etch — Restaurant in Nashville-Davidson

When searching for romantic and vegetarian restaurants in Nashville, Etch was one of the top results and we were not disappointed at all choosing it for our anniversary dinner while on vacation in Nashville. Etch is a fine dining restaurant with a great attention to detail paid in the flavor and presentation of food, and the serving staff were also very knowledgable in the menu, in particular in what was going to work for our various gluten free and vegetarian diets we were bringing to the table.

I started with a Smoked Old Fashioned cocktail (Belle Meade Bourbon, Smoked Simple Syrup, Bitters, Orange Wedge, Cherry Garnish) - This was super tasty and really well mixed.

We also shared the “Bread & Butter” appetizer which included a rotating selection of chef created butters and house-made sourdough. (They also were nice enough to split this order with house made gluten free bread…they gave us quite a generous amount of bread which is nothing to complain about!) - Both breads were super good. The 2 housemade butters (pepperoncini and basil strawberry) - reinvented bread for us.

We’re also suckers for a good cheese plate so, without hesitation, we ordered the Cheese & Honey (the chef’s selection of cheeses, green olive honey, lavender beet relish, cherry pickled mustard seeds, crackers) This was also good…the toppings were the stars for sure over the cheese.

We also also ordered the Carrot Enchilada (pumpkin seed kale pesto, poblano tomatillo sauce, Mexican cheeses, vegetable slaw) which we thought was pretty darn good…though I think I would have liked more of a carrot mix of some kind instead instead of a full roasted carrot running the length of the enchilada

We also also also had the Roasted Butternut (za’atar spice, tahini yogurt, golden raisin relish, feta, kale confetti, pickled onion) We found this very tasty, especially when mixing all ingredients together. (they were separate in some bites and the za’atar came through on its own as a little salty.)

We also also also also had the Roasted Cauliflower which the waiter framed as one of their signature appetizer dishes (truffled pea pesto, salted almonds, feta crema, red bell essence) The truffled pea pesto was absolutely out of site good. The cream mixed with the red bell essence was nice. My wife thought the cauliflower could have been roasted longer (as we do at home) but this was consistent with the way it looked on their website, so matter of taste. (I liked it a lot.) Side note, they offer the “Kick Hunger Challenge” in which a portion of the proceeds of each of their best-selling Roasted Cauliflower dish sold will benefit Second Harvest Food Bank of Middle Tennessee. So just by ordering this, you’re making a difference! (plus you get to eat it. :)

Did someone say house-made Ice cream? The selection on the night we were there was chocolate earl gray, butterscotch bourbon, and buttermilk lemon sherbet. The Buttermilk Lemon was a bit too intense. I had trouble tasting the earl gray in the chocolate, but it was really good anyway. The Butterscotch Bourbon was awesome…had to let it linger on tongue to get the bourbon taste…which was absolutely fine.

The food and service was excellent all around and we felt well taken care of here.

We lovee that everything was house made. There was great attention to flavor detail, especially in the sauces and dips…and gorgeous presentation.

(And although we didn’t get it, there was a substantial looking Vegetarian Katafi main available…So vegetarians will have plenty to choose from here with these and the many sides and appetizers available.)

We’d definitely come back here for this fine dining experience if we were in...

Deb Paquette, I don't know you personally, but you've done a great thing here.

I'll start by saying, I'm no Ducasse or Marco Pierre White; but I've worked in kitchens for years past, so I'm no stranger.

This was an all around superb way to spend an anniversary.

First impressions matter, and from the simplicity of the reservation over the phone, warm welcome at the door with complementary valet, to the personalized and handsigned gift at the table, you don't get much more pleasant than that without stepping into 'trying too hard'. Incredible balance and much appreciated. I'm used to the usual 'happy such and such event' written on the dessert plate, or the candle in the cheesecake, but this was far more delicate and intentional.

Now it must be said; and it needs to take a portion of this review... Justin, brother, you made the entire experience what it should always be. From the kind questions you asked about us and our anniversary, to the shared joy of us both being new parents and all the joys that come with it. And of course, the test of knowledge between two fellow food and drink lovers, I was thoroughly challenged and impressed. Thank you for treating us not as mere customers, but as if we were long time friends. Whether it's policy or not, the complementary mocktail for my pregnant wife without prompting was not only delicious and unique in flavor, but wholly appreciated as she got to feel included in what she and I call the 'special drink' part of the evening.

Without boring anyone, we ordered the everything seasoned rolls, duck tart, and a shared beet/berry salad to start. Simplicity always wins, especially when you can balance flavors, accomplish intrigue, and please the eye all at the same time. The flavors were complex enough to feel novel, the textures weren't overdone, and the semifreddo utilizing goat cheese was that hint of eclectic I came to love.

