Partner Spotlight: Deacon’s New South

At the core of downtown Nashville, Deacon’s New South blends classic Southern hospitality with a modern, elevated touch. Executive Chef Matthew West leads the charge, crafting bold, inventive dishes and curating a menu that reflects a true passion for quality. In a city where consistency and excellence are vital, Chef West made the switch to Meats by Linz—and quickly saw how partnering with the right supplier can transform a kitchen. We sat down with Chef West to talk about the inspiration behind the restaurant and why Meats by Linz has become an essential part of their success. 

What is the overall concept or inspiration behind Deacon’s New South? 

Our restaurant’s concept leans into an elevated Southern fare. We want guests to find what they came to Nashville for, right here with us. We strive to give Southern hospitality and the full Southern experience, not just through service, but through our food. Our kitchen features a large window so guests can see inside. We want everyone to feel involved, from watching our open kitchen to seeing our charcuterie selection and our pickling process. It’s about more than the final plate; it’s about being part of the process. 

What is your favorite dish on your menu? 

We just released a new menu, and my favorite non-entrée is the Roast Summer Corn Rib appetizer. We take the corn on the cob, cut it into fours, then toss them in some chili spices, lime crema, cotija cheese, and top it with cilantro. 

As far as entrées go, I love our Ricotta Gnocchi, Summer Corn. It’s house-made gnocchi with ricotta, served with roasted corn cakes and a little bit of tomato coulis. It’s a light dish yet very filling and delicious. 

What made you decide to make a change in meat providers, and how did you know Meats by Linz was the right move for your restaurant? 

I’ve known about Linz products for a long time and I’ve worked at some other restaurants that used them periodically. However, when I first took over at Deacon’s New South and really started doing the numbers, switching to Meats by Linz was a no-brainer. Meats by Linz products are leaps and bounds better than the product I was getting before, and knowing that I could get the best product out there while also saving money made the choice clear for us. 

I knew we had to go with Meats by Linz after meeting their team and learning about their level of dedication to the production process. Their commitment to making sure we had all the information and the best products for our customers sets them apart from everyone else.

What stood out about Meats by Linz from other distributors? 

The endless amount of product offerings in the beef category really stood out to me as a chef; It’s comforting to know you have so many choices. Seeing that they offer dry-aged products was a game changer for me, especially since we have our own dry-aged room in the restaurant. I always keep our dry-aged stocked, but if my product hasn’t gotten exactly where it needs to be age-wise, I can quickly get it from Meats by Linz, no problem. 

Another great thing about working with the Meats by Linz team is their approach to customer service. Their willingness to help and responsiveness to our requests has been amazing to experience. Even when we make a mistake, they do everything they can to help us be successful. It feels like we’re partners and we really appreciate it. 

What is your favorite part about working with Meats by Linz?

One of my favorite parts is the endless product offerings beyond beef. I love being able to pick anything on the order list and know it’s going to be high quality. That is huge for us. A lot of distributors will have a few good products, and everything else on their order list is… not so good. But anything I get from Meats by Linz I know is going to be top-notch, and I don’t have to worry about going through multiple suppliers. 

What is your favorite cut from Meats by Linz? 

The Linz Heritage Angus Tomahawk for sure—it is just such a beautiful piece of meat that is really just show-stopping. We actually just officially added it to our menu, so I am really excited to showcase it. 

What is your best advice for a chef when it comes to running a successful restaurant? 

The best advice I have: Be fluid. There are many variables that can throw a wrench in your day, but being able to stay calm and adjust will be the best thing you can do. Things happen; you could have somebody call off or a delivery doesn’t come in time. Whatever it may be, you have to stay calm and be able to adjust. I think it’s important for chefs to be prepared for anything.

At Deacon’s New South, delivering exceptional food is just part of the story. From their open-kitchen energy to their inventive menu, every detail speaks to their dedication to delivering a redefined Southern experience to every guest. With Chef Matthew West leading the herd, a passionate team behind every dish, and a trusted partnership with Meats by Linz, this Nashville favorite is redefining Southern hospitality with a fresh, elevated approach. For Chef West, Meats by Linz isn’t just a supplier—it’s a partner who delivers quality, reliability, and value that make all the difference in running a successful kitchen.