Opened in 1895 as a saloon, gambling hall, and hotel in downtown’s infamous “Men’s Quarter” (4th Avenue North—then, North Cherry Street) The Southern Turf was considered the most lavish of such establishments.
Designed in the Queen Anne Revival style, the four-story structure boasted numerous architectural elements still in evidence today: fine stone and brickwork, grand turret, bay windows, and second-floor balcony. It shuttered in 1916, a casualty of Tennessee prohibition, becoming home to an array of businesses including the Nashville Tennessean newspaper, a billiard hall, a paint store, and law offices. Bill Miller, founder and CEO of ICON Entertainment, wanted to bring the historic building back to its former glory and purchased it in 2017. No stranger to bold, successful projects, he is the guiding force behind Skull’s Rainbow Room, House of Cards, and the Johnny Cash Museum. He envisioned a bar and lounge that offered fine dining, top-notch cocktails, and live entertainment, all in tribute to Frank Sinatra, the man and his music.
“Ever since we’ve been in Nashville, we’ve been craving an experience that blends the East and West Coasts. There’s no one who represents both better than Frank Sinatra,” says Miller.
He approached the Sinatra family and Frank Sinatra Enterprises, outlining his vision for the place. “Working with them has been a pleasant and rewarding experience,” Miller says. “We would never be where we are today unless the Sinatras believed in us, first and foremost.”
The ambitious undertaking, years in the making, is now accepting reservations. The Sinatra Bar and Lounge reverberates with the songs made famous by The Voice himself. The venue embraces a nostalgic vibe characterized by the posh supper clubs of the Rat Pack’s heyday. Inside is a low-lit clubby room with undulating leather banquettes, white linen-draped tables set with small brass lamps, a cocktail bar, a raw bar, a grand piano, and a mezzanine-level dining space overlooking it all. On the wall are framed photographs of Frank and friends provided by the Sinatra Family, as well as some of Sinatra’s own artwork. Bartenders craft icy martinis; waiters in white tailored jackets carry platters calamari and chilled lobster; a soloist tickles the ivories while crooning “I’ve Got the World on a String.” Yes, guests can revel in the lush life.
Savvy cocktails? Check. High touch service? Check. Cool entertainment? Check. Fine dining? Absolutely. The menu, designed by Executive Chef Lorenzo Reyes, draws on Sinatra’s favorites: select cuts of steaks and chops, fresh seafood, and Italian fare. You’ll appreciate the nice twists he gives to many of the dishes.
From the roster of starters and salads: pickled red onions and shaved bottarga bring dimension to the Caesar; the Caprese is presented in a timbale shape, like tartare, the tomatoes finely diced and laced with fruity green olive oil, sitting atop a round of burrata and garnished with micro basil; large hand-formed meatballs come cloaked in marinara, then finished with a topping of salsa verde, and shredded Piave cheese.
Pastas fall into the swoon-worthy category. Consider the simple yet elegant bucatini carbonara or the dry-aged beef Bolognese sparked with fennel. The Pappardelle boasts thin, wide ribbons swirled with uber-tender braised short rib ragu, plated over whipped ricotta. You can count on certain classics—chicken parmesan, veal piccata—to be prepared with finesse.
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Steaks are luscious. If you’d like to share, look no further than the 24-ounce prime rib-eye served with roasted sunchokes, bleu cheese butter, and balsamic reduction. Check, too, for specials. The Filet Oscar featured a succulent cut atop asparagus spears, the whole shebang napped in béarnaise sauce, generously studded with lump crabmeat. There are many compelling side dishes, to boot. Dusted in an herbed cornmeal batter spiked with Aleppo pepper, zucchini fries emerge light and crisp—ideal as an appetizer as well. Duck fat confit new potatoes have tender interiors encased in golden brown crust. The flavors of assorted exotic mushrooms are deepened in a roast of parsley butter and punched up with shaved Grana Padano.
If you’d like something sweet (but not too sweet!) try the Crème Brûlée Cheesecake. Indeed, Miller and his team have created a place that beautifully celebrates the legacy of Frank Sinatra. It is also a place for your own celebrations. All of the elements are in play, but the music brings the magic.
“I think if Ol’ Blue Eyes were here today, he’d be sitting in the corner booth of our cocktail lounge, taking it all in,” says Miller. “I can see him with a bowl of pasta, a glass of Jack, presiding over the party with a smile on his face.”
(222 4th Ave. N, 615-886-2224; sinatranashville.com)