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All photos by Nathan Zucker.
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Offering globally inspired dining, craft cocktails, and an eclectic array of live entertainment in a sophisticated, intimate setting, The Electric Jane makes its splashy Nashville debut.
It is the brainchild of Jason Scoppa, who has successfully designed and run such venues in Los Angeles—notably The Sayers Club, where performances of Stevie Wonder and Prince became legend. He and partner Sam Bakhshandehpour (of Jose Andres’ Think Food Group) decided the time was right to bring the concept to Music City. In February, they opened the chic supper club on Division Street between The Gulch and Music Row. Different vibes, different fare, different locale: The Electric Jane provides an appealing alternative to Nashvillians and visitors alike.
The jewel-toned interiors are modern and beautiful, darkened yet strategically lit: a central hexagon- shaped bar illuminated by a lightbox halo; chic turquoise rolled leather banquettes lined with white marble- topped tables; stages situated at either end. On the far right is the larger of the two. When not in use, it is hidden behind a movie screen that flickers videos of David Bowie and Queen or clips from the BBC of ’60s rock and rollers. On the smaller stage you might get to enjoy local artists, Oracle Blue, performing their distinctive style of Neo-Soul on trumpet and vocals.
Start with a cocktail. Shaken or stirred? Jane’s Manhattan, made with Sazerac rye, vermouth, and Grand Marnier, is a smooth, chill sip from the latter camp. Lulu’s Margarita has delicious notes of cucumber, coconut, and jalapeño in the mix. There’s also a dedicated martini roster. Savor the Gibson, Botanist gin sparked with French vermouth and petite cocktail onion. Espresso martinis are making a comeback, and the Electric Jane lush version comes capped with a cannoli (word: a viable dessert option.)
The contemporary globe-trekking menu is replete with shareable plates and a modicum of mains. Bold flavors abound. Cheese on Fire is a showstopper, halloumi drenched in citrus and absinthe, flamed table side. Spread it on the house flatbread, spoon on the walnut pesto, and savor. Skewers of meaty oyster mushrooms in yakitori glaze are luscious on their own, but the Moroccan chermoula sauce really gives them a boost. Rounds of spicy tuna on crispy rice make terrific bites, dabbed in tamari. And the Brussels sprouts get a clever Japanese- inspired preparation, “okonomiyaki” (how you want it) topped with bonito flakes and squiggles of Kewpie mayo.
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From the concise selection of mains, the Supper Club burger rules—bacon bordelaise and rich raclette cheese make it so. Properly seared Steak au poivre also satisfies beef cravings and offers a side of fries with lemon aioli in true French bistro fashion. And don’t pass over the Roasted Halibut. Miso butter glaze seals in its sweet, delicate taste. Pasta lovers have two delectable offerings from which to choose: Bucatini Carbonara, finished with bottarga, and Parisian Gnocchi in short rib sugo spiked with kale and Calabrian chilis. Indulge your sweet tooth. You’ll find a compelling array of homemade ice creams, which are either components of a dessert assemblage or served on their own. Strawberry Coconut is an arrangement of eye-catching pastels: pink berry mousse over coconut cake round, served with a quenelle of pale green pistachio ice cream. Accents include strawberry coulis, chopped toasted pistachios and shards of meringue.
Scoppa and Bakhshandehpour are deservedly proud of The Electric Jane, which they see as a culmination of their collective efforts, “uniting people,” notes Bakhshandehpour, “through the power of food and music.” Scoppa chose its name after his grandmother, who had piercing electric- blue eyes, and a penchant for entertainment. He adds, wistfully, “I spent my childhood tagging along to low-lit dinners at clubs on a Saturday night. We would often end up at the same place the next day for brunch. Through our design, food, beverage, and programming, The Electric Jane evokes nostalgia, in a modern way.”