Ten-course menu a tribute to Southern food traditions
NASHVILLE, Tenn. – Chef Andy Little, 2017 James Beard Award semifinalist for Best Chef Southeast, pays homage to Nashville’s legendary meat & three, Arnold’s Country Kitchen with a special tasting menu available now 5 p.m. to close through the end of November at his contemporary fine dining restaurant PRIMA.
Born out of his love and respect for the cafeteria-style restaurant, of which he is a regular, Little’s 10-course tasting menu features inventive interpretations of Southern staples like hash brown casserole, green beans, roast beef, blackened trout, fried apples and, of course, banana pudding inspired by menu items found at Arnold’s.
The 10-course tasting menu is as follows:
Hash Brown Casserole
Crispy potato, smoked tofu, barrel aged soy, shiso
Tempura greens beans, juniper vinegar, maple
Sweet potato noodles, glazed yam, pecans in fernet
Smoked apple, tamarind caramel, cilantro, dried beef
Turbot, leeks and their ash, piperade, sauce americaine
Chicken & Dumplings
Pheasant broth, rivels, fresh truffle and Pheasant breast, baby gnocchi, cippolini onions, dried grapefruit
Rib cap, grilled radicchio, Brussel leaves, bone marrow vinaigrette
Sweet Tea and Lemonade
High Garden tea, lemon, mint granita
Spicy Chocolate Pie
64% Cocoa Barry chocolate, meringue, cayenne
The full menu costs $90 per person with the option to add wine pairings. Reservations are recommended and can be made by calling PRIMA at 615-873-4232.
Experience contemporary fine dining and Southern hospitality at PRIMA, opened in November 2014 in the Gulch neighborhood under Nashville-based restaurant group Community Hospitality (CH). In June 2017, CH tapped Andy Little, James Beard Award nominee and chef of Nashville staple Josephine, to take the restaurant's helm as chef and partner. With Little's expertise and unique way of approaching American cuisine, PRIMA experienced a reinvigoration. Refined but playful and inspired by the seasons, PRIMA's inventive a la carte menu and interactive tasting menu draw comparisons between Little's classical French training and the Pennsylvania Dutch traditions on which he was raised. Learn more by visiting www.primanashville.com.
ABOUT ANDY LITTLE
After moving to Nashville in 2013, Andy Little has made a name for himself in one of the South’s rising culinary scenes. Gaining James Beard attention as a semifinalist for Best Chef Southeast in 2017, Little established his first Nashville restaurant, Josephine, as one of Nashville’s leading restaurants and is poised to do the same for PRIMA, for which he took the reins of in June 2017. Chef Little’s cooking revolves around roots, whether they are the turnips and carrots he plucks from the ground or the historical recipes he notably revitalized during his tenure in the Pennsylvania Dutch farm country where he grew up. Seasonal and spontaneous, Little’s ground-to-gourmet plates create a visceral experience, always meant to tell a story behind the meal. Today, Little has refined these principles and created a style of cuisine that is unique to Nashville where he blends classical French training with regional raw ingredients while exploring the Pennsylvania Dutch foodways of his youth. For more information, visit www.chefandrewlittle.com.