Adele's
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Descrizione
Adele's Nashville is a popular farm=to-table restaurant in The Gulch for locals and tourists alike. Known for elevated Southern comfort food and open kitchen
Piatti in evidenza
- Add BURRATA$6
- adults$39
- bourbon$17
- rye$18
- glass$11
- carafe$42
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- Menus
- adele's summer dinner menu is available
- sunday - thursday 5:00pm - 9:00pm & friday - saturday 5:00pm - 10:00pm
- today!
Servizi
Posizione
Cosa dice la gente
“The Smoked trout dip is phenomenal and the drinks are spectacular.”
Recensioni provenienti da Google.
Cosa dicono i clienti su Google
PDougz★★★★★Incredibly delicious, amazing/personable staff and a beautiful ambiance & space to dine or host an event. I’ve never experienced a more succulent confit duck dish and sides are stars in their category. Looking forward to coming back and enjoying more Adele’s! 🧑🍳😋
Tom Mull★★★★★By far the best brunch buffet I have ever been to, and I’ve been to buffets at the Broadmoor in Colorado Springs, Cheyenne Mountain country club and More. The amount of food in the quality of the food for the price is absolutely worth the trip. Definitely make a reservation well in advance. The service was amazing, they have an amazing bourbon, rye and tequila display on the bar.
Angie★★★★★I just love this place. Easy lot parking that’s validated inside. Make reservations though because it’s frequently very busy. We started with the blistered peppers and the kale salad and then tried the braised beef and lobster risotto and finished with the chocolate dessert. 10 out of 10 experience thank you so much.
Becky Neal★★★★★Another unforgettable Nashville food experience for this Maine girl: brunch at Adele's was absolutely next level. First of all, the service was fantastic. Our server was so accommodating and welcoming, which seems to be a Nashville specialty at this point. We kicked things off with mimosas for the table and then made our way to the brunch buffet line…which honestly felt like it stretched the entire length of the restaurant. And the food? OH. MY. GOSH. I tried creamy grits and collard greens for the very first time — officially converted. The blackened shrimp was incredible, perfectly season
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