Junior Nashville

Junior Nashville Junior is a new restaurant from the team behind award-winning Rolf and Daughters and Folk,a space where classic fine dining meets playful creativity.

Our kitchen draws inspiration from Basque grilling and French technique.

We feel seen.
09/17/2026

We feel seen.

Wow. We’re all a little speechless over here. Huge thanks to Brett Anderson and The New York Times for including us on t...
09/15/2026

Wow. We’re all a little speechless over here. Huge thanks to Brett Anderson and The New York Times for including us on their list of best restaurants 2026 along with such deep talent. We’re truly humbled by the recognition.

The latest version of our bluefin tuna with marconi pepper and cantabrian anchovy.
09/09/2026

The latest version of our bluefin tuna with marconi pepper and cantabrian anchovy.

The latest version of our taglliolini with spiny lobster, marseillais pepper and cherry tomato.
09/03/2026

The latest version of our taglliolini with spiny lobster, marseillais pepper and cherry tomato.

Junior is looking for an experienced, team-focused cook to join our small and dedicated crew. The ideal candidate is som...
08/25/2026

Junior is looking for an experienced, team-focused cook to join our small and dedicated crew. The ideal candidate is someone who’s deeply interested in process, technique and has a genuine respect and enthusiasm for incredible ingredients. If that sounds like you, we’d love to hear from you. For full details and to apply, click through the link in bio or find us on Culinary Agents at https://culinaryagents.com/jobs/646061-Line-Cook

Junior just landed on the bonappetitmag Best New Restaurants of 2026 list. We’re honored and deeply grateful.Since openi...
08/24/2026

Junior just landed on the bonappetitmag Best New Restaurants of 2026 list. We’re honored and deeply grateful.

Since opening a year ago, we’ve aimed to let incredible product shine through technique and cooking that speaks to this region and what we love about it. We’ve leaned into hospitality and kept deepening our search for remarkable, singular wine growers.

Our team is largely homegrown, coming up through our other two restaurants here in Nashville. Junior’s vision only comes to life night after night because of them, we can’t thank them enough.

Huge thanks to Kate Kassin and the whole bonappetitmag team for this recognition. And to Nashville, and everyone who’s walked through our doors, thank you for letting us do what we love.

A handful of Japanese vignerons including Chisa Bize, Tomoko Kuriyama, and Seiichi Saito are quietly leaving their uniqu...
08/21/2026

A handful of Japanese vignerons including Chisa Bize, Tomoko Kuriyama, and Seiichi Saito are quietly leaving their unique mark on modern Burgundy. Over the past 15 years, they’ve brought fresh energy and charm to the region with aromatic Pinots, textured Chardonnays, and benchmark Aligoté. The lineup we’ve got is rigorous – and they’ll be gone in a blink.

🌺Simon Bize – AkaShiro Rosé/Savigny-lès-Beaune Rouge/AKA/Aux Vergelesses 1er Cru/Latricières-Chambertin Grand Cru

🌼Chanterêves – Bourgogne Blanc/Les Champs Pommiers Rouge

🌸Petit-Roy – Mainbey/Chorey-lès-Beaune Beaumonts/Savigny-lès-Beaune Godeaux/Pernand-Vergelesses Combottes

The current iteration on a favorite, our mango soufflé with saffron ice cream.
08/20/2026

The current iteration on a favorite, our mango soufflé with saffron ice cream.

Junior is about the love and process of cooking. If we had to pick one item from the menu that best represents that, it’...
08/16/2026

Junior is about the love and process of cooking. If we had to pick one item from the menu that best represents that, it’s our pâté en croûte. Something recognizable, simplistic in presentation yet requiring lots of technique that we knew from Junior’s conception we wanted to feature on the menu. It starts with the dough, which we roll by hand until just right. The farce inside varies in every version. Holding true to our ethos of using the entire animal, we regularly have some variety of offal inside. The rest is a balance of technique and time. The style in which we make them also varies, which leads to nuance throughout each process. Traditional inspiration. Persistence and ex*****on. It’s the magic and alchemy inherent to what we do.

Junior, year 1. Unbelievable how a year can feel so brief. From the first germ of an idea, we wanted Junior to exist at ...
08/15/2026

Junior, year 1. Unbelievable how a year can feel so brief. From the first germ of an idea, we wanted Junior to exist at the intersection of exceptional cooking and service and a space with warmth, a space that was approachable, fluid and detail-oriented. We’ve strived to do something singular and experiential and the response from nightly diners and the recognition we’ve received over this past year is both humbling and energizing. We can’t express enough our gratitude and thanks to the entire team here who have helped shape the vision day in, day out, every farmer who supplies us with such incredible product and makes our job such a joy, to our fellow chefs and wine makers who have come through to cook in our kitchen or pour wines with us, and most importantly each diner who has walked through our door and decided to spend an evening with us. We love what we do and love that Nashville is where we get to do it. We’re stoked for what’s ahead of us and look forward to pushing and evolving on what we’ve started here.

Address

907 Dickerson Pike
Nashville, TN
37207

Opening Hours

Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 10pm

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