This afternoon the Etch folks announced an official opening date, Aug. 27 — and tempted us with talk of delights like Duck Bahn Mi with scallion mayo and honey-roast peanuts, and a Wagyu Reuben Hot Dog with Brussels sprout slaw and sweet pickle aioli. Both of those are from the lunch menu, which Deb tells us is distinct from dinner, with a little overlap.
Read (and drool over) the press release after the jump.
New Restaurant Etch Plans Aug. 27 Opening
Chef Deb Paquette Partners With Amerigo & Char Owners for Latest Venture
NASHVILLE, Tn. (August 13, 2012) — Restaurateurs Doug Hogrefe and Paul Schramkowski and Chef Deb Paquette are pleased to announce that Etch will open in the ground floor of the Encore building in SoBro on Monday, Aug. 27. Paquette, the former chef-owner of local favorite Zola, returns to the Nashville scene with 140-seat Etch. The 4,000 square foot restaurant houses a private dining room, full bar, outdoor patio, and open kitchen.
Chef Paquette brings adventuresome, bold flavors to her cultural exchange menu at Etch. Signature items (priced at $20 to $35) include: Moroccan Spiced Duck Breast with ginger grits and carrot pear sauce; Seared Cauliflower ‘Steak’ with miso blue cheese gravy and caramelized onions and fennel; and Japanese Braised and Panko Fried Short Ribs with Korean noodles and sesame shrimp aioli. Appetizers ($6 to $15) include Octopus Bruschetta, Duck Livers and a Butter Tasting. Highlights from the dessert menu are a Chocolate Cocoa Nib Meringue Cake and a Plum Tart with honey scented frangipane.
Etch will also feature a separate lunch menu with sandwiches and salads. Paquette’s ‘sammies’ list (priced $8 to $13) ranges from Wagyu Reuben Hot Dog with brussel sprout slaw and sweet pickle aioli to Duck Bahn Mi with scallion mayo and honey roasted peanuts. Big salads ($11 to $14) will also be featured including Quinoa with roasted onion vinaigrette and Beets & Berries with ginger goat cheese and pistachio pesto. Entrees ($10 to $14), like Japanese Pork Pasta with sweet potato noodles and Shrimp Papusa with Peruvian butternut slaw, will also be available.
Guests will be invited to sit bar-style outside the open kitchen and interact with chefs in the space created by architect Barry Brechak of Barry Brechack Architecture & Design and interior designer Laret Casella.
Etch will be open Monday through Friday from 11 a.m. to 2 p.m. for lunch and 5 to 10 p.m. for dinner. On Saturdays, the restaurant will be open for dinner from 5 to 11 p.m. The bar will open at 4 p.m. each day. Etch is closed on Sundays but plans to start serving brunch soon. The restaurant is located at 303 Demonbreun St. in downtown Nashville. For more information or to make reservations, visit etchrestaurant.com or call (615) 522-0685.