Entrees were: The classic filet mignon, with a near perfect gastrique and well prepared broccolini, and the ever clever dots of bright carrot dijon. Beautiful in visuals, classically delicious in flavor. And the chef's special of the evening, the yellow tail over an asian frisée salad was simple, properly prepared, and dusted nicely for texture. It's hard to comment on how good the flavor was as the dish appeared to be already consumed before I gave it much more thought. We'll consider that a win.

I may have gone overboard with the sides but there are no regrets. A special thank you to the kitchen for your special gift to me, to those of you who worked tonight, thank you, it's small gestures that really make you stand apart not only as a restaurant but as a fully integrated staff focused on guest care.

While dessert may not have been the highlight, seeing as our bellies were full, our hearts were warm, and our palates treated exquisitely... We were yet again impressed by the simplicity of a polenta cake that satisfied that warm/cold nostalgic dessert with the texture of a cornbread, the delicate quenelle of fennel ice cream, and the decadent peach caramel sauce.

I cannot implore one enough to, at the very least, save your money... and spend it here.

The guest care, option to watch the kitchen in action, knowledgeable and personable staff? Great reason to visit. Food that doesn't aim to satisfy ostentatious attitudes, but instead focuses on preserving inventiveness and staying true to the title of eclectic without sacrificing flavor or wandering into the 'weird for weird's sake'? Quite possibly the reason you'll keep coming back.

I look forward to our next visit, and again, Deb Paquette, you've got something to...

With the customary 11am check out time, I had to leave my hotel to eventually catch my flight home. Thankfully, Etch was a close by restaurant that I could stop in for lunch. My waitress the other night at Hash recommended it, so I was willing to give it a try.

Walking by the location, I could already smell the food aroma from outside as their hood fans blasted the air through the exhaust vents. I could feel the air blasting against my hair as I looked in through the windows. The aroma smelled complex and delicious, smoky and savoury with a touch of a deep fried scent. 💨

Right at 11:00 am, I was the first one in. As I entered I was greeted kindly and seated promptly. As I looked around, I noticed the interior decor was like a Starbucks from 2005. Dark brown wood and dated patterns in the carpet. I was a bit worried that the dishes would be as dated as the decor…. But the smells from outside, the recommendation from the night before and the pictures online kept me hopeful.

As I sat as the only customer in the restaurant, I watched as the kitchen staff were getting all ready for service. One cook was shouting something unintelligible and the hostess reminded him “there are people here” as if to keep him in line.

Sometimes when you go to a restaurant, the staff look like a homogenous group of people. Similar age, style or race. The staff that work here however were not like that at all. You wouldn’t see a more diverse group of people (especially in Downtown Nashville as most people look & dress the same)🤠

Looking at the menu, I was deciding between then catfish $18 or the tenderloin $23. When my waitress Brennan came, I asked for her opinion and she said she would choose the catfish over the beef, so I went with her recommendation. She always had a big smile on her face and was very attentive and knowledgeable about the menu.

When the dish came out, I was surprised by how big it was! The breading looked fresh and crispy and I was intrigued by the chilli oil/crunch on top as well as the sauce below the fish along with the beignet. The green onions on the dish were cut in a long trapezoidal form to show that they were fancy with it.

For the first bite, I added chilli as well as the sauce below to the fish and it was such a delicious and complex first bite. Spice and umami from the chilli, crispy texture from the thin yet delicious cornflour breading, tender and lightly salted mild fish complimented by a sweet and slightly sour sauce. The oranges in the dish also provided a fresh and sweet palette cleansing dimension to the dish.

The crispy beignet hiding underneath was also a nice variety in the dish. It was filled with a savoury type of custard that I couldn't pinpoint the flavours. It was a little bit herby, savoury and very nice. It was a nice carb to complement the overall meaty dish.

With all the flavours & textures combined, I did not experience flavour fatigue even with such a big piece of fish which I devoured quickly.

This was not only a dining experience, but a learning experience as well. I love leaving a restaurant with questions to ponder. How did they get the breading so thin, light and crispy? What is in the chili crisp? How did they think of all the flavour combinations that marry so well? 🤔

As I reflected on my experience, I had a bit of an existential moment. I started wondering—am I becoming dated, like the furniture in this restaurant? Maybe my taste belongs to the early 2000s, since I enjoyed my meal so much while sitting amongst a mostly senior citizen clientele. 👴🏼

Oh well, It didn’t matter. I loved the food and...