Business Details
14 Years
experience
Award-Winning Globally-Inspired Dining in Nashville & Franklin, TN
ETCH is a globally-inspired restaurant founded in 2012 by award-winning Chef Deb Paquette, who has spent over three decades shaping Nashville's culinary landscape. Our original downtown Nashville location features a vibrant atmosphere with private dining rooms, a full bar, and a chef's bar offering views of the open kitchen. In 2024, we expanded to The Factory at Franklin, bringing our innovative cuisine to a new audience while maintaining our commitment to excellence. Our menu showcases dishes inspired by global flavors, complemented by an extensive wine list, local beers, and hand-crafted cocktails. Pastry Chef Megan Williams leads our dessert program, creating seasonal house-made confections that have become a highlight of the dining experience. Recognized with multiple awards, including Nashville's Best Restaurants and Diner's Choice, we prioritize quality ingredients and techniques honed through decades of culinary exploration.Our team, led by Executive Chefs Jess Lambert and Megan Williams, continues to push boundaries while honoring the foundational principles of hospitality and craftsmanship. We offer private dining options at both locations, accommodating events from intimate gatherings to larger celebrations with customized menus and dedicated service. Our loyalty program rewards frequent guests with exclusive benefits, reflecting our appreciation for the community that has supported us since our inception. Through both locations, we strive to deliver an unforgettable dining experience that combines artistry, innovation, and a deep respect for global culinary traditions.
Services
Globally-Inspired Cuisine
Private Dining
Seasonal Desserts
Loyalty Program
Happy Hour Specials
Catering Services
Chef's Bar Experience
Wine & Cocktail Pairings
Pastry Creations
Event Planning
Details
- Year established: 2012
Highlights and features
- Award-winning chef with 30+ years of experience in Nashville
- Private dining rooms available at both locations for personalized events
- Seasonal menus developed by executive chefs recognized locally and nationally
- Loyalty program offering exclusive rewards for frequent guests
- Recipient of Nashville's Best Restaurants and Diner's Choice awards
What people say
Award-winning cuisine
Exceptional service
Seasonal dessert creations
Private dining excellence
Loyalty program benefits
Services
Globally-Inspired Cuisine
Our menu features innovative dishes inspired by global culinary traditions, using locally sourced ingredients and techniques refined through decades of expertise. Each plate reflects Chef Deb Paquette's travels and expertise, offering diners a unique fusion of flavors. Seasonal changes ensure fresh, relevant offerings that maintain our reputation for excellence.
Private Dining
Both locations offer dedicated private dining spaces for business meetings, celebrations, and special events. Rooms accommodate groups from 12 to 40 guests with customizable menus and dedicated service. Our team assists with planning, ensuring each event meets specific needs while maintaining our high culinary standards.
Seasonal Desserts
Pastry Chef Megan Williams leads our dessert program, featuring house-made ice creams, seasonal sundaes, and artfully plated confections. Menus change quarterly to highlight fresh ingredients while maintaining signature favorites. Our desserts have earned recognition as some of the best in Nashville's culinary scene.
Loyalty Program
Our loyalty program provides exclusive benefits including points earned on every purchase, redeemable rewards, and special access to promotions. Members enjoy personalized service and early notifications about seasonal menu changes and special events, fostering long-term relationships with our regular clientele.
Chef's Bar Experience
The Chef's Bar offers an immersive dining experience with front-row views of kitchen operations. Limited to four guests per seating, this option provides a unique perspective on our culinary techniques and team collaboration, enhancing the overall dining experience through direct engagement with our chefs.
People
Deb Paquette
Founder & Chef
Culinary Institute of America graduate and Tennessee's first certified female executive chef with 30+ years in Nashville. Recipient of multiple national awards, including recognition for her previous restaurant Zola in Gourmet Magazine's Top 60 Restaurants.
Jess Lambert
Executive Chef
Started at ETCH in 2014, rising from cook to executive chef. Oversees menu development and operations for ETCH and etc. concepts, specializing in global cuisine with seasonal adaptations that maintain the restaurant's award-winning reputation.
Megan Williams
Executive Pastry Chef
Original ETCH team member who established the pastry program. Recognized locally and nationally for innovative dessert creations, including seasonal sundaes and the signature fennel pavlova. Leads pastry operations across both Nashville and Franklin locations.
Questions
What type of cuisine does ETCH offer?
ETCH serves globally-inspired dishes influenced by Chef Deb Paquette's culinary explorations, featuring international flavors with locally sourced ingredients.
Do you have private dining options?
Yes, both our Nashville and Franklin locations offer two private dining rooms for events, accommodating groups from 12 to 40 guests with customized menus.
Are reservations required?
Reservations are recommended for the Chef's Bar (up to 4 guests) and main dining room tables (up to 6 guests) through OpenTable.
What awards has ETCH received?
We've earned recognition including Nashville's Best Restaurants, Diner's Choice Awards, and multiple Williamsons Best Writers Choice accolades.
Is there a loyalty program?
Yes, our loyalty program offers points for every dollar spent, redeemable for rewards and exclusive access to special events and promotions.
Who is Chef Deb Paquette?
Chef Deb Paquette is a Culinary Institute of America graduate, Tennessee's first certified female executive chef, and recipient of numerous national awards for her culinary contributions.
