NASHVILLE, Tenn – The Catbird Seat, the groundbreaking restaurant that played an integral role in establishing Nashville as a culinary destination, has moved to its new home on the top floor of the Bill Voorhees Building on 8th Avenue South in SomeraRoad’s Paseo South Gulch. Since 2011, The Catbird Seat has been an incubator for culinary talent and innovation, launching the culinary success of award-winning chefs like Josh Habiger, Erik Anderson, Trevor Moran, and more. In the new location, the restaurant is equally ambitious but in a larger space with greater flexibility to evolve its vision allowing the chefs more freedom to build upon its legacy.
“The Catbird Seat has been an incredible journey these past 14 years with every chef residency bringing something entirely unique and inspiring to the restaurant on Division Street,” said Strategic Hospitality Partner Josh Habiger. “However, in the true spirit of The Catbird Seat, we must continue to push forward and our new location promises to usher in a new and exciting era for the restaurant with changes that elevate the entire dining experience.”
This next chapter of The Catbird Seat begins under the leadership of husband-and-wife chef duo Andy Doubrava and Tiffani Ortiz. Known for their closed-loop, ingredient-focused approach, shaped by years of hands-on experience cooking across North America, Doubrava and Ortiz gained recognition with their nomadic culinary series, Slow Burn.
At The Catbird Seat, Doubrava and Ortiz cook with a deep sense of place and time, crafting their 15-course menu to reflect the region, season and moment. Their combined passion for local growers and makers is evident in every detail, from sourcing through local farms like Bear Creek to harvesting from local gardens for dishes like the seasonally changing welcome drink offered to guests upon arrival. Courses are enhanced by a larder of ingredients they’ve mindfully sourced, foraged and preserved throughout their culinary journey capturing the ingredient’s flavor at its peak seasonality. Now rooted in Nashville, their exploration continues with wild, locally foraged items such as juniper, cedar and cypress deepening the connection between their food and the place they now call home. This thoughtfulness extends to the beverage pairings, both alcoholic and non-alcoholic, which are created in a collaborative process between the chefs and beverage team to accompany the menu. And while the duo brings a serious dedication to their sourcing and technique, the dining experience aims to be more like a party with high energy and music creating both a fun and approachable atmosphere.
Strategic Hospitality partnered with Dryden Studio to create the new space. The restaurant’s signature U-shaped counter remains at the heart of the experience. A twenty five-seat Tennessee Pink Marble counter, a marble unique to the region, surrounds the chefs. Parallel above the counter is custom made Bird’s Eye Maple cabinetry and shelving with lighting built-in to illuminate the counter below with a glowing, warm light. Floor-to-ceiling windows bathe the space with natural daylight for the chefs to work in during the day while sheer drapery creates a more intimate setting at night.
New to The Catbird Seat is the Wine Lounge, an intimate space that offers a new way to engage with the restaurant’s carefully curated beverage program, pre or post dinner. Tucked to the side before guests enter the restaurant, the space is anchored by an emerald green quartzite counter with bar stool seating for six. Along the floor-to-ceiling windows, a velvet corner booth seats up to eight, complemented by two dining tables for two. Led by Beverage Director Sarah Salim, the Wine Lounge features a full bar with cocktails crafted exclusively for The Catbird Seat.
The Catbird Seat, located at 700 8th Avenue South on the fifth floor, is open for dinner Wednesday – Saturday, with reservations now available from March 14th through the end of June. Reservations will then open on the first of each month for the entire following month at 12PM CT. The tasting menu is $165 per person excluding tax and gratuity. Beverage pairings, both alcoholic and non alcoholic, are available for an additional cost. Reservations can be made through OpenTable. For more information, please visit thecatbirdseatrestaurant.com. Follow us on instagram @the_catbirdseat.
About Strategic Hospitality
Strategic Hospitality is a Nashville-based hospitality company owned by brothers Benjamin and Max Goldberg. Founded in 2006, the company has created a diverse portfolio of concepts that have shaped the city’s dining culture. Benjamin and Max, who were raised in Nashville, are deeply committed to supporting the local community and upholding the kindness for which the city is known. In August 2023, Chef Josh Habiger joined as a partner, bringing his expertise and further enriching the company’s vision.
Strategic Hospitality’s portfolio includes The Patterson House and The Catbird Seat - both of which recently relocated to their new home in the Bill Voorhees Building in Paseo South Gulch - as well as The Band Box and The Country Club at First Horizon Park, Bastion, Henrietta Red, Locust, Kisser, and multiple venues at Nashville International Airport: Kitty Hawk Eat + Drink, Voodoo Doughnut, The Titans Press Box, and The Music City Shop. The company proudly operates Friends In Low Places Bar & Honky-Tonk, owned by Garth Brooks and Trisha Yearwood, which opened in November 2023. In Spring 2025, Strategic Hospitality will debut Babychan, a Japanese-influenced all-day bakery and café at Neuhoff in Germantown, from the celebrated husband-and-wife team of chefs Brian Lea and Leina Horii, the duo behind the James Beard-nominated Kisser.
The Goldberg brothers were named James Beard Foundation Outstanding Restaurateur nominees in 2015, 2016, 2018–2020, and again in 2025 - a testament to their innovation, entrepreneurial spirit, and commitment to exceptional hospitality. In 2025, the nomination also recognized their partner, Chef Josh Habiger, further underscoring Strategic Hospitality’s leadership and excellence in the industry.
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