Lunch at City Winery launches April 13!

At City Winery, we are so excited to announce a new way for Nashville to experience our establishment. We are proud to launch lunch service, effective April 13th. Lunch hours will be 11 AM – 3 PM Monday-Friday, with specials daily. Check out the menu here. We accept reservations by calling 615.324.1010 or on OpenTable.




Chef Appearance: Foodbank Throwdown

Chef Kristin Beringson

Chef Kristin Beringson

A new kind of fundraiser is coming to Nashville. Join the Martha O’Bryan Center as several distinguished chefs from some of Nashville’s hottest new restaurants in a cooking-competition with a new spin – the ‘secret’ ingredient? Items typically donated to food banks in Nashville.

The Martha O’Bryan Community is located in a food desert due to the lack of access to healthy and affordable food options, especially those without transportation. Typical food retailers in this area include gas stations, convenience and drug stores, with the nearest grocery store more than two miles away.  The services Martha O’Bryan’s Food Bank provides is imperative to these residents.

FoodBank:Throwdown fundraiser will showcase the struggle these families face to have a good, healthy meal by encouraging a friendly competition among Nashville’s top chefs, while raising awareness of the importance of donating nutritious food options to these vital shelters.  In 2014 MOBC served over 5,700 individuals–many who would not otherwise have a healthy meal. MOBC runs the largest and busiest food bank in East Nashville.



Chef Kristin Beringson

City Winery

Kristin Beringson left her career in retail management to began her culinary journey in 2009. After college, she contributed to a number of restaurants but distinguished herself by elevating the Holland House menu. In August 2014, she transitioned to the new City Winery in the downtown area. She made her television debut and won “Chopped,” a show on Food Network. | @ChefKristinB

Chef Trey Cioccia

The Farmhouse | @FarmHouseSoBro

Chef Aaron Thompson

The Blue Porch

After an award-winning career as a photojournalist, Aaron Thompson left the field to open The Blue Porch Restaurant in Woodbury, TN with his mother Wanda. The Blue Porch is a meat and three restaurant specializing in traditional fare with a personal twist. | @aaronthecook


Chef Rachel Cannon

Two Bits & Tin Roof

Although starting as a hostess, Chef Rachel’s passion for cooking and her natural talent of mixing unique flavors and fun textures developed into a burgeoning career in the kitchen. After working at several successful restaurants in Nashville, Chef Rachel landed at Two Bits on Demonbreun. Eager to be a part of something fresh in this rising foodie-town, Chef Rachel found a perfect home for hanging her apron. || @tinroofbroadway

Chef Batts Batts

Martha O’Bryan Center

Chef Batts is the Director of Culinary Services at Martha O’Bryan Center. After receiving his Bachelor’s degree in Business Management, he decided to pursue his dream of becoming a chef. Upon graduation, Keith gained experience at several companies in Nashville including Tomkats, Saffire, and Old Hickory Steakhouse before being hired as a Sous Chef in 2012 by Martha O’Bryan. | @chefbatts



Erin Byers Murray 

Co-Editor, Nashville Lifestyles

Erin Byers Murray is the co-editor of Nashville Lifestyles magazine where she regularly covers Nashville’s growing food scene. She is also the author of Shucked: Life on a New England Oyster Farm as well as co-author of The New England Kitchen: Fresh Takes on Seasonal Recipes. | @erinbmurray

Jim Myers

Food Writer, The Tennessean


Beth Sachan

Editor and Creator, Eat. Drink. Smile. | @betheats

Nicole Buckley

Nashville by Nicole, Lightning 100

NashvillebyNicole  | @NashbyNICOLE


Stay tuned, as we will continue to feature new chefs and judges as we get closer to the event! 


Are there ID requirements or an age limit to enter the event?

Tin Roof is a bar located in downtown Nashville. The event will be located on the second floor and it will be a private event. If you are under the age of 21 and want to attend, please email Thanks!

What are my transport/parking options getting to the event?

If you do not live or work in the downtown area, you can get downtown parking for only $5 AND its included in the price of admission. Parking is located just a short walk away and is only $5 for our patrons. Please be sure to print your ticket and parking pass before attending the event.

Where can I contact the organizer with any questions?

You can contact the organizer through email or twitter. Email: Twitter: @NextNashville

Do I have to bring my printed ticket to the eventYes. You will need a copy of your printed or digital ticket.

Nashville Scene: City Winery Declares the Start of Rosé Season with a Grand Tasting

By Chris ChamberlainRose_Instagram

In the spring a young man’s fancy lightly turns to thoughts of rosé, or at least it should. This is the perfect weather for a nice chilled glass (or bottle) of the pink, as long as it’s the good stuff. Now that we’ve finally matured past the days of Sutter Home pink zin, wine fans have begun to appreciate the floral qualities of a fine rosé. As we transition from the heavier reds of winter to the “pool pounder” summer whites, City Winery would like you to stop and smell the rosés along the way.

