Shasta S.

Amazing. Everyone here is so crazy nice. This second time we came for our anniversary dinner. They really made it a special day. We decided to try out their beef tartare since everyone raves about it. I have to say, for someone who doesn't like raw food, it was pretty good! The sauce they have with that rice...yum!! We splurged and had the wagyu steak. High quality, definitely worth the cost, but only get it if you enjoy very softly seared steak! It's a very rich, decadent dish. The dessert was out of the park yummy, as usual. The only thing I wish they had was a bigger drink selection. I couldn't do the savory or strong drinks they offer, and they don't do fruity or light cocktails.

Charlie B.

My recent meal at Locust in Nashville may have been my favorite dining experience of the past year... and perhaps longer.   Every dish we enjoyed at this 2025 Michelin-starred spot was spectacular!   The techniques and presentations are highly elevated, yet it all happens in an airy and fun room, with cheerful staff working right in front of you in the open kitchen, and rock music softly adding to the energy in the background.   Just look at these fantastic dishes from Trevor Moran, a James Beard semifinalist for Best Chef Southeast in 2023 and 2024... (see photos)...   *** Scallop, Yellowtail, Green Apple - With Umeboshi and Black Currant, finished with Conpoy Cream Sauce, Parsley Oil, and Caper Leaf Oil.   *** Grilled Yellowtail Collar - Glazed with Aromatic Soy, Horseradish    *** Beef Tartare - With Rice, Smoked Egg Creme, and Freeze-Dried Capers. Build Your Own Handrolls! *** Lamb Blanquette - With Fluffy, Foamy Butter Sauce and In-House Lamb Coppa *** Crab Omelette with Curry Rice -- Dungeness Crab, Soft Rice, Curry Sauce *** Tuna Salami -  From their Charcuterie Program *** Sweet Razor Clams - With Onion Puree and Peanut Oil   *** Potato Bread and Butter - Sound boring? It's not!   *** Shaved Ice --Earl Gray Cream and Raspberry Powder on top, and Creme Brulé Cream at the bottom. Dotted and Layered with Honeycomb Candies and Mochi.   I'm not a "dessert person" but we'd heard about their famous Shaved Ice, and it lived up to (and beyond) all the praise. Fun watching it prepped right in front of us. Insane!   Service was exceptional... one of our best experiences anywhere. We sat right by the expo station and had many nice conversations with FOH and BOH staff alike.    Our server Alexa, FOH wizard Kenna, and the entire staff were just wonderful, before, during and even after our special meal. I can't wait to return! Thanks to all.

Jirah O.

Dining at Locust means dining with indulgence. Every dish is well thought out, and it showed with the presentation, the taste, and the order in which they brought each item out. They started us with their fresh seafood -- the razor clams first, then oysters. Different flavor profiles but both very fresh and clean. It was then proceeded with their beef tartare. The beef tartare was an experience in itself with instructions on how to make your own roll. We were then presented the yellowtail dish which we ordered with the grilled yellowtail collar. That grilled yellowtail collar is my Roman Empire with its unforgettable rich umami embedded on every surface of that dish. They then transitioned us to their heavier dishes starting with the potato bread and butter, and the crab omelette with curry rice. I couldn't help myself. I used their potato bread to scoop up a portion of their very decadent crab omelette -- and that experiment paid off very well. It's probably one of the best egg sandos I've ever had. The lamb blanquettes were brought out next, and that dish sealed in my brain that we were eating at a Michelin starred restaurant. They were able to make these dumplings taste like a perfect Irish lamb stew. It was like a Willy Wonka moment where it shouldn't be possible, but Locust did it. And lastly our meal was concluded with their tea, ice, and raspberry dessert. Why not just stop with a good shaved ice dessert? The last bites of our dessert surprised us with these crunchy honeycomb and mochi pieces hidden at the bottom of the shaved ice. Yum! Thank you Locust for the great experience!

Teri T.

