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Issue link: https://read.dmtmag.com/i/61309
SCENE By Stephanie Stewart chefs Josh Habiger and Erik Anderson. Once inside the bar allows those who've garnered a coveted online reservation an entry into a world where deep, marvelous fl avors explode the senses. It's also where sommelier Jane Lopes pairs beverages with such genius to the fl avor profi les created by the nationally regarded chefs that each is an integral part of the experience. "It was always in the back of my head that I wanted to open an intimate, chef- driven restaurant, but I didn't act on it until I met Josh and Erik and they had the same vision and incredible talent," says owner Ben Goldberg. "We decided we were going to make this restaurant really special without being pretentious or stuff y. Jane was such an important addition because her ability to choose and discuss beverages in a really unassuming way complimented the chefs' eff orts. Jane, Josh and Erik worked together to roll out an opening menu that was creative in every aspect, from each dish to each beverage to the way they were paired together." Catbird's Champagne Cocktail is made with sake, rose water and a sugar cube and is garnished with a lemon twist. Sitting Pretty The Catbird Seat offers exceptional pairings to match stunning meals. S 18 latest creation of entrepreneurs Max and Ben Goldberg. Visually, it's striking in its clean, fresh Scandinavian modern layout. It seats 36 guests at a time, most on creamy leather barstools around a U-shaped kitchen bar to watch itting in "the catbird seat" means you've reached a pinnacle, a position worthy of envy. Th e new Catbird Seat is also a tiny gem of a Nashville boutique restaurant located above the Patterson House speakeasy—the | APRIL 2012 and potables for the entire evening is prix fi xe, so forget menus. Th e meal, usually seven courses, is $100 per person, with three beverage possibilities: non-alcohol ($20), standard ($30 currently) and reserve ($75). Wise patrons choose the reserve option, though standard is also a good bargain. Lopes keeps individual bottles of wine on hand for purchase, with a choice of about 12 options, but,"I sell about two bottles a week, max," she says. "It's 95 percent pairings." "Th e only people I dissuade from the POWERFUL PAIRINGS Th e extraordinary matching of food pairings are those who say things like 'I only drink red wine,'" Lopes says. "Usually, you'll get a wide variety of things—ciders, beers, sakes, white wines and our own concoctions," (like a Yellow Chartreuse and sherry cocktail served with local lichen dusted in powdered porcini mushroom I had as an amuse bouche). Lopes emphasizes that the goal is not tipsy customers. Th e pairings are served with food, and things are light enough that even with seven separate www.cheersonline.com ANTHONY MATULA