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Join Us For The Grand Opening: The Chef & I on Ninth in Nashville

The wait is nearly over! The Chef & I on Ninth will be opening its doors on Wednesday, January 10. It might be cold outside, but they are heating things up in their show kitchen with new menu features, drink specials, and a ribbon-cutting celebration with the Nashville Area Chamber of Commerce.
Don’t miss this exciting week! Reserve your table for lunch, dinner, or weekend brunch.

Ribbon-Cutting Celebration

Wednesday, January 10 at 10:30 AM
The Chef & I on Ninth | 611 9th Avenue South

Complimentary valet parking available
 
Join us as we celebrate the official grand opening this Wednesday with the Nashville Area Chamber of Commerce. The celebration will start at 10:30 AM with the formal ribbon-cutting ceremony taking place at 10:45 AM. Join them afterwards for our first lunch service that will include complimentary amuse-bouche.
 

The Menu: Here’s a sneak peek of what they have been working on in the kitchen

Lunch

SOUP / SALAD

Lump Crab and Lobster Bisque 11
A rich lobster stock infused with roasted vegetables and lobster shells strained and finished with white wine and cream with lump crab meat and spices, salted basil oil, grilled bread baton
Granny Smith Apple and Arugula Salad 12
A peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers and candied nuts, tossed in a roasted Fresno chile and local honey vinaigrette
Northwest Spinach Salad 12
Made with roasted heirloom potatoes, fire roasted pickled banana peppers, local goat cheese, cherry tomatoes and baby spinach, with fresh dill in a white balsamic vinaigrette dressing
Roasted Butternut Caprese Salad 14
Pan roasted butternut squash medallions layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto, with virgin olive oil and balsamic vinegar glaze

EXACTA BOX / PICK TWO

Choose one creation from each box $18 

Ground Chile and Cilantro Duck Burger
With red wine cranberries, brie cheese, house crunchy spicy pickle, granny apple and focaccia bun
American Spiced Shrimp and Grits
Kentucky white grits infused with cream and artisan cheeses, topped with spiced American large shrimp and our house bacon and tomato pan sauce with fresh herbs and garlic
Marinated Salmon Belly
Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over a creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze
Marinated Frenched Chicken Breast
Seasoned with lemon zest, roasted garlic cloves, prosciutto ham, goat cheese cream and pistachios, virgin olive oil
Beef Teres Major Steak
Rolled in our house rub and pan roasted to temperature, served over caramelized sweet onions, red wine glaze
Seared Ahi Tuna Steak
Sushi-grade Ahi tuna rolled in herbs, sesame and spices, seared rare and served with Fresno chile and honey glazed avocado, oyster mushrooms, chives
Chef’s Vegan/Vegetarian/Gluten Free Creation


Caramelized Cauliflower and Local Honey
Caramelized in olive oil with herbs, sea salt and chile roasted baby heirloom potatoes tossed in a warm bacon vinaigrette
Roasted Heirloom Baby Potatoes
Jumbo yellow beets crusted in sea salt and roasted, chilled and tossed in a sweetened bourbon vinaigrette, crumbled feta cheese, basil
Sea Salt Roasted Yellow Beets
House bacon lardons rendered with shaved Brussels sprouts, seasoned with sea salt, cracked pepper and lemon zest, parmesan cheese
Pan Roasted Brussels and Bacon
Finished with local honey and candied nuts, hard boiled eggs and chives
Lemon Charred Broccoli
Broccoli crowns sliced an pan charred in olive oil, seasoned with sea salt and cracked pepper, smoky paprika and apple cider glaze

All-Day Dining

Beef Tartare  18
Aged beef teres major steak minced with fresh shallots, herbs, red wine, spices and egg in a light dressing, grilled bread, and egg yolk
Roasted Red Bell Pimento Cheese and House Bacon  12
Two artisan cheeses folded with roasted red bell peppers and a spiced aioli, spread on warm toasted grilled crostini, topped with house candied bacon lardons
Caramelized Cauliflower with Local Whipped Goat Cheese  13
Pan roasted cauliflower seasoned with fresh herbs and sea salt, served on grilled focaccia crostini, whipped goat cheese, pistachio pesto, candied nuts and local honey
Today’s Taquito Creation  13
Indulge in today’s inspired creation
House Smoked Salmon and Prosciutto Ham  18
Our version of a charcuterie with house brined and smoked salmon, sliced prosciutto ham, pistachio pesto, local honey, artisan cheeses and pickled vegetables with warm crostini
Marinated Salmon Belly  14
Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served with a creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze
Caramelized Brussels Sprouts and House Bacon 12
Thinly shredded brussels sautéed crispy with house bacon lardons, sweet onions, lemon zest and chile flakes, cooked crispy and finished with local goat cheese and an apple cider glaze
Jumbo Lump Crab Cake 14
All crab meat crab cakes, hand formed with citrus zests, herbs and spices, pan roasted and served on a roasted red bell pepper puree

