CHEF ANDY LITTLE PAYS HOMAGE TO ICONIC NASHVILLE EATERY, ARNOLD’S COUNTRY KITCHEN, WITH LIMITED-TIME TASTING MENU
Ten-course menu a tribute to Southern food traditions
Andy Little Reveals Chef’s Tasting Menu Inspired by Arnold’s
Chef Andy Little, 2017 James Beard Award semifinalist for Best Chef Southeast, is paying homage to Nashville’s legendary meat & three, Arnold’s Country Kitchen, with a special tasting menu launching at his contemporary fine dining restaurant PRIMA beginning Friday, October 20. Born out of his love and respect for the cafeteria-style restaurant, of which he is a regular, Little’s 10-course tasting menu will feature inventive interpretations of Southern staples inspired by menu items found at Arnold’s—Southern staples like hash brown casserole, green beans, roast beef, blackened trout, fried apples and, of course, banana pudding.
“One of the cornerstones of the menu at PRIMA is to take inspiration from Nashville and the creative energy of the city, and I don’t think there’s a more iconic restaurant to this city than Arnold’s,” says Little.
Finding Inspiration in the Familiar
Little built a tasting menu that’s not simply recreations of Arnold’s dishes, but one that’s inspired by their dishes with new flavors and new ingredients. From the familiar flavors to the warm hospitality that’s engrained in the service, Little intends to convey the spirit of Arnold’s while also surprising guests with unfamiliar or unexpected tastes and playful pairings along the way, something that is characteristic to PRIMA’s imaginative tasting menus.
“An Arnold’s dish is an Arnold’s dish, so the challenge was to not be derivative, but really use the classic Arnold’s flavor profiles as a launching point,” says Little. “The other element we wanted to relay is the hospitality. When I walk into Arnold’s, I feel like I’m sitting down at my family’s table; like I’m being wrapped up in a huge blanket, and I can sense that the people around me feel that way, too. In my perfect world, that’s the way people feel when they walk in the door at PRIMA, regardless of the type of menu they order or if they sit at the bar or in the dining room. Arnold’s has perfected that feeling of gracious hospitality and I really admire that.”
Conveying an Experience in 10 Courses
The 10-course tasting menu is as follows:
Hash Brown Casserole
Crispy potato, smoked tofu, barrel aged soy, shiso
Tempura greens beans, juniper vinegar, maple
Sweet potato noodles, glazed yam, pecans in fernet
Smoked apple, tamarind caramel, cilantro, dried beef
Turbot, leeks and their ash, piperade, sauce americaine
Chicken & Dumplings
Pheasant broth, rivels, fresh truffle and Pheasant breast, baby gnocchi, cippolini onions, dried grapefruit
Rib cap, grilled radicchio, Brussel leaves, bone marrow vinaigrette
Sweet Tea and Lemonade
High Garden tea, lemon, mint granita
Spicy Chocolate Pie
64% Cocoa Barry chocolate, meringue, cayenne
The tasting menu will be available at PRIMA Monday through Saturday, from 5 p.m. until close, beginning Friday, October 20, and running through the end of November. The full menu will cost $90 per person with the option to add wine pairings. Reservations are recommended and can be made by calling PRIMA at 615.873.4232.
Experience contemporary fine dining and Southern hospitality at PRIMA, opened in November 2014 in the Gulch neighborhood under Nashville-based restaurant group Community Hospitality (CH). In June 2017, CH tapped Andy Little, James Beard Award nominee and chef of Nashville staple Josephine, to take the restaurant's helm as chef and partner. With Little's expertise and unique way of approaching American cuisine, PRIMA experienced a reinvigoration. Refined but playful and inspired by the seasons, PRIMA's inventive a la carte menu and interactive tasting menu draw comparisons between Little's classical French training and the Pennsylvania Dutch traditions on which he was raised. Learn more by visiting www.primanashville.com.
ABOUT ANDY LITTLE
After moving to Nashville in 2013, Andy Little has made a name for himself in one of the South’s rising culinary scenes. Gaining James Beard attention as a semifinalist for Best Chef Southeast in 2017, Little established his first Nashville restaurant, Josephine, as one of Nashville’s leading restaurants and is poised to do the same for PRIMA, for which he took the reins of in June 2017. Chef Little’s cooking revolves around roots, whether they are the turnips and carrots he plucks from the ground or the historical recipes he notably revitalized during his tenure in the Pennsylvania Dutch farm country where he grew up. Seasonal and spontaneous, Little’s ground-to-gourmet plates create a visceral experience, always meant to tell a story behind the meal. Today, Little has refined these principles and created a style of cuisine that is unique to Nashville where he blends classical French training with regional raw ingredients while exploring the Pennsylvania Dutch foodways of his youth. For more information, visit www.chefandrewlittle.com.