Sean Brock's June Opens in Nashville - See the Dishes

Sean Brock’s much-anticipated Nashville restaurant, June, has opened. It provides a 20+ course experience that aims to push the boundaries of Southern cuisine while exploring the potentialities of indigenous ingredients.

Bearing the hallmark of Brock’s creativity, and blending his culinary connection to Appalachia, the menu provides a wide array of tastes and flavours served in bites across five acts – canapes, water, land, dessert, and petit fours. In its entirety, the dining experience lasts between two and three hours.

June’s menu is the result of the work done in the adjacent Research & Development Lab, where the focus is on flavour extraction and concentration. The kitchen is open, allowing diners to observe their dishes being made, and keeping kitchen staff front and central in the experience. Brock plans to change the menu twice seasonally for a total of eight menus a year.

Take a look at the restaurant and dishes below:

_{Sean Brock @John Troxel}

_{June interior @Emily Dorio}

_{Carrot, Wheat Grass, Green Peanut Oil, Photo: @ John Troxel}

_{Crab & Acorns, Photo: @John Troxel}

_{Beef with Carrots & Onions, Photo: @John Troxel}

_{Snow Crab, Freeze Dried Buttermilk & Parsnip Pudding, Photo: @John Troxel}

_{Uni, Sweet Potato, Spinach & Fragrant Citrus Blossoms, Photo: @John Troxel}

_{Deer with Paw Paw & Spring Greens, Photo: @John Troxel}

_{Savory Beignet with Smoked Hollandaise & Caviar, Photo: @John Troxel}

_{Pine Rosin Potatoes, Photo: @John Troxel}

_{Braised Heirloom Pumpkin Garnished with Fresh Citrus, Photo: @John Troxel}