Celebrating Southern sensibilities, the menu at Gray & Dudley is a reflection of executive chef Rob Newton’s Arkansas roots, informed by his travels abroad and influenced by the diverse immigrant communities across the region. Dishes showcase seasonal ingredients, sourced from local farmers and purveyors that Newton has developed relationships with, including; Bear Creek Farms in Leipers Fork, North Carolina’s Sunburst Trout, as well as many of Nashville’s Kurdish bakeries and Vietnamese markets and delis.
Newton is also using Gray & Dudley’s wood-fired hearth to make a selection of house-made breads, rolls and flatbreads using milled Weisenberger flour, served with different dips and toppings including shredded country ham, and feta dip with crunchy bits amongst others.
Paying homage to the building’s past life as the Gray & Dudley Hardware Company, the re-imagined restaurant and lounge space embraces and celebrates high and low, new and old. Adjacent museum galleries exhibiting contemporary art foster exploration over cocktails or following a meal filled with heartfelt hospitality.