Inside Thistle & Rye

Located on the third floor of the Conrad Hotel, Thistle and Rye is a new Nashville hotspot promising elevated cocktails and globally inspired small plates from food and beverage director Leonardo Marcos, executive chef Andrew Rodriguez, and chef Lucas Fleming. Recently opened this September, the spirited venue is sure to become a favorite among locals and visitors alike.

The expansive dining room is unlike most hotel outlets, complete with an indoor/outdoor bar, plenty of tables to accommodate guests and small groups, and an outdoor, turf-covered terrace backdropped by a breathtaking view of the Nashville sunset. The space is perfect for basking in the golden hour glow after work or to kick off an evening on the town.

The cocktails steal the show at Thistle and Rye, leaving guests feeling immersed in the science behind the historically inspired libations, all with a modern twist. For example, The Hermitage (a take on the classic Lemon Drop), is a careful mixture of Empress gin, Cointreau, St-Germain, lemon juice and lemongrass, strained into a water pipe, and smoked with fragrant oils before being served tableside in an elegant coupe. The drink is topped with a flower that complements its beautiful periwinkle hue. 

Or, if you have a few extra minutes to spare, try the Cotton Candy Sky, where a complex mixture of heavy cream and egg white is machine-mixed and placed in the refrigerator to foam for several minutes. Once ready, the mixologist carefully adds a bright pink liquid – a combination of gin, Grand Marnier Cuvée du Centenaire, cantaloupe syrup, citrus, bubbles, and even cotton candy glitter – causing the drink to rise and expand, much to the amusement of guests.