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Featuring an array of global flavors and decadent desserts by Chef Deb Paquette, Executive Chef Jess Lambert, and Pastry Chef Megan Williams, etch is located in the ground floor of the Encore tower in Nashville’s SoBro district. The restaurant is equipped with two private dining rooms, a full bar and an open kitchen with bar-style seating, allowing guests to interact with Deb and her kitchen. Lunch and dinner are available Monday-Friday, as well as dinner on Saturday. In her 13 years as Chef/Owner of Zola, Deb received accolades for Nashville’s best chef and Nashville’s best restaurant multiple times. Nashville restaurants are many, but etch sets itself apart with bold flavors and colorful presentations.
Open-kitchen setting for eclectic, upscale dining, plus a rich cocktail & wine list.
Address and Contact Information
Address: 303 Demonbreun St, Nashville, TN 37201
Phone: (615) 522-0685
Website: https://etchrestaurant.com/
Menu Photos
Order and Reservations
Reservations: etchrestaurant.comopentable.comtripleseat.com
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etch is a globally-inspired restaurant by award-winning chef Deb Paquette. The original location is situated in lively downtown Nashville.
etch – Nashville Restaurant – OpenTable
etch is a globally-inspired restaurant by award-winning chef Deb Paquette, located in lively downtown Nashville. The modern restaurant houses two private …
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etch, Nashville. 8233 likes · 24 talking about this · 27315 were here. etch is a globally-inspired restaurant by award-winning Chef Deb Paquette.
Reviews
Tetsuya Kaji
A classy place with a nice atmosphere.
1. Cucumber Hibiscus Negroni 11 (mocktail)
A not too sweet, refreshing non-alcoholic drink. Perfect.
2. Bread & Butter 6 (Parker roll)
Very good. Butter is slightly sweet and goes well with salt & pepper on top of the bread. Highly recommended.
3. Etch 10
The signature salad that crowns its own name. It has accents of blue cheese, melon, and nuts. It could have been with a little less dressing but still very good and can be recommended.
4. Chef’s Creation 56 (mahi-mahi)
Cooked just right to have a crispy skin. Potatoes were also made crispy outside and I couldn’t stop having more. Again it could have had a little less sauce but still it was very good.
5. Chocolate Mousse Bar (à la mode with ice cream) 13(+3)
It was rather an ordinary sweet chocolate cake.
… more1. Cucumber Hibiscus Negroni 11 (mocktail)
A not too sweet, refreshing non-alcoholic drink. Perfect.
2. Bread & Butter 6 (Parker roll)
Very good. Butter is slightly sweet and goes well with salt & pepper on top of the bread. Highly recommended.
3. Etch 10
The signature salad that crowns its own name. It has accents of blue cheese, melon, and nuts. It could have been with a little less dressing but still very good and can be recommended.
4. Chef’s Creation 56 (mahi-mahi)
Cooked just right to have a crispy skin. Potatoes were also made crispy outside and I couldn’t stop having more. Again it could have had a little less sauce but still it was very good.
5. Chocolate Mousse Bar (à la mode with ice cream) 13(+3)
It was rather an ordinary sweet chocolate cake.
Ryan Hughes
A really nice restaurant with top notch service.
I sat at the counter which provides a neat look into the busy kitchen.
The server was friendly and attentive. She checked on me frequently. It seems like they’re aware many folks are attending shows, so they speed up the service if needed.
I started with a small portion of the cauliflower. It was tasty, but not as flavorful as I imagined.
The horseradish kale salad was very good.
My main dish was the salmon. I’m a big salmon fan, and I thought it was presented quite well. Again, I thought it would be a bit more tasty. Overall, it was an excellent dish.
The strawberry sundae was a great selection to end a nice meal.
… moreI sat at the counter which provides a neat look into the busy kitchen.
The server was friendly and attentive. She checked on me frequently. It seems like they’re aware many folks are attending shows, so they speed up the service if needed.
I started with a small portion of the cauliflower. It was tasty, but not as flavorful as I imagined.
The horseradish kale salad was very good.
My main dish was the salmon. I’m a big salmon fan, and I thought it was presented quite well. Again, I thought it would be a bit more tasty. Overall, it was an excellent dish.
The strawberry sundae was a great selection to end a nice meal.
Kentaro K
My girlfriend and I had dinner here and really enjoyed it. I ordered the salmon, and she had a shrimp dish with curry flavors — both were excellent. The customer service was amazing, and the atmosphere was great with a large open view of the kitchen where you can watch the chefs cook. It made for a really enjoyable experience.
