From start to finish, Stubborn Seed delivers an unforgettable dining experience. The South of Fifth restaurant helmed by Top Chef winner Jeremy Ford doesn’t pull any punches, astonishing guests with creative flavors upon flavors. Here at Stubborn Seed, diners have two options for enjoying Ford’s exquisite cuisine: à la carte ordering or tasting menus that promise plenty of surprises. There is no wrong choice, as each option is an adventure on its own. Smaller dishes like Wahoo and Kombu-Charred Octopus pack a big punch; even unassuming items like the Lavash with chicken liver butter and smoked chile jam will make you wish you had visited sooner. The Sea/Land section of the menu lives up to its name with a variety of substantial mains, including a juicy Bells & Evans Chicken with pomme purée and truffle butter as well as a Slow Cooked Beef Cheek with alba white truffle rice grits. Rounding out the menu is Pastry Chef Dallas Wynne’s decadent desserts that include staples like Snickerdoodle Cookies along with seasonal delights. Few restaurants leave you not only feeling satisfied with your meal but also feeling good. Stubborn Seed is one of them.

Sample Menu Selections
dinner::
Kusshi Oysters
Thai chile mignonette, Fresno pepper oil, and sour apple

Locally Caught Wahoo
Habanero yogurt, mint, crispy quinoa, snow peas, and passionfruit

Lavash
Chicken liver butter and smoked chile jam

Pastrami Crusted Foie Gras
Pickled cabbage, grainy mustard, and crunchy rye

Honey Spiced Moulard Duck
Crispy celery root, glazed turnips, and brown butter currant purée

Bell and Evans Chicken
Pomme purée, truffle butter, Brussels, and gnocchi

Slow Cooked Beef Cheek
Creamy rice grits, charred maitakes, and natural jus

Thyme Roasted Branzino
Eggplant confit, peanut chile romesco, and sunburst squash

Maine Bouchot Mussels
Bone marrow, spicy lemongrass broth, and charred bread

brunch::
Smoked Tennessee Pork Belly
Crispy farm egg and truffle lemon vinaigrette

Soft Scramble
Spinach, caviar, crème fraîche, and Manchego

Chai Waffles
Whipped espresso cream and spiced syrup

Sticky Bun
Brown butter, date, and cinnamon icing

sweet tooth::
Honey Baked Pears 2.0
Churro, gingersnap ice cream, native guy honey granola, and caramel

Snickerdoodle Cookies
Brown butter, valrhona gianduja, and cinnamon; add scoop of malted milk ice cream