You’re walking through a literal indoor jungle. Honestly, if you’ve never been inside the Gaylord Opryland Resort & Convention Center, it’s hard to explain the scale of the place without sounding like you’re exaggerating. There are waterfalls. There are riverboats. There are thousands of tropical plants thriving under a massive glass canopy while it’s freezing outside in Tennessee. And tucked away in the Delta section of this sprawling glass-enclosed ecosystem sits Old Hickory Steakhouse Nashville Tennessee. It’s basically the crown jewel of the resort’s dining scene.
But here’s the thing.
Nashville is a different city than it was fifteen years ago. Back then, a high-end steakhouse in a hotel was the peak of luxury. Now, the city is a culinary powerhouse with James Beard winners and trendy spots in the Gulch or East Nashville popping up every other week. So, does this massive mansion-style restaurant still hold its own, or are you just paying for the convenience of not leaving the hotel?
The Vibe: A Literal Mansion Inside a Greenhouse
The first thing you notice about Old Hickory Steakhouse Nashville Tennessee isn't the menu. It’s the building. The restaurant is housed in a structure designed to look like an antebellum-style mansion. It’s got white columns, a wrap-around porch, and that sort of heavy, dark-wood interior that screams "important business meeting" or "anniversary dinner."
It feels grand.
You’re sitting in the middle of the Delta atrium. If you snag a table on the patio (which is technically indoors, thanks to the dome), you’re looking out at the water and the gardens. It’s one of those rare spots where the atmosphere does about 50% of the heavy lifting. You aren't just eating; you're immersed in this weirdly beautiful, manufactured world. Some people find it a bit "theme park," but most find it incredibly romantic.
The lighting is low. The service is usually formal—think white tablecloths and servers who know exactly which wine pairs with a fatty ribeye. It’s a stark contrast to the neon chaos of Broadway just a few miles down the road.
Let's Talk About the Beef: 1855 Black Angus and Beyond
At its core, Old Hickory Steakhouse Nashville Tennessee is a traditional steakhouse. They aren't trying to reinvent the wheel here. They use 1855 Brand Black Angus beef, which is a pretty specific choice. For the uninitiated, 1855 beef is sourced from the grain-fed cattle of the Northern Plains. It’s known for consistent marbling and a specific flavor profile that hits that classic American steakhouse note.
You’ve got your standard cuts:
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- The Filet Mignon (typically 7oz or 10oz)
- The New York Strip
- The massive Bone-in Ribeye
- The Cowboy Ribeye
The kitchen uses a high-heat sear to lock in the juices. It's a classic technique. They offer "enhancements" too. You can top your steak with truffle butter, Oscar style (crab, asparagus, and hollandaise), or a blue cheese crust. Honestly, if the steak is good enough, you shouldn't need the toppings, but the Oscar style is a crowd favorite for a reason. It’s indulgent.
One thing people often miss is the Bison. They usually have a bison strip on the menu. It’s leaner than beef but has a deeper, slightly sweeter flavor. If you’re tired of the same old ribeye, that’s usually the move.
The Famous Cheese Room
Wait. We need to talk about the cheese.
Most people come for the steak, but they stay for the artisanal cheese course. This isn't just a plate of cheddar and crackers brought out from the kitchen. They actually have a dedicated "Maitre d'Fromage."
Yes, a cheese master.
They have a glass-walled cheese room where they age various selections. When you order the cheese course, the Maitre d'Fromage wheels a cart to your table and explains the nuances of each one—from local Tennessee goat cheeses to funky blues from Europe. It’s an experience. It’s educational. It’s also probably the best way to start a meal if you aren't worried about your cholesterol for a night.
The Reality Check: Pricing and Expectations
Let’s be real. It’s expensive.
You are at a Gaylord resort. You’re paying for the premium beef, the service, and the fact that you’re dining inside a temperature-controlled botanical garden. A dinner for two with wine and dessert can easily clear $300.
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Is it the best steak in Nashville? That’s a tough debate. If you go to Kayne Prime or The Southern, you’re getting a very different, more modern vibe. Old Hickory is traditional. It’s for the person who wants a classic, reliable, high-end experience without any "fusion" surprises.
