available at the restaurants is highly limited so the earlier you respond the higher the likelihood you will obtain your first choice. If you don’t see your preferred time available when you attempt to register it means that this time has already been filled. In that event please make another choice.

If you are reserving for a group, please make sure that you have confirmed who is joining your party and indicate all the names on your reservation. This will help us avoid the awkward situation where someone is double booked on more than one dinner reservation.

If you are reserving as a single, a couple or a group smaller than the maximum permitted for a reservation time then we reserve the right to match you with others that are requesting a dinner reservation at the same restaurant at the same time.

A Special Reservation – over 10 people

If you wish to reserve a group larger than 10 at any restaurant then please email us directly at advocatestrips@gmail.com and indicate the restaurant, group size and time you wish to reserve. We will contact the restaurant to request a special reservation. Please note that with large groups the restaurant will require you to preselect a fixed menu. Please also note that there is no guarantee that the restaurant will accommodate a larger group.

How do I get there?

We will arrange transportation from the hotel lobby to the restaurant you reserved with us. Please be in the lobby no later than 30 minutes prior to your reservation to ensure you are on your designated shuttle. You are always welcome to arrange your own transportation to your dinner if you prefer.

Capitol Grille

Type of Cuisine: Authentic Southern
Location: Hermitage Hotel
Reservations:Wednesday, November 1st and Friday, November 3rd, for 10 people, at 7:00 p.m., 7:30 p.m., 8:00 p.m., & 8:30 p.m.
Website: www.capitolgrillenashville.com

Since 1910, the Capitol Grille offers one of the oldest authentic dining experiences in the south. This signature Forbes Four Star, AAA Four Diamond restaurant has been nationally recognized as one of the city's best dining experiences. Offering true farm-to-table dining, the hotel's own 250-acre Double H Farm serves as the restaurant's primary source of fresh vegetables, produce and grass-fed beef.

Starters include items such as, blue crab cakes with chow chow greens and butterbean mash; to the hunter's plate section of house cured meats and preserves.

Mains range from wild caught scallops with charred lemon wedges; to oak fried chicken breast & Tasso cornbread; to a Porterhouse dry aged steak.

Etch

Type of Cuisine: Eclectic, Ethnic
Location: 303 Demonbreun St
Reservations:Wednesday, November 1st for 10 people at 7:00 p.m. & 7:30 p.m.
Friday, November 3rd for 10 people at 7:00 p.m., 7:30 p.m., 8:00 p.m., & 8:30 p.m.
Website: https://etchrestaurant.com/

Etch is consistently ranked as one of the best restaurants in town. Chef Deb Paquette presents an array of cutting-edge flavors, texture and olfactory experiences in eclectic dishes worth savoring.

A succinct wine and cocktail menu includes wines from around the world, select craft beers and a handful of culinary-minded cocktails.

Starters include items such as, roasted cauliflower with truffled pea pesto, salted almonds, feta dip and red bell essence; to short ribs with candied miso potatoes, Korean BBQ sauce, pickled pear, sesame egg and butternut lime leaf.

Mains range from seared duck breast with feta filo clutch, pomegranate walnut sauce, lemon black olive tapenade, confit pearl onions, Tunisian poached apricots, mini relish and grilled okra; to scallops with porcini & caramelized onion farro, shitake, cremini & oyster mushrooms, gouda, kale, and butternut Amarillo sauce with preserved lemon beet purée.

Husk

Type of Cuisine: Southern
Location: 37 Rutledge Street
Reservations:Wednesday, November 1st for 8 people at 6:00 p.m., and 6 people at 9:00 p.m.
Friday, November 3rd, for 8 people at 5:15 p.m., 6 people at 5:45 p.m. & 6:00 p.m., and 4 people at 9:00 p.m.
Website: www.husknashville.com

James Beard Award-winning Chef Sean Brock, explores an ingredient-driven cuisine with the rediscovery of heirloom products. Menus change on a daily basis.

Starters include items such as house cured country ham tasting with acorn griddle cakes; to rabbit-pimento with husk mustard, pickles and rice bread.

Mains range from benne and honey lacquered duck with pickled blueberries and chanterelles; to crispy pork collar paired with cornbread purée and greasy beans.

Kayne Prime Steak

Type of Cuisine: Sophisticated Steakhouse
Location: 1103 McGavock Street
Reservations: Wednesday, November 1st for 10 people at 7:00 p.m. & 7:30 p.m.
Friday, November 3rd for 10 people at 7:00 p.m., 7:30 p.m., 8:00 p.m., & 8:30 p.m.
Website: www.mstreetnashville.com/kayne-prime

This is Nashville's best steak house. We ate there and it was fantastic! The menu offers a wide variety of house made ingredients, as well as local produce, meats, seafood, vegetarian and vegan options.

Starters include items such as popcorn butter lobster; house-made bacon with black peppercorn and maple cotton candy; and black kale with currants, marcona almonds, lemon, parmesan and extra virgin olive oil.

Mains range from Scottish salmon with yuzu chimichurri; to wagyu strip 8oz from the Greg Norman Ranch in Australia; and venison rack with cumberland sauce. There are delightful sides like cream corn brulée with roasted jalapeno and cauliflower with salsa verde and crispy chickpeas.

