Tired of corporate fare in South Sanford (a/k/a Orlando/Winter Park), highly successful Chef Nat Russell decided to try out his own concept for Southern Fine Cuisine on Sanford as a pop-up restaurant two years ago. The 30-day pop-up was so wildly successful, that Nat decided to stay the course, and The Tennessee Truffle has been delighting customers ever since. Southern Fine Dining, Nat recently expanded and now does Breakfast, Lunch, and Dinner on Tuesday through Saturday.
Locally sourced, fresh ingredients are the mainstay of “The Truffle,” as locals know it. From day one, the Sausage Gravy and Biscuits have been a mainstay of breakfast—along with stone-ground grits—Nat makes everything, including grinding his own sausage. You will want to lick the bowl clean. And the biscuits are to-die-for. Genuine, authentic southern biscuits like your grandma used to make. Because everything is fresh and local, the menu varies. Nat’s pickled shrimp (fresh from Port Orange) were a standout, and the shrimp and grits as well. And his take on a bacon egg and cheese biscuit will make you question how you’d ever again order one at “that” national chain. Recently, talented chef Dalton Lacey has joined the Truffle Team. No matter what’s on the menu, you will definitely enjoy it.
