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Locust aims to be a fun and easygoing hangout centered around seafood, dumplings, and shaved ice. The brainchild of former The Catbird Seat Chef Trevor Moran, Locust fits the approachable nature of the 12South neighborhood it’s nestled in. Come by, eat some dumplings, drink some highballs, and enjoy your time with us.
Address and Contact Information
Address: 2305 12th Ave S, Nashville, TN 37204
Website: http://locustnashville.com/
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Reviews
Lindsay White
The BEST restaurant in Nashville! Every dish was delicious and inventive. My personal favorites were the scallops and beef tartare hand roll. The service was great, and the atmosphere is cozy and inviting. Top notch experience from start to finish.
P.S. it doesn’t matter how full you are, don’t skip the shaved ice dessert!!!
… moreP.S. it doesn’t matter how full you are, don’t skip the shaved ice dessert!!!
Joseph Beatty
Locust was a culinary cavalcade!! We had the whole lunch menu except for the salad. We started with the Guinness with the black currant adder. It was great! We talked with them about the seasoned tap equipment they use to try to hold true to the Dublin distillery. Then we went to the razor clams. That was a spectacular highlight. The center slice and add a lemon flavor inside that really enhances the flavor. We went all in with the caviar that added the potato bread and delectable butter. We were hesitant, but friends told us we had to try the beef tartare. We’re sure glad we did. It was fun making rolls with the beef and sticky rice. Another amazing dish was the lamb dumplings. The flavors were phenomenal. We finished the mains off with the makeral and the egg rice and then the hot swordfish!! What an amazing and unique twist on swordfish. We followed Ben’s recommendation to save a little caviar to put on top of the swordfish. Great callout!! The honeycomb topper was my personal favorite with the swordfish. We finished with the ice, tea, raspberry dessert. I loved getting into the bottom of the dish to get the honeycomb. Presentation was top notch.
One final note was the staff was great greeting us when we entered and engaging us throughout the meal. Trevor was our Irish chef connection that we enjoyed getting to know.
We’ll be back whenever we can get one of the limited reservations that’s available at Locust!!!
… moreOne final note was the staff was great greeting us when we entered and engaging us throughout the meal. Trevor was our Irish chef connection that we enjoyed getting to know.
We’ll be back whenever we can get one of the limited reservations that’s available at Locust!!!
Nida A.
Stellar service. The team was on their a-game and would check in/bring in the next meal when I was ready and I even got a freebie. The food was elevated and excellent and I’m enroute to my house tipsy, satisfied, and satiated. Locust deserves its newly minted recognition as a Michelin star restaurant.
… moreHolly
Wow! What an incredible lunch. Left feeling satisfied and light on my feet. Everything was delicious. Full of flavor in every bite. I wish I could tell you my favorite plate but I loved them all the same.
… moreTheresa Lee
Rarely do I go out to eat these days because I am generally disappointed but my husband knows I cannot say no to Locust. It never disappoints. This was an absolutely amazing meal to celebrate our anniversary. When we enter the restaurant, we are consistently greeted warmly by the hostess and all of the chefs. Feels like home.
And then there’s the food…. From the super fresh razor clams on the shell, to the inimitable beef tartare hand rolls that I can never get enough of, to the addictive potato bread with homemade butter and the melt in your mouth rib of wagyu beef with trio of sauces (the bearnaise I will never forget you). Chef Trevor transforms ingredients and coaxes flavors that are more than crave worthy for me. While I always get the shaved ice, I also tasted the Chef’s newest creation-a milk flavored frozen custard with seaweed salt. Dare I say my new favorite dessert? Oh well, looks like I’ll have to visit again. Locust never disappoints!
… moreAnd then there’s the food…. From the super fresh razor clams on the shell, to the inimitable beef tartare hand rolls that I can never get enough of, to the addictive potato bread with homemade butter and the melt in your mouth rib of wagyu beef with trio of sauces (the bearnaise I will never forget you). Chef Trevor transforms ingredients and coaxes flavors that are more than crave worthy for me. While I always get the shaved ice, I also tasted the Chef’s newest creation-a milk flavored frozen custard with seaweed salt. Dare I say my new favorite dessert? Oh well, looks like I’ll have to visit again. Locust never disappoints!
Jenn Harbin
I’ve dined at Locust at least 7 times now and it’s been the most consistent across everything you could want in a restaurant. Their insanely creative, delicious food transcends complexity into incomparable simplicity and flavor using the highest quality ingredients. The hospitality experience is special, creating an atmosphere of laid-back authenticity with fine dining sensibilities that make you feel at home. They have mastered beef tartare and dumplings in a way that no one can replicate. Even their drinks like the gin and tonic (best in town btw) or their frozen Irish coffee are absolutely perfect. If you come to Nashville this is the one restaurant you cannot miss, and if you can’t get a lunch reservation you can still try their late night menu on Fri, Sat, Sunday — first come, first served.
… moreBrianna Rivas Pennington
We have eaten all over the world and this restaurant cannot be missed. Michelin worthy and honestly surpasses. I love the states, but you just don’t get food like this state side—until Locust. It truly is as close as you can get to unique European dining. We felt like we were back in the Basque Country.
Order the whole menu! We did . Actually, we missed one item and the waiter brought the one missing menu item on the house! You can’t beat small, lovely details like that.
Their beverage menu was also super interesting, I tried orange wine—which I had never tried before!
… moreOrder the whole menu! We did . Actually, we missed one item and the waiter brought the one missing menu item on the house! You can’t beat small, lovely details like that.
Their beverage menu was also super interesting, I tried orange wine—which I had never tried before!
Olman J Quesada
By far my favorite culinary experience in Nashville. The service and food was 15 out of 10. The menu is small but perfectly crafted. Each dish has careful consideration and tiny little touches that bring out the flavors. The charred onion with gubbeen cheese and carmelized sourdough bread bits that tasted like bacon was my favorite.
I could go on forever but just do yourself a favor and bribe whoever you have to in order to get a seat here. I had lunch but super curious about dinner now.
Oh and their Guinness is the real deal. Straight from a tap in Temple Bar, Dublin.
… moreI could go on forever but just do yourself a favor and bribe whoever you have to in order to get a seat here. I had lunch but super curious about dinner now.
Oh and their Guinness is the real deal. Straight from a tap in Temple Bar, Dublin.
Michael Habib
I’ve eaten in many of the best restaurants in the world, including luxury cruise lines. Lunch at Locust in the 12 South Nashville was the greatest culinary experiences of my life. The menu, Service, beverages, absolutely everything was a taste bud sensory magnificence. Be patient with the reservation process as they really are always sold out. Don’t be afraid to go on a waitlist if you can’t find your time. You will love Locust.
… moreJennifer Zimmerer
Wow! This was an excellent meal! Enjoyed everything start to finish. We went with a group of 4 and ordered everything on the menu to share except for caviar. Service was great with chefs stopping by to explain the menu and each course that came to the table. Some of our favorite bites were crispy tuna belly, razor clams, beef tartare, and shave ice dessert. Cocktails are simple and you want to prowl for a reservation as soon as they become available!
… more