That is cotton candy on the steak in the picture!!

Moto Cucina

Type of Cuisine: Italian
Location: 1120 McGavock Street
Reservations: Wednesday, November 1st, for 10 people at 7:00 p.m. and 8 people at 7:30 p.m.
Friday, November 3rd, for 10 people, at 7:00 p.m., & 8:00 p.m., and for 8 people, at 7:30 p.m. & 8:30 p.m.
Website: www.mstreetnashville.com/moto

Driven by seasonality, Chef Brandon's cucina balanced by finesse and power, stretches from lighter, fresh fare to the savory and indulgent. This is great Italian cuisine. Moto features an award-winning wine list with special focus on selections by the glass 'enoteca-style', or enjoy how the mixologists infuse Italian classics with fresh imagination.

Starters include items such as oysters with deep fried Apalachicola, peperonata, and preserved fennel; to grilled artichoke heart with harissa aioli.

Mains range from black spaghetti served with lobster and Calabrian chilies; to chicken piccata with meyer lemon, capers and spaghetti and of course the famous pizza.

Prima

Type of Cuisine: Contemporary American
Location: 700 12th Ave South
Reservations:Wednesday, November 1st for 8 people at 7:00 & 7:30 p.m.
Friday, November 3rd for 8 people at 7:00 p.m., 7:30 p.m., 8:00 p.m., & 8:30 p.m.
Website: www.primanashville.com

Executive Chef Salvador Avila's innovative fare comes from the best quality ingredients in each season's harvest. Exquisite food include selections of lusciously cut, wood-fired meats, whole fish, poultry and vegetables and is paired with an extensive wine list.

Starters include items such as butternut squash fondants with brown butter, spicy honey, pepitas and pecorino romano; to Hudson Valley Foie Gras served with picked blueberry, charred apples, crispy quinoa and basil.

Mains range from grilled lamb chorizo with smoked calamari, pickled cauliflower, burnt avocado salsa and cilantro; to grilled sunburst trout with grapefruit, Castevetrano olives, fine herbs and a fennel vinaigrette.

Sambuca

Type of Cuisine: Sophisticated American
Location: 601 12th Avenue South
Reservations: Wednesday, November 1st for 10 people at 7:00 p.m. & 7:30 p.m.
Website: www.sambucarestaurant.com

Sambuca's philosophy is to feature savory new foods and modern cocktails to tempt your palate and nourish the soul. The restaurant offers a variety of nightly live music.

Starters include such items as nutty avocado, fried in a mixed nut crust with lump crab cocktail; to Buca beignets stuffed with mozzarella & prosciutto, with jalapeño-basil & balsamic glaze.

Mains range from miso sea bass, marinated & sautéed in traditional miso sauce, atop jasmine rice, sautéed apples & baby bok choy; to drunken beef, slow cooked in buckets of red wine served with seasonal vegetables & herbs.

The Southern Steak and Oyster

Type of Cuisine: Authentic Southern with a Twist
Location: 150 3rd Avenue South
Reservations:Wednesday November 1st for 10 people at 7:00 p.m.& 7:30 p.m.
Friday, November 3rd for 10 people at 7:00 p.m., 7:30 p.m., 8:00 p.m., & 8:30 p.m.
Website: www.thesouthernnashville.com

At Southern Steak and Oyster you will experience a traditional yet eclectic culinary journey where every entrée tells a story. It features a shuck-to-order oyster bar, a real wood-fired grill, deliciously tender meats and sustainable seafood.

Mains range from fish tacos with blackened fish, mango pico, avocado aioli and jicama slaw, served with black beans topped with queso fresco; to Braised beef brisket with roasted Cipollini onions, and jalapeño-cheddar grits with cilantro pesto.

Union Common

Type of Cuisine: New American
Location: 1929 Broadway
Reservations:November 3rd, for 10 people, at 7:00 p.m., 7:30 p.m., 8:00 p.m., & 8:30 p.m.
Website: www.unioncommon.com

Executive Chef Bobby Benjamin’s mission is to consistently exceed expectations. Ingredients reflect the natural diversity and seasonal produce available. With an inspiring menu Chef encourages shareable plates.

Starters include such items as wild boar sausage, with fig stew, pickled red onions and blue cheese; to blistered shishito peppers in soy sauce and sea salt.

Mains range from Berkshire pork chops, with pan seared, braised collards, and bacon jam; to seared Carolina brook trout, with crispy skin, brown butter pan sauce, lemon, almonds and haricots vert.

Sambuca
Group Dinner: Friday, November 3

FULLY BOOKED

There is a great large-group dining option at Sambuca on Friday night only. We are creating a fixed menu option for a large communal meal for 32 people. The menu will be seasonally based. We will only know the menu approximately two weeks before the event. Those that choose this option are really choosing it because they want to be part of a fun collective meal where you surrender your menu choices to us.

You may select to attend when registering for your Dine-Arounds.

Type of Cuisine: Sophisticated American
Location: 601 12th Avenue South
Reservations: Friday, November 3rd: Group dinner at 7:00 p.m.
Website: www.sambucarestaurant.com