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"I experienced a moody-yet-luxe, seaside fish-camp take at the Optimist, a concept Fry introduced to Atlanta in 2012 whose success led to this Nashville outpost; under executive chef Ryder Zetts the kitchen will serve wood-grilled seafood and Southern-sourced items like local country ham toast and chicken and dumplings. Set in a reclaimed warehouse and designed by Reunion Goods & Services, the space is anchored by an open kitchen with ample concrete countertops, roomy banquettes, industrial slag glass and steel-studded walls, blue plaster accents, flowing curtains, and an intimate oyster bar up a backbar stairwell clad with a custom mural and vintage furnishings. Outside, a focal patio bar affectionately known as “Jacqueline” will offer lawn games, shaved-ice cocktails, frozen hurricanes, and other drinks overseen by beverage manager Tracy Ardoin-Jenkins in collaboration with beverage director Eduardo Porto Carreiro. The Optimist will open for dinner Sunday–Thursday from 5 to 10 p.m. and Friday–Saturday from 5 to 11 p.m." - Delia Jo Ramsey