Locust Nashville

“Wow. My advice to you is the same as the last step of the beef tartare: Roll up and eat. The menu is unconventional; dIshes range from $15 to $120, with no tasting menu. Never mind; just show up, talk to the servers, and let yummy happen. Very unstuffy environment. To the point that it might not be what everyone wants for a special occasion or a date night, except the food is so good you'll forge a lifetime bond over it and regale your grandkids with tales of freeze-dried capers and bone-marrow butter. So go.”

“I am not a foodie. I don’t like fish. Yep. I said it. Stu -god bless you- he really walked me through the menu and encouraged me to step out of my comfort zone. I did. I ate the delicious fish. Wrapped the uncooked meat in seaweed (added a lot of sauce). The bread is divine as is the dessert. My daughter who is extremely adventurous loved everything. What the stand out here is the attention to detail and service. I felt transported. It wasn’t loud. It was unassuming. I LOVED it. Thanks Stu and all the other staff”

“Amazing hospitality! Unconventional, inspired and innovative menu. Everything was delicious! The bread is like a toasted cloud . The tea/ice raspberry dessert is light, fun and very tasty. The yellowtail collar is fantastic! It's a must before the Michelin Star and remains a must-visit after earning the honor.”

“My recent meal at Locust in Nashville may have been my favorite dining experience of the past year… and perhaps longer. Every dish we enjoyed at this 2025 Michelin-starred spot was spectacular! The techniques and presentations are highly elevated, yet it all happens in an airy and fun room, with cheerful staff working right in front of you in the open kitchen, and rock music softly adding to the energy in the background. Just look at these fantastic dishes from Trevor Moran, a James Beard semifinalist for Best Chef Southeast in 2023 and 2024… (see photos)… *** Scallop, Yellowtail, Green Apple - With Umeboshi and Black Currant, finished with Conpoy Cream Sauce, Parsley Oil, and Caper Leaf Oil. *** Grilled Yellowtail Collar - Glazed with Aromatic Soy, Horseradish *** Beef Tartare – With Rice, Smoked Egg Creme, and Freeze-Dried Capers. Build Your Own Handrolls! *** Lamb Blanquette - With Fluffy, Foamy Butter Sauce and In-House Lamb Coppa *** Crab Omelette with Curry Rice — Dungeness Crab, Soft Rice, Curry Sauce *** Tuna Salami -  From their Charcuterie Program *** Sweet Razor Clams - With Onion Puree and Peanut Oil *** Potato Bread and Butter – Sound boring? It’s not! *** Shaved Ice —Earl Gray Cream and Raspberry Powder on top, and Creme Brulé Cream at the bottom. Dotted and Layered with Honeycomb Candies and Mochi. I’m not a “dessert person” but we’d heard about their famous Shaved Ice, and it lived up to (and beyond) all the praise. Fun watching it prepped right in front of us. Insane! Service was exceptional… one of our best experiences anywhere. We sat right by the expo station and had many nice conversations with FOH and BOH staff alike. Our server Alexa, FOH wizard Kenna, and the entire staff were just wonderful, before, during and even after our special meal. I can’t wait to return! Thanks to all.”

“The BEST restaurant in Nashville! Every dish was delicious and inventive. My personal favorites were the scallops and beef tartare hand roll. The service was great, and the atmosphere is cozy and inviting. Top notch experience from start to finish. P.S. it doesn’t matter how full you are, don’t skip the shaved ice dessert!!!”