We enjoyed a delightful meal celebrating a friend's birthday at Locust in early January. The food is thoughtful and creative in a way that keeps things unique without feeling stuffy. For our party of four, the staff suggested we order the entire menu. I appreciated the idea in theory because it allowed us to try everything. Sadly, in reality, it was way too much food, even for the four of us. By the time the last few dishes came out, I was already full and couldn't enjoy them the way I wanted to. If I go back, I'd be more selective and order specific items I really want. Out of the dishes, there were a few I loved. The 'too much caviar' served with their potato bread and butter was indulgent and worth it. The beef tartare was eaten like a handroll, which made it fun in addition to the great flavors. The grilled fish collar was packed with flavor and one of my favorite dishes of the night, along with the grilled beef rib (melt in your mouth!). The salad that came out with it was too heavy in horseradish and I LOVE horseradish, so take that into account. Dessert was shaved ice with cream underneath. It was visually stunning and delicious. I'm giving three stars because of a few disappointments. First, the push to order the entire menu for four people. It was too much food. Second, one of the chefs accidentally spilled my husband's wine glass while presenting a dish. They cleaned it up quickly, which I appreciated, but there was no acknowledgement after that. No offer to do something for the mishap or even replace his drink with something off the wine by the glass list. We were drinking a 175 dollar bottle of sparkling, so I would not expect a full bottle replacement. Still, a small gesture would have matched the level of service I expect at this price point, especially for a table ordering the ENTIRE menu and an expensive bottle. Overall, good food and a worthwhile place to celebrate despite some low lights to our experience. However, when I stack this experience up against some of the other fine dining in the Nashville area, I wouldn't put it in the top.

Shane S.

Amazing hospitality! Unconventional, inspired and innovative menu. Everything was delicious! The bread is like a toasted cloud . The tea/ice raspberry dessert is light, fun and very tasty. The yellowtail collar is fantastic! It's a must before the Michelin Star and remains a must-visit after earning the honor.

Safia S.

Locust continues to be my most favorite restaurant in Nashville! I was lucky enough to score a lunch reservation there and it was a treat! I love the limited seating and the attention to detail you get from your servers. The menu has a few new items since I was there last, but everything is just delicious. They have a well curated drinks list. I opted for the beef tartare, razor clams, lamb dumplings, and the new crab egg & rice dish. Everything was superb! I also really appreciated the charcuterie with non-pork options. I also loved my seat at the restaurant where I could people watch while I enjoyed my meal. I love the neat and clean space. As always I can't wait to be back!

Gab G.

Hype is warranted. Couldn't get in for dinner during our trip, but I was able to book ahead for lunch and celebrated my birthday here. One of my best meals of 2025!! I tried: + Complimentary razor clams + Beef tartare (half portion) + Tuna crisp + Potato bread and butter + Peeled sungold tomatoes + Lamb dumplings + Shave ice with passionfruit curd Favorite dishes were the razor clams, tuna, bread and butter, tomatoes and shave ice. Tartare and dumplings were also fantastic. Loved that we were able to order a half portion of the tartare, because I was able to free up room to try more things!!

Jennifer E.

What an experience!! I'm already looking forward for the next trip back to nashville just for another meal. The menu is incredible, small but mighty. It's a must to basically get everything on the menu. Recommended going with at least 4 people. Reservations are VERY hard to come by so don't miss the window (my bedtime is typically 9:30pm.. and I went to an 8:15pm seating) The team is incredibly sweet. The open kitchen is a great space to watch them all in action.

Cleo G.

I've been here a few times and each time, an UNBELIEVABLE experience. Yes, it may be the hardest restaurant to get a reservation at in Nashville, but it is gosh darn worth it. The restaurant is small and quaint but this adds to the hominess, which just gets brought home with how kind and friendly the chefs are. They literally come to your table, and always treat you like an old pal. We started off with two seaweed martinis which, unfortunately, we did not enjoy. I liked the IDEA, but they were much too strong and liquor-forward. SO kindly, our waitress comped them and brought us two glasses of wine on the house. Not necessary, but so sweet. This is the service that Locust prides itself on. We got lots of things that I won't fully explain since the menu changes so frequently. I also want to add that my father LOVED the tuna crisp that used to be on the menu, and so he always asks for it when we're here. We asked this time, and again, SO kindly, one of the chefs came out with complimentary razor clams for us. And not only that, but these were the BEST clams of my life. I can't even BEGIN to describe this delicacy. Other favorites were the risotto, which was the best risotto I've ever had in my life.

