The 10,000 sq ft Flagship Restaurant of Sean Brock, inspired by his Appalachian Roots. Audrey has three distinct divisions. On the first floor, a main dining room with an open kitchen and booth/banquette and table seating is distinguished by custom materials and design elements meant to evoke Brock’s native Appalachia. At the top of the main staircase, past a ceiling-hung light and wood sculpture, The Bar at Audrey features a long bar under custom light fixtures that do double- and triple-time as speakers and herb dryers, creating an innovative multi-sensory activation. Close by, a second open kitchen introduces a second dining room, June, designed for more intimate chef’s tasting. A glass-fronted research & development laboratory welcomes specialists who will work to preserve the history and innovate the future of Southern food. Literal and figurative evocations of the South are a through-line throughout the restaurant, which also features many Japanese artisan points (Japan is another of Brock’s culinary touchstones).

Many of the materials the Powell team used for the design are native to or inspired by the flora and topography of Appalachia, the mountainous region that runs through southwestern Virginia, where Brock grew up. Fittingly, walls are decorated with pieces from the chef’s extensive Southern folk art collection, including quilts from Gee's Bend and paintings by Butch Anthony. The restaurant is also a showplace for Nashville talent: local artists and makers were employed by the Powell team whenever possible, including the design of lighting, ceramics, wallpaper and furniture.