Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in
… View more
Bad Idea is a wine bar and restaurant focused on Contemporary American cooking and seasonal, locally sourced ingredients. Founded by Alex Burch, recipient of the Michelin American South Sommelier Award 2025, the experience is built around a dynamic, wine-forward program designed to complement the table. The culinary program is directed by David Breeden, whose approach emphasizes technique, restraint, and letting exceptional ingredients speak for themselves. Refined yet approachable, Bad Idea is ideal for both casual nights out and special occasions.
Hours
| Wednesday | 5 PM–12 AM |
| Thursday | 5 PM–12 AM |
| Friday | 5 PM–12 AM |
| Saturday | 5 PM–12 AM |
| Sunday | 5 PM–12 AM |
| Monday | 5 PM–12 AM |
| Tuesday | 5 PM–12 AM |
Address and Contact Information
Address: 1021 Russell St #101, Nashville, TN 37206
Phone: (629) 729-4332
Website: https://www.badideanashville.com/?utm_source=organic&utm_medium=gmb
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Bad Idea | Wine Bar & Restaurant in Nashville, TN
With a kitchen led by Chef David Breeden whose background brings a refined, ingredient-driven approach grounded in technique and restraint.
Bad Idea (@badideanashville) · Nashville, TN – Instagram
At Bad Idea, opening Chef Colby Rasavong for two years made his mark in deeply personal ways, weaving his Laotian roots into dishes like scallop-stuffed crepes …
Bad Idea – Nashville – a MICHELIN Guide Restaurant
Bad Idea. 1021 Russell St., #101, Nashville, TN, 37206, USA. $$$ · Contemporary.
Reviews
Kassandra Solsrud
The ambience at bad idea is incredible. I would definitely recommend coming here for a couple glasses of wine with friends. The wine list is incredible. They have orange wine too!
The food was so so. The flavors were strange and a lot of the proteins were stuffed. All of us were unable to finish our entrees.
The standout food were the whipped pimento cheese and the crackers that came with it. My sister also very much enjoyed her beef tartare.
The service was spotty at times and our server attempted to up sell us at every opportunity.
Overall recommend for wine but not for food
… moreThe food was so so. The flavors were strange and a lot of the proteins were stuffed. All of us were unable to finish our entrees.
The standout food were the whipped pimento cheese and the crackers that came with it. My sister also very much enjoyed her beef tartare.
The service was spotty at times and our server attempted to up sell us at every opportunity.
Overall recommend for wine but not for food
Jeff Hardaway
Was a bit disappointed. We arrived for a 9:45 reservation and still had to wait about 20 minutes. Once seated, we were told we needed to order quickly before the kitchen closed. If that’s the case, reservations probably shouldn’t be offered at that time — it didn’t allow us to browse the menu properly or enjoy the experience.
We went with wines selected by our server, which were fairly basic and felt overpriced. After rushing to order, we were then told two of the items we wanted were sold out.
Food was mixed. The crackers with chili jam were tasty. The steak was cooked a perfect medium rare and paired nicely with the potatoes. However, the crab noodles were just okay — pretty basic and ultimately disappointing.
With 20% gratuity already included, the total came to $366. For the overall experience, I found Bad Idea too expensive for what it is. Unfortunately, I can’t say I’d recommend it.
… moreWe went with wines selected by our server, which were fairly basic and felt overpriced. After rushing to order, we were then told two of the items we wanted were sold out.
Food was mixed. The crackers with chili jam were tasty. The steak was cooked a perfect medium rare and paired nicely with the potatoes. However, the crab noodles were just okay — pretty basic and ultimately disappointing.
With 20% gratuity already included, the total came to $366. For the overall experience, I found Bad Idea too expensive for what it is. Unfortunately, I can’t say I’d recommend it.
Yulia Osterback
We celebrated our wedding anniversary here and enjoyed a lovely evening. Food was delicious. We ordered Parisian Style steak tartare, Nashville Strip steak, and Prime Rib, all cooked to perfection. Atmosphere was relaxing and comfortable. Only thing I would say is I would’ve like to be seated in a different area since I felt very cornered into the edge of the bench. Will be coming back.
