Sam and Ed Reed, who along with their father Colin are part of the ownership group behind Sinema and The Hook, have recently formed partnership with the owners of Eighth & Roast coffeehouse and craft coffee roaster. The Reeds have purchased a part of the ownership of the locally based coffee company, located at 2108 Eighth Ave. S., which was founded by Lesa and Brad Wood in 2009.
The Reed family is clearly all-in on the strip of Eighth Avenue/Franklin Road between Wedgewood and the I-440 flyover, and the neighborhood seems to be springing up all around them. “We are energized by the growth in all parts of Nashville, but the Eighth Avenue corridor and Melrose is particularly meaningful to us,” says Sam Reed. “The business model and success that Eighth & Roast has achieved so far is impressive, and we look forward to a partnership that builds on this fantastic foundation.”
According to the Reeds, the relationship with the Woods grew quite organically. “When we were planning Sinema, our staff often had meetings at Eighth & Roast,” Ed Reed says. Eventually, the Woods noticed that the group had become regular customers and reached out to introduce themselves. “We truly love the product and the environment. From there, the conversations with Brad and Lesa started rolling, and here we are. It feels great to be part of a business I first loved as a consumer,” he says
The roasting room at Eighth & Roast stays busy processing more than 35 tons of beans per year, including around 1,000 pounds a week for other local restaurants and retailers. Growing from the Woods' home hobby of roasting their own beans, the company is certainly a testament to entrepreneurship and dedication. They remain committed to their espresso and coffee programs and hope to be able to expand their food offerings in the future.
“We’ve forged relationships with so many Nashville people and brands through our business, and that’s how we’ve grown,” Lesa Wood says. “Friends and family, various farmers markets, restaurants, and retailers all have become fans of our coffee, and they see the extra steps we take to get it right. That rings true with the Reeds, too. We can’t wait for the next steps.”
