Anchoring the corner of Houston and Martin Streets is Alla Vita, Boka’s take on an Italian cafe. The name refers to toasting “to life,” and the intention is for guests to linger in a warm, welcoming atmosphere, with a menu by Lee Wolen designed for sharing any day of the week. Handmade pastas include cacio e pepe ricotta dumplings, spring pea cappelletti with pickled ramps and guanciale, and tagliatelle in a beef shank ragu. Wood-fired pizzas feature toppings such as asparagus and burrata, or fennel sausage with roasted garlic and fontina. The fan-favorite chicken parmigiana, dressed in fire-roasted tomato sauce, buffalo mozzarella and fresh basil, continues Wolen’s celebrated way with poultry. “Alla Vita’s menu will continue to evolve with the seasons, highlighting exceptional local ingredients from partners like Nashville Grown and other nearby farms. We want guests to have a reason to come back again and again, knowing there’s always something new to discover,” says Wolen.
“Alla Vita’s menu will continue to evolve with the seasons, highlighting exceptional local ingredients from partners like Nashville Grown and other nearby farms.” –LEE WOLEN
The literal and conceptual connector between the two restaurants is Middleman. The whiskey-forward bar is inspired by Tennessee’s rich heritage and named for the original underground facilitators of its thriving bourbon trade. AvroKO envisioned the room as a covered passageway where guests linger with a drink in hand. The cocktail program, led by Boka Restaurant Group’s director of beverage Ashley Santoro, reinterprets the classics through a distinctly Southern lens, layering dry rub, pickled vegetables and other regional touches. Highlights include Under the Bridge, an herbaceous riff on a Manhattan with Old Overholt rye, arugula liqueur and spice-rubbed sweet vermouth and Gran Turismo, a savory martini of Sipsmith gin, pickle brine and green tomato.
“Guests can build an entire evening—whether that’s cocktails at Middleman before dinner, sushi at Momotaro followed by pasta at Alla Vita, or simply return for a completely different experience the next time,” says Katz. Chef Gene Kato explains, “this is not about recreating Chicago. It’s about bringing the best versions of these restaurants to Nashville.” And it’s clear they’re having fun doing it. 519, 521 and 523 Houston St., bokagrp.com
Dining and Cooking