The Catbird Seat

The Catbird Seat The Catbird Seat is an intimate, interactive, chef-run restaurant located in The Bill Voorhees Building on 8th Avenue South.
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The restaurant serves as a chef incubator and is an ever-evolving kitchen led by Chefs Tiffani Ortiz and Andy Doubrava.

A non-alcoholic martini showcasing Bonny melons and an Arava melon shrub, finished with alternating dots of tomato leaf ...
09/08/2026

A non-alcoholic martini showcasing Bonny melons and an Arava melon shrub, finished with alternating dots of tomato leaf oil and EVOO. A refreshing and textural martini experience.

Peach & Leaf: A study in peach, without asking the peach to do all the work.Peach and sea buckthorn sorbet brings fruit ...
09/06/2026

Peach & Leaf: A study in peach, without asking the peach to do all the work.

Peach and sea buckthorn sorbet brings fruit and plenty of acidity to pair with a rooibos tea gelée with naturally woody, almost vanilla-like warmth.

The nerdier bit is underneath: peach leaf panna cotta. Peach trees belong to the Prunus family alongside almonds, cherries, plums, and apricots, and their leaves carry an unexpectedly almond-like, marzipan aroma— a reminder that the flavor we associate with fruit can show up in entirely different parts of the plant.

Cultured milk sweetened with spruce tip honey rounds everything out with a cultured tang, some resinous sweetness and a little more forest than you’d normally expect from a dessert.

Reservations for all of October open Tuesday, September 1, at 12pm via Open Table. Now serving: Chicken & Stonefruit. Ta...
08/30/2026

Reservations for all of October open Tuesday, September 1, at 12pm via Open Table.

Now serving: Chicken & Stonefruit. Taking inspiration from our time with baroo, our chicken wing is stuffed with a fermented truffle mousse, smoked over juniper branches and seasoned with cured egg yolk and freeze-dried hot sauce. The wing is served with a bullseye of condiments: red pluot jam, koji hot sauce, raspberry vinegar and smoked onion oil.

Once you eat the chicken wing with the sauces, you’re encouraged to eat the pile of pickles & fermented potato puree to ease the spice off of your palate.

Berries! Fresh strawberry juice, strawberry top shrub, mandarinquat cheong, berry meritage tea by Rare Tea Cellars. A br...
08/25/2026

Berries! Fresh strawberry juice, strawberry top shrub, mandarinquat cheong, berry meritage tea by Rare Tea Cellars. A bright and punchy non-alcoholic drink that reminds you of strawberry candy.

Tomatoes & Strawberries: A peak tomato season dish with a little help from last season’s strawberries.Local tomatoes are...
08/23/2026

Tomatoes & Strawberries: A peak tomato season dish with a little help from last season’s strawberries.

Local tomatoes are blanched and peeled, then steeped in a garden elixir of lemongrass, lemon balm, and tulsi— all grown just outside our kitchen. These steeped tomatoes are folded together with fermented tomato water and a strawberry shrub, pushing them somewhere bright just between sweet and savory.

Underneath, preserved strawberries are nixtamalized, then cooked with vermouth, sugar and smoked garlic. Tomato leaf oil finishes.

A small bite connecting what’s peaking in the garden right now with what we thought to save.

Melon Fizz: Non-alcoholic gin, cantaloupe “champagne”, melon “liqueur”, jasmine tea.
08/18/2026

Melon Fizz: Non-alcoholic gin, cantaloupe “champagne”, melon “liqueur”, jasmine tea.

The Summer iteration of our omelette is filled with collard greens and smoked vidalia onion before being poached in gold...
08/16/2026

The Summer iteration of our omelette is filled with collard greens and smoked vidalia onion before being poached in golden chicken fat. We place the egg over a spoonful of fermented ramp leaves and garnish it with dried morel mushroom and marigold. At your seat, we pour a broth made of morels balanced with a vinegar made of ramp roots and sourwood honey that’s been fermented with fresh cypress.

Find the method for our poached omelette in issue #157 of Art Culinaire , available now.

Negroni: Lychee gin, lemongrass Luxardo Bitter Bianco, Mommenpop lime aperitif.Juicy lychee notes with the fruity pebble...
08/11/2026

Negroni: Lychee gin, lemongrass Luxardo Bitter Bianco, Mommenpop lime aperitif.
Juicy lychee notes with the fruity pebbles effect of lemongrass combine to make a refreshing summer Negroni, while still keeping the skeletal integrity of this classic.

For nearly 40 years, Art Culinaire has documented some of the most thoughtful cooking happening anywhere, pairing deeply...
08/09/2026

For nearly 40 years, Art Culinaire has documented some of the most thoughtful cooking happening anywhere, pairing deeply reported stories with extraordinary photography and design. It’s a publication many chefs have admired for years, and one that treats the craft with real care.

So we are honored to see Tiffani and Andy featured in issue #157 of this industry-defining publication, providing an enduring documentation of our chefs’ work. It’s especially meaningful to us knowing that founding chefs Josh Habiger and Erik Anderson were featured in issue #104 in 2012 soon after opening The Catbird Seat.

Seeing their work captured in these pages is a tremendous accolade. Thank you to the entire Art Culinaire team—we’re deeply grateful to watch the continuing story unfold on your pages.

We had an incredible week hosting Chef Gus Stieffenhofer-Brandson of Published on Main and celebrating the first collabo...
08/04/2026

We had an incredible week hosting Chef Gus Stieffenhofer-Brandson of Published on Main and celebrating the first collaborative dinners at our home in the gulch.

Thank you to everyone who joined us at the table. It was a joy bringing together two kitchens that let the seasons lead—building menus around the work of farmers, foragers, and the ingredients that are telling the best stories right now.

To Gus thank you for making the trip, sharing your craft with our cooks, and helping us christen this new chapter. We can’t wait to do it again.

Address

700 8th Avenue S, Fifth Floor
Nashville, TN
37203

Opening Hours

Tuesday 11am - 9pm
Wednesday 5:30pm - 10pm
Thursday 4pm - 10pm
Friday 5:30pm - 10pm
Saturday 5:30pm - 10pm

Telephone

+16158108200

Website

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