You’re walking down Church Street, past the neon hum of Broadway, and you see the L&C Tower. It’s a 1950s Art Deco masterpiece. Inside, tucked away from the pedal taverns and bachelorette parties, is a spot that smells like woodsmoke and expensive bourbon. Honestly, if you haven’t looked at the Deacon’s New South Nashville menu lately, you’re missing the evolution of what a modern Southern steakhouse actually looks like in 2026.
People think "Southern food" and they picture heavy, deep-fried everything. Greasy. Predictable. Deacon’s basically flips that script. Yeah, there’s a massive glass-walled dry-aging room where you can see the ribeyes doing their thing for 28 days, but the "New South" part of the name isn't just marketing fluff. It’s about taking those weird, specific regional ingredients—sorghum, potlicker, Alabama white sauce—and making them feel sophisticated instead of just "country."
The Starters: More Than Just Bread
Let’s talk about the Parker House Rolls. They’re $13, and I know, paying for bread feels like a scam sometimes. But these are brushed with Maldon salt and served with spiced apple and honey butters. They’re fluffy clouds of gluten that make you forget your low-carb New Year’s resolution immediately.
If you want something with more of a kick, the Nashville Hot Oyster Deviled Eggs are sort of legendary at this point. They take a farm egg, top it with a cornmeal-fried oyster, and then hit it with pork belly jam and a house-fermented green chili sauce. It’s a lot. It’s messy. It’s $24 of pure "welcome to Nashville."
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Then there's the Pork Belly “Burnt” Ends. This isn’t your standard BBQ pit leftovers. They pair the bourbon-glazed belly with crisp Carolina Gold rice and roasted sweet potato. It’s sweet, salty, and basically a concentrated hit of Southern flavor profile.
The Veggie Surprise
One thing most people get wrong about Deacon’s is thinking it’s only for the "meat and potatoes" crowd. Executive Chef Matthew West has actually put a ton of effort into the plant-forward side of things. The Roast Squash “Steak” is a prime example. It’s a butternut squash "steak" served with a creamy chimichurri and a sweet potato demi. It’s $32, which sounds steep for a vegetable, but the complexity of the sesame brown butter makes it feel as substantial as any ribeye.
The Main Event: Dry-Aged Everything
If you’re going to Deacon’s, you’re probably there for the beef. The Deacon’s New South Nashville menu is anchored by their in-house dry-aging program. You can literally watch your dinner aging behind glass. It’s a bit macabre, sure, but the flavor is undeniable.
The 22 oz Bone-In Ribeye is the heavy hitter here. At $88, it’s an investment, but that dry-aging process concentrates the flavor into something funky and nutty that you just don't get with wet-aged steaks. If you want to go absolutely overboard, they have Japanese A-5 Wagyu served with crisp rice and kimchi. It’s $38 for just 2 ounces, which is basically a very expensive (but life-changing) snack.
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Here’s a quick look at how the cuts usually stack up on the current menu:
- Petite Filet (6 oz): $58 – For when you want quality but aren't trying to enter a food coma.
- Kansas City Strip (20 oz): $83 – Dry-aged, bone-in, and arguably the most flavorful cut they offer.
- The Porterhouse (24 oz): $90 – The "I can't decide between filet and strip" solution.
- Prime Rib (King’s Cut): $86 – Slow-roasted and porcini-crusted. It comes with apple-horseradish crème fraîche that’s honestly better than the meat itself.
The Sides and the "New South" Twist
Don't sleep on the sides. They’re designed to be shared, usually priced around $17. The Mac and Cheese uses smoked gouda and bacon, but the kicker is the cornbread crumble brittle on top. It adds a crunch that most Mac and Cheeses lack.
The Collard Greens are the real deal. They’re simmered in potlicker (the nutrient-rich liquid left over from boiling greens) and they have that deep, smoky funk that takes hours to develop. If you grew up in the South, it’ll taste like home. If you didn't, it'll taste like the best thing you've ever had that looks like soggy leaves.
A Word of Warning
Not every experience at Deacon’s is a 10/10. Some diners have noted that because of the intense heat they use to sear the steaks, you can occasionally get a "bullseye" effect—charred on the outside, but a bit too rare in the center if the kitchen is slammed. It’s a high-volume spot, especially on weekends when the Predators are playing at Bridgestone or there’s a big show at the Ryman.
The Bar: Cliff’s Lounge & Oyster Bar
Inside the restaurant is a "hidden" gem called Cliff’s Lounge. They do a Happy Hour from 4:00 pm to 6:00 pm that’s actually one of the better deals in downtown Nashville. We’re talking $8 cocktails and $12 whiskey flights.
They also do a Southern Inspired Oyster Tasting for $30. You get six fresh-shucked oysters paired with two glasses of white wine or champagne. It’s the perfect "I’m an adult who has my life together" way to start an evening before diving into a 20-ounce steak.
The Sweet Finish
If you have any room left—which, let's be honest, you probably don't—the Bananas Foster Bread Pudding is the move. It’s made with toasted croissant pudding and orange caramel. It’s dense, rich, and exactly what you need to soak up that last Old Fashioned.
Actionable Insights for Your Visit
- Make a Reservation: This isn't a "walk-in and get a table" kind of place, especially for dinner. Use OpenTable at least a week out for prime slots.
- Dress the Part: It’s "upscale casual." You’ll see guys in suits and tourists in Preds jerseys. Aim for the middle—nice jeans and a button-down or a sundress.
- Try the Daily Feature: The menu has a "Daily Cocktail Feature" and a rotating market fish. Ask the server what’s fresh; they often get weird, cool stuff that isn't on the printed menu.
- Watch the Bill: Nashville has a lot of "service fees" and "hospitality surcharges" popping up lately. Check your receipt so you aren't double-tipping or getting surprised by an extra 4% "wellness" fee.
- The L&C History: Take a second to look at the brass and copper details. The building was Nashville’s first skyscraper, and the restaurant kept a lot of that 1950s Art Deco vibe. It’s cool.
You’re basically going to Deacon’s for two things: the dry-aged beef and the fact that you can get a high-end meal without the stuffy, white-tablecloth vibe of an old-school steakhouse. It's loud, it's busy, and the food is aggressive in the best way possible. Just don't forget to order those rolls. Seriously.
To make the most of your evening, consider booking your table specifically in "The Library" section if you're with a group of 6-8; it's a semi-private nook that feels way more intimate than the main floor. For those driving, the Viridian Garage is right across the street, though Ubering is usually smarter given the strength of their Nelson’s Green Brier Peach Old Fashioned.