Kelli Dirks Photo
With its tall triangular profile, the Flatiron building in Manhattan is one of its defining landmarks. Nashville has its own Flatiron, albeit a miniature one. Our Deco-styled structure sits on the strip separating Broadway and Division in Midtown.
The bygone home of a dry cleaners, it morphed seven years ago into a high-end steakhouse that shuttered in late 2019. When Victoria Rothberg and Chris Raucci, partners in Answer, Sylvan Park’s popular restaurant, learned that the business was for sale, they leapt at the opportunity.
“Chris and I were newcomers to Nashville when we decided to open Answer. Now we feel very much a part of this vibrant community,” says Rothberg. “Midtown has great appeal and a community all its own. We wanted to pay homage to this iconic space and built our concept from that.”
Naming the restaurant Flatiron was the easy part. They got the keys to the place in January 2020, with plans to open in April—but COVID put that into a holding pattern. It gave them ample time to make the necessary changes. The former restaurant was dark, and closed off from the outside. Rothberg and Raucci lightened the interior, opened up the windows on either side, and added splashy colors across the back wall. They retained the stunning curved marble bar at the front of the restaurant, an ideal spot to have a cocktail and watch the world go by.
While answer is known for its globally influenced cuisine, Flatiron is dedicated to American classics. “Chris and I talked a lot about the menu,” Rothberg says. “We wanted a place with great energy and no pretense. And we felt like the neighborhood needed a mid-range approachable restaurant with something for everyone—right for getting together with friends, bringing the family, or date night.”
The menu, available at lunch or dinner, offers an array of tried-and-true American and Southern dishes, all which exhibit Raucci’s innovative touch. You could begin with an order of fried green tomatoes—the crisp, tangy discs served with marinated feta on roasted red pepper sauce and stripes of balsamic reduction—or share a round of Nashville Hot fried oysters and remoulade. Some starters draw on retro American dishes for inspiration, such as the crab-spinach dip and chips or pimento-cheese stuffed potato skins with bacon, green onions and Tabasco aioli.
There’s a fine selection of salads. The steak salad makes a satisfying meal, tender sirloin, gorgonzola, crispy onion, tomato, candied walnuts on a bed of greens. Vegetarians will relish the crispy tofu on quinoa and kale, cucumber, edamame, and fresh herbs dressed in peanut vinaigrette.
Of course there are terrific burger options: classic, green chile, veggie and tuna burgers. Tacos with blackened mahi, slaw, and lime aioli are spiced right. Six straightforward entrees are designed to give comfort. We recommend the coffee-rubbed, bone-in pork chop. Prepared sous vide, then grilled and finished in onion butter, it is swoon-worthy.
“We couldn’t do this without our team, “ Rothberg says. “We are grateful for their loyalty and commitment. In the end, we simply want to be a good restaurant.” (1929 Broadway, 615-730-9739; flatironnashville.com)