Kitchen 404

I have been fortunate to dine at great restaurants but Kitchen 404 is my absolute favorite. The whole experience and relaxed aura helps you really enjoy every aspect. The staff is the best at what they do and are one of the reasons I will continue going back. My chiropractor was recently in Nashville and he asked my opinion on where to take his wife for "the best dinner in town". 404 will continue recieving every recommendation.

The servers are amazing! Galen is hands down the best server I've had. Perhaps the only time I've remembered my servers name for a continued period of time. My dad has always raved about him as well.

I don't know how to begin writing about the food because it akes me want to go back so bad. The menu is seasonal and contantly changing, I'll highlight some of my favorites. For starting the Pâté is my favorite, perfect balance and a great starter. The Borruta and Crudo have also been great. I always find myself asking my dad about dishes and trying to learn about food. I probably have asked him about Borruta umpteen times and have driven him nuts by now with my questions. Anything with Benton's Ham will be fabulous as well.

Thr Tri-Tip was incredible. Like I said earlier, Chef Matt Bolus is contantly changing his menu, using what is in season and available in markets to create efficient use of resources and not sacrifice quality. I don't care what they serve with the Tri-Tip it's probably going to be the best meal you ever have. My girlfriend tried the Swordfish and while I may be more of a red meat eater, hers was perfectly matched with a lemon orzo and made great contrasts with the citrus.

If Olive Oil Gelato is on the menu make sure to try it. After you finish in amazement, ask for Sous Chef Sam and thank him personally, that's the best damn dessert you will ever have.

It was Maria's birthday when we ate at Kitchen 404 last and the staff was so kind and made us feel like the only table at the restaurant...on a Summer Saturday at 8:00. You go to Kitchen 404 for great food and leave with a great experience. They are what should be a new model for restauranteurs in the future.