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Museum Unveils Refreshed 2|22 Eatery

September 15, 2015
Exterior of Country Music Hall of Fame taken from a drone.

The Return to Full-Service Dining Offers a Metropolitan Twist on Southern Favorites

NASHVILLE, Tenn., – Sept. 15, 2015 – The Country Music Hall of Fame® and Museum announced today the return of full-service dining to 2|22 Eatery. Using local farmers and growers to provide the best possible quality in meats and produce, the refreshed restaurant offers a metropolitan twist on Southern favorites, as well as an updated look and name.

Located at 222 5th Avenue South, the restaurant takes its name from its downtown location. Under the direction of the museum’s executive chef, Bobby Hammock, and sous chef, Ian Coppock, highlights on the new menu include sweet and citrus crab cakes; deconstructed chicken pot pie; savory chicken and waffles; cheesy pork and pimento sandwich; plum salad loaded with pickled watermelon radishes, golden raisins, arugula and pistachios served with a honey citrus balsamic vinaigrette; and much more.

“Chefs Bobby and Ian bring a modern approach to authentic Southern food,” says Sharon Brawner, senior vice president of sales and marketing for the museum. “We are pleased to offer our guests and downtown neighbors this delicious new lunch option.”

A Certified Executive Chef (CEC) with the American Culinary Federation (ACF) with almost 40 years of experience, Bobby Hammock has served in kitchens across the country including Loews Anatole Hotel, Mandalay Four Seasons Hotel, Gaylord Opryland Hotel, and Grove Park Inn. Prior to joining the museum’s culinary team he was executive chef for the Levy Restaurant Group at Bridgestone Arena.

With almost 20 years of culinary experience, Ian Coppock has held positions around the world, from sailing on board the world’s most historically accurate 15th century reproduction of the Niña to deployment to McMurdo Research Station on the continent of Antarctica.

In addition to updating its menu, 2|22 Eatery has partnered with local and regional farmers including The Peach Truck and Porter Road Butcher in Nashville, Tenn.; The Hamery in Murfreesboro, Tenn.; Three Graces Dairy in Asheville, N.C.; Ashley Farms in Winston-Salem, N.C.; and Black Hawk Farms in Black Hawk, Ky.

“It is important for us to use local resources in everything we prepare so that we can offer not only the best flavors but also seasonal updates to the menu,” says Chef Bobby. “We want to keep things fun and fresh—in the kitchen and on our patrons’ plates.”

The 2|22 Eatery is located in the museum’s Curb Conservatory. The grand entrance to the museum creates a warm dining atmosphere filled with wood, stone, water and sky that embrace tourists and business professionals alike. The casual yet elegant ambiance is elevated further by the music of Music City Ambassador David Andersen, who plays guitar in the conservatory daily. With an 80-seat dining room, updated interior design elements for 2|22 Eatery include burnt orange, upholstered chairs with aged copper legs, linenless tables, and custom wooden accents that complement the museum's conservatory. 

Open daily from 11:00 a.m. to 2:00 p.m., the restaurant is a wholly owned subsidiary of the museum. 

To learn more about the museum’s culinary team, click here


Accredited by the American Alliance of Museums, the Country Music Hall of Fame® and Museum is operated by the Country Music Foundation, a not-for-profit 501(c)(3) educational organization chartered by the state of Tennessee in 1964. The museum’s mission is the preservation of the history of country and related vernacular music rooted in southern culture.  With the same educational mission, the foundation also operates Historic RCA Studio B, Hatch Show PrintTM, CMF Records, the museum’s Frist Library and Archive and CMF Press. Museum programs are made possible, in part, by the Metropolitan Nashville Arts Commission, the Tennessee Arts Commission, and under agreements with the National Endowment for the Arts.

More information about the Country Music Hall of Fame® and Museum is available at or by calling (615) 416-2001.


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