The Catbird Seat
New American restaurant · Edgehill ·
Upscale tasting menu around open kitchen, chef incubator
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.jpg "The Catbird Seat by Andrea Behrends")
Upscale tasting menu around open kitchen, chef incubator
"Seated at a large U-shaped counter surrounding the kitchen on the top floor of the Bill Voorhees Building, I experienced a youthful, maximalist vibe from husband-and-wife chefs Andy Doubrava and Tiffani Ortiz, with a strong dedication to locality, seasonality and preservation; the meal is built from an array of stimulating small bites that might include a deboned, stuffed and dressed chicken wing or a wee bowl of crisped lamb neck atop creamy Carolina Gold rice in candy cap mushroom broth with pickled radish pods." - The MICHELIN Guide
"Perched on the top floor of the Bill Voorhees Building, I experienced a youthful, maximalist tasting counter helmed by husband-and-wife chefs Andy Doubrava and Tiffani Ortiz, where a large U-shaped counter surrounds the kitchen and every bite emphasizes locality, seasonality and preservation. The meal is built around an array of stimulating small bites — think a deboned, stuffed chicken wing dressed with sauce Perigord or a wee bowl of crisped lamb neck atop creamy Carolina Gold rice in a candy-cap mushroom–infused broth with pickled radish pods — each one precise and imaginative." - The MICHELIN Guide
"Seated at a large U‑shaped counter that surrounds the kitchen on the top floor of the Bill Voorhees Building, I experienced a youthful, maximalist cuisine from husband‑and‑wife chefs Andy Doubrava and Tiffani Ortiz built around an array of stimulating small bites—examples include an elegant deboned and stuffed chicken‑wing preparation and a crisped lamb neck atop creamy Carolina Gold rice dressed with candy cap mushroom‑infused broth and pickled radish pods—delivered with dedication to locality, seasonality and preservation." - The MICHELIN Guide
"Earned one Michelin star in the South guide, meaning “High-quality cooking, worth a stop.”" - Henna Bakshi
"Catbird has always been the best special occasion meal in Nashville, but now it’s even better. The experimental fine dining powerhouse (and one of our highest-rated restaurants) recently moved to the Gulch, and got a makeover so fantastic you’d think it just left a bad relationship. The old space was stark, while the new space is warm with a soft glow, adding to the sense of calm and serene confidence about the meal you’re about to have. If you’ve been here before, most of what you’ll find will feel familiar: You’ll still gather around a u-shaped dining room and open kitchen, with a front row seat to the choreographed theater that is their dinner service. And the current chefs continue to use as many local ingredients as possible—grown on a farm or in their own backyard—turning them into things like clover cream tarts and stuffed golden hen with kumquat glaze. Each dish is an exercise not only in precision, but in how delicious food can be." - jackie gutierrez jones 2, ann walczak
