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We don’t know what’s more impressive: That Erik Anderson and his three-person kitchen staff managed to cook, plate, and serve a fourteen-course tasting menu to about 40 people every night, or the amount of Fernet that Erik and his team drank on his night out with us. We ended up hanging out of his last nights as the chef at The Catbird Seat in Nashville, Erik took us out to Rolf and Daughters, Husk, and 308 Bar before heading back to his own restaurant for a late-night snack of smoked bologna sandwiches, steak tartare, ribs, scrambled eggs with caviar, and even more Fernet. This is some of the best (and some of the most) food and drink we’ve had in a while. Enjoy.
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