Dinner

SOUP / SALAD

Lump Crab and Lobster Bisque  12
A rich lobster stock infused with roasted vegetables and lobster shells strained and finished with white wine and cream, folded with lump crab meat and spices, salted basil oil, grilled cheesy bread baton
Granny Smith Apple and Arugula Salad  12
Peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers, and candied nuts, tossed in a roasted Fresno chile and local honey vinaigrette
Northwest Baby Spinach Salad  12
Served with roasted heirloom potatoes, fire roasted banana peppers, imported feta cheese, cherry tomatoes and baby spinach, with fresh dill in a white balsamic vinaigrette dressing
Roasted Butternut Caprese Salad  13
Pan roasted butternut squash medallions layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto, finished with virgin olive oil and balsamic vinegar glaze.

MAIN COURSES

Jumbo Sea Scallops  30
A trio of fresh large sea scallops, pan roasted crispy and served with a white wine beurre blanc, with wilted spinach, roasted herbed pearl onions,
Crispy Duck Breast  32
Farm raised duck breast rendered medium rare with a crispy skin, sliced over a cannellini white bean cassoulet with house spiced sausage
Wild Caught Fresh Fish  MKT
We only source and secure the freshest fish available, ask about today’s inspired creation
Berkshire Pork Tenderloin  24
Marinated in ancho chile, coffee grounds and cocoa, pan roasted medium and rested, sliced over caramelized white wine onions, jalapeno tomato jam
Beef Teres Major Steak  28
Rolled in our house spice rub, pan roasted and finished to temperature, rested and sliced over horseradish whipped potato, crispy oyster mushrooms, red wine glaze, chives
Marinated Frenched Chicken Breast  19
Seasoned with lemon zest, roasted garlic cloves, prosciutto ham, goat cheese cream and pistachios, virgin olive oil

WEEKEND BRUNCHAmerican Spiced Shrimp and Grits  23
Kentucky white grits infused with cream and artisan cheeses, topped with spiced American large shrimp and our house bacon and tomato pan sauce with fresh herbs and garlic
Marinated Salmon Belly  18
Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over rolled in our house rub and cooked to temperature, sliced over a
Beef Teres Major Steak and Eggs  28
Farm raised rendered crispy skinned duck breast, basted in duck fat and cooked medium rare, sliced over duck fat infused waffles, macerated maple blackberries, sage butter
Pan Roasted Crispy Duck and Waffles  29
A creamy horseradish and Yukon gold puree, house pickled vegetables, unagi glaze wild mushroom duxelle and topped with two sunny side eggs, crispy pan roasted oyster mushrooms
Smoked Salmon Spinach Salad 15
Served with our house smoked wild salmon, heirloom potatoes, beefsteak tomato, pickled banana peppers, imported feta cheese, fresh dill, white balsamic vinaigrette
Granny Apple and Arugula Salad 10
Peppery arugula greens tossed with feta cheese, granny apple matchsticks and candied nuts in a roasted Fresno chile and local honey vinaigrette.


Brined and Smoked Salmon Benedict 19
Served on buttered focaccia, caramelized white wine onions, traditional hollandaise sauce, sunny side egg, goat cheese, red onion, caper berries and crispy cheesy potato hash
House Cured Bacon and Tomato Benny 18
House cured thick cut bacon, sliced beefsteak tomato, buttered focaccia, roasted pearl onion pan sauce, sunny side egg, crispy cheesy potato hash
Roasted Butternut Squash Caprese Benedict  19
Sliced beefsteak tomato, whole milk mozzarella cheese, roasted butternut squash medallions, virgin olive oil, pistachio pesto, sunny egg
Jumbo Lump Crab Cake Benny  21
Our large hand-formed lump crab cake, pan roasted over a roasted red bell pepper puree, crispy wonton strips, sunny egg and dressed arugula greens
House Ground Sage Pork Sausage Benedict 21
Ground Berkshire pork tips, seasoned with herbs, spices and brown sugar

Dessert

Spiced Chocolate Ganache Tart  8
Shortbread butter crust, Aleppo chile chocolate ganache, raspberry coulis and pistachio dust
Peanut Butter and Jam Crème Brulee  8
Tahitian vanilla and peanut butter steeped in a torched sugar crust, blueberry currant jam
Caramel Apple Panna Cotta  8
An Italian chilled custard, whiskey caramel sauce, granny smith apple matchsticks and Maldon sea salt
Orange Almond Butter Cake  8
Almond infused butter cake with slivered almonds, candied orange peel, local honey drizzle, soft basil cream, toasted almonds
House Made Ice Cream Selection  7
Rum soaked fig infused ice cream
House Made Sorbet  7
Simple syrup infused with dark chocolate and imported cocoa powder

 

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