Kayne Prime — Restaurant in Nashville-Davidson

Took my son to Nashville for a couple days during Christmas break. This was our late Christmas dinner since he was with his mom on Christmas day. I wanted to take him somewhere special and Kayne was highly recommended by friends.

The food and the service are outstanding, just trying to figure out why my son and I were stuck in the bar when we had a reservation 3 weeks in advance and there were plenty of seats available in the more intimate seating area. When traveling by myself, I prefer to sit at the bar, but when I'm with my son or on a date, unless I ask for it, I don't want to be seated at or in the bar area. I didn't want to create an issue with the host's seating plan and reservations, my son likes that he could watch the TV, but I would have preferred to have less distractions and noise.

The bovine and porcine options are plentiful, but not overwhelming. They have several A5 Japanese Wagu available, I had it in Vegas and just didn't find it worth the cost of $35 per OZ. (Like Pappy Van Winkle $120 oz).

There was a special featuring a 32oz wagu tomahawk from a Farm in Seattle that I wanted to share with the table. Unfortunately, the teen wanted a filet, so I opted for the massive 2" thick 24oz bone in ribeye that I barely got the cap eaten before calling it quits. (I did have it for lunch the next day)

The steaks are definitely top notch. This is something that you expect at this price point. The standouts of the entire meal are the creative sides, and incredible starters, both in presentation and flavor. I was really looking forward to the bone marrow, but they had sold out.

They had a light bread option that came with the main of a homemade popover with butter in the middle that were rich, without being heavy.

The broccoli was a very unique side, a unique hint of Nashville hot chicken spice, deep fried and crispy, with an acidic (mustard?) sauce, that really balanced the broccoli. By itself, I thought the broccoli was very good, but my extremely finicky 16 year old that hates broccoli usually dove into this side with the sauce.

The creme brulee creamed corn was almost a desert option. Thick melted sugar crust and homemade cream corn made a great dish that helps cut the richness of the steak.

The macaroni gratinee was a rich, creamy, and cheesy side that my son had to have. I'm not big on starches with steaks, but it was tasty, and completely devoured by my son.

The star, by my humble opinion, is the take on the candied bacon starter. The house cut pork belly has a nice layer of cotton candy set atop the savory, smokey pork belly, cutting through the cotton candy and pork belly to deliver a wonderful, well balanced, and unique take on a classic starter. We actually ordered a second round at my son's request.

The service is top notch, they are extremely attentive without being intrusive. We immediately were greeted by the service captain within a minute of being seated, drink orders taken, and menus provided. The maple old fashioned was amazing, perfect blend of flavors.

Overall, the experience was almost exactly what I had hoped for, with the exception of being seated in the bar. Not at the bar, but right next to it at a high top. For me it detracted from the experience rather than the more intimate main seating area. I wish they would have asked when we arrived and we're...

Business Dinner With Group of 11

I polled our group on how they would score the experience... and all said 5 out of 5.

The most consistent positive comments related to our server Colton. He was enthusiastic, attentive and led a team of servers to keep our table refreshed and well fed.

The beauty of the experience was wrapped up in the passion Colton exhibited for the menu.

The Menu is basically divided into four sections: START - appetizers / starters GREEN - salads and salad analogues 1200 / MARKET - steak and/or protein (seafood, poultry, pork, vegetarian) SIDES - just like it sounds

Here is what we experience (more or less) START: TUNA* - toasted sushi rice, Japanese flavors DUCK TACO - duck confit, whipped avocado, grape tomato salsa HOUSEMADE BACON - black peppercorn, maple cotton candy

GREEN: SHISHITO PEPPERS - cipollini, sesame, ginger BLACK KALE - currants, marcona almonds, lemon, parmesan, extra virgin olive oil ICEBERG WEDGE -bacon, whole egg, sweet 100 tomato, fromage bleu-green goddess dressing CAESAR* - romaine, Parmesan, crouton, Worcestershire

1200 / MARKET Lot's of steak

SIDES CREAM CORN BRULÉE - roasted jalapeño BABY BRUSSELS SPROUTS - sake-steamed, Parmesan, truffle oil ROASTED ROOTS - roasted heirloom carrots, sweet potatoes, parsnips with sorghum and harissa PEPPERONI AND MUSHROOMS - baby buttons, soppressata, butter, garlic, herbs KENNEBEC FRIES - sea salt, sambal ketchup POTATO GRATIN - Parmesan, gruyère

My experience of the food and the reaction of others:

Out of the gate, the starters were solid. Tried most of what we got. Very positive.

