Originally conceived by the Nashville Convention & Visitors Corp as a way to get local diners back into restaurants during the early part of COVID recovery in 2021, Dine Nashville: The Music City Way returns for its fourth year this February. The event will again feature special chef collaboration dinners, a citywide Restaurant Week with discounted prix-fixe menus and other special dining deals at restaurants around Nashville.
The NCVC is kind enough this year to include the Nashville Scene’s Hot Chicken Week as a kickoff for Dine Nashville. From Jan. 27 through Feb. 2 local restaurants will offer their creative takes on the iconic fiery fowl, and we’ll be sure to get you more details as the event draws closer. Chef collaborations are still being added to the calendar, but among those that have already caught my eye will be teaming of local chefs like Arnold Myint and Maneet Chauhan at International Market on Sunday, Feb. 2; Joshua Homacki of Fancypants and 1 Kitchen’s Cris Crary on Monday, Feb. 3; a meeting of the Bens (Norton of Husk and Tyson from Butterlamp) on Tuesday, Feb. 4; and Butcher & Bee’s Chris DeJesus and Kristin Beringson from Henley on Wednesday, Feb. 5.
Chris DeJesus
Later in the month, Deb Paquette will team up with Present Tense’s Ryan Costanza on Tuesday, Feb. 18, at Etch in SoBro, and Tailor chef Vivek Surti will pair a special menu with entertainment from NBC’s The Voice alum Morgan Myles on Thursday, Feb. 27. You can find out more about the chef collaborations and make reservations at the Dine Nashville website. As more restaurants sign up for Restaurant Week, we’ll share that list with you, too.
Dine Nashville will benefit the Music City Inc. Foundation in support of Big Table and CORE.
“With the holiday season upon us, we’re thrilled to offer the first of many collaborative chef experiences for Dine Nashville,” says Deana Ivey, president and CEO of the Nashville Convention & Visitors Corp in the official announcement of this year’s events. “If you’re looking for a truly unique Nashville gift, give the gift of a one-of-a-kind culinary experience. It’s a wonderful way to celebrate the winter season, support local chefs, explore the city’s food culture and give back to our community.”