Carina L.

started off with the razor clams which were served raw, on the shell, but with a light mousse hidden underneath and a sprinkle of rock salt on top. deceivingly simple because that mousse was delicious and i have no idea what it is beef tartare was next. this course was basically a diy handroll and diners were encouraged to get in with their hands to create their perfect bite. the small bowl of rice had a layer of smoked egg cream (basically a house-made mayonnaise with spring onions mixed through) hidden inside and a thin slice of butter on top, adding a lot of rich fattiness and flavor to the dish. the most interesting element of the dish to me were the freeze-dried capers. the slight tang/briney-ness helped to balance the richness but also added an interesting texture to the bite. SO GOOD bread and butter was served next. a thick slice of brioche perfectly toasted and served with a potato butter. nothing to rave home about until the lamb dumplings that came shortly after. the chef personally came over to explain the dish and said he recommended scooping the leftover sauce (made from lamb bones) from the dumplings with the brioche. thought i was carb'd out after the rice, but after trying this combo, i really wanted another slice of brioche.

Sarah A.

I've been waiting so long to post this review because it hurts me to give a 3 star when I really want to give a 5 based on menu and flavors alone. Although Locust has very creative, beautiful, and flavorful dishes, it is lacking a crucial part of service that separates fine dining from any run-of-the-mill food establishment. Although I can't be critical of the food I ate, I left feeling so disappointed and upset after my first dining experience here. For how much care and attention to detail paid to each dish, I would have expected to have been better guided by the wait staff in regard to the menu. For two people, we were encouraged to treat the entirety of the menu as a chef's tasting meal. Therefore we almost ordered every item minus a main course and one small bite - it was entirely too much food for two people. In addition, there was zero change of plates and silverware between courses despite the differences in flavor profiles from seafoods to sauces. If you're going to fancifully pour color-coordinating condiments over a dish to make it artful, PLEASE don't make me plate it over the remnants of my last course still on my thrice-used plate. By the time we received the famous tartare, we were pretty full and had no clean surface on which to place the nori sheets to construct the rolls. Though the restaurant was very dark, I noticed that the vessel used to bring our utensils was the same size as the nori sheet. I ended up selecting this rectangular mat to create my hand roll to avoid previous food particles contaminating my experience. I was approached by one of the staff who scolded my behavior and suggested that I would ruin the flavor of the nori because that silverware vessel -?- it was leather! I hadn't realized in the dark. My foodie husband and I have been to so many fine dining establishments, and have eaten obscure and surprising dishes in unconventional manners (think secret course accoutrements hanging in the artwork above our table at Grant Achatz's Alinea), but we have never been expected to reuse dirty tableware or figure it out; explanations are given down to the detail of how to eat the dish and fresh utensils and serving vessels provided to enhance each new course. Although I do remember the tartare being one of the best I've ever tried, I didn't enjoy it because embarrassment had me wanting to die in that moment. In addition it honestly did have a slight leather flavor after the blunder. Please consider providing clean dinnerware after particularly messy courses and especially before important ones like the tartare. Maybe I'll have the courage to try again one day, but for now I'll search elsewhere for excellent tartare.

Alex P.

Locust is an experiment in what happens when a 3 Michelin star restaurant Sous Chef lands in a city where food tradition is only being born. Trevor Moran, the Sous Chef of Copenhagen's Noma, created a place so experimental that it's difficult to comprehend the concept and describe what it is. Is it Japanese Shaved Ice? But that's only the dessert. Is it Dumplings? Well, on many days, there are no dumplings. Is it something else? It certainly is, it is absolutely something else and that something is phenomenal. The seemingly casual nature of the establishment blends with ability to interact with the chefs while being positioned in a beautiful sauna like, delicate wood adorned space. There are true delicacies like the abalone and a side cup of mushroom broth. There is the make your own nori with flavor rich beef tartare. There is the dessert with a deep orange egg from chickens who were fed chilis. There is a signature tuna crisp. And if all of that is not enough, the restaurant boasts a wine list at retail prices instead of a restaurant 2x to 3x up charge. Describing Locust is a challenge, yet one should expect deep enjoyment and a focus on the human touch.

Meredith S.

This place is an experience. It has very limited seating and offers and very intimate experience. The servers and chefs are very attentive. The chef came over to talk to us about the menu and answer any questions we had. The food was all great. This is not a cheap meal by any means. But they are using the best ingredients. The beef tartar was again my favorite dish. The actual streak we had was amazing as well. Just amazing flavor and quality meat. The lamb dumplings were my least favorite. The flavor was just not for me. the dessert is great. I'm not much of a dessert person but their dessert is so unique and good. It starts with a base of shaved ice. Then had a cream on it and some type of crumble inside. It's a flavor and texture experience. This place is great for a special occasion.