It’s in a very convenient location in the city, and I’d highly recommend it for groups of any size.
… moreIt’s in a very convenient location in the city, and I’d highly recommend it for groups of any size.
Clovis Coffey
Joseph was our server & he was excellent! He was friendly, knowledgeable, provided helpful recommendations when requested, & made us laugh A LOT(dinner & a show).
We started out w/the duck tart that I ordered. I was excited b/c my wife doesn’t like duck, so I knew that I would get a dish to myself. Ha! I was gravely mistaken. I made the mistake of insisting to my wife to try a very small taste & she loved the dish every bit as much as I did. The wide flavor & texture profiles were other worldly. The orange curd & the coffee cherry butter made my knees buckle. Noooo! My wife ate half of MY duck tart this visit, so I informed her, in a polite way of course, that she’d have to order her own upon our next visit to ETCH.
Once I got over the duck tart bamboozlemwnt, I had the beet & berry salad. It proved to be more than satisfying for my yearning of beets and berries with their flavor and texture combination, as well. The goat cheese semifreddo, the peach coulis, & the candied peanuts, to me, demonstrated an expertise of flavor profile mixed with luscious textures that made my eyes cross. Yet another dish that I’ll order again upon my next visit.
I had the venison entree & it did not disappoint. The duck fat pearl onions & olive tapenade hooked me immediately with the wonderfully flavored venison.
My wife had the Trio De Setas entree which proved to be every bit as flavorful & enjoyable as my venison.
My wife finished out with the ice cream sundae. I’m not a big sweets person, but I had 2 bites of the sundae & was dang glad that I had tried it b/c I could tell that this dish was put together like all of the other dishes there, which is with a precise and artistic expertise that is truly impressive & worthy of awe. One can tell that the folks at ETCH love what they’re doing b/c their dishes all taste of joy & love. That much is evident in the alchemy of flavors that we encountered and that we will be left dreaming about. It was also evident in the great service that we received, as well as the well choreographed teamwork that my wife & I both witnessed & spoke of upon observing from the chef’s table.
We can’t wait for our next visit. I just hate that it will be a few weeks until our next visit since we live a few hours away. My biggest problem is how am I supposed to work through the other offerings upon the menu when I want the exact same thing as my previous visit?
… moreWe started out w/the duck tart that I ordered. I was excited b/c my wife doesn’t like duck, so I knew that I would get a dish to myself. Ha! I was gravely mistaken. I made the mistake of insisting to my wife to try a very small taste & she loved the dish every bit as much as I did. The wide flavor & texture profiles were other worldly. The orange curd & the coffee cherry butter made my knees buckle. Noooo! My wife ate half of MY duck tart this visit, so I informed her, in a polite way of course, that she’d have to order her own upon our next visit to ETCH.
Once I got over the duck tart bamboozlemwnt, I had the beet & berry salad. It proved to be more than satisfying for my yearning of beets and berries with their flavor and texture combination, as well. The goat cheese semifreddo, the peach coulis, & the candied peanuts, to me, demonstrated an expertise of flavor profile mixed with luscious textures that made my eyes cross. Yet another dish that I’ll order again upon my next visit.
I had the venison entree & it did not disappoint. The duck fat pearl onions & olive tapenade hooked me immediately with the wonderfully flavored venison.
My wife had the Trio De Setas entree which proved to be every bit as flavorful & enjoyable as my venison.
My wife finished out with the ice cream sundae. I’m not a big sweets person, but I had 2 bites of the sundae & was dang glad that I had tried it b/c I could tell that this dish was put together like all of the other dishes there, which is with a precise and artistic expertise that is truly impressive & worthy of awe. One can tell that the folks at ETCH love what they’re doing b/c their dishes all taste of joy & love. That much is evident in the alchemy of flavors that we encountered and that we will be left dreaming about. It was also evident in the great service that we received, as well as the well choreographed teamwork that my wife & I both witnessed & spoke of upon observing from the chef’s table.
We can’t wait for our next visit. I just hate that it will be a few weeks until our next visit since we live a few hours away. My biggest problem is how am I supposed to work through the other offerings upon the menu when I want the exact same thing as my previous visit?
Arnab Majumdar
Food was made from Scratch and was fresh. Unusual flavors that worked so well together. They had some Cocktails out, but made accommodations for my allergy easily. I recommend.
… moreX
Had an incredible experience during my first visit to Etch. The food, drinks and dessert were incredible.
What made our visit stand out was the phenomenal service delivered to myself and guests by Jared. He was so friendly and knowledgeable with each item on the menu, and that made it so fun to choose our dishes.
