When Andrew Rea — better known as Babish from Babish Culinary Universe — heads to a city, food lovers pay attention. Rea is an American filmmaker-turned-YouTube cooking personality who became famous by recreating dishes from movies and TV shows on his channel Binging with Babish.
With over 10 million subscribers, he’s known for focusing on food rather than flashy influencer antics. So when Babish made a stop at one of Nashville's hardest-to-get-into restaurants, Locust, it was a big deal.
Why Nashville? Why Locust?
Nashville is mostly known for country music and hot chicken, but its fine dining scene has been growing fast. Babish already loved Nashville’s Catbird Seat, and when he heard former Catbird chef Trevor Moran opened a smaller spot called Locust, he knew he had to visit.
Locust sits on 12 South, one of Nashville's most popular neighborhoods. It’s a ten-table restaurant, and getting a reservation is no easy task. Chef Moran describes the food as “American seafood done in an Irish-Japanese style,” with everything dialed up to the extreme.
The Babish Experience at Locust
The first thing he tried? A pint of Guinness that he called “the best Guinness foam I've ever had” — and that’s coming from someone who's been to Dublin. Locust takes its Guinness seriously, even using a decades-old Irish tap that they never washed, only ran pints through. A tiny splash of black currant cordial tightened the foam and made the pint even creamier.
An Unusual, Memorable Menu
Babish’s meal started with pickled vegetables topped with a smoked quail egg, a tribute to Chef Moran’s memories from Noma in Copenhagen. Babish’s reaction to the quail egg said it all: “warm, runny yolk… perfect all around.”
Next came the house-made “slim jims,” pork pepper sticks created as test batches for salami. Babish appreciated how lightly cured they were — just funky enough without overpowering.
Locust kept things interesting with a massive slice of pillowy potato bread brushed in butter, served with a mountain of caviar. Babish marveled at the long fermentation and the bubble structure of the bread, calling it “flawless.”
He also tried razor clams stuffed with a sweet onion puree, commenting on their “sugary and creamy” flavor. Moving along, Babish assembled his own beef tartare hand roll — a mix of Japanese rice, pickled egg cream, and seasoned beef topped with freeze-dried capers. He loved how the slightly warm rice and the bright flavors played together.
Hearty, Comforting Dishes
One standout was the roasted onion dish, stuffed with smoked bread, truffle, and cheese. Babish loved the sticky, jammy texture, calling it “fantastic.” Even sardines, usually a tough sell for many, won him over because of their mild flavor balanced with fresh tarragon.
For a main course, Babish devoured a grilled yellowtail collar with homemade horseradish and abalone liver butter on a crumpet. He described it as “fish barbecue,” praising the fatty, tender meat and the rich accompaniments.
Sweet Ending with a Twist
Dessert was no less ambitious. Babish dug into a towering Earl Grey tea ice with handmade rice mochis and salty honeycomb candy hidden underneath. The salt punch from the candy balanced the sweet ice, making it, as Babish said, “one of the best bites of food” he's ever eaten.
He also enjoyed a pastry inspired by Danish “cartel cakes” — a choux pastry filled with toasted anise cream and topped with marzipan, dried fruits, and caramelized white chocolate. Babish was impressed by the layering of textures and flavors, noting how the burnt sugar cut through the sweetness.
Why This Matters
Babish’s visit to Locust wasn’t just another food video. It was a reminder of Nashville’s evolving food scene — one that blends creativity, precision, and bold flavors. Locust doesn’t stick to any one tradition; it pulls from Irish, Japanese, Southern American, and Nordic ideas to create something playful yet serious.
If you're planning a trip to Nashville and want something beyond hot chicken and honky-tonk bars, Locust is worth trying to get into. Just be ready to move fast because reservations are scarce.
More About Babish
Andrew Rea isn’t your typical YouTube celebrity. Self-taught in both cooking and filmmaking, he started Binging with Babish while working a visual effects job in Queens, New York. Over time, he turned his hobby into a full career, authoring cookbooks and expanding his YouTube empire to include new series and hosts.
He’s open about his struggles with depression and burnout, keeping his approach to food humble and relatable. Even though some fans have noted a more corporate feel to his recent content, Rea still focuses on food first. That’s exactly what made his Nashville trip so enjoyable to watch — no frills, no stunts, just pure food appreciation.
Have you been to Nashville or Locust? What’s your favorite under-the-radar spot? Let us know!