Choy, the new Chinese-American restaurant from owners Moni Advani and Nishaan Chavda, is now open in Nashville. The menu, created in collaboration with James Beard Award winner Brandon Jew of the Michelin-starred Mister Jiu’s in San Francisco, who consulted on Choy, and chef Brian Griffith —Brandon’s longtime sous chef at Mister Jiu’s — offers dishes that are rooted in classic Chinese-American culture with a southern, American twist. The 120-seat art deco-inspired space, designed by Carlton Edwards (whose previous projects include Kayne Prime, Virago, and Saint Anejo in Nashville) pays homage to mid-20th century Shanghai.
Partner Moni Advani most recently worked with best-selling author and FoodNetwork personality Maneet Chauhan on the openings of Chauhan Ale, Masala House and Mockingbird in Nashville and partner Nishaan Chavda was previously the Director of Operations for The Mina Group. The food menu is a collaboration between chef Brandon Jew, who is the Chef/Owner of Mister Jiu’s, Moongate Lounge, and Mamahuhu in San Francisco, and Executive Chef Brian Griffith, a Tennesee-native, who will be bringing his experience from the last four years of cooking Chinese cuisine at Mister Jiu’s in the heart of San Francisco’s Chinatown neighborhood back to Nashville.
The food is a fresh interpretation of beloved Chinese-American dishes that incorporate regional Tennessee ingredients. The menu starts with appetizers such as Pressed Pig Ear Terrine with Lanzhou chili, soy sauce, black vinegar, cilantro, and pepper puree; Dutch Crunch BBQ Pork Buns in a beet BBQ sauce; and Pan Fried Turnip Cakes with Teochew—a sauce made from olives and fermented mustard greens. Rice, noodle, and dumplings dishes include Corn and Shrimp XO Fried Rice made with Tennessee field corn, gulf shrimp, egg, and XO sauce; and Squid Ink Wontons tossed in a sesame vinaigrette with fermented Fresno chilis. Mains include Chicken Fried Steak with Mapo Tofu with a Sichuan fava bean wheat chili paste that has been aged for three years and Whole Flounder Sichuan Style that is deep fried and covered in a chili sauce. The star of Choy’s menu is the large format Peking Roast Duck, which is sourced from Jurgielewicz Birds in Philadelphia. The preparation starts by inserting an air compressor beneath the skin and inflating it so that it pulls completely away from the meat. Once the skin is separated from the meat, the duck is rubbed with a combination of brown rice syrup, dark soy sauce, and a custom 10-spice blend and hung under a fan for 10-17 days, where the skins are left to dry out completely. When they are dry, the duck is smoked over wood and served with traditional garnishes, duck liver mousse, and housemade peanut butter hoisin sauce. Desserts like Dark Chocolate Jian Dui, deep fried sesame balls; Chrysanthemum Ice Milk served over ginger snap crumbles; and Sorghum Ma Lai Go, a traditional Chinese, brown sugar and vanilla steam cake with locally grown sorghum, round out the menu.
The cocktail menu, developed by Consulting Bar Director Abe Vucekovich (previously of James Beard award winning bar The Violet Hour and currently at the World’s 50 Best recipient Meadowlark) features a program utilizing a variety of spirits and fresh ingredients while blending both traditional and new bartending techniques. Choy’s signature cocktails will be largely inspired by legendary early 20th Century hotel bars from around the world and their influential drinks—such as the Singapore Sling, Hotel Nacional, and Green Swizzle—but with a modern twist. The wine program, designed by Advanced Sommelier, Justin Mueller (previously of Michelin starred restaurant Beckon in Denver) showcases an international list heavily focused on old world selections.
The 120-seat art deco-inspired space, designed by local Nashville design firm Carlton Edwards, evokes mid-20th century Shanghai. The two-story space is anchored by a 30-foot-wide red and black marble bar and an expansive glass-enclosed wine cellar showcasing over 1,000 bottles. The dining room features emerald booth seating and black glass tables, with walls that are covered in plaster and vintage-inspired wall coverings, accented by a variety of traditional Chinese oil paintings and a large mural. Additionally, a 50-seat, whimsical private dining room is located off the mezzanine, and is complete with detailed red bamboo and crane wallpaper and black wooden chairs and tables.
Choy is open Tuesday through Saturday from 5pm-10pm. Reservations can be made on RESY & SevenRooms. For more information, visit www.choynashville.com and follow @choynashville.