Spirits of Summer
Spirits of Summer with the Nashville Symphony’s Crescendo Club The Nashville Symphony’s young professionals group, Crescendo Club, is hosting its second
When Mitchell Delicatessen outgrew its original spot on McGavock Pike in East Nashville, owner David Mitchell found himself looking for a new concept. He and general manager Scott Edsall decided to draw upon Edsall’s experience working in his parents’ butcher shop and created Rudie’s Seafood and Sausage.
Oysters, market price
Royal Red Shrimp, $9
Étouffée Hot Dog, $10
Wood Fire Grilled Pork Chop, $18
Mussels & Andouille, $24
The restaurant concentrates on whole-animal butchery, cured meats, and seafood for its selection of small plates and entrees. The open kitchen layout shows off a wood-fired grill, which contributes to the ambience with a smoky potpourri.
A raw bar offers a constantly changing selection of oysters from around the country; they’re shucked to order, individually or by the half or full dozen. Mix and match to discover the influence of “merroir” from different regions. There’s cocktail sauce and horseradish for those who need it, but we recommend a dash of the delicate mignonette to add a little acid to the party.
Small plates also show off the best of the sea, with Royal Red shrimp that taste like tiny lobsters and sweet seared bay scallops served with a blood orange gastrique. For a heavier option, neighbors swear by Rudie’s poutine, a traditional Canadian hangover helper made with hand-cut French fries, pork gravy, and cheese sauce. If your cardiologist isn’t watching, you can even top the already decadent dish with an egg, bacon, and housemade Andouille sausage.
Other sausages made on site rightfully get their own section of the menu. There’s an étouffée hot dog topped with fried crawfish tails, peppers, onions, and tomatoes taking center stage. A dog like that demands a crisp beverage—and Rudie’s offers a variety of local and regional craft beers on draft and in bottles or cans. More refined palates can look to a nice selection of Belgian beers served in proper glassware.
Entrees are affordably priced in the $13 to $24 range, especially when you consider the quality of the ingredients, such as line-caught Alaskan king salmon and PEI mussels. The latter are served on grilled sourdough bread in a dish made with more of that Andouille sausage (it’s a fine pairing with one of those Belgian brews). There are also tacos topped with fish, pork, or a vegetarian seitan served with black beans and quinoa.
Rudie’s is the kind of place you’ll want to stop at after work for a pint and a dozen raw oysters, but you should also consider settling in for a more substantial dining experience. You’ll head home happy—and with a whisper of smoke still on your clothes.
1402 McGavock Pk., 615-645-5167; rudiesnashville.com