Choy

"Moni Advani (Masala House, Mockingbird) and Nishaan Chavda (formerly of the Mina Group) have teamed up with chef Brandon Jew of San Francisco Mister Jiu’s fame and his sous chef Brian Griffith to bring a Chinese American restaurant with an edge in Nashville. Choy, which opened July 30, slings dishes like a glazed Peking-style roast duck with all the fixings, Dutch crunch barbecue pork buns, squid ink-infused wontons, and chicken fried steak with mapo tofu. The sharp bar will offer original drinks influenced by trends of the early 20th century, as well as a wine list centering old world selections. It all goes down in a vibey dining room that blends Art Deco accents with art elements like punchy Jean-Michel Basquiat prints." - Kellie Walton, Eater Staff

"As the city’s only high-end Chinese restaurant, Choy is a worthy choice for date night. Arrive early for drinks at the bar, and choose between  the Ducks Fly Together—a duck fat-washed old fashioned with toasted sesame, the turmeric and saffron-spiced Electric Slide, or a bottle from the restaurant’s onsite cellar. With a menu guided by celebrity chef Brandon Jew and his mentee Brian Griffith serving as executive chef, the menu merges traditional Chinese fare with nods to Nashville —  there’s a Peking-style duck that uses a Tennessee classic hickory smoke, a salt-baked trout from nearby Bucksnort Ranch, and a side of oil-blanched green beans topped with salty country ham." - Kellie Walton, Eater Staff

"Has there ever been a better dish to share with the table than Peking-style roast duck? Depending on the size of the group, diners may need more than one order, though there are plenty more menu items to try, from the salt-baked trout to the squid ink wontons. Big cozy booths are great for smaller groups, while a private upstairs seating area can be arranged for a crowd. The wine and cocktails are spectacular, too." - Ellen Fort

"A taste of San Francisco Chinatown has found its way to Nashville by way of Choy, the new Gulch restaurant offering Chinese dishes that can’t be found anywhere else in the city. It’s an extension of chef Brandon Jew’s Michelin-starred California restaurant, led by his former executive sous chef Brian Griffith, that’s centered around the star dish: smoked Peking-style duck, roasted whole and served with house made pancakes, peanut butter hoisin, and duck liver mousse. Elsewhere on the menu, find dishes that subtly include nods to the restaurant’s new Southern roots, like oil-blanched green beans with country ham, salt-baked trout, and whole sizzled Gulf snapper. Creative cocktails and an extensive wine list are more reasons to dine in the chic, Art Deco-inspired dining room that is reminiscent of 20th-century Shanghai." - Ellen Fort, Eater Staff

"Choy fills a very important hole in the city’s food scene: the high-end Chinese spot with a penchant for 2000s hip-hop. That’s pretty specific, but the first time you pair Peking duck with N.O.R.E., you’ll wonder how Nashville ever did without this spot in the Gulch from the team behind SF’s Mister Jiu. Consider Choy a fun dinner staple for the foreseeable future. Sure, the music makes it fun, but it’s really about the space, which is a throwback to classy lounges from the 1980s. There’s a sizable red and black marble bar, black glass tables, and plaster-covered walls with traditional Chinese oil paintings. Come here for a big group meal and settle into one of the emerald green booths in the middle of the room. You’ll have a bit of privacy while still being able to take in well-heeled couples at the bar and the errant group of music industry hopefuls in their pseudo rockstar gear. photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin As much as you're here for the scene, the food is what'll keep you coming back. Specifically, the Peking duck that can feed at least four people. It’s got a nice char on the skin that’s been marinated in brown rice syrup, dark soy sauce, and a house 10-spice blend. Accompanying it: creamy duck liver mousse and a rich peanut butter hoisin sauce that you can use to build mini duck pancakes. But since one cannot live off duck alone, the beef chow fun and caviar-topped scallion pancakes make for great accompaniments. Food Rundown Sourdough Scallion Pancakes These scallion pancakes are quite puffy, almost bordering on biscuit territory. Use them as vessels for scooping up the creamy, garlicky dip the dish comes with. photo credit: Casey Irwin Char Sui Pork Chow Fun The wide, flat rice noodles are the MVP of this dish, although the tender hunks of pork are no slouch. Those thick noodles pick up all of the sweet, pungent sauce with flavors of soy, hoisin, and five-spice powder. Peanuts add some nice texture and crunch while bringing the whole thing together. photo credit: Emily Dorio Peking-style Whole Roast Duck Did you really go to Choy if you didn’t get the Peking-style duck? It’s easily the best thing on the menu, and it’s definitely a group affair. The whole roasted duck comes with a nice exterior char that gives way to the moist and delicate meat inside. Don’t get too precious here—have fun building bites of duck-filled pancakes and layering in the accompanying creamy duck liver mousse and a rich peanut butter hoisin sauce. photo credit: Casey Irwin Salt-baked Bucksnort Trout Bucksnort trout has been having a moment on menus all around town, but Choy’s is a step above the rest. Baked in a blanket of salt, the fish retains all of its moisture with a hint of brininess. It’s a great option when you’ve already given the Peking-style duck a spin a few times and you’re looking to try a different main." - Jackie Gutierrez-Jones