If you walk into one of 8th and Roast’s locations to try its new menu, you might see the two familiar faces behind it. Following Sinema’s closure, chef Shelby Briggs and pastry chef Caleigh Collins took their talents to the company’s sister concept.
The two restaurants are different in their own right, but the transition has given the duo more time to tap into their creativity and hone consistency across the three streetside shops — putting their own spin on flavor profiles and even exploring after-hours pop-up concepts.
Let’s get to the question you’re all wondering, though, “How can I cook like that?” They gave us a peek into their own kitchens, where we discovered the secret to what makes 8th and Roast’s chocolate chip cookies so irresistible and their favorite spots to pick up ingredients.
3 ingredients in their kitchens
Briggs — “I tend to gravitate towards Asian ingredients, so I have a lot of chili paste and soy sauce in my kitchen.”
Collins — “You can find a variety of vanilla in mine — Mexican vanilla, vanilla paste, Madagascar vanilla — I think I have five right now.”
If you can’t get enough of these chocolate cookies either, order a half or full dozen from the catering menu to bring to your next outing. | Photo by Max Oden
Round of applause for the crowd-pleasing dishes
When it comes to making dishes for her friends, Briggs is leaning into the presentation of a grazing platter + focusing on the classics, like a braised short rib or beef Wellington, to please the masses.
As for Collins, the pair laughed, saying her chocolate chip cookies are a requirement and the reason she gets invited to gatherings. Psst: It’s the same recipe that’s used at 8th and Roast + it calls for three different kinds of chocolate and flaky salt to finish.
3 gadgets every kitchen needs
Microplane — “Zest and herbs go a long way in the cooking we do,” Briggs said. “You’ll see that in a lot of the pastries even here.”
Kitchen scale — “All of my recipes are in grams, so I would be unable to do anything,” Collins said.
For home use, Briggs added that a pressure cooker is regularly used under her roof.
4 local brands they can’t get enough of
KLD Farm — It’s where the bacon on 8th and Roast sandwiches comes from, but according to Collins, “They do steaks and all sorts of other things that are super awesome.”
Porter Road Butcher — Continuing with the theme of cuts, not only did Sinema use the butcher shop, its dry-aged meats are Briggs’ go-to if she’s making a nice dinner.
Turnip Truck — Especially in the winter when farmers markets are few and far between, the team is grabbing local produce from farms around Tennessee at the grocer.
Brothers Bagels — They might be wholesale, but you can get your hands on the product at 8th and Roast or Sheraton Grand Nashville Downtown. “They have sourdough bagels that are vegan, and just really fun flavors,” Collins said. “We created a custom flavor with them, the chili crisp bagel.”
