The past few weeks have been a one-two (-three-four) punch in the gut when it comes to local restaurant closures. As Chris Chamberlain reported earlier this week, Gerald Craft’s Pastaria in OneC1ty closed just before New Year's Eve. That came after news that beloved meat-and-three Barbara’s Home Cookin’ in Franklin had closed, and that Dalts American Grill had shuttered (although Dalts will be reopened by Strategic Hospitality).
And now, 404 Kitchen and Gertie’s Whiskey Bar have closed. Chef Matt Bolus did not reply to a request for comment, but the restaurant posted the following update online:
Dear valued guests,
We regret to inform you that the 404 Kitchen and Gertie's Whiskey Bar has permanently closed and will no longer be operating. This decision was not made lightly, and we are deeply grateful for your support over the years. Thank you for being part of our journey. We appreciate your understanding.
Warm regards, The 404 Kitchen and Gertie's Whiskey Bar Management Team
404 Kitchen has been a staple in town for more than a decade. Before there was a new restaurant being opened by a celebrity chef every month, Bolus and 404 Kitchen elevated the dining scene.
Beard Award-winning chef Gerard Craft's eatery began serving Bolognese in Nashville in 2017
The restaurant originally opened in a reconfigured shipping container in The Gulch in 2013. From that tiny spot, Bolus was soon able to earn a nomination for Best New Restaurant from the James Beard Foundation. In 2017, 404 Kitchen moved across the street to a new space, which allowed both the whiskey bar and the restaurant itself to expand. That year, Bolus was named Best Chef in the Scene's Best of Nashville issue.
Unfortunately, the closures don’t stop there. Supper Club on Belcourt recently announced its closure, as did East Nashville market Brassfield’s Provisions. Van Gogh’s Ear Wine Bar in East Nashville is listed as closed on several online sites, including Google, but has not posted any announcements. Messages have not been returned.
It’s no secret that the restaurant business is challenging in the best of times, and these are not the best of times. Rent is high, ingredient costs are high, and if public confidence in the economy is low, consumers may reduce the frequency with which they eat out. There’s considerable competition too, with a number of highly anticipated new restaurants opening in 2026.
