Kitchen A native Floridian, Josh Weekly brings an encyclopedic knowledge of seafood to Atlantis where he joins his new bride and proprietor, Susan Cone. Landlocked Nashville never had it so good when it comes to freshness and quality of swimming fare. Tip Sheet One of Nashville's Best Nominated for Best Chef for an uncompromising insistence on serving the freshest seafood modern transportation can deliver. His big spoons that he carries along with his knives. Let's just say that what comes out of the ocean in the morning often ends up on your table the very same evening.
Some vendors make their calls as the boats are coming into port.
That's why Chef Weekly's menu is an ever-morphing thing, playing the shifts of the trade winds every day. He's also not afraid to introduce the town to some stranger varieties, like skate, that might challenge some palates. We like that. Here and There Chef Weekly established himself in the tres chic New York landmark Le Bernardin . All rights reserved.