… moreLarson Productions
I always love coming here while in Nashville. Service is impeccable. Each dish a carefully thought masterpiece of flavors. The menu changes but they have consistently still served the fried bologna sandwich. This southern favorite is elevated here. A thick cut bologna made for this restaurant is fried to perfection and served on soft white bread adorned loving with potato chip aioli.
The roasted beets with eucalyptus, Pluto, mint, and arugula was delightful. Definitely order the scallop stuffed crepe. The sauce is silky deliciousness with a hint of spice.
The highlight this visit was the mushrooms, just wow. The wine list is an extensive array of beautiful paired choices.
Don’t forget dessert. Innovative sweets like fried ice cream with pickled fruits, and chocolate mochi cake with a subtle hint of Asian spices.
… moreThe roasted beets with eucalyptus, Pluto, mint, and arugula was delightful. Definitely order the scallop stuffed crepe. The sauce is silky deliciousness with a hint of spice.
The highlight this visit was the mushrooms, just wow. The wine list is an extensive array of beautiful paired choices.
Don’t forget dessert. Innovative sweets like fried ice cream with pickled fruits, and chocolate mochi cake with a subtle hint of Asian spices.
Scott Sweetow
Since reading about Bad Idea winning a Michelin award for being one of the top restaurants in the south, have wanted to try the place out. Particularly so because the cuisine seems to be oriented primarily around Laotian or Thai flavors, with sophisticated presentation.
The service at the restaurant was absolutely top-notch, from the moment we walked in and took a small table adjacent to the bar, until we were seated at our two top table. The vibe was very energetic, with a fairly young demographic for sure. Lots of 20-somethings and 30-somethings as their predominant clientele, but very welcoming to all.
Our server was outstanding and thoroughly explained how things worked. The restaurant has a fairly limited menu, but everything is built around small dishes, which you would likely share, or as our server put it “sharing is caring!” We opted for the Ping Pak Kad, and Bâhn Cuòn, the latter of which implies some Vietnamese origins to me. Our server noted that tables typically ordered somewhere around four plates for two people, but we were not super hungry, so we decided just to start with the two entrées. It proved to be an adequate amount of food for us, although we could have easily gotten a third plate without feeling over-full.
The Ping Pak Kad was based on a mix of both gently cooked and raw Napa cabbage, with a couple of uncooked Napa cabbage leaves gently resting on top of the cooked (steamed or brazed?) cabbage heart, and amazingly tasty and generous peanut and shrimp sauce, which also mentioned lemongrass in the description of the dish, which you could also definitely taste. It was quite spicy, but appropriately so, and the combination of cabbage with the chunks of peanut and shrimp taste were an outstanding combination.
The Bâhn Cuòn was the real standout dish for us. A French technique preparation of scallop mousseline was the base, wrapped in a crêpe, which was then browned on the bottom. It was topped with what I would call a type of beurre blanc sauce. The description of this dish mentioned Nam Prik Blanquette, Makrut Lime, and Tuile, which are all new terms to me, and when I looked them up did not seemingly match the taste I was picking up from the sauce, but that is just me!!! Hmmm…The sauce to me seemed very delicate, not at all spicy like Nam Prik, and with a gentle seafood finish, but for something that delicious, I bet chef is not telling, LOL.
Partway through our meal, Alex, who identified himself as the owner, came by to check on us. We had an awesome conversation about how he set up the restaurant, wines, the use of classic French techniques mixed with the Laotian skills of chef, his recent Michelin award (not just for the restaurant, but as a sommelier) and all things food. That made the dinner even more enjoyable.
To finish things up, I had an outstanding and obviously freshly-made coconut sorbet, which was a perfect accompaniment for this type of food.
For such a young restauranteur he is definitely going to be attracting more attention for the outstanding food and culinary concepts in his restaurant. Do try this place out if you are even slightly interested in Asian cuisine, because the food was truly fantastic. Will definitely remember this place during my trips to Nashville.
… moreThe service at the restaurant was absolutely top-notch, from the moment we walked in and took a small table adjacent to the bar, until we were seated at our two top table. The vibe was very energetic, with a fairly young demographic for sure. Lots of 20-somethings and 30-somethings as their predominant clientele, but very welcoming to all.
