It's not a review, but a food and travel piece by writer Katie Chang that marvels at the Catbird concept:
Within weeks of opening, the Catbird Seat has diners in Nashville and beyond abuzz with its bold, daring approach to high-end cuisine. Run by the co-executive chefs Erik Anderson and Josh Habiger (who’ve trained in the world’s top kitchens, including Noma, the Fat Duck and the French Laundry), the restaurant offers a simple menu: one multicourse, prix fixe dinner that changes weekly.
What many fine dining establishments shun and consider off-limits — engaging directly with chefs, dietary restrictions, boisterous chat — the Catbird Seat embraces. And rather than being typically tucked away, the kitchen here is out in the open and cradled by a bar where people eat, drink, and watch every culinary move.
“We think that in a normal restaurant setting, the chef plays such a removed role from experience of the diner. Our relationship with the person eating doesn’t stop when we are done plating the food,” Anderson explained. “It’s funny, but we were kind of jealous of our diners. We wanted to become part of the experience,” Habiger added. Appropriately, Anderson and Habiger wear many hats during the evening. Combining the responsibilities of hosts, chefs, servers and runners — the duo greet, cook, plate and present — to promote interactivity, transparency and, of course, Southern hospitality.