Not Your Mama’s Steakhouse

Healthy Recipes and Nutrition
on April 1, 2012
Allen Clark

The buzz phrase “farm-to-table” typically calls to mind meals heavy on fresh veggies and grains, not slabs of red meat. So how does Nashville steakhouse Kayne Prime justify using the tag to describe its cuisine?

One look at the menu and it’s obvious. While the traditional steakhouse sides are typically confined to wedge salads, creamed spinach and baked potatoes, Kayne Prime’s menu is heavy on the greens.  From the Black Kale and Farro salads to Charred Broccoli and Baby Brussels Sprouts (spiked with truffle oil), it’s obvious that Chef Robbie Wilson puts as much effort into the meat-free offerings as he does sourcing the Wagyu beef, considered the gold-standard for carnivores.

As a result, Kayne Prime is a satisfying stop for couples and groups with a wide range of dietary needs, likes and desires. Fish-eaters will groove on the Asian-flavored Tuna Tartare, served over a grilled rice cake, perfect to share as an appetizer (or hoard it for yourself as an entrée). Scottish Salmon, Black Grouper, Whole Lobster and a Whole Roasted Fish offering provide plenty of variety on the entrée side. The vegetarian offerings are substantial: Not only does Wilson offer a vegetarian Green Plate Special daily—built around the market’s freshest fare—but includes several hearty dishes featuring plant-based proteins like edamame and farro. The Black Kale Salad with ground marcona almonds is also a meal in itself. The sides—which include a sweet Cream Corn Brulee in addition to the Brussels sprouts and broccoli—are served in to-share portions and could be enjoyed as entrees as well. With those kinds of choices, diners won’t be left wondering “Where’s the Beef?”