When Indaco Nashville opens its doors in Germantown this Friday, March 6, the restaurant will bring more than house-made pastas, wood-fired pizzas, and Italian classics to the neighborhood. It will debut a bar program that feels just as playful, thoughtful, and deeply Italian as the food.
“At its core, it’s a whimsical, fun cocktail program,” says Jordan, Indaco’s beverage director. “It’s bright, very Italian-forward, and built with a lot of cross-utilization with the food.”
That philosophy is immediately apparent. The wine list is entirely Italian, the beer program is almost entirely local (with a few Italian pilsners sprinkled in), and the cocktails strike a careful balance between tradition and creativity—leaning into classic Italian flavors while still feeling approachable for Nashville drinkers.
Italian Roots, Nashville Sensibility
While Indaco locations share a common DNA, the Nashville outpost was built with the city’s tastes, and its agricultural community, in mind. Jordan worked closely with Chef Chris to ensure the drinks complemented the menu’s vegetable-forward approach and seasonal sensibility.
“All of our locations are similar in that we try to embrace where we are,” she explains. “We look at local partners, local farmers, and what the food menu is doing. This menu is lighter, more delicate, so the cocktails follow that same energy, even the more robust ones still drink on the lighter side.”
That restraint is intentional. As the restaurant heads into spring and summer, the focus is on freshness, balance, and drinkability rather than heavy-handed spirits.
“I do very delicate spirit programs,” Jordan says. “You’ll still find depth, but nothing feels overwhelming.”
The Cocktail That Says It All
If there’s one drink that captures the spirit of Indaco Nashville, it’s not a spritz or a martini, it’s a cocktail inspired by pizza.
Enter The Dollar Slice, a pizza-infused Negroni-style cocktail that’s already destined to become the restaurant’s signature. Inspired by Indaco’s beloved Margherita pizza, the drink quite literally blurs the line between kitchen and bar.
“We’re taking the dough and marinara, cooking it until it’s crispy, then infusing it into gin with fresh basil,” Jordan explains. “After a few days, we strain and clarify it, then add sweet vermouth and an herbaceous amaro with citrus notes.”
The final touch? A garnish of spicy soppressata and fresh basil—because, of course.
“That one really embodies Indaco,” she says. “It’s what we’re most excited to highlight.”
Another standout is the Opalite, a gin-based cocktail with Italicus and bergamot that arrives in an electric blue hue, a nod to Indaco’s signature color. It’s unexpected, floral, and undeniably eye-catching.
Speaking of the Opalite, there’s even a subtle pop-culture wink woven into the program. With Taylor Swift famously associated with the French Blonde cocktail, Indaco Nashville’s Swiftie beverage director, Jordan, nods to the moment by featuring an Italian blonde beer on the menu. A playful detail that feels right at home in Music City. It’s the kind of Easter egg that doesn’t overpower the experience but reinforces that this bar program was built with intention, personality, and a little fun in mind.
Built Like a Dish, Not a Drink
Jordan’s background in culinary arts plays a major role in how the cocktail menu comes together. Each drink goes through multiple rounds of tasting and refinement, treated with the same level of care as a plate leaving the kitchen.
“I treat cocktails the same way chefs treat food,” she says. “I want them to be perfect.”
When developing the menu, she also considered Nashville’s drinking habits, making room for whiskey-forward preferences while still staying true to Indaco’s Italian identity. The result is a lineup that leans savory and salty, with plenty of aperitif and digestif influence.
Cocktails With a Rhythm
Rather than strict food pairings, the bar program is designed to move with the meal. Cocktails shine before and after dinner, while wine takes center stage during it.
“With our Italian projects, we’re very wine-and-food focused,” Jordan explains. “The cocktails are meant to start the experience or finish it.”
Drinks like The Dollar Slice and the Pony Up, a softer, more feminine take on a Negroni, are ideal for aperitivo hour, especially alongside olives, burrata, and small plates. After dinner, guests can transition to digestif-style cocktails or house-made cellos served with gelato.
“They’re not dessert cocktails,” Jordan notes. “They’re meant to round out the evening.”
Thoughtful Options for Every Drinker
Inclusivity was also top of mind when building the menu. Indaco Nashville will offer spirit-free cocktails and low-ABV options that are just as intentional as their boozy counterparts.
“These aren’t just juice mixtures,” Jordan says. “We’re using botanical-based spirits and building them with the same care as the rest of the list.”
Low-ABV spritzes featuring fortified wines and house-made shrubs are designed for lingering, perfect for warm nights on the patio and long conversations over aperitivo.
What to Order First
For first-time guests, Jordan’s advice is simple: start with the pizza cocktail.
“It’s the first impression drink,” she says. “That’s the one.”
With its lively bar, open kitchen, and a beverage program that’s equal parts thoughtful and playful, Indaco Nashville is poised to become a new Germantown favorite. Whether you’re stopping in for a quick spritz or settling in for a long, pasta-filled night.
Dining and Cooking