C U There!

Church and Union brings another Top Chef to Nashville

Written by Dave Mahanes / Photos courtesy of Church and Union

Between The Arcade and Printer’s Alley on 4th Avenue North is Church and Union, the newest restaurant (and first in Nashville) from the team from 5Church Charlotte, La Belle Helene in Charlotte, 5Church Charleston, and Tempest Restaurant in Charleston.

C&U Seafood Tower

“We are very pleased to expand to the Nashville market. It is a place that our group has always wanted to be,” says Patrick Whalen, Operating Partner. “Our goal is for Church and Union to partner the food, ambiance, and service together in a way that makes our guests feel inspired and satisfied.”

CU Burrata with Asparagus

The over 5,000 square feet of space features an expansive bar, camel velvet banquettes, and multi-level seating. The décor is sleek and eclectic-it is hard to ignore the mural work painted by artist Jon Norris— the entire text (all 11,450 words) of Sun Tzu’s The Art of War is painted by hand in white on the black ceiling and columns. 5th Street Group’s signature five-dollar bill painting by artists Matt Hooker and Rodney Raines features our beloved Nashville heroes Dolly Parton, Johnny Cash, and lots of clever interwoven local references.

At the helm in the kitchen are Chef Jamie Lynch and Chef Adam Hodgson. Chef/Partner Lynch has an impressive culinary background, including New York’s Le Cirque, Aureole, and Café Boulud. Since opening 5Church in 2012, he has been recognized as Charlotte Magazine’s Best Chef 5 separate times, most recently in 2020. In addition, he competed on Season 14 of Top Chef in Charleston and on Season 17 Top Chef All-Stars in LA.

CU Grouper

The craft cocktails are imaginative with monikers like “Viper” (tequila, orange liqueur, lime, cucumber, and cayenne pepper) and a purple “Flying High” (Empress gin, St. Germain, lemon, and Crème de Violette). The wines by the glass and bottle are carefully curated and the beer list (both draft and by the bottle) includes a nice variety of local brews, like Yazoo and Little Harpeth.

Church and Union serves a menu inspired by local and seasonal ingredients. Standout appetizers were the stunning C&U Tower overflowing with oysters, shrimp, Maine lobster and seafood salads, Burrata with asparagus, and a sumptuous beef tartare with spicy mustard and pumpernickel rye.

For entrees, the F***** O**** Agnolotti pasta, Kurobuta Pork Chop with a celery root salad, and the Daily Catch of halibut, served with pork belly, urfa honey and fingerling potatoes were all expertly prepared and beautifully presented.

The desserts were incredible and very hard to choose, so we tried two: the Salted Cream Panna Cotta with a sourdough oat crumble, sorghum, pears, and candied hazelnuts was sublime, and the Baked Tennessee (bourbon pastry cream, banana jam, toffee, house-made ‘nilla wafers, torched meringue) was an elegant play on banana pudding and worth every sweet bite.

Church and Union is a welcome addition to our growing (and ever-evolving) food scene-they are already planning a sister spot— Ophelia’s—a lounge with shared plates and craft cocktails.

Church and Union / 201 4th Avenue North, Nashville, TN 37219 (615) 864-0977 churchandunion.com / Hours: Tues-Sun 5:00-closing / Lunch and Brunch coming soon / Complimentary valet parking in front of Noelle Hotel