June, Chef Sean Brock's newest restaurant concept, opened its doors on Wednesday, July 13th, in East Nashville, TN. Before leaving the city around three ago, Brock (right) was one of Charleston’s most famous and popular chefs. He was chef/partner with The Neighborhood Dining Group restaurants, which is behind Husk and Minero. At the time, the group was also overseeing McCrady's and McCrady's Tavern.
A spokesperson for June said the restaurant is Chef Brock’s “most ambitious restaurant to date.” As a 20+ course experience, Brock's goal for June is “to push what is possible with Southern food and hospitality by curiously exploring the ingredients indigenous to the American South and putting a strong emphasis on extreme seasonality and intense attention to detail.” Brock and his team serve five-acts – canapes, water, land, dessert, and petit fours. Plate size is measured by the actual number of bites, and the experience roughly rounds out to two to three hours. Diners can also watch the chefs create and plate the dishes in June's open kitchen.
The restaurant's preparations are inspired by its adjacent Research & Development Lab. Chef Brock intends to switch up the menu twice a season for a total of eight menus a year.
Located in McFerrin Park in East Nashville and influenced by George Nakashima and his use of natural wood, Chef Brock teamed up with local furniture maker Oil and Lumber and artist Mary Mooney to bring the June space to life. The restaurant boasts a custom-built stove inspired by Brock's 1957 Leica camera designed by Chris Demant. June is divided into nine tables of various sizes, holding approximately 32 seats.
You can learn more at junenashville.com.
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