Named in honor of Judith Ward Lineback, the first woman to enroll at the University of the South in 1969, Judith Tavern serves a seasonal menu of shareable plates and hearty entrées, paired with wines and craft cocktails. Open for dinner Thursday through Monday, the Judith Tavern aims to be a welcoming gathering place for students, faculty, tourists, and the local community alike.
Judith Tavern
Judith Tavern is the first solo project by decorated chef Julia Sullivan, the brainchild behind Henreitta Red in Nashville. The restaurant is housed in a warehouse-style building that was previously the Old Steam Laundry which had serviced Sewanee: The University of the South since the 1950s, giving the space a modern industrial vibe. Sullivan features a seasonal menu with creative dishes, including shareable small plates to satisfy the bar crowd. Guests can start their meal with satisfying bites like chicken liver mouse on sourdough and anchovy tartine or go big with the smoked half chicken with green chili and cream brassica or bistro steak with fries. The small but approachable menu pairs well with the restaurant’s array of wines and craft cocktails from gin gimlets to build-your-own fizz’s, created by Henrietta Red’s beverage manager Patrick Halloran.
Meet the Chef-Julia Sullivan
A Nashville native, Julia Sullivan is an acclaimed chef who rose through the ranks from humble beginnings. She graduated from the Culinary Institute of America in New York City and went on to work at acclaimed restaurants including Blue Hill at Stone Barns, Per Se, and Franny’s. In 2017, Sullivan co-opened Henerietta Red, named for her grandparents, to showcase her contemporary seasonal cooking in Nashville. The restaurant was named one of America’s 50 Best New Restaurants by Bon Appétit in 2017, one of GQ’s Best New Restaurants in America 2018, and recognized as a 2018 James Beard Foundation Award semifinalist in the Best New Restaurant category. Additionally, Sullivan was named one of the Best Young Chefs in America by Robb Report, one of the Best New Chefs in 2018 by Food & Wine, and recognized as a 2019 semifinalist and a 2020 finalist in the James Beard Foundation Awards Best Chef: Southeast category.
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