FIN & PEARL OPENS MONDAY, DECEMBER 5 IN NASHVILLE
TomKats Hospitality’s newest concept, a sea-to-fork, ethically sourced seafood and raw bar restaurant joins the ranks of growing culinary community in Nashville’s The Gulch neighborhood
(NASHVILLE, TENN.; FOR IMMEDIATE RELEASE) - One of Nashville’s top restaurateurs, Tom Morales of TomKats Hospitality, will open his latest project Fin & Pearl on Monday, December 5 in The Gulch neighborhood of Nashville. A veteran of the hospitality industry for over 30 years, Morales has made a name for himself as a trailblazer in Nashville: first with The Southern Steak & Oyster (Esquire’s Best New Steakhouse, 2012) in the then-blossoming SoBro neighborhood, and more recently with the historic building rehab on Lower Broadway that has given new life to Acme Feed & Seed (Thrillist’s Best New Restaurants, 2014). Fin & Pearl is no different. Morales set his sights on building Nashville’s first fresh seafood restaurant committed to sustainable and traceable sourcing, earth-friendly operations, transparency with guests, and providing an approachable dining experience served with the Southern hospitality that guests have come to expect from TomKats’ restaurants.
“Fin & Pearl reconnects me with my roots, to my time in the restaurant business in Destin, FL – back in the day you knew what you were serving because you went to the docks, unloaded the boats’ haul and filleted the catch,” said Morales. “I’m proud to launch a restaurant that supports the sustainability and traceability of the seafood industry, and will serve our guests honestly and with transparency. We hope to inspire others to embrace these simple tenants through our culinary efforts and a kind, hospitable attitude.”
Inspired by the ocean, Executive Chef Matt Farley and Chef de Cuisine Dale Levitski collaborated with restaurateur Morales on a menu that showcases the freshest, highest quality seafood from purveyors that uphold sustainable and traceable practices. With preparations ranging from raw and cured, to grilled and fried, the sea-to-fork menu will feature dishes that will please every palate, as well as selections for meat-eaters and vegetarians alike.
The Ocean Bar at Fin & Pearl will feature an expanded raw bar menu, including an assortment of several kinds of oysters in hot and cold preparations, riffs on the classic shrimp cocktail, fresh poke, a selection of caviar with traditional garnishes, and platters offering a sampling of the Ocean Bar menu.
The bar at Fin & Pearl features a carefully curated menu of wines, beers and cocktails. The wine list offers approachable selections for the novice drinker, as well as gems that will tempt the most knowledgeable oenophiles, highlighting both classic and lesser known varietals that complement the dishes. The beer menu showcases the wide variety of craft beers that Nashville has to offer, a cross section of the new and established breweries. The cocktail menu was created to be accessible, yet based in craft with an emphasis on rum to fit the restaurant’s sea-inspired vibe.
The Sustainable Initiatives
Sourcing – as the seafood industry has become increasingly difficult to regulate, Fin & Pearl is committed to exclusively working with purveyors that provide the highest quality fish caught by small, privately owned boats devoted to the sustainability of their catch. In addition to sourcing high quality seafood, Fin & Pearl will source from local Nashville farms whenever possible.
Zero Waste Mission – Fin & Pearl is committed to helping the foodservice industry reduce its carbon footprint and developing “zero waste” initiatives to stop landfilling organic waste. The Organic Refuse Conversion Alternative (ORCA) machine is a key component to these initiatives. Within 24 hours, the ORCA turns food waste into environmentally safe water that flows straight into the municipal sewage system utilizing a natural microorganism solution that works with water and recycled plastic Bio Chips to quickly break down the waste. Through a process called "aerobic digestion," the ORCA technology constantly churns all this material, adding oxygen to accelerate the time it takes to transform the food waste disposal into earth-friendly water. ORCA is employed by more than 150 businesses, and Fin & Pearl now has the second machine in the state of Tennessee (the first at Vanderbilt’s Rand Dining Center). Additionally, Fin & Pearl is actively researching opportunities to recycle used oyster shells.
