Ludlow & Prime Steakhouse arrived in the Berry Farms area of Franklin last June. Since then, the steakhouse has not only brought an upscale dining experience to the area but has also provided a sophisticated and stylish venue for events and special occasions. The establishment offers comfortable booths, private dining rooms and a cocktail lounge. The bar and lounge have become a favorite gathering spot for the area locals, with a curated selection of wines and spirits.

 

Ludlow & Prime offers USDA (United States Department of Agriculture) Prime Steaks. The preparation and cooking method for their steak sets them apart from other steakhouses, and the custom wood-fired grill enhances the bold, rich flavors of the dishes. They also offer fresh seafood, oysters, signature gumbo and a variety of other classics, as well as a weekend brunch. 

 

Tim hasn’t always been in the hospitality and dining industry. “Shortly before Ludlow & Prime’s inception, I had accepted a corporate position to oversee a large hospitality group in Manhattan. My wife, who was born and raised in Tennessee, and I were reluctant to leave our family here. At that point, I saw an opportunity in Brentwood, where a space was for sale. Instead of returning to working under a corporate umbrella or subcontracting, I decided to go all in and pursue my passion independently as a restaurateur. I took this leap, determined to create something unique and personal in the community we love,” explains Tim. “Early in my medical school tenure at Baylor, I realized I had an insatiable passion for hospitality and desire to create hospitable environments in restaurants, hotels and eventually casinos, in a capacity much larger than what I was studying. I loved all of it—the molecular side of food, creating recipes and systems, then teaching others to implement. Everything from restaurant design and architecture to a guest taking their first bite, I was enthralled.”  

That enthusiasm carried over to the concept for Ludlow & Prime—in every way. This includes the passion and work that goes into making an establishment not only a success, but also an organic and authentic value to the community and patrons. “Restaurants are tough, long hours and laborious, but I knew there was a bigger picture,” says Tim. “Something that largely sets us apart—we are ninety-percent seed oil free and all dressings, sauces, bases are made from scratch in house from fresh, local ingredients. We’ve been doing this for the entirety of Ludlow & Prime, before this became a mainstream conversation piece. This summer, we’ll be offering a CSA (Community Supported Agriculture) with limited availability from our farm and in partnership with local, rural farmers where guests can get a weekly bushel of fresh organic seasonal produce with various add-ons, such as house made sourdough, butcher offerings and more.”

 

Tim says that everyone has been very welcoming to his team and the Berry Farms location, and that the venue has brought a refreshing, eclectic, fun community with an acute palate. “We’ve gotten to know many wonderful individuals here in Berry Farms and the surrounding areas. The unique accessibility from I-65 coupled with the local commerce and transient business from the neighboring cluster of hotels in Berry Farms is a win-win situation for all,” Tim says. 

 

I visited Tim at the Berry Farms restaurant to try some of the menu items and was incredibly impressed by the atmosphere as well as the food. A favorite of Tim’s, as well as many patrons as the number one item, is the Prime 8 oz Filet Mignon—and I can see why. The tender cut is grilled at 1,800 degrees on a Montague broiler, finishing it off on the wood grill (Grills By Dement and custom made). There are good steaks and then there are steaks that do not compare to others. This is one of those steaks and with their perfected method of cooking it—no filet connoisseur would disagree.