Nashville has always been known for it’s flavorful southern cuisine, but at the 404 Kitchen, chef Matt Bolus is dishing out fresh, local, and incredibly interesting plates for all those seeking a unique, and hip dining experience. Described as interesting but not pretentious Bolus strives to create the illusion that everything you are eating is simple and uncomplicated. However, every dish is prepared with innovative thought, and interesting flavors. This modest Nashville spot serves up anything from rabbit, to burrata, to cruto, to radishes swimming in hot butter with preserved lemon. The plates at 404 Kitchen have a sense of familiarity to them by amplifying and reinventing flavors you already know and love.
One of our favorite dishes is the “Truffled Egg Study”, which consists of a Wedge Oak Farm poached egg with chitarra pasta, Cortez bottarga, hackleback caviar, and bianchetti truffles. Chef Bolus has always had a passion for creating fresh seafood dishes, especially ones that offer ways to use the entire fish. He found the perfect partner with our sister company Anna Maria’s Cortez Bottarga and told us recently that, “everything that is important to me is addressed in their production of this amazing old world food. Sustainable, traditionally made with salt and sun, and delicious! How can that be beat?” We love that with Bolus and the 404 Kitchen, we have the opportunity to have Anna Maria’s Cortez bottarga served in a restaurant with innovative vision, bold flavors, and authentic creations.
All of Bolus’ one of a kind dishes can be paired with a complimentary glass of wine from a well curated selection brought to the restaurant by sommelier, Travis Brazil. Brazil crafts the wine and cocktail lists to compliment Bolus’ cooking and to stand up next to such an innovative and flavorful menu. 404 Kitchen, Nashville is one of our Tennessee hotspots, with a rustic chic, contemporary charm that feels new and explorative, yet comfortable and familiar.