The story
At Nàdair, chef and restaurateur Kevin Gillespie draws on more than two decades in the kitchen to create a dining experience rooted in authenticity and intention. The restaurant’s name comes from the Scots Gaelic phrase “dòigh nàdair” — “the way of nature” — and that philosophy guides everything on the plate.
Gillespie, who first gained national attention at Woodfire Grill in 2009, has refined his cooking style over years spent in Atlanta, the Pacific Northwest, New England, Scotland, and the American South. At Nàdair, that breadth of experience converges in a menu that features refined, reimagined Scottish dishes alongside the bold, woodfire flavors he is known for.
The restaurant offers a three-course, prix fixe menu with multiple options per course. Recent starters include a Local Peach Salad with whipped ricotta and candied pecans, Smoked Trout Toast on grilled sourdough, and House Ricotta Cheese Dumplings in a browned butter mushroom cream sauce. Main courses range from a Pan Fried Bramlett Trout with crayfish brodo to a Sweet Potato Glazed Barbecue Quail with crispy rice cake and curried onions. Desserts like the London Fog Sundae and Skillet Peach Cobbler round out the meal.
Gillespie describes the guiding principles as authenticity, intentionality, sustainability, and excellence. “We are not doing anything here ‘just because’ but rather because it’s important,” he says. That approach has earned Nàdair a Michelin Recommended distinction, a reflection of the care and precision woven into each course.
The restaurant is set on the edge of Zonolite Park, a quiet trail with gardens and streams, offering a peaceful backdrop for an evening of contemporary Southern American cuisine. The dining room is complemented by a thoughtful drink program, including house cocktails and a personal collection of whiskey offerings.
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