Refresh Glass – For table water glasses, Fin & Pearl is using Refresh Glass – drinkware made from rescued wine bottles. Based in Tempe, AZ, Refresh Glass taps into their local community to collect used wine bottles from local bars, restaurants and hotels. These bottles are then cleaned and repurposed into durable drinking glasses that embody style, function, and purpose.
Masaya & Company – The earth-friendly initiative was also in mind when selecting style elements for Fin & Pearl. Custom furniture, counters, and ceiling details were designed by Masaya & Company, whose business model is dedicated to offering handmade products from sustainably sourced solid wood – a responsible alternative to mass production goods.
Located on the ground floor of the Twelve | Twelve luxury condo building, Fin & Pearl partnered with Nashville architecture firm Tuck Hinton and RC Matthews to create a comfortable and inviting space. Upon entry you are greeted with one of the most prominent design elements, the Boathouse, featuring reclaimed wood flooring and large teak tables intended for community dining and groups. Looking through the boathouse you can catch a glimpse into the open kitchen where a large chalkboard features the daily catches and oysters. Teak details, sourced and designed by Mayasa & Company, accent the restaurant with custom furniture, countertops, and a beadboard ceiling. The restaurant's central bar is a nod to a ship mast and features a white marble shuck-to-order raw bar inspired by the classic oyster houses of New Orleans. White washed wood paneling, ocean stained concrete, and patterned tiles are just a few more of the themes in design. Fin & Pearl can accommodate 144 guests in the main dining room seated and 20 guests at the bar, as well as 40 guests on the patio terrace. Additionally, the restaurant features private dining for up to 50 guests in The Chart Room with white washed wood paneling, live edged teak counters, and two salvaged brass chandeliers.
Fin & Pearl, located at 211 12th Avenue South, Nashville, TN 37203, is open for weekday breakfast, lunch and dinner, and weekend brunch, lunch and dinner, Monday – Thursday: 7:30AM - 10:00PM; Friday: 7:30AM – 11:00PM; Saturday: 10:00AM – 11:00PM; and Sunday: 10:00AM - 10:00PM. For more information, please visit www.finandpearl.com, or call 615.577.6688.
About TomKats Hospitality
TomKats Hospitality, the managing company of Acme Feed & Seed, Acme Radio, The Southern Steak & Oyster, Southernaire Market, Saffire Restaurant, and Fin & Pearl, is led by CEO Tom Morales, a veteran of the restaurant business for over 30 years. In 1986, Morales started his own company and witnessed its growth from a backstage concert caterer, to a multifaceted food service and event company. TomKats’ catering resume includes over 1,200 concerts and festivals such as Bonnaroo, LPGA golf events, disaster relief catering during Hurricane Katrina, and on-location craft services for over 1,000 films and major motion pictures. A Nashville native, Morales has further contributed to the transformation of Music City by overseeing the rebranding of the world famous Loveless Café, opening the award-winning restaurants Saffire in Franklin, Tenn., The Southern Steak and Oyster in downtown Nashville’s burgeoning SoBro district, Acme Feed & Seed on Lower Broadway, the Southernaire Market, launching Acme Radio, and most recently, working on Fin & Pearl, a sea-to-fork sustainably-sourced seafood concept set to open in The Gulch this December.
About Tom Morales
A Tennessee native, Tom Morales is the founder of the TomKats Hospitality Group that originated over 30 years ago as a backstage music event catering company. His love for the city and dedication to its continued growth has led to a number of nationally-acclaimed ventures, including Saffire Restaurant, The Southern Steak & Oyster (Esquire’s Best New Steakhouse, 2012; Restaurant Business’s Top 100 Independent Restaurants, 2015 & 2016), Southernaire Market, Acme Feed & Seed (Thrillist’s Best New Restaurants, 2014; Nashville Scene’s Best New Bar, 2015; Restaurant Business’s Top 100 Independent Restaurants, 2016) and Acme Radio, an internet radio station providing an unfiltered voice of Music City, broadcasting live shows and unique programming via AcmeRadioLive.com. Over the years Morales has been awarded many accolades, most recently being named on Restaurant Business’s Power 20 List (2016), Nashville Business Journal’s Power 100 list (2016 & 2015), nominated for as “Entrepreneur of the Year” by the NEXT Awards (2015), and taking home the District’s “Spirit of the District” award (2014).