Exciting Changes Coming to June in Nashville
Nashville is buzzing with news as Chef Sean Brock has announced some big changes for his experimental tasting-menu restaurant, June. Located on the top floor of the 809 Meridian St. building, where Audrey also resides, June will soon be taking a short break. After the recent closure of Brock’s downtown restaurant, Bar Continental, he is embarking on a new mission to reinvigorate and transform June into something even more special.
What to Expect During the Break
In an email sent to his loyal mailing list, Chef Brock shared his excitement about the journey ahead. He emphasized that the team at June has created hundreds of remarkable dishes over the past two years, all while delighting the taste buds of their guests. “Chef de Cuisine Colin Shane and our talented team have crafted hundreds of remarkable dishes and beverage pairings, creating lifelong memories for many of our extraordinary guests,” Brock praised.
June will officially close its doors at the end of September, but this is not the end. Instead, it’s a time for reimagining the space. While closed, the restaurant will serve as a hub for cooking workshops showcasing the culinary adventures taking place in the adjoining culinary lab. Brock plans to expand his cooking classes and programs through The School of Brock, which will likely draw in food enthusiasts eager to learn from a well-respected chef.
New Initiatives and Events
The closure of June also paves the way for some exciting initiatives. Chef Brock has plans to introduce chef residencies in the space, highlighting emerging talents from the culinary world. In addition, guests can look forward to community-oriented events, including charitable gatherings benefiting Brock’s nonprofit partner, Patchwork.
One of the highlights will be the return of Brock’s guest chef series, known as The Nashville Sessions. These sessions will offer a platform for various chefs to showcase their skills and creativity, making for an unforgettable dining experience. But that’s not all! Brock has plans for art exhibits and receptions that will fill the culinary space with creativity beyond just food.
A Spirit of Innovation
What’s particularly exciting about this transformative phase is the spirit of innovation that has always been a part of June’s identity. The restaurant was designed as a laboratory for culinary exploration, and Brock’s commitment to evolution aligns perfectly with this concept. Just like a shark that must keep moving to survive, Brock thrives on experimentation and pushing boundaries in the kitchen.
While the future of June remains somewhat vague, that’s also part of the charm. It’s exciting to think about what culinary wonders and delicious surprises await once the restaurant reopens. Chef Brock has already dazzled diners in the past—just remember his quest for the perfect fried chicken while running Husk. Who knows what culinary dreams he’ll embark on next? Maybe it’s even the perfect pizza he has been contemplating for years!
Stay Tuned for Updates!
As the culinary world watches closely, it’s a good time to keep an eye on June and prepare for some thrilling rides upon its reopening. Buckle up, food lovers; it seems Chef Sean Brock and his team have some exciting tricks up their sleeves!
