Inside 1 Hotel Nashville’s Sustainable Culinary Program

In the heart of Downtown Nashville, just steps away from the Country Music Hall of Fame, Ryman Auditorium and bustling Broadway, 1 Hotel Nashville is a serene retreat that feels miles away from the party buses and city chatter. Its 800-foot ivy facade (maintained by Optimara, a local greenhouse) is a nod to the property’s sustainability ethos and general aesthetic—think reclaimed natural woods, native greenery and sleek modern accents.

Sustainability is steeped into everything the hotel does, from the wooden room keys and in-room carafes made from recycled wine bottles, to the thoughtfully curated food and drink menu that makes the most of every ingredient (even ice). 1 Hotel Nashville, like all other 1 Hotel properties, has partnered with Foodprint Group in order to develop and implement a True Zero Waste program across their food and beverage outlets and overall operations. Their goal is to reduce their waste by 10 percent in their first year, with a target of diverting 90 percent or more of their waste from landfills.

Each of the hotel’s three on-site dining concepts celebrates fresh, Tennessee-grown ingredients and sustainable practices. There’s Neighbors Café, a grab-and-go spot with a farm-style counter serving healthy snacks, cold-pressed juices and fair trade coffee. 1 Kitchen, the hotel’s main restaurant, boasts an ingredient-driven menu featuring beautiful plates that are tasty and nourishing, with biodynamic and organic wines, sustainable cocktails, and regional whiskies and bourbons to complement the crave-worthy fare. Menu standbys include Charred Cauliflower, Beet Wellington and Chicken Bolognese. The airy, bright space has an elegant, yet relaxed, feel—like a dinner party at your fancy friend’s house. Rounding out the hotel’s culinary offerings is Harriet’s Rooftop Bar, where Music City skyline views are paired with creative cocktails and shareable snacks. A rotating cast of local DJs and musicians liven up the venue, making the rooftop a solid place to start (or end!) a night in Nashville.

I had the opportunity to connect with Chris Crary, 1 Hotel Nashville’s culinary director, and Harrison Deakin, the hotel’s beverage manager, to learn more about the food and beverage program at 1 Hotel Nashville. I’ll let them take it away from here.

Abigail Abesamis Demarest: What makes the food and drink offerings at 1 Hotel Nashville unique?

Chris Crary: It’s quite simple, we let the ingredients shine for what they are. We partner with the best farms and local artisans to get the freshest in-season products we can get. We focus on making items that aren’t overly complicated and are generally lighter and healthier.

Harrison Deakin: When creating the cocktail menus I took inspiration from Nashville and our hotel’s ethos of sustainability. We serve everything from a gin-based drink that makes your mouth buzz like the neon signs over Broadway (with the help of the Acmella oleracea flower) to a zero-waste cocktail that uses a blood orange from peel to juice. There’s something for everybody to experience. Even for those who don’t drink, we have a fantastic zero-proof menu.

Demarest: How do you incorporate the hotel’s “mission-driven” ethos into what you do? How have you managed to create a zero-waste food and drink menu?

Crary: We keep the hotel’s mission in mind when creating everything. When coming up with a new dish or cocktail, the first things we ask ourselves are, what effect will this have on the environment? How local are the ingredients? What will our carbon footprint be when bringing in this item? We work very hard on creating dishes that diminish our waste. We try to use all of something in a zero-waste dish or give the items a second life. For example, we make a cocktail syrup using spent espresso grounds.

Deakin: As chef Chris put it, it’s always the first thought when creating something new. It’s a fun challenge to take things that wouldn’t normally be thought of as sustainable, like a margarita or espresso martini, and find ways to reinvent them.

Demarest: What are some dishes and drinks on the menu that you’re particularly excited about?

Crary: Like the seasons, our menu is ever-changing and evolving. Two dishes that will most likely be evergreen dishes for us are the chicken bolognese and the crispy Brussels sprouts.

Deakin: The Z.W. (Zero Waste) Sunset is a fun twist on a spicy margarita. We peel blood oranges to make an oleo saccharum (oil sugar), then juice and acid-adjust the juice to mimic lime juice. With the leftover tips and ends of serrano peppers, we make house bitters. Add some tequila and a poblano liqueur, and there you have it: a spicy margarita that looks like a beautiful Nashville sunset!

Demarest: How often does the menu change?

Crary: For food, it changes a lot because we have the ability to instantly change all the menus in the restaurants with a click of a button, through the QR codes on each table. We do four big menu changes a year with the seasons and change other items daily or weekly as farmers are able to produce items.

Deakin: The cocktail menu is seasonal and includes weekend specials. The Aperol Popsicle Spritzes have been a big hit!

Demarest: What is your vision for the food and drink program at 1 Hotel Nashville?

Crary: I’ve been with 1 Hotels for almost six years. During that time, I opened the West Hollywood location and conceptualized the first 1 Kitchen. It is ever-evolving which keeps it exciting. Every day we come up with new ideas on how to be more sustainable. Our goal is to create a waste diversion plan of over 80 percent while keeping our product and standards at the top of the market.

Deakin: My goal with the beverage program is to stay fresh, from ingredients to ideas. When someone tries one of the cocktails, I want them to have an experience and try something that they’ve never had before. I’m always encouraging the team to try new things so that we can work together to give the guest something new and exciting.