The Chef and I Menu Prices at 1922 Adelicia St, Nashville, TN 37212

Industrial-chic restaurant serving sharing plates, tasting menus & wine pairings.

The Chef and I on Ninth offers a unique spin on the fine dining restaurant in Nashville. Founded in 2008, we provide our guests with an interactive culinary experience, allowing them to see our professional chefs work their magic in our show kitchen. We offer delectable gourmet dishes for dinner and brunch, along with multi-course tastings and a full daily happy hour, and pride ourselves in our reliable catering services. Drop in today and experience a more approachable fine dining restaurant!

4.6 – 770 reviews $$$ • Fine dining restaurant

Photo Gallery

Brunch
SHAREABLE CREATIONS
THAI BUTTERNUT COCONUT LOBSTER BISQUE A rich lobster stock infused with roasted butternut squash, coconut milk and sherry. Finished with lump crab meat, smoky paprika oil and a parmesan cheese focaccia baton	$16.00
GRANNY SMITH ARUGULA SALAD Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette	$13.00
ROASTED BUTTERNUT CAPRESE SALAD Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze	$14.00
CARAMELIZED CAULIFLOWER WITH LOCAL WHIPPED GOAT CHEESE Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey	$14.00
BEEF TARTARE Prime aged lean beef diced and tossed with fresh shallots, red wine, herbs and a creamy dressing. Topped with egg yolk and served with grilled breads	$18.00
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 potato puree. Topped with house pickled vegetables and unagi glaze	$15.00
CARAMELIZED BRUSSELS SPROUTS AND HOUSE BACON Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese	$13.00
ROASTED RED BELL PIMENTO CHEESE AND HOUSE BACON Two artisan cheeses folded with roasted red bell peppers and a spiced aioli spread on grilled focaccia crostini and topped with house smoked bacon lardons	$13.00
BRUNCH MENU CREATIONS
AMERICAN SPICED SHRIMP AND GRITS Kentucky white grits infused with cream and artisan cheeses. Topped with large spiced American shrimp and our house bacon and tomato pan sauce with fresh herbs and garlic	$27.00
CLASSIC BREAKFAST PLATE A traditional style plate combinin upg our house made bacon, herb focaccia toast, beefsteak tomato and our cheesy potato hash poutine. Topped with two eggs either sunny side or scrambled	$19.00
PAN ROASTED CRISPY DUCK AND WAFFLES Farm raised duck breast with a crispy rendered skin, basted in duckfat and cooked medium rare. Served sliced over duckfat infused waffles with a macerated blackberry maple syrup and sage butter	$30.00
BRINED AND SMOKED SALMON BENEDICT Our house brined and smoked salmon atop grilled garlic focaccia bread with whipped creamy goat cheese. Finished with traditional hollandaise sauce, caper berries and a sunny side egg	$20.00
HOUSE CURED BACON AND TOMATO BENNY Thickcut house smoked bacon, sliced beefsteak tomato, and caramelized sweet onions atop buttered foccia. Finished with a white wine beurre blanc and sunny side egg	$19.00
FARM RAISED DUCK BREAST AND BRIE BENEDICT Seasoned Maple Leaf Farms’ house ground duck breast folded with shallots, pan roasted medium and served over focaccia with a spread of red wine cranberries. Topped with imported Brie cheese, bourbon glaze and a sunny side egg	$29.00
LOCAL PORK SAUSAGE AND PIMENTO CHEESE BENEDICT Free-range Woodsmoke Farms’ pork sausage, pan roasted and served over grilled garlic focaccia with our house made pimento cheese and a white wine beurre blanc. Finished with a sunny side egg	$21.00
SMOKY CHIPOTLE PATTY MELT Local ground chuck and elk tenderloin pattied and cooked medium. Topped with Wisconsin smoked gouda cheese, chipotle aioli and a balsamic onion jam on grilled focaccia. Served alongside our warm fingerling potato salad with eggs, bacon and an appl…	$19.00
COCKTAILS
BOTTOMLESS MIMOSA Prepared with Louis Perdrier Brut and fresh orange juice	$18.00
BRUNCH MIMOSA BUCKET Make your own mimosas with Bisol Jeio Prosecco and cranberry, pineapple and orange juices	$30.00
BLOODY MARY Tito’s Handmade Vodka and Zing Zang Bloody Mary Mix	$10.00
DAVE GROHL Tito’s Handmade Vodka, Citrus, St. Germain, Black Walnut	$15.00
ME & BOBBY MCGEE Old Hickory Bourbon, Amarena Cherries, Absinthe, Bitters	$15.00
KILLER QUEEN Milagro Reposado, Lime, Agave, Habanero	$15.00
Dinner
SHAREABLE CREATIONS
THAI BUTTERNUT COCONUT LOBSTER BISQUE A rich lobster stock infused with roasted butternut squash, coconut milk and sherry. Finished with lump crab meat, smoky paprika oil and a parmesan cheese focaccia baton	$16.00
GRANNY SMITH ARUGULA SALAD Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette	$13.00
