The Catbird Seat

Many chefs have carried the Catbird banner since the restaurant’s founding in 2011. Today, husband-and-wife chef duo Andy Doubrava and Tiffani Ortiz usher in the next chapter of this prized, U-shaped counter situated on the top floor of the Bill Voorhees Building. In a room where cooks have nowhere to hide, expect a youthful, frenetic tasting menu that highlights locality, seasonality and preservation with a wide range of ingredients. Smoking and grilling, oils and purees, granitas and powders – the flavors and techniques involved are extensive. Courses are built around an array of stimulating small bites that have previously included the likes of stuffed chicken wings, grilled mushrooms with celeriac, and Kennebec potatoes with whipped gouda.

• U-shaped counter dining room with the kitchen at the center.
• Husband-and-wife chef team Andy Doubrava and Tiffani Ortiz lead the restaurant.
• The restaurant is on the top floor of the Bill Voorhees Building at 700 8th Ave. S., 5th Floor, Nashville.
• The concept centers on an ever-changing tasting menu with a sustainability and seasonality focus.
• It is listed as a Michelin one-star restaurant.

Signature Ingredients

• Local produce
• Seasonal proteins
• Preservation-driven ingredients and preparations
• Lamb neck
• Carolina Gold rice
• Chicken wing
• Mushrooms
• Radish pods

• Tasting-menu format, about 10 courses.
• Seasonal dinner menu built around culinary influences, techniques, local produce, and proteins.
• Guests sit at a bar-height counter around the open kitchen, with chefs serving from the kitchen.
• Current hours shown on the official site are Wednesday to Saturday, 5:00pm to 9:00pm.
• No public standard menu page is shown in the materials verified, the closest official menu description appears on the private events page.