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.
(899)

The restaurant serves as a chef incubator and is an ever-evolving kitchen led by Chefs Tiffani Ortiz and Andy Doubrava.

The Catbird Seat is proud to welcome Chef Gus Stieffenhofer-Brandson of Published on Main in British Columbia for the ve...
06/15/2026

The Catbird Seat is proud to welcome Chef Gus Stieffenhofer-Brandson of Published on Main in British Columbia for the very first collaborative dinners in our new space for two nights only: Saturday, July 25th and Sunday, July 26th

This natural pairing brings together two kitchens that build their menus from the ground up: produce-first and tied closely to the farmers and foragers around them. For these collaborative dinners, Gus and the Catbird team will build a menu that pulls from a larder full of Catbird Seat treasures.

Tickets on sale at 12pm via Open Table Experiences.

☀️ Reservations for all of July open tomorrow, June 1, at 12pm via Open Table. Remember that behind every intricate and ...
05/31/2026

☀️ Reservations for all of July open tomorrow, June 1, at 12pm via Open Table. Remember that behind every intricate and delicately composed dish is a group of chefs listening to music too loud and arguing about citrus. Come eat with us.

Red Eye “NOspresso”: A split base of light and dark rum meets sweet potato “coffee”, and country ham garum whipped cream...
05/24/2026

Red Eye “NOspresso”: A split base of light and dark rum meets sweet potato “coffee”, and country ham garum whipped cream for a salty savory sweet treat.

“NOspresso” Tonic:Sweet potato “coffee”, orange juice, parsnip honey, tonic. A play on an espresso tonic without the caf...
05/19/2026

“NOspresso” Tonic:
Sweet potato “coffee”, orange juice, parsnip honey, tonic. A play on an espresso tonic without the caffeine!

The chicken and the egg, together. Our chicken wing: carefully deboned, filled with a mousse of the breast as well as he...
05/17/2026

The chicken and the egg, together. 

Our chicken wing: carefully deboned, filled with a mousse of the breast as well as hearth-smoked garlic and candied kombu. 

The poached omelette: an emulsion of yolk and clarified butter that’s been stuffed with collard greens and smoked onions, slowly cooked in chicken fat, and finished with a beurre blanc that’s been spiked with our koji hot sauce. 

Then you have a dot of the pure, undiluted hot sauce- optional, but suggested. It provides an approachable heat with its blend of fermented chilies, caramelized rice koji, lots of garlic and chili seed vinegar. 

Finally, the suggested final bite on the plate- a green strawberry that’s been brined to remind us of the sting you get from an NYC deli pickle.

With every component to this dish taking 3 or more days to complete, it’s been a long time coming.

Amaro at its core was never meant to be precious, it was meant to be medicine. Monks farmers and apothecaries across Ita...
05/12/2026

Amaro at its core was never meant to be precious, it was meant to be medicine. Monks farmers and apothecaries across Italy macerating whatever grew around them into something bitter, restorative, and deeply personal. Every bottle is meant to be a map of place and season.

Ours just happens to be a late summer snapshot. Tulsi and hyssop in full bloom, lemongrass and lemon balm pushing right aromatics, black walnuts gathered by a friend, and turkey tail mushrooms climbing and old stump in the garden.

It’s young and green in the best way. The edges haven’t rounded out yet but the garden is still loud in it. The final sip for our guests.

Scallop Crudo:Scallops coming in from Massachusetts are cured in meyer lemon zest salt and sugar for a little bounce. Dr...
05/10/2026

Scallop Crudo:
Scallops coming in from Massachusetts are cured in meyer lemon zest salt and sugar for a little bounce. Dressed with an aged shrub seasoned with blood orange peels and peach pits giving a nod in the direction of amaretto, Brightened at the finish with tangerine lace, dill oil, and fresh green daikon for crunch.

Apple + Herbs: Kukicha green tea caramelized slow and low, granny smith apple, and a bright, herbaceous syrup made with ...
05/07/2026

Apple + Herbs: Kukicha green tea caramelized slow and low, granny smith apple, and a bright, herbaceous syrup made with parsley and tarragon. topped with a healthy dusting of sumac powder.

Grass fed pork from bear creek farm just outside of town in Thompson’s station is sent in weekly from our friends Bill &...
05/03/2026

Grass fed pork from bear creek farm just outside of town in Thompson’s station is sent in weekly from our friends Bill & Leanne Cherry. These days at Catbird we are favoring the belly cuts that we put on cure upon arrival. This month’s blend is a combination of salt, brown sugar, local nettles, fennel and black pepper. The bellies are par cooked at 68 degrees celsius and pressed between sheet trays using weighted stones. Before it hits the plate they’re seared and dressed in fermented potato vichyssoise and purple daikon poached in whey seasoned with oxidized spice bush leaves. For a little acid and sweetness morel mushroom dashi is steeped with last seasons ramp vinegar paired with pine and cypress fermented honey.

🗓️Reservations for all of June go on sale tomorrow, May 1 at 12pm via Open Table. Now serving: Crab custard. A layered d...
04/30/2026

🗓️Reservations for all of June go on sale tomorrow, May 1 at 12pm via Open Table.
Now serving: Crab custard. A layered dish starting with a base of Jonah crab and cherry blossoms that’s set beneath a savory green almond custard. Above is a jelly made of mirin and sake as well as a splash of salted rhubarb juice. 
The idea is to spoon ALL of that into the shiso leaf, roll it up, and enjoy a handheld celebration of Spring ingredients coming into play. A fresh first bite on the menu.

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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