Jonathan Waxman to Open New Restaurant in Nashville

Staff Writer
We chatted with James Beard Award-winning and Barbuto executive chef Jonathan Waxman about his newest venture in Nashville
Jonathan Waxman
Jonathan Waxman, well-known in New York for Barbuto, is venturing down South to Nashville this summer for his new restaurant.

Jonathan Waxman is the kind of chef (and person), who says and cooks exactly what’s on his mind. As the executive chef of the critically-acclaimed Barbuto in New York, Waxman recently decided to open his first restaurant outside of the New York area. Where to? Not Chicago or Los Angeles where many chefs venture out, but to Nashville, where he will be opening Adele’s this summer. Named after his mother, Adele’s will set up shop inside of a converted 1950’s garage in the Gulch neighborhood of Nashville. Why Nashville and why a garage?

“I fell in love with Nashville in a straight-forward fashion,” Waxman told The Daily Meal. “It’s a great, young, vibrant city has embraced both food and music in a fantastic way. The food scene isn’t just New York, Los Angeles or Chicago anymore. Plus, the tire store represents the philosophy of the restaurant which is fun, funky, and not a traditional kitchen.”

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Waxman will be opening the restaurant with the 1210 McGavock Street Hospitality Partners’ Ken Levitan, and Howard Greenstone. The three have yet to figure out the menu, but say that the restaurant will feature a wood-burning grill, an open kitchen with a chef’s counter, and outdoor seating. Waxman isn’t too concerned about the menu, after all, he said, Barbuto’s menu was put together three days before opening.

“Honestly, I just want to cook what I like to eat,” said Waxman. The restaurant is named after his late mother, so he hinted that there may be some of her influence of cooking seen on the menu.

“My mother was a pain in the a$$ but she was a great cook,” said Waxman. “She’s gone now, but she’s here in spirit as we open the restaurant with Ken and Howard. Ken is the Nashville guru, Howard is the operational expert and me? I think I can cook pretty well.”

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi.

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