Omni Nashville Hotel, a newly opened luxury hotel in the heart of Nashville, Tenn., is embracing the growing culinary scene of the city by opening four different food and drink venues within its premises.
The hotel’s signature restaurant Kitchen Notes is headed by executive chef David Harker, who has created breakfast, lunch, and dinner menus featuring regional cuisine with a contemporary spin, using the freshest local ingredients. The highlight at Kitchen Notes is the breakfast, where diners can choose from the Omni brand’s Art of Breakfast Buffet or additional à la carte options. The specialty here is a rotating biscuit bar, offering at least four different kinds of homemade biscuits every day, including sweet seasonal biscuits like cherry-chocolate and savory biscuits like maple-bacon, as well as a gluten-free option. For toppings, diners can choose from at least three varieties of honey, assorted jams and preserves, at least two kinds of butter, Cornish cream, country ham, and a daily country gravy — all made with locally or regionally sourced ingredients and produce.
"We took great care to create a special culinary experience at this hotel," David Morgan, Omni vice president of food and beverage, said in a press release. "We serve our guests a genuine choice of food and drink with origins deeply rooted in Nashville, but whose preparations are contemporary and uniquely ours."
For guests looking for a fine dining experience, the hotel’s other restaurant, Bob’s Steak & Chop House, offers "premium steakhouse fare in a classically elegant setting," according to the press release. Serving all-organic coffee and pastries, Bongo Java — a popular Nashville coffee house founded in 1993 — has also opened up its fourth Nashville location at the Omni hotel.
In the evenings, Barlines — the hotel’s bar and music venue space — offers a selection of cocktails, 21 Tennessee whiskeys, and live music from local artists. Barlines will also offer bar snacks such as Grand Ole hot wings, Southern fried pickles, and Sweetwater Valley pimento and artichoke dip.