Welcome Executive Chef Rob Newton!

EXECUTIVE CHEF ROB NEWTON UNVEILS NEW MENU FOR GRAY & DUDLEY AT 21C MUSEUM HOTELNASHVILLE

Newly Appointed Chef Introduces Menu Celebrating His Southern Roots and Global Influences

“It’s been 20 years since I’ve lived in the South,
and it feels great to be back, I like to think that
when I cook, I’m surrounded and influenced
by the flavors, techniques and a love of how
travel enriches everything that I do. Nashville
has embraced some of the same immigrant
cultures I’ve discovered suring my travels, and
I look forward to bringing these extraordinary
flavors to the dishes at Gray & Dudley.
–Rob Newton
Executive Chef

Nashville, TN (September 25, 2018)
21c Museum Hotels, the award-winning boutique hotel, contemporary art museum and restaurant group, is delighted to announce the launch of the new menu under the helm of Rob Newton, executive chef of Gray & Dudley at 21c Nashville (221 2nd Ave North; www.grayanddudley.com). Celebrating Southern sensibilities, Newton’s menu at Gray & Dudley is a reflection of his own 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.  New dinner menu items include Country Ham & Shrimp Lumpia, a riff on the Philippino snack, with a soy-sorghum dipping sauce; Bear Creek Farms Beef Tartare with green tomato, quail egg, sesame, nori powder and fried bread; Weisenberger Grits from Midway, Kentucky, served with sweet corn, roasted tomato and salsa rioja; Duck Fried Rice, made with house-cured duck ham, cabbage, shiitakes and fragrant jasmine rice; Sunburst Trout with green onion, dill, turmeric and peanuts; Roasted Confit of Pork Belly with potato puree, Szechuan peppercorn and red eye gravy vinaigrette; Dry-Aged Joyce Farms Duck Breast with lychee, pickled collard stems and charred greens; and Dry-Aged Beef Dumplings with oxtail broth, shredded raw collard greens, fried garlic and chili oil. A market-driven selection of sides will include Shredded Purpletop Turnips served raw with chives, black pepper and Parmesan; roasted Delicata Squash and more.
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 crunchybits amongst others. At lunch, Gray & Dudley offers Black-Eyed Pea Falafel with puree of oven-roasted eggplant, heirloom tomato, herbs, yogurt and house-made chili oil; Shaved Turkey Sandwich on toasted croissant with arugula, Kenny’s Cheddar, bacon and tomato; Crispy Five Spice Pork Noodle Bowl with Bibb lettace, green onions, peanuts and cilantro; Fried Chicken Banh Mi with cucumber, cilantro, jalapeno and pickles; and the GD Burger with dry aged beef, American cheese, fried shallots and special sauce.
A native of Arkansas, Newton has lived and worked around the world, including as a member of the United States Army serving three years in Operation Desert Storm, before returning home to study International Business and German at Arkansas State University. Newton then moved north to earn a culinary degree at New England Culinary Institute and work in some of New York City’s most respected restaurants and kitchens, including; Le Cirque, Union Square Hospitality Group’s Tabla, Aquavit and the Four Seasons. Newton’s first executive chef role was at Simon Pearce Restaurant in Quechee, Vermont, where he oversaw a staff of 20, including four sous chefs. After three years in Vermont, he transitioned to a private chef role, cooking around the world for celebrities, musicians, and entertainment executives for six years, before settling in Brooklyn to focus on building his own restaurants, including Seersucker Restaurant, Smith Canteen, Nightingale Nine, Wilma Jean and Wilma Jean in DeKalb Market Hall. Newton also consulted on Black Walnut in the Brooklyn Hilton and Yellow Magnolia in Brooklyn Botanic Garden before moving to Nashville in 2018. Newton completed his first cookbook, Seeking the South, which will be published in fall 2019.
Gray & Dudley is open daily for breakfast, lunch and dinner, with late-night dining available at the bar. Gray & Dudley is located in the 21c Museum Hotel, at 221 2nd Ave North, Nashville, TN 37201. Reservations are recommended and can be made by calling 615.610.6460. For more information, please visit https://www.grayanddudley.com/ and http://www.21cmuseumhotels.com/.

ABOUT 21c MUSEUM HOTEL NASHVILLE
21c Museum Hotel Nashville is a combination boutique hotel, contemporary art museum and chef-driven restaurant. Building on its mission of engaging the public with contemporary art and supporting the revitalization of American downtowns, 21c has rehabilitated the historic Gray & Dudley Building in Downtown Nashville near Printer’s Alley. The 124-room property features a 10,500 square foot contemporary art museum open to the public free of charge, 7 days a week, and offering curated exhibitions, interactive site specific installations and a full roster of cultural programming; Gray & Dudley restaurant and bar led by executive chef Rob Newton; a spa; and seven rooftop terrace suites, including the spacious 21c suite, with up-close views of the Cumberland River and surrounding historic district.
For more information about 21c Museum Hotels or Gray & Dudley, please contact Sarah Abell(sabell@baltzco.com), 917.584.8567 or Lucy Kent(lkent@baltzco.com), 929.398.0167 at Baltz & Company.

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