[ laughter ] [ cheers ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la chef: what if we just get dino s and go to edgefield, then go to robert s? chef 2: edgefield closes at midnight. chef: you gotta see have you been to robert s? chef 2: but dino s definitely anthony: i haven t been anywhere. chef 2: starter and that s it. anthony: i saw the hotel. the [ bleep ] do i know? [ laughter ] patrick martin: hold on, time out. stop, stop, stop. you ve never hung in nashville? anthony: no. martin: you re gonna have a fun time. anthony: i have no doubt. [ laughter ] anthony: nashville. if you haven t been there, you probably know it as what? a country music capital, grand ole opry, and it is music city. and there is indeed plenty of country music, bot
accepted practice. tyler brown of capitol grille in southall. tandy wilson of city house. our old friend sean brock of husk nashville. and the distinguished pat martin of martin s barbecue joint. sundays are often spent here at pat s house friends, family kicking back and drinking beer and cooking over the fire pits. all these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged rib eyes from nearby bear creek farm slowly cooking there, and they re gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so
oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so i m not hating that, for sure. there s also homemade ricotta served with a cold smoked sausage and roasted acorn squash. pat: you better get it, friend. because if you don t, you re screwed, man. everybody gets an egg. everybody cool with that? anthony: oh, hell yeah. it s a must. tandy: doesn t really matter what i m eating if i m eating outdoors. anthony: really? tandy: i love eating outdoors. anthony: yeah, me too. oh yeah. now we re talkin . thank you. so who started in the restaurant hospitality business in nashville first? you started pat: october of 06. anthony: 06. tyler: we started in 2003. anthony: 03? what was it like in 03? what did people want to eat in nashville in 03?
of martin s barbecue joint. sundays are often spent here at pat s house friends, family kicking back and drinking beer and cooking over the fire pits. all these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged ribeyes from nearby bear creek farm slowly cooking there, and they re gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so i m not hating that, for sure. there s also homemade ricotta served with a cold smoked sausage and roasted acorn squash. pat: you better get it, friend. because if you don t, you re screwed, man. everybody gets an egg. everybody cool with that? anthony: oh, hell yeah. it s a must. tandy: doesn t really matter what i m eating if i m eating outdoors. anthony: really?