June — Restaurant in Nashville-Davidson

What a delightful night at June tonight!

I feel this would be between a * and ** Michelin of an experience and yes, it is absolutely an experience. Check out my profile if you are curious at who I am to say this.

Service* - not a single time was there no attention paid to the table, all dishes when finished were removed in under 30 seconds. There was a tag team effort throughout the night without one beat missing. From entry to their booking system remembering another friend's wine selection was impressive and that's a level of service beyond Nashville.

The design of the restaurant: The Kanso is real! There is nothing like this in Nashville, the clean lines, the openness, the quiet and gentle restaurant that doesn't take away from conversation.

*Right when we start, it's going for the throat. There is no work up too or a gentle ease into courses. The first set is ready as soon as you sit down.

Foie Gras, Finger Limes, Hoshigaki: Delicate and crunchy with savory

Lobster with Lovage & Benne: Chunky, cooked right and delicious. Even the skewers had a heftiness to it and felt like quality.

Crab Omelet with Black Truffle: this has a proper Japanese tomato omelet consistency as well.

Kaluga Caviar, Hickory Nut & Nori: This was like a delicate Indian pani puri but with more intricacy and delicate flavors the last like a good finish of a bourbon as to not make you anticipate what's coming yet.

*These 4 just let you know that it was serious. 10 out of 10. The pairing of the Brut Voirin Jumel Grand Cru Champagne worked well.

Vidalia Onion Custard with Sassafras: Let's give you a little savory with a touch of sour custard served in an egg, Japanese style.

**Michelin worthy, bringing the three pairings out at once is a very smart move

The 2021 COS Inzolia Grecanico Rami - Best pick of this bunch. Cherrywood Smoked Scallop with Fennel comes out delicate, in a lightly cooked sushi quality with the right amount of melting in your mouth. The fennel was an interesting and unique added touch I've never had before.

Tomato, Kintokidai, Fresh Wasabi: For the true sashimi types, get ready to be impressed by the freshness. For the veggie types, get ready to be impressed by the freshness. For everyone else, enjoy this mixture, that's right. This was also not just tiny, it felt like it had substance equivalent to three sashimi pieces.

Japanese Rock Crab, Courgettes & Za'atar: Now it's time to get a little weird, first you get some of the squash taste then with a mix of the savory hits you with a hint of sour. Delectable.

Spoonbread, Uni, Lobster, Black Truffle*: now for one of the stars for the night for me. So many flavor profiles, so much working together and if you don't do it all together, each item packs a punch but when mixed.

*Grilled Pied Bleu with Yuba, Jimmy Nardello Peppers & Garlic Scapes: This course was unique, I can't recall ever have Yuba and the grilled pied blue had a slight bit of that meat taste like when you simmer portabella mushrooms over butter for hours but more of a special, cleaner fresh taste. This was another star and for the vegetarian types, you would want to eat this every day. The Hirsch Chardonnay helped the freshness.

Somewhere around here is when the Japanese influence tones down and introduces the more comfort food factor Sean Brock is known for.

*Grilled Coturnix Quail, Field Peas, Sake Lees and Crispy Quail Leg with Shiso: Another winner? Yes!

Texas Deer with Corn & Okra: Introducing a heartier dish but good for meat lovers.

*Chevre, Dill Brioche, Carrot Mustard: Think of a nice little perfect puffed pretzel with the right salt. Wonderful way to move towards sweets.

The last 3 paired with a Rosé called Poulsard Mousseux which was a different type of dessert wine and nothing like a port or sherry. Fresher, more youthful and less serious.

Citrus Madeleine: Good start.

Aged Cheddar, Sake, Peanuts: Bring back a little sour.

Milk Chocolate & Buckwheat Chouquette: Finish off with a good and...

See my review from Audrey for first part: ———————- Cut to my evening at June a few days later. I arrived, and there was no host, so I took a seat. When the host returned, he helped all the people standing at the stand, even though he clearly saw me seated. I’m pretty sure he knew who I was. No worries, though, because I wasn’t that enthusiastic about this experience. I wasn’t running to the table like their other guests were. You even have to walk yourself into the restaurant; they say, “Go upstairs, make a right, and then another right.” I got lost. Fun! Here we go!

