The Catbird Seat

The Catbird Seat has entered a new phase in Nashville, relocating to the top floor of the Bill Voorhees Building in the Paseo South Gulch development. Since opening in 2011, the restaurant has played a defining role in the city’s dining evolution, operating as both a tasting menu destination and a platform for chefs to develop distinct culinary voices.

Now led by husband-and-wife chefs Andy Doubrava and Tiffani Ortiz, The Catbird Seat continues that legacy with a 15-course tasting menu shaped by seasonality, sourcing, and a close connection to place. The kitchen works closely with local growers, incorporating ingredients from nearby farms and foraged elements such as juniper, cedar, and cypress. A larder of preserved ingredients allows the team to extend seasonal flavors across the menu, reflecting an approach rooted in both technique and long-term planning.

The dining experience remains centered around the restaurant’s signature U-shaped counter, now expanded to a 25-seat Tennessee pink marble surface that places guests in direct view of the kitchen. The new space introduces greater flexibility for the chefs, while maintaining the interactive format that has defined The Catbird Seat since its early days. Floor-to-ceiling windows bring natural light into the room, shifting to a more intimate atmosphere in the evening.

A newly added Wine Lounge offers an additional layer to the experience, with a focused beverage program led by Beverage Director Sarah Salim. Guests can engage with the restaurant’s cocktail and wine offerings before or after dinner in a separate, more informal setting.

While the restaurant’s format and location have evolved, its core idea remains the same: a collaborative, chef-driven tasting menu that reflects both the moment and the people behind it.