The José Andrés Group is investing heavily in Nashville, with the debut of three new restaurant concepts opening in the Gulch
Famous chef José Andrés rushes to Ukrainian border to feed refugees
Chef José Andrés and volunteers at World Central Kitchen are at the Ukrainian border providing meals for thousands of refugees.
Humankind, USA TODAY
Chef José Andrés plans to open three new restaurants in Nashville’s W Hotel in early 2026.The new concepts include Mediterranean restaurant Zaytinya, seafood spot Bar Mar, and a new rooftop bar called Butterfly.This marks the acclaimed chef’s first expansion into the Southeastern U.S. outside of Florida.The José Andrés Group will also take over the W Nashville hotel’s Wet Deck and its banquet and catering program.
José Andrés Group, helmed by the globally acclaimed chef and humanitarian, is preparing a bold debut in Nashville.
In an exclusive to The Tennessean, the group announced plans for three new restaurant concepts opening at W Nashville in the Gulch in early 2026, marking a major splash in Music City’s dining scene.
An unnamed fourth concept, a reimagined lounge at the hotel’s Wet Deck, is also in the works.
The debut will bring several of Andrés’ beloved concepts — Zaytinya, Bar Mar and Butterfly — to Nashville. The openings also mark the chef’s first restaurants in the Southeastern United States outside of Florida.
A local commercial real estate group, JLL, helped broker the deal to bring Andrés’ group to Nashville.
Spanish-born Andrés — named to Time magazine’s list of the 100 Most Influential People in 2018 for his humanitarian work with World Central Kitchen — is widely credited with popularizing tapas in the United States after founding Jaleo in Washington, D.C., in 1993 at just 23.
Today, José Andrés Group operates 40 restaurants worldwide, including the two-Michelin-starred minibar in D.C.’s Penn Quarter neighborhood.
Nashville’s ‘culinary movement’
Now, the acclaimed chef is launching a new venture in Nashville, a city he says drew him in with its spirit, music and energy.
“Of course, people know it as a Music City, but more and more I think we can call it an amazing food city, too,” he said. “There’s a real culinary movement happening here, and we’re so proud to become a part of it.”
That bore out on Nov. 3, with the announcement of three new Michelin Stars for the city’s restaurants and a host of other honors via the South’s newly launched regional Michelin Guide.
Which José Andrés restaurants are coming to Nashville?
Zaytinya: This Mediterranean restaurant celebrates the culinary traditions of Turkey, Greece and Lebanon with an elevated mezze dining experience that balances authenticity and innovation. Expect a menu of vibrant small plates, dramatic design and warm hospitality.
Originally launched in Washington, D.C., more than two decades ago, Zaytinya has expanded to New York City, Las Vegas, Los Angeles and South Beach.
Signature dishes include grilled Mediterranean octopus, Chicken Muhamarra and family-style platters such as whole grilled Mediterranean sea bass and whole smoked lamb shoulder.
Bar Mar: This will be the second location of this Chicago-based seafood restaurant. Bar Mar serves reimagined seafood classics and Spanish-style charcuterie. Think salmon crudo with yuzu ponzu, chilled Maine lobster with salsa rosa, braised short ribs and frites, and platters of thinly sliced Ibérica De Bellota ham.
Butterfly: A newly launched concept from the José Andrés Group, Butterfly will be perched on the 13th floor of the W Hotel in the Gulch. It will have nearly 360-degree city views, a selection of agave-based spirits and Mexican-themed light bites, including ceviches and tacos.
Beyond these restaurants, José Andrés Group is planning a reimagined food and beverage experience at the hotel’s Wet Deck lounge, which will relaunch with an expanded bar and refreshed outdoor space.
The chef’s group will also debut a new banquet and catering program, bringing Andrés’ signature style to private events and celebrations on the property.
Mackensy Lunsford is the senior dining reporter and critic for The Tennessean. Reach her at mlunsford@tennessean.com.
Dining and Cooking