The biggest complaint people usually have isn't the food—it's the walk. If you aren't staying at the Opryland Hotel, getting to the restaurant is a trek. You have to park (which isn't cheap), navigate the labyrinth of the hotel, and find the Delta section. Give yourself twenty minutes just to find the front door. Seriously.
Beyond the Steak: Seafood and Sides
While the name says "steakhouse," the seafood shouldn't be ignored. The Cold Seafood Tower is the standard "I’ve arrived" statement piece for the table. It usually features lobster tails, king crab legs, oysters, and shrimp. It’s fresh. It’s impressive.
For sides, it’s the usual suspects but dialed up:
- Lobster Mac & Cheese (heavy on the cream, generous with the lobster)
- Garlic Mashed Potatoes (smooth, buttery, exactly what you expect)
- Creamed Spinach (traditional, but done well)
- Roasted Brussels Sprouts (usually with some sort of bacon or balsamic glaze)
The sides are served family-style. Don't overorder. One side is plenty for two people, maybe even three.
The Wine List and Bourbon
Nashville is a whiskey town, and the bar at Old Hickory Steakhouse Nashville Tennessee reflects that. They have a solid selection of local and rare bourbons. If you’re a wine person, the list is extensive, focusing heavily on Napa Valley Cabernets and big Reds that can stand up to a charred steak.
The bartenders know their stuff. If you ask for a classic Old Fashioned, they’ll make it right—no neon red cherries or muddled fruit salad. Just spirit, bitters, sugar, and a twist.
Why People Keep Coming Back
It’s about the occasion.
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People don't just "drop by" Old Hickory for a quick bite. They go there to celebrate a promotion, a 50th anniversary, or a successful convention. There’s a sense of ceremony to the meal. The servers don't rush you. They let you linger over your wine. In a world of "turn-and-burn" restaurant tables, that's a luxury in itself.
There’s also the consistency. I’ve talked to people who have been going there for a decade, and they say the steak tastes the same today as it did in 2015. That’s hard to do in the restaurant industry.
Practical Tips for Your Visit
If you’re planning to go, do yourself a favor and book a reservation well in advance, especially if there’s a big convention in town. The place fills up.
- Dress Code: It’s "resort casual" or "business casual." You’ll see people in suits and people in nice jeans and a button-down. Skip the flip-flops and tank tops; it just feels wrong in a place this fancy.
- Parking: If you aren't a hotel guest, use the valet. It’s expensive, but the self-parking lots are a mile away and equally pricey.
- Seating: Ask for a table on the exterior of the "house" near the water. It’s much more scenic than being tucked away in the interior rooms.
- The Seasonal Factor: If you go during the "A Country Christmas" event at Opryland, the atmosphere is dialed up to eleven. The lights are incredible, but the crowds are also massive. Expect wait times even with a reservation.
What Most People Get Wrong
A common misconception is that this is a "tourist trap." While it’s located in a major tourist hub, the quality of the ingredients is legit. They aren't cutting corners. They use high-quality local produce when available and source their meat from reputable suppliers. It’s a real-deal steakhouse that happens to be located inside a giant glass ball.
Another thing? Don't skip dessert. The Grand Marnier Soufflé is the signature move. You have to order it early in the meal because it takes time to prep, but it’s airy, sweet, and worth the calories.
Actionable Next Steps
If you’re thinking about dining at Old Hickory Steakhouse Nashville Tennessee, here’s how to do it right. Check the Gaylord Opryland event calendar first. If there is a massive 10,000-person convention happening, the restaurant will be loud and slammed. Pick a "shoulder" night—like a Tuesday or Wednesday—for a much more intimate experience.
Make your reservation through the Marriott/OpenTable system at least two weeks out. If you're staying at the resort, use the internal guest services to see if they have any "stay and dine" packages that might include a credit for the steakhouse.
Finally, take the long way back to your room or your car. Walk through the Garden Conservatory or the Cascades atriums after your meal. The night air (well, the indoor-night air) and the sound of the waterfalls make for the perfect post-steak stroll. You’re already paying for the ambiance; you might as well get your money’s worth.