Our server was outstanding and thoroughly explained how things worked. The restaurant has a fairly limited menu, but everything is built around small dishes, which you would likely share, or as our server put it “sharing is caring!” We opted for the Ping Pak Kad, and Bâhn Cuòn, the latter of which implies some Vietnamese origins to me. Our server noted that tables typically ordered somewhere around four plates for two people, but we were not super hungry, so we decided just to start with the two entrées. It proved to be an adequate amount of food for us, although we could have easily gotten a third plate without feeling over-full.
The Ping Pak Kad was based on a mix of both gently cooked and raw Napa cabbage, with a couple of uncooked Napa cabbage leaves gently resting on top of the cooked (steamed or brazed?) cabbage heart, and amazingly tasty and generous peanut and shrimp sauce, which also mentioned lemongrass in the description of the dish, which you could also definitely taste. It was quite spicy, but appropriately so, and the combination of cabbage with the chunks of peanut and shrimp taste were an outstanding combination.
The Bâhn Cuòn was the real standout dish for us. A French technique preparation of scallop mousseline was the base, wrapped in a crêpe, which was then browned on the bottom. It was topped with what I would call a type of beurre blanc sauce. The description of this dish mentioned Nam Prik Blanquette, Makrut Lime, and Tuile, which are all new terms to me, and when I looked them up did not seemingly match the taste I was picking up from the sauce, but that is just me!!! Hmmm…The sauce to me seemed very delicate, not at all spicy like Nam Prik, and with a gentle seafood finish, but for something that delicious, I bet chef is not telling, LOL.
Partway through our meal, Alex, who identified himself as the owner, came by to check on us. We had an awesome conversation about how he set up the restaurant, wines, the use of classic French techniques mixed with the Laotian skills of chef, his recent Michelin award (not just for the restaurant, but as a sommelier) and all things food. That made the dinner even more enjoyable.
To finish things up, I had an outstanding and obviously freshly-made coconut sorbet, which was a perfect accompaniment for this type of food.
For such a young restauranteur he is definitely going to be attracting more attention for the outstanding food and culinary concepts in his restaurant. Do try this place out if you are even slightly interested in Asian cuisine, because the food was truly fantastic. Will definitely remember this place during my trips to Nashville.
Andrew Chalk
Prices too high for some simple dishes. Plus, no amuse-guerre or petit-fours, sorbet or other course separator. No bread service included. There is simply too little compared with elsewhere.
The mandatory 20% service fee is disproportionate. The level of service necessary to be worth 20% is huge. It is not made at Bad Idea which has “average” service.
Leaving credit card checks open to add EVEN MORE tip is a liberty.
Tables too shoved together. Can’t have a conversation in private.
Best dish is the scallops. In the pork with Massaman curry sauce
the sauce was good but the meat tough.
Wine list is extensive.
… moreThe mandatory 20% service fee is disproportionate. The level of service necessary to be worth 20% is huge. It is not made at Bad Idea which has “average” service.
Leaving credit card checks open to add EVEN MORE tip is a liberty.
Tables too shoved together. Can’t have a conversation in private.
Best dish is the scallops. In the pork with Massaman curry sauce
the sauce was good but the meat tough.
Wine list is extensive.
CharlieSanDiego
Hip spot in a great space that’s doing some excellent vegetable cookery along with creative plays on regional staples. The wine list is interesting, yet precious in price point especially given the general cost of living in the greater Nashville area. Service is cordial ,knowledgeable, and attentive; yet pacing and attention to detail was lacking for a fine dining establishment. Definitely an elevated experience and worth your time.
… moreJeff Thibault
Super fun and cute space with outstanding food and helpful, friendly staff. Tried six of the dishes (inc. dessert) and there were no misses. The scallop crepe was so weird and so, so delicious. Probably my favorite of the night, though my partner couldn’t pick a winner. The mushroom dish was definitely another stand out. But, again, I can’t imagine disliking anything on the menu. Some of the dishes definitely packed a little heat, so if you don’t like spicy, make sure you tell your server so they can guide you in the right direction.
I’m not a wine drinker, and the IPA I had was just okay. (It tastes exactly like you expect a 6% hazy IPA to taste.) I wish there was a robust cocktail menu, but I can’t dock a star because of it – everything else was just too good.