ROASTED BUTTERNUT CAPRESE SALAD Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze	$14.00
CARAMELIZED CAULIFLOWER WITH LOCAL WHIPPED GOAT CHEESE Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey	$14.00
BEEF TARTARE Prime aged lean beef diced and tossed with fresh shallots, red wine, herbs and a creamy dressing. Topped with egg yolk and served with grilled breads	$18.00
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 potato puree. Topped with house pickled vegetables and unagi glaze	$15.00
CARAMELIZED BRUSSELS SPROUTS AND HOUSE BACON Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese	$13.00
THE CHEF’S TASTING
5 COURSE TASTING	$85.00
7 COURSE TASTING	$115.00
ENTREÈS
JUMBO SEA SCALLOPS Four jumbo East coast fresh sea scallops pan roasted and basted in butter, served over our house bacon basmati dirty rice with a lemongrass coconut broth	$36.00
CRISPY DUCK BREAST Farm raised duck breast rendered medium rare with a crispy skin, sliced and served with wild mushroom cheesy potato hash, with a sherry butter spinach and sweet onion wine sauce	$36.00
WILD CAUGHT FRESH FISH The Chef and I sources only the highest quality fish from Hawaii, The Pacific Northwest, Northern Antarctica and the Coastal eastern United States. Ask about today’s fresh fish creation.
FARM RAISED ELK TENDERLOIN New Zealand farm raised elk tenderloin, seasoned simply with cracked pepper and sea salt, pan roasted and cooked medium rare, sliced and served with a wild mushroom cheesy hash and a blueberry rosemary demi	$42.00
VEGAN BENTO BOX Enjoy four unique vegan creations: A Thai style red lentil cake with zucchini and coconut lemongrass sauce. Local mushrooms with lemon marinated blueberries and a cannellini bean puree. An apple cider dressed avocado with grilled focaccia and Peru…	$28.00
COCKTAILS
DAVE GROHL Tito’s Handmade Vodka, Citrus, St. Germain, Black Walnut	$15.00
ME & BOBBY MCGEE Old Hickory Bourbon, Amarena Cherries, Absinthe, Bitters	$15.00
KILLER QUEEN Milagro Reposado, Lime, Agave, Habanero	$15.00
Wines
RED
LA CREMA MONTEREY PINOT NOIR California
BRANDBORG LOVE PUPPETS PINOT NOIR Oregon
BANSHEE CABERNET SAUVIGNON California
RICASOLI BARONE TOSCANA Italy
QUEST PROPRIETARY RED California
FELINO MALBEC Argentina
FOUR VIRTUES BOURBON BARREL ZINFANDEL California
TOAD HOLLOW MERLOT California
BV RUTHERFORD CABERNET California
RECCHIA VALPOLICELLA Italy
WHITE
BISOL JEIO PROSECCO Italy
LOUIS PERDRIER BRUT France
FLEURS DE PRAIRIE ROSÉ France
LECHTHALER PINOT GRIGIO Italy
FAULT LINE SAUVIGNON BLANC New Zealand
CHÂTEAU ST. JEAN CHARDONNAY California
STAGS LEAP CHARDONNAY California
BOUVET ROSE BRUT France
DOMAINE MUSSET ROULLIER ANJOU BLANC France
LOOSEN BROTHERS RIESLING Germany
BY THE BOTTLE
MAGGY HAWK AFLEET PINOT NOIR California
STAGS LEAP PETITE SIRAH California
MOLLY DOOKER BLUE EYED BOY SHIRAZ South Australia
E. GUIGAL CHÂTEAUNEUF DU PAPE France
PASCUAL TOSO MALBEC RESERVE Argentina
PLUMPJACK CABERNET California
EASTON CABERNET California
Dessert
DESSERT
WHITE CHOCOLATE AND PASSION FRUIT ICE CREAM Creamy passion fruit ice cream infused with melted white chocolate	$7.00
DARK CHOCOLATE SORBET Dark amber cocoa powder blended with vanilla infused syrup	$7.00
ORANGE ALMOND BUTTER CAKE Roasted almond and butter cake with whipped cream, fresh basil, and candied orange peel	$12.00
ROASTED SWEET CORN AND BLACKBERRY CREME BRULEE A light and sweet corn custard, torched, and topped with blackberry compote	$12.00
Pre-Packaged Goods
PRE-PACKAGED GOODS
BACON	$15.00
SMOKED SALMON	$15.00
PIMENTO CHEESE	$15.00
MOLE SAUCE	$15.00
LOBSTER COCONUT BISQUE	$24.00
THAI COCONUT CHILE BROTH	$15.00

… View more

Menu Photos

Order and Reservations

Reservations: resy.com opentable.com

Contact The Chef and I

Address: 1922 Adelicia St, Nashville, TN 37212

Phone: (615) 730-8496

Website: https://www.thechefandinashville.com/

Hours

Sunday	10:30AM–10PM
Monday	4–10PM
Tuesday	4–10PM
Wednesday	4–10PM
Thursday	4–10PM
Friday	10:30AM–10PM
Saturday	10:30AM–10PM

Related Web Results

The Chef & I

Please join us at our new location! 1922 Adelicia Street, Nashville TN 37212 is nestled in Nashville Midtown between Vanderbilt and Music Row!

Menus – The Chef & I

The Chef & I Home · 1922 Adelicia St., Nashville, TN 37212. Toggle Navigation. Menus; About Us. The Chef & I · Our Story · Our Team · Press. Catering.

The Chef and I Restaurant – Nashville, TN | OpenTable

The Chef and I is built on a love story between two people that began 15 years ago in Nashville, Tennessee. Chris and Erica Rains grew the company from just …