What is the menu like at 1808 Grille?

Answers from Our Experts (1)

As the signature restaurant of Nashville’s Hutton Hotel, 1808 Grille serves breakfast, lunch and dinner daily, and brunch on the weekends. One of the many things to love about this West End restaurant is that the focus is on seasonal ingredients.
During breakfast, which is served between 6:30 and 10:30 a.m. daily, you’ll find year-round options such as the sinfully sweet cinnamon challah bread French toast and the breakfast burrito with scrambled eggs, chorizo sausage, queso blanco, scallion and salsa. While some dishes may change — like the fruit salad — breakfast remains the most constant of all the meals at 1808 Grille.
The lunch menu is divided into three sections: soups and entrée salads, 1808 Deli, and “meat and three.” The soups always change seasonally; perhaps fall may bring something like roasted pear bisque, while winter might feature white bean mushroom bisque. As for the sandwiches, there are a few standards (the turkey melt, burger and crab cake sandwich); but there are also a couple of seasonal options. A recent fall menu featured a lamb meatball sub, while the winter menu had a bison “sloppy Joe.” And when it comes to “meat and three,” it’s a pretty standard choice: You get your favorite meat (beef, fish or chicken) with three field-to-table sides.
Dinnertime at this Forbes Travel Guide Four-Star restaurant is satisfying no matter what time of year. While some dishes may be swapped out completely, others are just prepared differently. You’ll find small, medium and large plates on the menu. A recent fall menu offered small plates such as Tennessee bourbon scallops, and entrées like classic braised short rib with a horseradish popover. All of the entrées are served with complimentary field-to-table sides.
And when you’re looking for a combination of breakfast and lunch, look no further than 1808 Grille. Served on Saturday and Sunday between 10:30 a.m. and 2 p.m., you’ll find delightful options such as a pastry basket and oatmeal in the small plates section, while the large plates can be anything from a three-egg omelet to a flat iron steak.

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