In a city as saturated with standout dining as Nashville, it takes something truly distinctive to rise above the noise. Audrey, now under the direction of Chef Sam Jett, does exactly that – offering a thoughtful homage to the rich agricultural traditions of Appalachia. Its recommendation in the Michelin Guide’s 2025 American South selection only reinforces its growing reputation, yet Audrey shows no signs of slowing down. With the return of its lunch service and the introduction of a new supper club experience, the restaurant continues to evolve, creating something compelling for both longtime patrons and first-time guests alike.
“My biggest thing with the philosophy of Appalachian cooking is there wasn't a lot of importing and exporting outside of the mountains, with the exception of coal,” Sam explains. “So the cuisine was built on what people had available, what they grew, what their neighbors grew, and what their communities produced. That was it. “
Roughly 90% to 95% of the restaurant’s ingredients are sourced from the Nashville area; when not available locally, they are brought in from the Appalachian Mountains. That commitment to regional sourcing keeps the menu in constant motion, evolving with what’s fresh and in season. Much of this approach is shaped by Jett’s grandmother, whose cooking instilled in him a deep connection to his Appalachian roots.
“She (did) a lot of cooking from the garden,” Sam says. “I can't control what's coming out of the field. I shouldn't control what's coming out of the field. I should just take what is given to me and make something beautiful out of that. And that's what my grandma did.”
The restaurant works closely with farmers to ensure the highest-quality produce, a commitment that has helped support the recent return of its lunch service. As a result, it stands among the few Michelin Guide-recommended fine-dining destinations for a midday meal.
“There aren’t that many places out there in Nashville where you can go in and get a nice light, vegetable-forward, healthy lunch that's not necessarily a chain,” Sam points out. “Getting the chance to dial in why we're cooking the way we want to cook, how we're doing it, and what we're sourcing, and really getting that put together, it just seemed like the right time.”
Lunch is served weekdays from 11 a.m. to 2 p.m., with dinner beginning at 5 p.m. Each service unfolds in a thoughtfully designed space that balances refinement with comfort, allowing guests to enjoy fine dining without a stuffy atmosphere. The restaurant’s art and decor offer a playful nod to the Appalachian Mountains, blending elegance with a sense of warmth and familiarity.
“The idea of it is the homage to Appalachian culture, which you see with not just the way that the tables and the dining room is designed, but also as a tribute to folk art to make it feel homey like grandmother's house,” Sam points out.
Audrey has also expanded its offerings with new dining experiences, ensuring there’s something for a wide range of guests. Upstairs at Audrey features a 40-seat lounge with a specialty menu of $5 cocktails, along with beer, wine, and nonalcoholic options - an inviting setting suited for a pre-dinner drink or a relaxed nightcap.
The restaurant has also introduced Table 22, its new supper club. Each month, the team curates a seasonal, story-driven dining experience for home, drawing inspiration from Appalachian traditions. While membership is limited, this opportunity provides guests with a more accessible way to experience Audrey’s approach without dining in.
“All I'm trying to do is get people to experience it,” Sam says. “That's really all it boils down to. It is still Appalachian at heart, but I've really just turned it( the restaurant) into a love letter to all the producers around here.”
For more information about Audrey and all of the dining experiences, or to book a reservation, check out their website and follow along on social media.
@audreynashville
“She (did) a lot of cooking from the garden,” Sam says. “I can't control what's coming out of the field. I shouldn't control what's coming out of the field. I should just take what is given to me and make something beautiful out of that. And that's what my grandma did.”