About the Southern
Located on the ground floor of the Pinnacle at Symphony Place in the heart of downtown Nashville, The Southern takes its guests on a culinary journey where every entrée tells a story.
Featuring a state-of-the-art, shuck-to-order oyster bar, a real wood-fired grill, locally-grown produce, deliciously tender meats and directly-sourced, sustainable seafood, The Southern combines indigenous flavors with exotic ingredients to offer an authentically southern experience with a twist. The Southern’s cuisine brings a southern sensibility to time-honored dishes from around the world. With influences from the Gulf Coast to the Carribean; from Nova Scotia to North Carolina, the menu at The Southern is truly “south of somewhere.”
We invite you to gather with friends in our bustling New Orleans-style oyster circle, take a seat at the bar, tuck out of the way in a high-backed booth or host a party in the Demonbreun Room. We look forward to hosting you at The Southern.
About Tom Morales
Founder of the TomKats Group, a catering company which originated 30 years ago as a backstage music event caterer, Tom Morales has expanded the family-owned and operated company into a multi-faceted hospitality management and upscale food service enterprise. TomKats is nationally and internationally known for its premier movie catering services, corporate and social events catering and top-notch restaurant and entertainment properties, including Acme Feed & Seed and Fin & Pearl. Supported in ownership by local private investors – a mix of music industry insiders and Healthcare executives – The Southern represents the culmination of Morales’ years of expertise and passion for hospitality and vision for a unique upscale experience in Downtown Nashville.
About Chef Matt Farley
Executive Chef Matt Farley began his culinary journey in rural upstate New York at the age of 17. He moved to New York City in 1995, where he worked his way up in the kitchens of some of the Big Apple’s most lauded restaurants. After studying at the French Culinary Institute, Matt landed the executive chef position at The Noho Star where he remained for seven years. Matt’s eclectic career then led him to run a USDA plant, where he oversaw product development for retailers such as Whole Foods and Trader Joe’s. Matt moved his family to Nashville in the fall of 2009, and after two and a half years of working at the Loveless Cafe and the Farmhouse at Fontanel, Farley brings his varied experience and true love of food to The Southern. To Farley, “the most important thing is having honest food that brings out the flavors of good, simple ingredients.”
Sustainability at the Southern
Nestled in Nashville’s first LEED certified high-rise, The Southern takes the green philosophy to heart. The restaurant features locally grown produce when possible, direct-sourced local beef, sustainable seafood, and a wood-fired grill powered by salvaged hickory wood. We aim to employ a sustainability plan that makes sense. Beginning by taking a “small bites” approach, we implement business practices that maximize our output and minimize our imprint. All of our practices are rooted in our commitment to reduce, reuse and recycle, including an aggressive recycling policy, bulk buying when possible, high-efficiency appliances, farm-to-table purchasing, earth-friendly cleansers, decreased water usage and biodegradable disposables.