Project Highlight: Fin & Pearl

Project Highlight: Fin & Pearl

PROJECT NAME: Fin & Pearl

LOCATION: Nashville, TN

Opening in December of 2016, Fin & Pearl was Nashville’s first fresh seafood restaurant with a full raw bar and sea-to-fork menu. They are committed to sustainable and traceable sourcing and earth-friendly operations. Patrons will experience an approachable dining experience served with impeccable Southern hospitality. Guests definitely come here to relax over delicious food and drink.

Owner Tom Morales and Executive Chef Matt Farley have crafted a phenomenal menu that offers exciting and exotic preparations of ethically-sourced seafood, as well as new takes on classics. The main dining room is anchored by a large bar, bordered on one side with a marble New Orleans-style stand-up counter. This raw bar offers oysters, ceviche, seafood cocktails and Hawaiian-inspired poke bowls. Fin & Pearl can accommodate 144 guests in the main dining room seated and 20 guests at the bar as well as 40 guests on the patio terrace. Additionally, the restaurant features private dining for up to 50 guests in The Chart Room. This private dining area features white washed wood paneling, live edged teak counters, and two salvaged brass chandeliers.

The bar features a carefully curated menu of wines, beers and cocktails. The beer menu showcases the wide variety of craft beers that Nashville has to offer, a cross section of the new and established breweries. Click here to see what is currently on draft.

They are located in the Gulch at 211 12th Ave. S. Nashville, TN 37203.

Monday – Thursday: 11:00AM-9:00PM

Friday – Saturday: 9:30AM-11:00PM

Sunday: 9:30AM-9:00PM

Make a Reservation today!

 

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At Burger Republic we “Defend Quality!”.  Draft Beer Services shares that belief and is a great partner of ours making certain that the beer we pour our guests is the best it can be.  We have seen a tremendous improvement in the QUALITY of our product since we started doing business with DBS.

Andrew JackmanBurger Republic
The Proof is in the Pour
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