WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Ron Manville
Peachy hit Nashville and had a wonderful time checking out the hot spots for drinks, food and music. With so many places to try, we took the city by storm and each night had two or three places lined up for drinks, appetizers and entrees.
After drinks and apps at the Patterson House we walked down to Union Common, a steakhouse that features shared plates with extensive wine and whiskey selections. Our meal was wonderful, and it was so much fun trying many different dishes. The favorites were the Brussels sprouts, crispy duck and foraged mushrooms.[schema type=”recipe” name=”Union Common’s Brussels Sprouts” yield=”4″ ingrt_1=”1 pound Brussels sprouts, washed” ingrt_2=”1 tablespoon olive oil” ingrt_3=”½ cup pork belly (may substitute bacon), cooked and diced” ingrt_4=”2 tablespoons Parmesan, shredded” ingrt_5=”1 tablespoon pine nuts, toasted” ingrt_6=”1 tablespoon Kentucky sorghum” ingrt_7=”2 pinches salt” instructions=”Clip the root of each Brussels sprout and discard the first layer of leaves. Slice each in half. Place two cold sauté pans on separate burners and add ½ tablespoon olive oil to each. Place Brussels sprouts flat divided evenly between two pans and add a pinch of salt to each. Turn heat to high and sear Brussels sprouts for 1 minute, reduce heat to medium and cook an additional minute. Reduce heat again to low and cook an additional minute. Add pork belly and cook for 1 minute. Add sorghum, Parmesan and pine nuts. Toss and season with salt, as needed.” ]
From snacks and spreads to steaks, sides and sweets, guests can explore chef Bobby Benjamin’s menu to customize a meal to their cravings at social concept steakhouse Union Common. Benjamin is a graduate of Sullivan University’s National Center for Hospitality Studies and worked with renowned chefs Sean Brock, Wolfgang Puck and Gino Angelini before returning to Louisville, Kentucky to be chef de cuisine at The Oakroom in the historic Seelbach Hotel. He soon joined Falls City Hospitality as a chef/partner to open La Coop: Bistro à Vins (Louisville) and Union Common in Nashville.