I’ll definitely be returning again. Compliments to the chef and all the staff at this location for providing such a memorable experience.
… moreWhat made our visit stand out was the phenomenal service delivered to myself and guests by Jared. He was so friendly and knowledgeable with each item on the menu, and that made it so fun to choose our dishes.
I’ll definitely be returning again. Compliments to the chef and all the staff at this location for providing such a memorable experience.
Promise Tshepiso
Now truly tops my list of one of the greatest restaurants I’ve ever been to in my life. I visited in 2023 and can’t believe I never wrote a review I was recommending it to someone today and immediately thought, “How did I not leave one?!” So here it is.
The food was absolutely amazing. What’s interesting is that the menu descriptions sound simple, almost understated but once the dishes arrive at your table, the presentation is stunning and so appetizing. And the taste? It takes you to a level your taste buds have never experienced before. Every bite felt intentional, layered, and unforgettable.
The restaurant was packed, so service timing was a bit slower and our table didn’t get as much attention as usual but honestly, that’s totally expected at a busy, popular spot. We initially didn’t like the first table we were given and asked to switch. After moving, we realized we actually preferred the original one because the new spot was a bit cold lesson learned! Still, the staff accommodated us kindly. Our server was wonderful warm, professional, and helpful even with the long wait times between courses.
Overall, Etch is an incredible dining experience and easily one of my all-time favorites. If you’re in Nashville, it’s a must.
… moreThe food was absolutely amazing. What’s interesting is that the menu descriptions sound simple, almost understated but once the dishes arrive at your table, the presentation is stunning and so appetizing. And the taste? It takes you to a level your taste buds have never experienced before. Every bite felt intentional, layered, and unforgettable.
The restaurant was packed, so service timing was a bit slower and our table didn’t get as much attention as usual but honestly, that’s totally expected at a busy, popular spot. We initially didn’t like the first table we were given and asked to switch. After moving, we realized we actually preferred the original one because the new spot was a bit cold lesson learned! Still, the staff accommodated us kindly. Our server was wonderful warm, professional, and helpful even with the long wait times between courses.
Overall, Etch is an incredible dining experience and easily one of my all-time favorites. If you’re in Nashville, it’s a must.
James Law
With the customary 11am check out time, I had to leave my hotel to eventually catch my flight home. Thankfully, Etch was a close by restaurant that I could stop in for lunch. My waitress the other night at Hash recommended it, so I was willing to give it a try.
Walking by the location, I could already smell the food aroma from outside as their hood fans blasted the air through the exhaust vents. I could feel the air blasting against my hair as I looked in through the windows. The aroma smelled complex and delicious, smoky and savoury with a touch of a deep fried scent.
Right at 11:00 am, I was the first one in. As I entered I was greeted kindly and seated promptly. As I looked around, I noticed the interior decor was like a Starbucks from 2005. Dark brown wood and dated patterns in the carpet. I was a bit worried that the dishes would be as dated as the decor…. But the smells from outside, the recommendation from the night before and the pictures online kept me hopeful.
As I sat as the only customer in the restaurant, I watched as the kitchen staff were getting all ready for service. One cook was shouting something unintelligible and the hostess reminded him “there are people here” as if to keep him in line.
Sometimes when you go to a restaurant, the staff look like a homogenous group of people. Similar age, style or race. The staff that work here however were not like that at all. You wouldn’t see a more diverse group of people (especially in Downtown Nashville as most people look & dress the same)
Looking at the menu, I was deciding between then catfish $18 or the tenderloin $23. When my waitress Brennan came, I asked for her opinion and she said she would choose the catfish over the beef, so I went with her recommendation. She always had a big smile on her face and was very attentive and knowledgeable about the menu.
When the dish came out, I was surprised by how big it was! The breading looked fresh and crispy and I was intrigued by the chilli oil/crunch on top as well as the sauce below the fish along with the beignet. The green onions on the dish were cut in a long trapezoidal form to show that they were fancy with it.
For the first bite, I added chilli as well as the sauce below to the fish and it was such a delicious and complex first bite. Spice and umami from the chilli, crispy texture from the thin yet delicious cornflour breading, tender and lightly salted mild fish complimented by a sweet and slightly sour sauce. The oranges in the dish also provided a fresh and sweet palette cleansing dimension to the dish.
The crispy beignet hiding underneath was also a nice variety in the dish. It was filled with a savoury type of custard that I couldn’t pinpoint the flavours. It was a little bit herby, savoury and very nice. It was a nice carb to complement the overall meaty dish.
With all the flavours & textures combined, I did not experience flavour fatigue even with such a big piece of fish which I devoured quickly.
