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softarchitect

@softarchitect

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Crab & Caviar: A not so Danish Danish snack. Our Aebleskeiver starts off with a savory batter seasoned with our vadouvan butter. During the cooking process we fold in Jonah crab from New England and our 1-year young whole crab miso. Once the pancakes are toasty and golden we dredge them in dried mushroom and caper leaf for an extra layer of savory goodness. After being fitted with a cap of Kaluga caviar, last season’s green garlic makes a cameo appearance in the form of a tart sauce vert for a bright finish.

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A lobster roll using spiny lobster from Florida nestled in Japanese milk bread, topped with sauce choron made with lobster head butter

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In the Big Bar: Hot In a Pantsuit!! Gin, Prickly Pear, Pamplemousse, Malort, Rose, Blanc Vermouth

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Nashville side quest to the Grand Ole Mother F’in Opry and Dave & Busters with the @bastionnashville crew on the heels of their 2026 Michelin ⭐️

These beautiful humans are the embodiment of true hospitality. Spend 5 minutes with this group and you’ll know that they success is no surprise – the magic of their skill, synergy, and silliness is deeply undeniable. ❤️

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A big night for our Strategic Hospitality team and the city we’re proud to call home. So much to celebrate, and so many people to thank.

We’re so proud of @bastionnashville, @the_catbirdseat, and @locustnashville, each retaining One MICHELIN Star in 2026, and @kisser_restaurant, retaining a MICHELIN Bib Gourmand in 2026.

Behind each of these restaurants is a team that puts so much care into every meal and every guest’s experience. To our chefs and teams: thank you for everything you do, night after night. Getting to celebrate this with you means a lot.

Congratulations to all the restaurants recognized in the MICHELIN Guide 2026. We love being part of Nashville’s restaurant community and seeing the people who make it special get their moment. ♥

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One more year in the galaxy!
We’re officially a Michelin starred restaurant for another year, and somehow they still haven’t figured out that we are just a bunch of nerds who were given the keys to the restaurant.
Last year, receiving our first star was one of those pinch me moments. This year, we’re reminded that earning one is an incredible honor, but keeping one takes a whole lot of people showing up everyday and giving a damn. And boy do we have people who give a damn.
They are the heart, brains, and occasionally adult supervision of this whole operation. Adam, Sarah, Brandon, Natalie, Brett, Ava, Ashley, Jeremy, Aly, Ben, Gabby, Charlie, and Parker thank you so much for bringing our dreams to fruition everyday and at times in the face of some serious adversity. Every late night, every early morning, every impossible idea made possible, every tiny detail that nobody notices but you. We see it. We appreciate it. And we hope you know how proud we are to work alongside you.
The truth is a Michelin star doesn’t make vegetables grow faster, the dishes wash themselves, or the dinner rush any less chaotic. But it does remind us that all of those little things we obsess over matter. Curiosity matters. The people matter. And creating a place where everyone has something to contribute matters most of all.
To our guests, thank you for continuing to trust us with your special occasions, your hard earned money, laughing at our terrible jokes, and your willingness to eat things we occasionally have to explain with a small history lesson. We hope you leave a little bit fuller, happier, and maybe with a new found appreciation for something you previously thought was a weed. None of this would mean as much without the people sitting on the other side of the counter.
As for us? We’re still Tiff & Andy. Another year at The Catbird Seat, another star, and a million more things we want to cook. We just have one shiny reminder that mayber we’re onto something.
Forever grateful. Forever hungry.
T+A

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We are grateful to have once again been awarded one Michelin star for Bastion in 2026 and the good fortune to continue to excel and serve. The culinary, agricultural and hospitality excellence in the South is growing exponentially and it is so exciting to be a part of it. This award belongs to our incredible team working alongside Chef Josh Habiger: Adam Binder, Diana Prescott, Ian Wissmann-Horther, Noah Coleman, Sean Hennessey, Eric Bowers, Morgan Grillone, Chris Thomas, Molly Beatty, Abby Fritz and Tio. Thank you to our Strategic Hospitality family, our guests, and the city of Nashville!

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Pork coppa from Bear Creek Farms grilled and brushed with buttermilk whey, covered in a crumble of pork chicharrones, crispy shallot and lemon thyme; turnips cooked in buttermilk and chive blossoms.

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Grilled duck breast with sea urchin butter alongside braised cabbage and sushi rice imbued with a tare of soy, sake and rice vinegar.

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In the Big Bar: Subject to Change!! A lovely non-alcoholic option for Sober October or anytime you crave refreshment: Kiwi, Coconut, Pineapple, Citrus!

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Shell made of deep fried sourdough starter filled with foie gras, topped with muscadine grapes

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Melon Cordial: Another explosive one-biter to ring in the sweet side of the menu. We begin with a mix of Weiser Farms Arava melon juice seasoned with a shrub made from its skins and seeds, as well as Maiorca melon tea. We freeze the elixir into portions before going for a dip in local beeswax and white chocolate. Once the shell has hardened the cordial is capped with a rock of Appalachian salt and rested- allowing the mixture on the inside to temper and become liquid once again. “Eat in one bite” is a requirement on this one.

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