Even when packed, the Marsh House – following pun intended – doesn’t feel swamped. Its ample interior allows for generous spacing and audible conversations; unlike other popular spots in town, one doesn’t have to shout inside this chicly appointed restaurant that plates inspired, seafood-centric Southern fare. (That is, of course, unless one wants to rave about the food, a very definite possibility.) Dish after dish after dish, The Marsh House brings to the table truly something to savor.
Let’s start with the starters. After a dozen raw oysters – buttery Prince Edward Islands with just the right bit of brine – Sylus, our attentive yet laid back server, brought us the kale caesar salad and the grilled octopus. The former was piled atop the plate, far more than even two hungry Edible editors could even eat, but was packed with so much flavor along with the cauliflower, focaccia and parmesan, we certainly did our best. As for the grilled octopus, ohmygosh. It may be an unusual sight in an American restaurant, but combined with the cherry mole, soubise, castelvetrano olives, and marcona almonds, the arm packs a flavorful punch that is simply extraordinary.
The mains were seared scallops and BBQ Gulf Shrimp. The first dish was delicate, the subtle flavor of the scallops enhanced by the orecchiette, snap peas, and blood orange. The second dish was an extra-napkin-needing plate of easy-to-peel giant shrimp (oxymoron notwithstanding), that packed a big, flavorful punch far above its shrimpy size.
For dessert, we were all about the Orange Crush, a palate-pleasing, cool concoction of orange olive oil cake, honey, basil gelée, and orange sorbet. It was the perfect way to conclude a memorable meal before moving up the world to the L.A. Jackson – the rooftop bar of the Thompson Hotel – to enjoy a cocktail and the latest view of our constantly shifting Nashville skyline.