Drusie & Darr by Jean-Georges — Restaurant in Nashville-Davidson

Since my original 5-star review we’ve eaten at Drusie & Darr 4 different times. During our last dining experience we had a few hiccups. When I spoke to the GM about our challenges (Oleg Bulut) his attitude and level of customer service was not what we were expecting from a Michelin famed restaurant. A simple ‘we apologize for the miscommunication, next time you are here, here’s my card and have a desert or a cappuccino on me’ would have gone a long way. I’ve had Cracker Barrel managers who were better at customer service and nicer. At any restaurant it’s not just about the quality of food, it’s also the attention to detail, the level of service and culture are just as important as the food. When things go wrong, the culture of the restaurant is exposed. Despite the fantastic tuna tartar there are way to many restaurant choices in Nashville that offer an exceptional dining experience and a GM that is customer focused. ETCH, Blue Aster, Rolf & Daughters, Bistro 360, Miel, Henrietta Red and Chef Vivek at Tailor to name a few.. if you read reviews you’ll notice no matter if a review is positive or negative Drusie & Darr does not respond because they don’t care what you think…That’s an attitude and culture we don’t care to support.

ORIGINAL REVIEW: 5-STAR An exceptional experience!! Chef Jean-Georges Vongerichten is a Michelin star and James Beard award winner (numerous years) with 20+ restaurants around the world. With those credentials our expectations were very high … and Chef, you and your staff did not disappoint.

Starting with the staff and level of service. Rebecca welcomed us with new trainee Chris asking if we were familiar with Chef Jean-Georges, his restaurants, his approach to food and why the restaurant was named Drusie & Darr. I’m sure she tells that story 100 times a day however it sounded like the first time. This conversation really set the tone for the evening experience. I selected the tasting menu (photo provided) while my partner selected the salmon. With each meal, Rebecca would highlight the preparation, flavors, textures and any history behind the creation of this particular dish. The staff was incredibly attentive, our entire evening water glasses were never empty and fresh plates and silverware were laid down often times without noticing.

The meal … I love biting into a dish and thinking ‘oh wow’ what are those flavors?!!! First course, egg toast with caviar and herbs probably not something I would ever order … wow what a delicate, delicious and delightful beginning. Second course was Tuna Tartare, which is a dish we order often . Drusie & Darr is now my #1 go to for Tuna Tartar in Nashville. The ginger miso dressing (or is it a sauce) with radishes on top was heaven. The tuna was so fresh combined with the dressing .. it was an oh wow! The third course was sea bass which had a leek emulsion sauce. Leek emulsion is not something I thought I would ever be raving about, it was exceptional. The flavor of the sauce complimented the sea bass so well. My partners salmon was flavorful and rich (almost buttery) with a panko crust. Fourth course was the beef cut, I could have cut it with a fork it was so tender then… the grand finale the warm chocolate (Molten) cake. Which has a great story behind it, soooo good. Chef Jean-Georges and staff have definitely raised the bar in Nashville.

If you’ve ever eaten at ABC Cocina, ABC Kitchen in NYC or The Edition in Miami you’ve eaten at one of Chefs 20+ restaurants...

We’ve lived in Nashville for nearly 30 years, and one place we hadn’t yet visited was the Hermitage Hotel and its restaurant, Drusie & Darr. In early September, we overbid on a charity auction gift card specifically with the intent of celebrating our 25th wedding anniversary there. In short, the experience was mixed, and the restaurant’s reputation, along with that of the chef, felt more like an upscale chain than an elevated dining experience.

First, let’s highlight the positive aspects: the service was excellent, the cocktails were well-made, and surprisingly, the salad was quite good. The hotel itself and the restaurant’s design and architecture create a captivating atmosphere, which draws you in from the moment you arrive.

Where the experience fell short for us, however, was the entrees. They just didn’t seem special or inspired. The menu offered sea bass, salmon, veal, beef tenderloin, and a large steak for two. My wife ordered the tenderloin, and I had the veal. Unfortunately, I could barely eat mine—it was overly fried, lacking in flavor, and it was difficult to even find the protein. I kept trying different sections, hoping to discover the taste I was anticipating, but after four bites, I was done. My wife’s tenderloin was good, but nothing beyond what you’d expect from any decent restaurant.

What truly left a sour note on the evening was the issue with the gift card. The restaurant had no record of it, which caused an awkward and embarrassing moment during what was supposed to be a special night. Thankfully, they honored it without any debate, for which I’m grateful, but it definitely put a damper on the overall experience.

In the end, Drusie & Darr feels more like a typical hotel restaurant—good cocktails, perhaps promising pizzas, but not putting much effort into making the main courses stand out. I’d say it’s worth a try, but manage your expectations...

Yea...

No. Just no. I'm sorry but I can't in any aspect steer someone here except maybe to get a drink at the bar for a view and try to sundae.

While the aesthetics of the restaurant were nice, well thought of and the men's bathroom being the highlight.

I can't leave much else of a good note of a restaurant that is supposed to carry such a high pedigree of Jean-Georges who does have legitimate clout.

It feels like they combined the fact that it's in the Hermitage Hotel and paid for Jean-Georges's name that they've already planned for this restaurant not to last except by purely tourist traffic.

So, you pay x amount and expect a certain amount. This formula did not calculate

With that being said, why? (Keep in mind before you roll your eyes that it was supposed to be that nice and touted as worthy of Michelin).

They had a tasting menu, they didn't understand what pairing was. I was then brought two reds without any mention of what I was even drinking. Asked when I wanted them? It doesn't work that way.

Plating, didn't really feel anything special for this or the utensils. No glam, no fun and no creative and/or thoughtful dishes.

They kept on bringing bread after we said no more, no butter either?

They brought the wrong order out, then they took the wrong order and placed it under a heat lamp, it was trout, it was dried out by the time we had it.

Their signature big deal dessert wasn't even on the tasting menu (Sundaes).

Most of the staff felt very amateurish, no explaining what we were eating. When food was served, the plate placement didn't mean anything and it was quickly thrown out.

This is a full stop, do not waste your time or money at.

Etch, Catbird, Continental and Yolan are way above. I still think Yolan is masterful and the...