New Venture from Tom Morales Blends Culinary and Comfort in Downtown Nashville
Nashville, Tenn. – April 10, 2012 – The Southern Steak & Oyster, the latest culinary creation from well respected Nashville restaurateur and movie set catering veteran Tom Morales, will open Wednesday, April 18, on the ground floor of the Pinnacle Building in the SoBro district of downtown Nashville. Morales, responsible for re-branding the Loveless Cafe, and owner of Saffire Restaurant and TomKats Inc., a high-profile, international movie set catering company, announced that The Southern Steak & Oyster will be open seven days a week for breakfast, lunch and dinner and brunch on Saturdays and Sundays.
The Southern ( www.thesouthernnashville.com, 150 3rd Avenue South) is the culmination of Morales’ more than 25 years on the road and around the world in the food business and offers diners an appealing blend of culinary creativity and one-of-a-kind comfort that exists only in the South.
"The Southern Steak & Oyster will provide guests a truly memorable dining experience driven by our commitment to authentic Southern hospitality," Morales explains.
The menus feature a combination of indigenous flavors and exotic ingredients served in an inviting home-like atmosphere, taking guests on a culinary adventure with a Southern twist. From the Bless Your Heart Salad and Pan Fried Cornmeal Crusted Catfish to Wild Caught Tuna with Spicy Coconut Broth and 21-Day Dry Aged Peppercorn Strip Steak, the dinner menu is sure to please. Breakfast specialties include a Hillbilly Wrap and the Cuban-influenced, mojo-marinated pork tenderloin, while the lunch menu boasts a Key West-inspired Grouper Sandwich and a New Orleans-style oyster Po Boy.
Morales says, "We describe The Southern as always 'South of Somewhere,’ and with food influences from as close as my own kitchen in Tennessee and as far flung as Easter Island and New Zealand, the offerings will always reflect that mantra. Everything on the menu tells an story of our catering journeys. The people who keep their eyes and their taste buds open will see the most,” Morales promises.
Led by Morales’ impeccable reputation for catering to the discerning tastes of entertainers across the planet, the hospitality-infused philosophy at The Southern Steak & Oyster will be felt by every guest who walks through the door.
"If guests want a menu item made to their specifications, we plan to be able to do that," Morales says. “We've fed some of the most discriminating diners in the world and earned an outstanding reputation for being nimble enough to keep guests happy.”
The restaurant’s ambiance offers both the relaxed vibe of a home kitchen and the more formal qualities of a special-occasion dining room. Situated in a LEED certified, modern high-rise, Morales has spent the last several years handpicking antiques that balance the modern feel and make the space story-rich and inviting. In addition, an art wall with a gallery of iconic images place Nashville landmarks and historic events front and center for a truly Southern character. The mix of wood and tile floors, beadboard ceilings, and copper and marble finishes combine to create a one-of-a-kind atmosphere. The centerpiece of the bar area – a large iron compass that points due south – spotlights the ‘South of Somewhere’ attitude.
Guests can belly up to the New Orleans-style, shuck-to-order oyster bar or have cocktails at the comfortable copper-topped bar. The open kitchen and the view of the wood-fired grill, powered by storm-damaged hickory from Tennessee’s Wayne County, offer a laid-back setting for date nights and after-work gatherings. Discreetly placed flat screen TVs add to the relaxed surrounding that are perfect for game-day brunches. High-back booths in the main dining area offer privacy, and the unique 10-seat community table gives patrons the chance to dine with new friends. The outdoor patio on 3rd Avenue offers an al fresco dining experience, a rarity in downtown Nashville.
The separate Demonbreun Room, The Southern’s private dining space, can accommodate up to 60 guests for a more formal dining experience ideal for private parties, business dinners and special occasions. A private entrance ensures that VIP guests can come and go inconspicuously.
Complimentary valet parking and two-hour garage parking in the adjacent Pinnacle garage will be offered.
Housed in a four star LEED certified building, The Southern takes green values to heart and employs an impressive sustainability plan with its locally grown buying strategy, direct-sourced beef, and sustainable seafood buying practices. In addition, the restaurant has implemented an aggressive recycling policy, bulk buying when possible, high-efficiency appliances, earth-friendly cleansers, decreased water usage, and biodegradable disposables.
"We've kept environmental issues at the top of our priority list during the entire process,” says Morales. “We are taking a 'small bites' approach to ensure that good intentions don't yield negative or eco-neutral results.”
Led by Morales and supported by several Music Row and healthcare industry insiders, The Southern Steak & Oyster is poised to be the city’s newest premier dining destination.
For more information and the latest updates on The Southern Steak & Oyster, follow them on Twitter @TheSouthernSOS and on Facebook at www.facebook.com/TheSouthernNashville.
About TomKats Inc.
The TomKats Group, founded 25 years ago by Tom and Kathie Morales in Nashville, Tennessee, is a family-owned and operated company. Originating as a backstage musical event caterer at Starwood Amphitheater, the company has grown into a multi-faceted hospitality management and upscale food service enterprise. TomKats is nationally and internationally known for its premier movie catering services, corporate and social events catering, and top-notch restaurant properties. They have served Hollywood's A-list celebrities from Billy Crystal and Madonna to Matthew McConaughey and the ladies of The Help, proving good food and quality service never go out of style. TomKats also offers disaster relief catering and, most recently, fed as many as 1,000 people a day in the aftermath of Hurricane Katrina in New Orleans.
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