June by Sean Brock: When is Food is Art

July 11, 2022

Snow Crab, Freeze Dried Buttermilk & Parsnip Pudding at June

Sean Brock has been busy lately. In addition to The Continental that opened at the 5th & Broadway concept last year and Audrey, he has now opened June, his latest tasting-menu-style restaurant above Audrey and adjacent to cocktail concept, The Bar. As a 20+ course experience, Brock’s goal for June is to push what is possible with Southern food and hospitality by curiously exploring the ingredients indigenous to the American South and putting a strong emphasis on extreme seasonality and intense attention to detail.

June is an opportunity to share the best products and techniques available while seamlessly blending Brock’s culinary connection to Appalachia, highlighted in his book, The resulting tasting menu is a journey of bites, each more stunning than the next. Brock and his team serve five-acts – canapes, water, land, dessert, and petit fours – harmoniously working in sequence for a visionary dining experience pushing culinary limits. Plate size is measured by the actual number of bites, and the experience roughly rounds out to two to three hours.

June’s preparations are inspired by its adjacent Research & Development Lab – built with flavor extraction and concentration in mind. At June, diners will not only enjoy digging into these innovative offerings, but they can also watch the chefs create the intricately plated dishes in June’s open kitchen. Brock intends to switch up the menu twice a season for eight menus a year, examining each potential ingredient in the lab at the peak of their quality.

Located in McFerrin Park in East Nashville and influenced by George Nakashima and his use of natural wood, Sean teamed up with local furniture maker Oil and Lumber and artist Mary Mooney to bring the June space to life. With ample natural lighting in the dining space and a custom-built stove inspired by Brock’s 1957 Leica camera designed by Chris Demant, the layers of detail throughout the space mirror the meticulous attention of the menu. Light is a critical theme in June’s overall design and the illusion of space brings a dynamic feel to the guest dining experience. June is divided into nine tables of various sizes, holding approximately 32 seats.

We can't wait to try it out...when we have the time.