With over fifteen years of experience in the kitchen, including his post as sous-chef of Tayst Restaurant and Wine Bar, Nashville’s first Certified Green Restaurant, Chef William Gentry specializes in creating delicious local food prepared with environmentally responsible practices.
In 2011 Chef William Gentry cooked for Chef Jeremy Barlow at the James Beard House. In 2012 they returned to New York and Chef Gentry coordinated Chef Barlow's segment of the James Beard Foundation Leadership Award dinner.
On Friday, February 20, Chef Gentry brings his first menu to POP Nashville. Each protein has been 100% locally sourced, supporting farms around middle TN.
lemon fresh mozzarella | vanilla syrup | pickled lemon
Orange candied pork belly lollipop
Cheese croquette | duck meatball | apple purée
Smoked pumpkin bisque
pepito brittle | chili garlic oil
turnip gratin | turnip slaw | rose jelly
Meyer lemon cake
custard | thyme gelée
For an additional $20 add wine pairings for your meal. Sommelier Adrien Matthews has hand chosen some beautiful wines to enjoy with this meal