After opening and operating two successful locations of casual Japanese izakaya concept Two Ten Jack — one in East Nashville and one in Chattanooga — Seed Hospitality has a new trick up its sleeve. The Green Pheasant is the latest project of partners Patrick Burke, Jess Benefield and Trey Burnette of Seed Hospitality Group, who hope to open the new downtown restaurant in the fall.
With Benefield and Burnette running the kitchen, Two Ten Jack has established itself as a popular neighborhood gathering spot, offering up a casual shareable menu of traditional Japanese pub food and a strong beverage program. But when an opportunity opened up in the new 222 Second Ave. S. building development, the Seed team decided to go big. Burke explains: “We really wanted to create a much bigger and better kitchen for Jess and Trey than they have at Two Ten. They’ve done amazing things in a tiny kitchen that they didn’t design. Two Ten is doing exactly what we hoped by establishing that neighborhood vibe, but we still have aspirations to share our continuing obsessions with Japan and Japanese culture with Nashville. We will still offer the same warmth and approachability as at the izakaya, but with even more refined cooking.”
Benefield continues: “Trey and I have grown over four years at Two Ten. There’s more that we want to do that might not necessarily fit in the neighborhood pub. We still want to create in the style of the izakaya with food for everyone to gather around and share, but we’ve grown, and our cooking has grown.”
Plus, they’re looking forward to the extra space. “We’ll actually have space to prep,” states Burnette enthusiastically. “Sometimes it’s hard to find an extra eye on the stove at Two Ten Jack!”
Fans of their original East Nashville eatery needn’t fret — the chefs will continue to be involved at Two Ten. Benefield is confident that the experience shouldn’t change. “We have a great team at Two Ten Jack, and we’ve been pretty blessed with a low turnover rate in our staff," she says. "Eighty percent of them have been with us for all four years, and our new CDC and GM are very experienced. It’s been the whole team that’s kicking ass over there!”
The Green Pheasant was conceived to honor Japanese culinary traditions while also celebrating local and regional ingredients used to create the kitchen’s interpretation of Japanese seasonal dishes. The restaurant is named after Japan’s national bird, a creature known for both beauty and strength. “The pheasant is actually a global bird, found both in Japan and the U.S.” says Burke “It’s a gorgeous and powerful bird. With The Green Pheasant, we want to continue exploring the interrelationships between Tennessee and Japan’s culture and cuisine, in a space unlike any other modern Japanese restaurant, while reclaiming this unique corner of downtown with a locally owned, chef-driven restaurant.”
The interior of the 184-seat restaurant actually takes some inspiration for its color scheme from the feathers of the pheasant. Powell Design Studio is heading up the aesthetic side of the design, and Seed Hospitality is emphasizing the use of local artisans and makers in sourcing furniture and fixtures for the space. Burke explains: “There seems to be a script people follow in creating a modern Japanese restaurant, lots of blond wood. We’re not going that way. We want it to feel special but not stuffy. We want The Green Pheasant to be reflective of a downtown Nashville restaurant but still fun.”
A large central bar will feature one side without stools, specifically designed for guests who want to walk up and order a drink to enjoy in one of the other flexible spaces in the restaurant. The bar program will emphasize saké and Japanese cocktails, and longtime Two Ten Jack bartender Kynsey Hunter has been studying to become a Level 1 saké sommelier. Burke is excited about the new program. “We are challenging ourselves to make saké more approachable," he says. "We’ve discovered that most saké lists are filled with confusing terms that make people decide to order a chardonnay instead. We want to make saké something that people want to try!”
The beverage program will also focus on feature cocktails on tap and Chu Highs, or shōchū highballs, which are popular in Japan and actually low when it comes to alcohol content. Benefield thinks they'll be an excellent addition to the dining experience at The Green Pheasant. “People are looking for drinks that aren’t so boozy," she says. "The way we like to eat is to try different things, multiple plates and drinks rather than just a huge dish and one boozy cocktail. We will be offering what could be a longer dining experience, so lower-ABV cocktails will allow diners to enjoy the whole evening.”
With plans to open for lunch and dinner Monday through Saturday and the possibility of dinner-only service on Sunday, The Green Pheasant is aware that the midday meal often requires a little more urgency than a lingering dinner. Says Benefield: “We know people only have an hour for lunch. Plenty of our menu will be available very quickly.” A selection of ramen dishes will highlight the lunch menu along with tei shoku options, a sort of more evolved bento box offering.
Located in the southeast corner of the 222 Second Ave. building. The Green Pheasant will be right across from the box office at Ascend Amphitheater, and that's something Burke hopes diners will take advantage of. “We recognize that people might want food before or after a show. We’re passionate about creating an interesting chef-driven restaurant downtown for folks to visit before a show at Ascend, Bridgestone, the Schermerhorn or the Ryman.” Dinner options will make it easy to get in and out in time for the first downbeat — or you’ll be able to linger over a meal if that’s what you prefer.
Benefield has another idea. “I’m working on some fun dessert ideas for after shows while you wait for traffic to clear out," she says. "I know that’s what I’d want to do!” With valet parking available at dinner and garage self-park options in the building, the Green Pheasant might just become your one-stop entertainment and dining stop. Along with their neighbors at Terrell Raley’s upcoming project Liberty Common, 222 Second Ave. S. is developing into quite a dining destination. Both restaurants are aiming for fall openings, but sign up at The Green Pheasant’s website to get the latest email updates on their progress.
