City House to Transition to New Stewardship in 2027

I hope that, if you read the headline to this item, you’ll understand that this story has a happy ending. But I’ll admit I was worried when City House chef-owner Tandy Wilson texted me this week asking if I had time to talk. In the current business environment for local independent restaurants, that’s rarely a sign of good news.

After a quick exchange of pleasantries, I commented warily: “Man, it’s a bloodbath out there for our favorite local restaurants.” He replied with a chuckle, “I know, I’m joining the bloodbath!”

Wilson was quick to allay my concerns, telling me the restaurant is not permanently shuttering. “I’m in the process of stepping away," he says. "It’s run its course for me, but it’s been an unbelievable 19-year run! I was lucky to look around and found folks who were willing to lease the building and take over the restaurant and the name.”

It was easier to make the decision after he made contact with two longtime Nashville hospitality fixtures, Ken Levitan and Howard Greenstone. Between them, the duo has been involved with many Nashville restaurants, including Adele’s, Bajo Sexto, The 404 Kitchen, Emmy Squared, Sadie’s, Ella’s on 2nd and others. Wilson is happy they will help steward City House into its next incarnation. “I’ve known Ken for a long time, and I can’t wait to hear what they want to do.”

City House’s Cakes

City House’s Cakes are the Nashville Scene's 2026 writers' choice for Best Best Showstopping Take-Home Dessert, thanks to pastry chef Rebekah Turshen.

“They had the team ready to do it, so I felt like that was telling me that it’s time,” shared Wilson on our call. He was also feeling the pull of a little country life at his second home in Kingston Springs. “We’ve been moving our lives toward Kingston Springs, and I’m looking forward to a place where I can have some more property and stoke my creative spirits.”

Wilson isn’t planning to leave immediately. After sharing the news with his staff this afternoon, he hopes to stay open through New Year’s Eve, after which the restaurant will close for a brief reworking and open again in the winter.

“Howard told me that they don’t want to change the DNA of City House,” said Wilson. “It’s going to be a very friendly transition with them. I'm planning to come back and cook three or four dinners a year, and they’re going to have a bunch of my recipes. I want to stay connected, but from a safe distance of about 40 miles!”

He hopes the current staff will stick around through the transition and afterward if they choose to. “Hopefully everyone wants to do the run here with us. I’ve worked with this staff for a long time, and I love them. But I know they have to do what they have to do.”

While Wilson has always been humble about his important role in developing Nashville into a significant culinary destination, he’s aware that the environment has changed since he first moved into Germantown. “What we did is not really possible anymore,” he observed. “Nashville changes. I grew up here, and I see that things are hot and cold. In that time, I’ve had a family and a whole lot of new things going on in my life, like drum practices and acting lessons. I feel like it’s my natural time, and I’m just excited to see what happens next.” 

“I’m glad Nashville gets to keep City House, and it’s just going to be a freshening up," Wilson said. "I hope people always find support for places like City House. Come see us. It’ll be great!”