This was not only a dining experience, but a learning experience as well. I love leaving a restaurant with questions to ponder.
How did they get the breading so thin, light and crispy?
What is in the chili crisp?
How did they think of all the flavour combinations that marry so well?
As I reflected on my experience, I had a bit of an existential moment. I started wondering—am I becoming dated, like the furniture in this restaurant? Maybe my taste belongs to the early 2000s, since I enjoyed my meal so much while sitting amongst a mostly senior citizen clientele.
Oh well, It didn’t matter. I loved the food and would go back.
… moreWalking by the location, I could already smell the food aroma from outside as their hood fans blasted the air through the exhaust vents. I could feel the air blasting against my hair as I looked in through the windows. The aroma smelled complex and delicious, smoky and savoury with a touch of a deep fried scent.
Right at 11:00 am, I was the first one in. As I entered I was greeted kindly and seated promptly. As I looked around, I noticed the interior decor was like a Starbucks from 2005. Dark brown wood and dated patterns in the carpet. I was a bit worried that the dishes would be as dated as the decor…. But the smells from outside, the recommendation from the night before and the pictures online kept me hopeful.
As I sat as the only customer in the restaurant, I watched as the kitchen staff were getting all ready for service. One cook was shouting something unintelligible and the hostess reminded him “there are people here” as if to keep him in line.
Sometimes when you go to a restaurant, the staff look like a homogenous group of people. Similar age, style or race. The staff that work here however were not like that at all. You wouldn’t see a more diverse group of people (especially in Downtown Nashville as most people look & dress the same)
Looking at the menu, I was deciding between then catfish $18 or the tenderloin $23. When my waitress Brennan came, I asked for her opinion and she said she would choose the catfish over the beef, so I went with her recommendation. She always had a big smile on her face and was very attentive and knowledgeable about the menu.
When the dish came out, I was surprised by how big it was! The breading looked fresh and crispy and I was intrigued by the chilli oil/crunch on top as well as the sauce below the fish along with the beignet. The green onions on the dish were cut in a long trapezoidal form to show that they were fancy with it.
For the first bite, I added chilli as well as the sauce below to the fish and it was such a delicious and complex first bite. Spice and umami from the chilli, crispy texture from the thin yet delicious cornflour breading, tender and lightly salted mild fish complimented by a sweet and slightly sour sauce. The oranges in the dish also provided a fresh and sweet palette cleansing dimension to the dish.
The crispy beignet hiding underneath was also a nice variety in the dish. It was filled with a savoury type of custard that I couldn’t pinpoint the flavours. It was a little bit herby, savoury and very nice. It was a nice carb to complement the overall meaty dish.
With all the flavours & textures combined, I did not experience flavour fatigue even with such a big piece of fish which I devoured quickly.
This was not only a dining experience, but a learning experience as well. I love leaving a restaurant with questions to ponder.
How did they get the breading so thin, light and crispy?
What is in the chili crisp?
How did they think of all the flavour combinations that marry so well?
As I reflected on my experience, I had a bit of an existential moment. I started wondering—am I becoming dated, like the furniture in this restaurant? Maybe my taste belongs to the early 2000s, since I enjoyed my meal so much while sitting amongst a mostly senior citizen clientele.
Oh well, It didn’t matter. I loved the food and would go back.
Lisacrymes
An unforgettable lunch at Etch!
Stopped in on my last day in Nashville and ordered the Mediterranean salad with wasabi salmon — and wow. Every bite was vibrant and balanced — crisp greens, bright citrus, and perfectly seared salmon with a subtle wasabi kick. The kitchen was also incredibly accommodating, making it easy to enjoy a pescatarian-friendly meal without losing any of the flavor or creativity. Fresh, inventive, and beautifully executed — I can’t wait to come back on my next visit!
… moreStopped in on my last day in Nashville and ordered the Mediterranean salad with wasabi salmon — and wow. Every bite was vibrant and balanced — crisp greens, bright citrus, and perfectly seared salmon with a subtle wasabi kick. The kitchen was also incredibly accommodating, making it easy to enjoy a pescatarian-friendly meal without losing any of the flavor or creativity. Fresh, inventive, and beautifully executed — I can’t wait to come back on my next visit!
Lisa Zimmerman
Etch is hands down one of the best restaurants we found in downtown Nashville. From the moment we walked in, the service was warm, professional, and attentive without being overbearing. The modern yet comfortable dining room made it perfect for a special occasion — we celebrated a birthday (and a recent wedding) and couldn’t have picked a better spot.
… more