At 2000 Belcourt Avenue in Hillsboro Village sits a storied house.
In 1982, it became home to Faison’s, a beloved independent restaurant that spearheaded the transformation of Music City’s culinary scene while making its neighborhood a dining destination. It had a long run but was sold in 1997. In the ensuing years, other establishments, such as The Trace and Bombasha Brazilian Steakhouse, took up residence. As the evolution of Nashville dining expanded into other parts of the city, this one faltered. The most recent incarnation of 2000 Belcourt was a hookah lounge.
Bringing new vision and vitality to the space is Supper Club on Belcourt, opened in early October by Make a Play Hospitality Group. They patterned the concept after its sibling restaurant in Memphis, Supper Club on Second, which launched in 2022. The slogan, “food and cocktails harmonized,” and the glitzy vibes are inspired by supper clubs of the ’60s and ’70s. SCOB brings a relaxed yet upscale bar and dining experience, complete with fine beverages, steaks, chops, and seafood, to the neighborhood.
“This area has always been vibrant. It was once the happening spot in terms of restaurants and tourism,” says co-owner Robert Higgins. “We want to bring back that golden age of Hillsboro Village. We believe it still exists.”
The house has been transformed with contemporary decor in tones and textures of black and white with gold accents. (Note: If you’re feeling extravagant, those accents can extend to the Wagyu tomahawk steak wrapped in edible 24k gold.) However, it retains several defining features from its previous lives: the roll- up garage windows, the enclosed front dining terrace built around a lone tree, the central bar with compelling sight lines to the various dining spaces, as well as the streetscape. Other rooms inside the house possess their own distinct character. The private Flamingo Room for 12 is vibrant in its design of the iconic pink birds and tropical foliage. Another area, The Oasis, features large black-and-white photographs of celebrities dining. Mellow Motown tunes play over the sound system to set the sonic mood.
Brown liquors are underscored in the cocktail menu. The Belcourt Old Fashioned is a spot-on rendition, while the Traditional Man has spicy dark rye stirred with honey, lemon, and Jack Daniel’s bitters. Executive chef Brandon Truesdale designed the menu as a culmination of his travels and interests, but his foremost inspiration is family. While embracing the steakhouse tradition, he infuses many dishes with eclectic flavors, drawn from an array of cuisines, all with ties to home.
“Family is my greatest inspiration,” says Truesdale. “I have always prepared dishes that remind me of family. Food tells a story, and I hope that guests can take part in the story I want to tell.”
From the section of Appetizers and Shareables, chargrilled oysters get doused in a blend of Cajun-spiked butter and sharp cheddar. For the Spicy Drop-Kick Shrimp, Truesdale’s gochujang sauce brings delectable, sweet heat to a dozen large butterflied shrimp in crunchy panko. Squeeze a little of the grilled lemon over them. His most creative dish, the Soul Roll, is a deep-fried eggroll stuffed with collards, yams, and mac and cheese. An order has two rolls, split at an angle to reveal the soulful interior, with a side of Thai chili sauce for dipping. And don’t fret over sticky fingers—your server will bring you a warm dampened cloth with lemon for cleansing.
Steaks and chops are expertly grilled to your specifications. You can count on the filet wrapped in peppered bacon to be tender and flavorful. Deftly Frenched loin lamb chops are properly grilled and then glazed in the house Grand Marnier sauce. The well-marbled rib-eye, while succulent on its own, gets an herbal boost from the chimichurri—and it’s worth your while to order this extra. Pair any of the above with a side of garlic-smashed potatoes or roasted Brussels sprouts.
Pastas also merit your attention. There’s an elegant vegan option, replete with Roma tomatoes, squashes, onions, and garlic confit. Seafood fettuccini takes on a Cajun bent, with chicken andouille accompanying shrimp, asparagus, and peppers in spicy white wine cream. And it’s hard to beat a decadent dish of lobster-laced mac and cheese.
For dessert, there are a couple of tempting cheesecakes, but our eye is on the Warm Butter Cake. It is finished with a generous pour of apple- studded caramel sauce, salted pecan pieces, and a scoop of vanilla gelato melting over the top. Make a Play Hospitality has big plans for Hillsboro Village. Look for their Date Night Wednesday campaign and Steak & Oyster pairing (with a jazz band) on Tuesdays. They are creating a festive outdoor bar and event space off the back of SCOB and have plans to take over the building next door, which formerly housed Cabana, with the idea of putting in a more casual cocktail bar and live music venue. As a Black- owned enterprise, they are excited to be a part of revitalizing this district, while bringing welcome and much-needed diversity to Nashville’s culinary—and cultural—scene. (2000 Belcourt Ave., 615-678-6431; ilovesupperclub.com)