Etch sits in downtown Nashville, built around chef Deb Paquette's globally-inspired approach to cooking. Paquette, a Culinary Institute of America graduate who became the first woman in Tennessee to qualify as a certified executive chef, has cooked in the city for more than three decades and also runs sister restaurant etc.
The dining room pairs a chef's bar overlooking the open kitchen with two private dining rooms and a full bar program. Diners regularly mention the roasted cauliflower, octopus, venison, and brussels sprouts, alongside filet and seafood dishes, from a menu drawing on Paquette's favorite regions of the world.
Etch made Eater's Essential 38 list for Nashville. The restaurant is part of the 4Top Hospitality restaurant group and has since expanded with a second location in Franklin.
The dining room pairs a chef's bar overlooking the open kitchen with two private dining rooms and a full bar program. Diners regularly mention the roasted cauliflower, octopus, venison, and brussels sprouts, alongside filet and seafood dishes, from a menu drawing on Paquette's favorite regions of the world.
Etch made Eater's Essential 38 list for Nashville. The restaurant is part of the 4Top Hospitality restaurant group and has since expanded with a second location in Franklin.