Trey Cioccia, a Nashville-based chef known for his work at Cantina Laredo and Capitol Grille, announced today he will open by spring’s end The Farm House in SoBro condominium tower Encore.
The restaurant will take 4,000 square feet of space located in Encore’s west side (seen at lower bottom and under the swimming pool in this image courtesy of Google Maps) and next to restaurant Etch, which opened in late summer of last year.
Terms of Cioccia’s lease are not being disclosed.
During lease negotiations, Austin Benedict with the Nashville office of Colliers International represented the retail space’s owners, while Brandon Kuvara with C.B. Ragland Company represented the tenant.
Relatedly, Encore co-developers Giarratana Development and Novare Group are working to secure a café in the space to the left of the building’s main entrance at 301 Demonbreun St. Encore offers 20,000 square feet of retail space, of which approximately 12,000 square feet remain for lease.
“The time for SoBro has arrived, and we’re glad to welcome The Farm House to the area,” Tony Giarratana, president of Giarratana Development, said in a release. “With the Music City Center opening in May and the Omni and other hotels not far behind, SoBro will soon be infused with even more activity. Trey is opening a restaurant in a high-profile location during a very exciting time in Nashville.”
The Farm House concept will focus on traditional Southern cuisine featuring locally sourced ingredients. The décor of the restaurant will keep with a “classic Southern aesthetic” featuring handmade accents, furniture made from repurposed barn wood and Tennessee heirlooms.
“As a Nashville native, I want to share the flavors and culture I grew up with, and that’s exactly what people can expect at The Farm House,” said Cioccia. “SoBro has an emerging restaurant scene, and we think The Farm House will bring a new element that will expand on it. Whether locals are rediscovering their favorite Southern staple or tourists are exploring the tastes of the region, diners can expect The Farm House to offer unique plates, sophisticated service and an easy-going environment.”
Cioccia has already lined up various local food purveyors including Allan Benton, Fall Mills, Wedge Oak Farm, Willow Farm, Hatcher Family Dairy and Anson Mills.
Cioccia once spent time at the Hermitage Hotel’s Capitol Grille, where he served under Tyler Brown before being promoted to sous chef. Most recently, he was executive chef of Cantina Laredo in The Gulch.
Ragland’s Kuvara said that while identifying various locations, it became clear that SoBro was the ideal district for Cioccia’s first restaurant.
“We got a first-class building with Encore and a neighborhood that is primed for more great restaurants and amenities that it just seemed like the perfect fit,” Kuvara said. “ Trey’s passion and focus for his craft is going to make The Farm House an instant favorite for Nashville.”
The Farm House will serve lunch Tuesday through Friday from 11 a.m. to 2:30 p.m., dinner Monday through Saturday 5 p.m. to 10 p.m. and brunch on Sunday from 10:30 a.m. to 2:30 p.m.
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