Chef and entrepreneur, Trey Cioccia, formerly of Cantina Laredo and Capitol Grille, opened The Farm House, his first restaurant, in the SoBro neighborhood of Nashville, Tenn. in October 2013. The concept focuses on traditional Southern cuisine featuring modern technique and fresh, locally-sourced ingredients. The Farm House is located in a 4,000-square-foot retail space of the live/work/play Encore development. The décor of the restaurant keeps with a classic Southern aesthetic featuring handmade accents, furniture made from re-purposed barn wood, Tennessee heirlooms, and warm, modern lighting.
“As a Nashville native, I want to share the flavors and culture I grew up with, and that’s exactly what people will get when they come to The Farm House,” said Cioccia. “SoBro has an emerging restaurant scene, and we think The Farm House brings a new element that expands 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 unique plates, sophisticated service and an easy-going environment.”
Chef Cioccia is no stranger to the Nashville fine-dining scene. Holding dual degrees in culinary arts and hotel & restaurant management, he has over a decade of experience as a chef. During his time at The Hermitage Hotel’s Capitol Grille, where he served under Tyler Brown before being promoted to sous chef, the restaurant was named Best Restaurant in Nashville. Cioccia was also executive chef of Cantina Laredo in The Gulch, which was named Nashville’s Best New Mexican Restaurant in 2010.
With The Farm House, Cioccia offers comfort cuisine with a modern twist with menu highlights including house-cured and smoked meats, homemade vinegars and house- preserved produce. He prides himself on the company he keeps, and sources from local purveyors including Wedge Oak Farms, Fall Mills, Triple L Ranch, Persimmon Ridge Honey farm, Gammon Family Dairy, Noble Springs Dairy, Bear Creek Farm, and Kenny’s Farm House Cheese. Cioccia also provides some fresh vegetables directly from his own Davidson County garden for a true “farm to fork” dining experience.
Not to be overshadowed by the food, The Farm House also offers an experienced bar program featuring high-quality bourbons, house-flavored moonshine, local microbrews and updated takes on Southern staples like the Loaded Shirley Temple (yes, we’re serious!). To complement the cocktail menu, bar guests can pander in a plethora of fun bar snacks like crispy pork rinds, bacon cracker jacks, and jars of crispy cornmeal bacon.
Place Categories: American Restaurants, Comfort Food, Contemporary American, Cuisine, Farm to Table, Features, Happy Hour, Personal Wines Welcome, Private Dining, Views and Weekend Brunch