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Emily Dorio
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Emily Dorio
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Emily Dorio
Hospitality management firm, Big Little Fish, has officially opened the doors to its first culinary concept, Zeppelin, in Nashville's Capitol District.
Set between the downtown and Germantown neighborhoods, the 4,500-square-foot rooftop restaurant overlooks the Nashville skyline from seven stories above and features seating for up to 165 guests, an 18-seat grand bar, and a temperature-controlled outdoor lounge.
The kitchen, led by executive chef Aaron Thebault, will feature a casual and approachable menu that draws inspiration from West Coast cuisine mixed with Americana and globally-inspired dishes.
Emily Dorio
Collaborating with partner and creative director of Big Little Fish, Scott Baird, the pair will bring over 20 years of culinary and cocktail experience to Zeppelin, with a menu that ranges from coastal favorites like Hamachi Crudo and Charred Carrots to Americana throwbacks and eclectic, global cuisine including Beef Kalbi Ribs and a House Patty Melt.
“When conceptualizing Zeppelin, we wanted the restaurant and cuisine to tell a narrative that was relatable, yet new and distinctive to our guests,” said Baird. “Our menu is a reflection of that, allowing diners the ability to explore dishes that are simple and light to more complex and substantial, with a trace of whimsy.”
Just as approachable as the food, Zeppelin's cocktail program is designed to complement the menu with notable selections including the Guilty Pleasure, the Remarque, and the Zeppelin Fall Pimms Cup No. 1.
Zeppelin will offer dinner and drinks Tuesday-Thursday from 4 p.m. to 12 a.m. and Friday-Saturday from 4 p.m. to 1 a.m. Private dining and outdoor lounge areas will also be available for special event bookings. To learn more about Zeppelin, visit zeppelinnashville.com.