Andy Marshall, best known for all of the Puckett’s locations in and around Nashville, Tennessee, has scored a restaurant trifecta with the opening of Deacon’s New South at the intersection of 4th Avenue North and Church Street. First, the location is perfectly situated to attract the business district employees, those enjoying the entertainment mecca of Printer’s Alley, and visitors attending events at Bridgestone Arena. Then, Marshall hired Travis Sparks to be the Executive Chef. Sparks understands farming and butchering as well as French culinary methods, and he is an expert in dry-aging meats. Diners at Deacon’s experience the mouthwatering results. For the crowning touch, Jenn McCarthy is both the General Manager and a Certified Sommelier. Under her direction, Deacon’s already offers great selections of Pinot Noir and Cabernet Sauvignon, while McCarthy grows the wine list with the goal of having one of Nashville’s best.

Entrance to Deacon’s New South in the Life and Casualty Tower, 401 Church St. in downtown Nashville, TN. Photo by Connie Pearson

Deacon’s New South Executive Chef Travis Sparks – Photo Courtesy of Deacon’s New South.

The restaurant’s interior reflects the historic nature of the Life &Casualty Tower where the restaurant is housed. The atmosphere is both casual and elegant with wood and metal accents, wire and burnished copper light fixtures and a shiny, reflective backsplash behind the bar. Guests can easily watch the kitchen staff at work behind large windows and peer into the refrigerated area where prime cuts of meat are aging. Large monogrammed knives hint at great steaks, chops or burgers about to be served.

Dining area with wire light fixtures and lots of wood, leather and weathered steel. Photo by Connie Pearson

Sleek bar and a glimpse of the extensive wine list at Deacon’s New South. Photo by Connie Pearson

Large monogrammed knives suggest a place the Deacon’s is serious about its meat. Photo by Connie Pearson

Chef Sparks appreciates the quality of bacon and hogs being produced at Giffords Bacon in Nashville and Wedge Oak Farm in Lebanon, TN and is happy to include their products in his menu. The nightly specials change according to the whims and creativity of the staff, but he particularly likes preparing a charcuterie board for diners who order it.

Dry-aging meat in-house. Photo by Connie Pearson

The signature flavor in the meat served at Deacon’s New South comes from the process of dry-aging up to 28 days in-house using grass-fed beef raised in Tennessee and Alabama. But, diners can also choose bourbon-infused short ribs, braised rabbit and lamb sausages.

Deacon’s Succulent Meat, aged in-house. Photo courtesy of Deacon’s New South.

The Deacon’s Burger is a monstrous delight which is topped with a fried egg during brunch on Saturdays and Sundays. To help all Nashvillians who are health-conscious, Chef Sparks adds that “the only thing we fry are the French fries.” Those fries, by the way, are sprinkled with nutritional yeast which has a savory, cheesy taste along with B vitamins. Desserts can be as simple as a dish of homemade ice cream or as diet-busting as Chocolate Cola Cake with peanut butter frosting, burnt marshmallows and salted ganache.

Deacon’s Burger, topped with a fried egg for brunch on Saturday and Sunday. Photo by Connie Pearson

French fries sprinkled with nutritional yeast. Photo by Connie Pearson

Chef Sparks is originally from Connecticut and trained at the French Culinary Institute in Manhattan, but he strives to incorporate Southern dishes laced with his own flair. Sommelier McCarthy was reared in Portland, Maine and earned her certification in wine service and pairing in New Orleans. She, too, brings an understanding of the Southern palate to her work at Deacon’s New South.

Deacon’s serves lunch Monday through Friday from 11:00 a.m. to 3:00 p.m., brunch on Saturday and Sunday and dinner Sunday through Thursday from 4:00 to 10:00 p.m. and on Friday and Saturday from 4:00 to 11:00 p.m.

Here are a few brunch temptations:

Brioche monkey bread, with walnuts, caramel and bananas. Photo by Connie Pearson

Deacon’s New South brunch frittata

Beacon’s Brunch – Oyster Shakshuka. Photo courtesy of Deacon’s New South.

Deacon’s Brunch – Salad of Root Vegetables – Photo courtesy of Deacon’s New South.

Nashville is staking its claim as a foodie mecca, and Deacon’s New South adds to Nashville’s credentials. Their signature flavors and creations are quickly being discovered by those seeking the best in locally-sourced, expertly-prepared dishes.