Bad Idea occupies a converted church at 1021 Russell Street in East Nashville, treating food and wine as equal partners rather than one serving the other. The kitchen works from a seasonal menu described as ingredient-driven and technique-forward, built to move alongside what's being poured.
That pour is the other half of the identity: more than 150 artisan wine selections from around the world, poured nightly alongside the kitchen's rotating dishes.
The restaurant appeared on The New York Times' Restaurant List in 2024, was a James Beard Foundation semifinalist for Best New Restaurant in 2025, and was selected for the Michelin Guide the same year. Nashville Lifestyles also named it a city magazine favorite in 2025.
That pour is the other half of the identity: more than 150 artisan wine selections from around the world, poured nightly alongside the kitchen's rotating dishes.
The restaurant appeared on The New York Times' Restaurant List in 2024, was a James Beard Foundation semifinalist for Best New Restaurant in 2025, and was selected for the Michelin Guide the same year. Nashville Lifestyles also named it a city magazine favorite in 2025.