Hotel bars and restaurants get a bad rap. Rather than just serving as a place for single travelers to hide out and dine on the ubiquitous club sandwich, the original European public houses gave both visitors and locals a place to meet, eat, and drink. The Loews Vanderbilt has embraced ye olde definition of a pub with its new restaurant and bar, Mason's Restaurant and Mason Bar, as well as the 'elevated Southern” concept that seems to be sweeping the region. But there's also a decidedly French twist to the cuisine thanks to the culinary vision of Mason's young new chef, Brandon Frohne.
Mason's is a somewhat adventurous undertaking for the Loews Hotel chain. When the restaurant and bar were due for a retooling, management looked for a chef with a unique vision. Frohne, whose involvement in several local cooking competitions has rewarded him several 'peoples' choice” awards, was an obvious candidate; he prepared a meal for Loews' upper management in New York where it became clear that his cuisine would directly complement the rustic-hip design elements they had in mind. Mason Bar should prove to be a popular place for both hotel guests and Nashvillians to gather. The bar itself is dominated by a huge chandelier featuring dozens of glinting Mason jars. Other seating is decorated in calfskin and cowhide without being too hokey. Even the staff uniforms feel authentic since they were designed by local fashion favorites Imogene and Willie, Billy Reid, and Otis James, lending an element of classiness to the down-home atmosphere.
Mason's and Mason Bar
Loews Vanderbilt Hotel, 2100 West End Ave.
(615) 321-1990; masons-nashville.com
Dishes to Try:
Mason's 'Jars” are a trio of appetizer-sized pimento cheese, lima bean hummus, and pepper jelly served with olive oil crackers for sharing. Or for hoarding.
Fried green tomatoes appear as part of a fried BLT and as a discrete starter plate. In either incarnation, the combination of corn meal and tempura batter makes for an interesting texture and adds a comforting crunch to the tomatoes.
The Bar:
Top shelf liquors are the norm at Mason Bar with a Peculiar Lemonade made with Hendricks Gin, cucumber, lemon and simple syrup along with an inventive Peach Ol' Fashioned featuring peach infused Makers Mark bourbon, honey syrup and house made hop bitters heading up the cocktail list.
Mason's Restaurant Hours:
Breakfast: 6:30-11 a.m.
Lunch: 11 a.m.-3 p.m.
Dinner: 5-10 p.m.
Brunch on Sundays: 10 a.m.-3 p.m.
Mason Bar Hours:
Monday-Thursday: 11 a.m.-Midnight
Friday & Saturday: 11 a.m.-1 a.m.
Sunday: 10 a.m.-Midnight
Happy Hour every day from 4-6 pm
Parking:
Valet and self-parking in the Loews garage are free with validation in either the bar or the restaurant.
