Pastis Nashville

The Restaurant

Pastis Nashville opened on June 26, 2025 inside the restored May Hosiery Mills at 512 Houston Street in the Wedgewood-Houston neighbourhood, a fifteen-minute walk south of downtown and at the heart of the city's most rapidly emerging design-and-dining district. The building itself is a piece of Nashville industrial heritage: the 1929 May Hosiery Mills was once the largest sock factory in the American South and famously produced the socks Neil Armstrong wore on Apollo 11. The restaurant is the third location of Pastis - the original opened in Manhattan's Meatpacking District in 1999 under Keith McNally and has run as one of New York's defining Parisian brasseries for more than twenty-five years - and it is restaurateur Stephen Starr's seventh outpost of the brand. The Nashville dining room, designed by Studio Tack with McNally's New York creative team, runs almost two hundred seats across a single soaring industrial-restored room: white-and-black checkerboard tile floors, deep red leather banquettes, antique mirrored walls, hand-painted murals, polished zinc bar, and the kind of high-pressed-tin ceiling that the original mill bequeathed to the project.

The kitchen project is the Pastis canon precisely as it has run in New York and Miami: classical French brasserie cooking executed at a level that has made the original a Manhattan institution. The greatest-hits menu includes the steak frites with cafe-de-Paris butter, the duck l'orange, the roast chicken for two with frites, the bouillabaisse, the steak tartare prepared tableside, the croque madame at brunch service, the chilled seafood plateau (oysters, langoustines, shrimp, lobster), and a foie-gras-topped burger that has been on the menu since the New York opening. The boulangerie programme runs a proper laminated-dough operation in-house and supplies the morning's croissants, brioche and the bread baskets that arrive at every table. The wine list runs about three hundred references with serious depth in French (Champagne, Loire, Burgundy, Bordeaux, Rhone, southern French Languedoc rosés) and an intentional sub-section of Tennessee and broader Southern producers that Starr's team added specifically for the Nashville opening.

The room is the city's most considered restaurant opening of the past five years. Reservations across the first eight months have been the hardest table in town - the OpenTable booking window opens at 9 a.m. Eastern thirty days out and prime evenings book within minutes. The brunch service (the croque madame, the soufflé suisse, the eggs Pastis with smoked salmon and creme fraiche) has become Nashville's senior weekend social ritual. For a Music City dinner that wants the international Pastis canon delivered into a genuinely beautiful preserved industrial dining room, with the kind of staff training and beverage programme that the Stephen Starr Restaurants organisation runs across its national network, Pastis Nashville is the unambiguous first call.