Gratuity is included, but my partner and I both threw in extra ten percent because of the fantastic service from Gavin, our bartender/server, and the rest of the crew.
If you find yourself in Nashville and looking for some Thai-ish food, it’s a really good idea to check out Bad Idea.
… moreI’m not a wine drinker, and the IPA I had was just okay. (It tastes exactly like you expect a 6% hazy IPA to taste.) I wish there was a robust cocktail menu, but I can’t dock a star because of it – everything else was just too good.
Gratuity is included, but my partner and I both threw in extra ten percent because of the fantastic service from Gavin, our bartender/server, and the rest of the crew.
If you find yourself in Nashville and looking for some Thai-ish food, it’s a really good idea to check out Bad Idea.
Daniel
What an EXTRAORDINARY experience. Bad Idea is a hidden gem! Stop in for an experience that you will not forget. Top dishes… the scallop crepe…. And the rice. Oh my goodness. The flavor combinations were dramatic, unexpected, and pleasurable. The atmosphere, the friendly and knowledgeable staff, the great location, and the amazing menu that changed out… I truly can’t wait to come back. This is a MUST TRY, MUST STOP!
… moretarek hamami
I have been to Bad Idea six times. At this point, this is no longer a review, it’s a case study.
Every visit starts the same way: I convince myself this time it’ll click. The name is ironic, I say. Growth happens here, I say. And every time, the name wins.
Let’s be fair before I go completely off the rails. The ambiance? Actually great. Dark, moody, stylish. The kind of place that makes you think you’re about to have a meaningful night. The service is also consistently kind and attentive, which is important because you will need emotional support while reading the menu.
Now the food. Most of the dishes are just… too weird. Not experimental chef weird. More like “the chef is absolutely in the back playing Minecraft or Roblox, stacking random flavor blocks and calling it innovation.” No playtesting. Straight to production.
The seafood has main character energy. It announces itself early and refuses to leave. Less “fresh ocean breeze,” more “low-tide monologue.” You don’t discover the smell it discovers you.
Then comes dessert. The signature dessert is brave. Reckless, even. It tastes like an idea that was never meant to leave the group chat. I admire the confidence. I did not ask to be part of the beta test.
Nothing here is technically bad. No one is rude. Nothing is inedible. This is simply a restaurant making extremely confident choices with absolutely no fear of consequences.
Would I recommend it? Only to people who enjoy chaos, surprise, and questioning their own judgment.
Would I return? Probably. I’ve already been six times. The vibes are good, the staff is attractive, and clearly I cannot be trusted with decision making power.
Bad Idea isn’t dinner. It’s an experience. A warning. A lesson, (also may have fallen in love on a date here, which also was A BAD IDEA, but keeping that to my therapist) so a double lesson.
… moreEvery visit starts the same way: I convince myself this time it’ll click. The name is ironic, I say. Growth happens here, I say. And every time, the name wins.
Let’s be fair before I go completely off the rails. The ambiance? Actually great. Dark, moody, stylish. The kind of place that makes you think you’re about to have a meaningful night. The service is also consistently kind and attentive, which is important because you will need emotional support while reading the menu.
Now the food. Most of the dishes are just… too weird. Not experimental chef weird. More like “the chef is absolutely in the back playing Minecraft or Roblox, stacking random flavor blocks and calling it innovation.” No playtesting. Straight to production.
The seafood has main character energy. It announces itself early and refuses to leave. Less “fresh ocean breeze,” more “low-tide monologue.” You don’t discover the smell it discovers you.
Then comes dessert. The signature dessert is brave. Reckless, even. It tastes like an idea that was never meant to leave the group chat. I admire the confidence. I did not ask to be part of the beta test.
Nothing here is technically bad. No one is rude. Nothing is inedible. This is simply a restaurant making extremely confident choices with absolutely no fear of consequences.
Would I recommend it? Only to people who enjoy chaos, surprise, and questioning their own judgment.
Would I return? Probably. I’ve already been six times. The vibes are good, the staff is attractive, and clearly I cannot be trusted with decision making power.
Bad Idea isn’t dinner. It’s an experience. A warning. A lesson, (also may have fallen in love on a date here, which also was A BAD IDEA, but keeping that to my therapist) so a double lesson.