Having tried every one of their mocktails the previous night, I knew I only wanted to drink the de-alcoholized wine from Leitz. They were ouuuttttttttttttt? Not ChiChibooobooooo, the one non-homemade kombucha concoction? The reason you meter your guests is so that you can provide them the entire experience. That’s why you couldn’t squeeze me in, right? You would think they were doing that to ensure they had enough for everyone who was booked that night, so why are you out of the one decent mocktail in the whole place? So fancy, yum. I remembered the night before, they showed me their version of “wine” that they had actually bottled, with this man’s face on it. It was disgusting. The proxies, or whatever they call it—gross. With those being my only options, I asked if any of the cocktails could be made low-proof or zero-proof. I was hesitant because I didn’t feel comfortable asking them to change anything—it is a tasting menu restaurant, after all. But the sommelier was insistent and said, “If there’s anything you don’t like, we’ll take it off until we get it right.” Okayyy, because I was quite thirsty at that point.

Do you know they charged me for every one of those drinks they brought to the table, even though I only drank three to the bottom? I should’ve taken that discount from the night before to offset this nonsense. Ugh.

The first course had caviar, so I was excited. And not just fish roe, but real Osetra caviar. I thought, “Oh, don’t fret, buttercup, things are looking up.” That’s about where it ended. The “antelope,” which was just venison, nearly reset my dental work, and the truffle thing that came with it was a whole sunflower bulb. Have you ever eaten the cob of corn as a kid? That literally tastes better than eating the base of a sunflower. Lord, help me.

Now I remember from the previous night at Audrey, they brought down some tasting dishes. They brought down the chicken hand thing and the desserts, which included a bonbon. Why did they give the white couple next to me the bonbon dessert and not me? I knew it was part of the tasting menu because they had brought us some the previous night. If I wasn’t done already, just as I noticed this, the world’s biggest fly landed on my hand. I swear it was a cicada. Like, how??? I ran out of there. This experience cost me $418....

There's something remarkably special about a dining establishment that does more than simply gratify your taste buds - it etches itself into your treasured memories. Our recent visit to June, Nashville's culinary jewel, to celebrate Mother's Day and a birthday, was exactly that - an unforgettable gastronomic journey.

The ambiance at June is an exquisite fusion of sophistication and warmth. The decor perfectly captured the spirit of our family celebration, offering an embracing comfort that made us feel instantly at home. The open, naturally-lit spaces adorned with tastefully chosen art pieces, coupled with an eclectic mix of rock, pop, new age, and country music, created an atmosphere that was both relaxed and chic.

The evening's highlight was, without a doubt, the food. June's menu, an innovative amalgamation of traditional and contemporary cuisine, astounded us with the depth of flavor in each dish. The freshness of the ingredients was evident in every bite, and the intricate presentation was a testament to the meticulous care and creativity behind each plate. The presence of an in-house lab for culinary experimentation and creation added another layer of intrigue and respect for the culinary team.

A noteworthy aspect of our dining experience was the wine and zero-proof pairing options. It's a rarity to find a restaurant that affords as much attention to its zero-proof beverages as it does to its wine offerings. June exceeded our expectations in this department. The wines, thoughtfully selected, complemented our meals beautifully, while the zero-proof drinks offered a complexity and depth that amplified the dining experience for those who preferred a non-alcoholic option.

Our server, Lauren, was attentive, friendly, and wonderfully complemented by the charismatic staff who collaborated with her. They took the time to highlight the complex depths of flavors we were experiencing, offering service on par with the finest Michelin-starred establishments globally. The sommelier and mixologist's comprehensive knowledge of the menu and beverage pairings added an extra dimension of appreciation to our dining experience.

In conclusion, our visit to June was nothing short of spectacular. It was not just a meal; it was a culinary celebration that will be forever etched in our family's memory. For those seeking a Nashville restaurant that offers more than just a meal, where each visit is a unique experience, I wholeheartedly recommend June. This restaurant beautifully captures the essence of fine dining, where each dish, each drink, and each moment is curated with precision...