Accolades

  • People’s Choice Award
    Our Kids Soup Sunday
  • Second Place
    Tennessee Restaurant Association Beef Competition
  • George R. Williams Award
    A Taste of Nashville

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Brandon Frohne reviews Smoked Cox Farms bone marrow at Lockeland Table
$$ | Modern | American
Lockeland Springs
"Decadent, smoky marrow spread on toast with an acidic red onion salad is a perfectly balanced, heavenly dish. Crack open a bottle of wine and it’s the ultimate date night eat. Chef Hal and his team do an amazing job featuring products from local farms. A laid back atmosphere, killer service and killer food = a true neighborhood gem. "
Chef Hal Holden-Bache reviews Scallop, barley, tarragon, parsley, almonds, and cream at Lockeland Table
$$ | Modern | American
Lockeland Springs
"Seared #scallop w/ @ansonmills #farro & #barley, tarragon, parsley, almonds & Madeira cream for tonight's @nashvillewineauction dinner !! Proceeds to benefit #cancer care & research here in middle TN !! Thanks to @hermanstorywines for a great paring !!"
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Chef Hal Holden-Bache reviews Chicken with barley, mushrooms, butternut, and cream  at Lockeland Table
$$ | Modern | American
Lockeland Springs
"@joycefarms #heritage #chicken w/ @ansonmills #barley & #Farro w/ roasted oyster mushrooms, butternut, Brussels leaves & Marsala cream !! #newonthemenu #changeisgood #goodworkteamlockeland plates by @summertrianglepottery"
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