Drusie and Darr

The story

Crafted with passion, served with love

A Global Name, a Southern Address

Few chefs are recognized by a single name, but Jean-Georges Vongerichten has earned that distinction through decades of Michelin-starred kitchens and more than 40 restaurants spanning the globe. Nashville is where he has planted his American South flag, bringing two restaurants to the historic Hermitage Hotel. Drusie & Darr is the flagship — a full-service dining room that pairs his internationally refined sensibility with the produce and spirit of Tennessee.

The Room

The setting was reimagined by designer Thomas Juul-Hansen, who worked with a restrained palette of natural materials — metal, wood, leather, and stone — to create something glamorous without being ostentatious. Every piece of furniture, from the mother-of-pearl pendant lamps to the curved banquettes, was made specifically for this space. The iconic arched ceiling is dramatically lit by Hervé Descottes of L'Observatoire International, lending the room an atmosphere that suits both a celebratory dinner and an unhurried weeknight out.

The Food and Drink

The menu is globally inspired but rooted in Tennessee's seasonal abundance. Jean-Georges' signature plant-forward dishes appear alongside oven-fired pizzas and crafted cocktails, with new creations added to reflect what Vongerichten himself calls "the modern spirit of Nashville." The American and European culinary influences weave together naturally here — a reflection of the chef's own trajectory from Alsace through the kitchens of Asia and into the American mainstream.

Wine is treated with equal seriousness. Wine Spectator recognized Drusie & Darr with its Best of Award of Excellence in 2025, a mark of a list that goes well beyond the expected and pairs thoughtfully with a menu that moves across continents.

In Jean-Georges' Own Words

"It's an honor to be a part of the growth of Nashville's prominent food scene," Vongerichten has said of the project. "We're incredibly thankful to the community for warmly welcoming us." That warmth, it turns out, runs in both directions — the room is designed to feel convivial, the service tableside and attentive, and the American and European cooking approachable without being simplified.