The Catbird Seat

The story

The Catbird Seat: Michelin-Starred Contemporary Dining in Nashville

Since opening in 2011, The Catbird Seat has helped shape Nashville’s reputation as a culinary destination. Now located atop the Bill Voorhees Building on 8th Avenue South, the restaurant enters a new chapter with chefs Andy Doubrava and Tiffani Ortiz at the helm. Still as ambitious as ever, but with more room to evolve, the expanded space allows the team to continue pushing boundaries on a legacy of innovation and creativity.

The Chefs Behind the Counter

The duo made their debut at the restaurant’s iconic U-shaped counter in September 2024, marking the sixth chef iteration in the restaurant’s history. Before Nashville, Ortiz and Doubrava spent two years and 45,000 miles on the road with Slow Burn, their roving culinary series that brought immersive dining experiences to top kitchens across North America—including Michelin-starred Published on Main and James Beard-nominated Emmer & Rye.

Their partnership—personal and professional—traces back to a shared obsession with rethinking food waste. After trading kitchen lines for farm fields to study regenerative agriculture firsthand, Doubrava returned to lead Rustic Canyon in Los Angeles to its first Michelin Star, while Ortiz honed her voice through a celebrated run of pop-ups that ultimately became Slow Burn.

A Menu Rooted in Seasonality

At The Catbird Seat, Doubrava and Ortiz bring that cross-continental curiosity to a permanent home, crafting ever-evolving menus rooted in sustainability, seasonality, and storytelling. The tasting experience reflects their commitment to contemporary cuisine that surprises and delights, using ingredients sourced with a deep respect for the land.

Accolades and Recognition

The restaurant’s dedication to high-quality cooking earned it a Michelin Star in 2025, and it was also named a James Beard Foundation nominee for Outstanding Restaurant. The Catbird Seat continues to serve as a launching pad for some of the country’s most celebrated chefs, while its current team builds on a tradition of pushing boundaries.

The Dining Experience

Guests are seated at the famous U-shaped counter, where they watch the chefs work in an intimate, open-kitchen format. The atmosphere is refined yet welcoming, with air conditioning and valet parking available. The restaurant operates Wednesday through Saturday, offering a contemporary fine dining experience that remains true to its roots as a culinary incubator.