Hey Nashville, Where Are You Dining? The 404 Kitchen in The Gulch Offers a Very Unique Modern European Dining Experience with Inspiration from the South

Say what? A shipping container? You bet! A unique dining experience that Chef Matt Bolus’ culinary skills shine!

I did not want this meal to end!

404 Kitchen reflects the charm of a casual European dining experience with a touch of southern flare! With a laid back and relaxed atmosphere, if he’s not in the kitchen, you will often find Chef Matt stopping by his guests tables to chat.

This was my second visit, and every morsel was as magnificent as the previous visit to this 56-seat shipping container turned restaurant. Although you might consider it upscale, I found it to relaxed, comfortable and unpretentious.

The menu features local and as well as seasonal dishes with modern European cuisine with local flare. The menu is very approachable, not overwhelming, and your server will gladly assist you with any questions you may have. This reminds me of countryside European style cuisine that is uncomplicated and reflects the years that Matt spent in Europe learning the skills that he is utilizing today.

From corporate to kitchen, Chef Matt Bolus is living the dream. And I, for one, am glad he made the decision to sell everything, go to Europe and step in to the culinary world. Chef Matt found his “true calling.”

On any given day, most likely you will rub elbows with many of our local Nashville chefs hanging out with Matt sipping on a hand-crafted cocktails or enjoying a bite from the menu. I was lucky to have had a chance to visit with Executive Chef John Lasater of Hattie B’s and Chef Matt.

Wine:

404 Kitchen has an excellent wine list thanks to sommelier Travis Brazil who has made available such a fabulous selection of unique wines that you typically don’t find at many of the restaurants around Nashville.

Since he was off that night, I knew I couldn’t go wrong with my choice, a Pinot Noir from the Sancerre region of the Loire Valley in France, Daniel Chotard Sancerre imported by Kermit Lynch, Sancerre from the Loire Valley region in France just happens to be one of my favorite areas for wine. This lovely hand-picked artisan is lush and complex and I knew it would pair nicely with the meal ahead.

We were in for a real treat! How can you not order the The Pig Plate which features a 14 month aged Benton’s ham, so delicious and rustic ***coppa di testa (head cheese) and crispy pork belly.

***A terrine or meat jelly Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat.

The Signature Starter was house-made “buttery-textured” Burrata, peperonata, basil, crostini. You will be delighted to discover this rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream where the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique, soft texture. One of my favorites!

Crispy sautéed radishes are bathed in buttery, salty, nutty bagna cauda with preserved lemon and chives. It is perfect for sharing at the table.

This ain’t your grandma’s cornbread!

I cannot tell you how amazing the cornbread is. But I’m gonna try! Anson Mills Skillet Cornbread comes to the table hot with a dark crust and incredibly moist on inside with subtle flavors of nutty and rich Grana Padano from Italy. BUT, the Kentucky Bourbon Barrel Sorghum Butter is the star of the show! Parisian butter, beurremont (83% Butterfat) is blended with smokey, sweet Kentucky Sorghum and a touch of fleur de sel to create a very seductive compound butter that will become your addiction.

Can you tell just how much I loved this?

Chef Matt understands how to harmoniously balance the flavors and textures of a dish to perfection.

My entree was pan seared swordfish (seared to perfection!) which was golden and crispy on the outside and moist on the inside and nestled on top of creamy rich grits, briny and bright preserved lemon, bitter dandelion greens, mint and Sungold tomatoes.

Livi’s choice was the fresh Cioppino with fragrant saffron tomato broth that echoed the sweet flavors of the shellfish, white shrimp, mussels, squid and toasted buttery Tuscan bread to soak up all the broth.

I knew the meal was coming to an end, but what a way to end a meal! Oh my!

A skillet filled with a warm and rich big Chocolate Chip cookie filled with warm chunks of Olive & Sinclair Chocolate topped with Dolce de leche ice cream, crispy country ham and mint! Each unbelievably decadent bite made my mouth water with buttery soft cookie and oh so warm and delicious local southern chocolate. The fresh mint and the salty, smokey and crispy country ham was a unique salty sweet pairing that I couldn’t get enough of!