I sampled several the Caesar, the Black Kale and the Shishito - all excellent. The Caesar and Black Kale were well beyond expectation.

The off-menu steak I ordered was fantastic. However, it was more steak than I needed. Just about everyone ordered steak and was pleased. I am not going to get into detail... but Colton gave us a veritable presentation on the options, including fetching a steak to show us the cut and giving us an education on the grading of steaks by marbelization of fat.

The sides were on par with the greens course... exceptional root vegetables, the sambal ketchup with the fries surprised me and people loved the corn brulee, (brulee isn't my cup of tea).

I am sorry that I can't rate the deserts, as I had to draw the line after the 16 oz. steak. However, The shared deserts evoked these responses, "oh my God," "that is amazing," "that crunch and that sweet... ummm."

The cappuccino I had after dinner was on par with the rest of the food.

With all of that said, the experience wasn't flawless... and at the price point, I did consider a 4 star.

Cons: They didn't have sparkling water... "we are out." When the customer is spending $100+ per person, I think you should figure out a way to have sparkling water. One of our group ordered tea, and Colton forgot it. In a way, it made the experience more real, to see a slight bump in the service.

But after talking it through with our party, the food and service so far exceeded expectations, that all agreed 5 stars was the right rating.

I would highly recommend this spot for a group that is looking for a great experience and great food in Nashville and can comfortably...

Where do I begin? My fiancé and I came to dine here after hearing exemplary reviews about this place, but this restaurant was anything but exemplary.

Firstly, the decor and ambiance of this restaurant left much to be desired. Upon entering, we were greeted with multiple dining halls, each with a different theme. However, it was clear that the restaurant could barely fill one of these halls. The curtains separating each dining area were an unappealing color and seemed out of place. To make matters worse, the walls were covered in tacky hieroglyphics, giving off the feeling of being in a museum rather than a steakhouse. The overall ambiance did not match the concept of a steakhouse, instead, it felt more like a large banquet hall. This lack of attention to detail and mismatched decor took away from the dining experience and left us feeling disappointed.

Secondly, the food presentation at this particular restaurant left much to be desired. We were baffled by the concept of putting cotton candy on top of house made bacon. This combination seemed like a strange and unappetizing choice. Similarly, the decision to place a whole egg on top of creamed spinach, which looked like it had been frozen, was ghastly. These two concepts did not mix well and lacked positive creativity. It seemed as though the chef was trying too hard to be creative without considering the overall taste and appeal of the dish. The presentation of the two steaks we ordered was average in comparison, but it was overshadowed by the bizarre choices of the other dishes. Also, when our server came to cook our A5 waygu tableside, the makeshift grille used for thay was not warm enough, so we had to wait another ten minutes for this “exemplary cooking experience,” which was lackluster. Overall, the food presentation at this restaurant was disappointing and lacked the finesse and thoughtfulness that is expected in an upscale steakhouse such as Kayne Prime.

Thirdly, the quality of food and the value of price are crucial factors when dining out. Unfortunately, during our recent dining experience, we were highly disappointed with both. The egg on top of the creamed spinach tasted terrible, and the combination of cotton candy on top of bacon was enough to make me want to throw up. It was a clear indication of a lack of attention to detail and a disregard for the customer's taste buds. Furthermore, the steak that cost almost $90 was the same quality as one I would get at Outback for only $25. This blatant overcharging left us feeling cheated and overall very disappointed. It was disheartening to pay an extra $20 for a gimmicky addition of cotton candy on top of bacon, rather than for the quality of the food itself. I also don’t believe the A5 waygu tenderloin we ordered for $30 an ounce, was true Japanese waygu, as tasted subpar. In conclusion, the poor quality of food and the inflated prices made for an underwhelming and unsatisfying dining experience.

We will not be returning here and I recommend other steak enthusiasts to try Bourbon or Oak Steakhouse for a better steak experience for your dollar, than this nightmare of...