Bad Idea Enters New Culinary Era

Nashville, TN -- Bad Idea, the award-winning East Nashville dining destination that offers diners and imbibers an explorative, wine-forward approach to fine dining, is pleased to announce a new era for its culinary program with the start of the new year. Owner Alex Burch continues to lead the award-winning restaurant, which opened its doors in 2023 with the vision of bringing guests into the fold of the sometimes-intimidating world of wine, creating an unpretentious space for guests to comfortably explore new varieties and regions with the help of knowledgeable staff. Burch, a CMS Advanced Sommelier and recipient of the 2025 MICHELIN Guide American South Sommelier Award, founded Bad Idea as a neighborhood spot offering diners and imbibers an accessible, service-forward approach to wine. He tapped Colby Rasavong to serve as the restaurant’s opening executive chef, who helmed a culinary program inspired by his Lao heritage successfully for two years before departing from his role to pursue other projects.

Looking forward, Burch has partnered with renowned chef David Breeden of Guest Driven Hospitality Consulting to help guide the next iteration of Bad Idea’s culinary identity. Breeden is a highly respected culinary leader known for his Southern roots, innovative approach to modern gastronomy, and more than two decades of experience in some of the country’s most prestigious kitchens. Most recently, the East Tennessee native spent 13 years as Executive Chef of The French Laundry, where he helped redefine the restaurant’s cuisine and brigade organization while earning three MICHELIN Stars for 13 consecutive years, a MICHELIN Green Star, and Forbes Five-Star recognition. Breeden will work closely with Burch to reframe the restaurant’s culinary approach, creating a clear, enduring framework for future chefs to succeed.

Starting Thursday, January 15, guests can expect a Modern American fine dining experience at Bad Idea, rooted in ingredient-driven cooking, classical techniques, and a global perspective – intentionally designed to complement the depth and character of Burch’s extensive wine list while remaining flexible, able to evolve with the seasons and what is readily available from high-quality regional purveyors.

“Wine has always been the foundation of Bad Idea, and David’s approach to cooking and implementing Modern American cuisine is inherently wine-friendly. His classic-yet-innovative cooking style mirrors the intentionality behind our wine list, and I look forward to sharing our new menu with guests,” says Burch.

On the Menu

Guests can expect a dynamic menu of market-driven fare with a strong focus on seasonality and wine-friendly flavor profiles, as well as the revitalization of some of the restaurant’s iconic dishes such as the Fried Bologna Sandwich and a “Royale with Cheese,” inspired by the restaurant’s limited-run cheeseburger pithivier. Breeden has worked with the team to develop the new culinary experience at Bad Idea to begin with a shareable snack menu, followed by lighter fare that will include traditional crudités, composed salads, an elegant ossetra caviar parfait, and playful Bacon & Eggs dish, before moving into traditional entrée-style offerings including signature Steak & Potatoes offering that features a Nashville Strip Steak – a bespoke, proprietary cut created in partnership with LeeAnne Cherry at Bear Creek Farm. Bad Idea continues to work with local purveyors such as Sugar Camp Farm, Nashville Grown, and Henosis Mushrooms, in addition to sourcing high-end luxury ingredients from brands including Regiis Ova and Gourmet Attitude.

Open seven nights a week, Bad Idea will continue to offer a playful snack menu for late night diners and regular programming such as Fried Chicken & Champagne on the first Tuesday of every month.

Bad Idea Awards & Accolades

• 2023 Most Beautiful Restaurants in America by Robb Report
• 2024 Best Restaurants in America by the New York Times
• 2025 Best New Restaurant James Beard Awards semifinalist
• 2025 MICHELIN Recommended restaurant
• 2025 MICHELIN Guide American South Sommelier Award
• 2025 Wine Spectator’s favorite wine bars

Materials
Read more about Alex Burch here.
Read more about David Breeden here.
Find high resolution photos here.