On Sunday, April 12, beverage director David Mensch welcomes fans into the upstairs lounge area for a mega-tasting of rosé wines, and if weather permits, they’ll open the doors to their two decks that offer some of the best views of downtown anywhere. The event will run from 3 until 5:30 p.m., so Day Drinking! Mensch will offer more than 50 different examples of still and sparkling rosés representing all of the major Western European wine-producing regions.

Tickets are available at City Winery’s website and run $35 per person. When you consider how many wines you could have the chance to taste for that price, it’s a heckuva bargain!

On a side note, Mensch has been hard at work developing a series of wine-based cocktails for the bar at City Winery. He’s not just talking about adding a splash of vermouth or a Champagne cocktail. These are complex concoctions made up of wines like ports and sauternes mixed with spirits, juices and even beers to create amazing flavor combinations. While it’s difficult to balance the flavors of all these different types of alcohols, in the end these are very simple cocktails that are easy for the City Winery bartenders to pour or for home mixologists to re-create.

I had the opportunity to sample a few of the recipes and a few really stood out. The Belgian Rye is made with Corsair Ryemageddon, Warres Warrior Port, Ancho Reyes and a sensational Lindemans Framboise beer that balances raspberry and chocolate flavors and would be the perfect pairing for a nice cheese plate. The Smoke on the Water is Mensch’s much more interesting take on a margarita, featuring Corsair Triple Smoke Villa Maria Sauvignon Blanc, lime and cane sugar. In addition to being local, the Corsair Triple Smoke adds and almost mescal-like taste and aroma.

Give these cocktails a try! You know what they say: Liquor and wine, you’ll be fine.

Trivia Night with the Country Music Hall of Fame and Museum

Join us!

March 22nd & 29th at City Winery in the Lounge!

Make your reservations here!

Join City Winery in welcoming Nashville’s newest exhibit to the Country Music Hall of Fame and Museum with our first trivia night. We’ll dig into the story of Dylan, Cash, and the Nashville Cats: A New Music City, which opens March 27th.Test your music history knowledge with questions developed by museum staff and groove to music of the the1960s and 70s provided by local DJ Tim Hibbs. An all-vinyl playlist themed around the music of the exhibit will include Bob Dylan, Johnny Cash, the Byrds, Leonard Cohen, Tracy Nelson, and dozens more hit folk, rock, and country records featuring the session musicians known as the Nashville Cats.

Teams will compete for prizes provided by City Winery and the Country Music Hall of Fame and Museum, including museum admission and City Winery prizes.


Entrepreneur Magazine, Business Unusual: How This Entrepreneur Reworked His Business Idea in the Face of Financial Armageddon

business unusual

FEBRUARY 27, 2015
From the March 2015 issue of Entrepreneur, by Lambeth Hochwald 

The financial crisis of 2008 changed everything. Michael Dorf, who founded legendary New York City rock venue the Knitting Factory in 1986, was just three months away from opening a combined winery and music club in Manhattan that would feature visible steel fermenting tanks and a refined dining experience. Dorf anticipated bankers buying wines by the barrel.

But the subprime mortgage crisis doused those expectations. “We were not only in financial Armageddon, but there was such a reversal in big spending and ostentatious behavior,” Dorf says. “It became taboo.”

He had to find an alternative concept. “I came to an internal phrase, something I call being ‘vessel-agnostic,’ which meant that I realized that it didn’t matter if I sold wine by the barrel or by the glass.”

He kept the steel tanks but shifted his business plan from barrel sales to a by-the-glass tap wine service.

“When I conceptualized City Winery,” Dorf recalls, “I was getting older, I had young kids, and going out was rare. I wanted to build a place where I could eat a lot, drink a lot and consume a lot of culture.”

The City Winery in New York was followed by locations in Chicago, Nashville and Napa, Calif. The company now has a total of 500 employees and plans to open establishments in Atlanta, Boston and Toronto by the end of 2016.

“We are focusing on larger urban environments that have sophisticated cultural and culinary audiences,” says Dorf, who serves as CEO. “We’ll open in cities that are experiencing robust and strong hospitality markets.” Dorf projects gross revenue to exceed $40 million in 2015.

Staying true to his rock-club roots, Dorf made music a major draw at the venues, with performances by iconic rock, country and bluegrass artists such as Elvis Costello, Sinead O’Connor, Steve Earle and Tim O’Brien. Tickets are priced from $35 for bar stools to $125 for seats up front. Each City Winery venue has a capacity of about 300.

“That number has become magical for us,” Dorf says. “I use the words ‘intimate concert experience’ to define our events. The definition of intimacy is when an artist or someone on the stage can look into the eyes of every person in the room. Once you can’t have eye contact, you can’t have intimacy.”

But while the concerts are central to the overall City Winery experience, the business focus is on the wine list and Mediterranean menu.

“We don’t make money at all on ticket sales,” says Dorf, explaining that 80 percent of the box-office take goes to the artists. “Our focus is on making our profits from food and beverage, just like any restaurant.”

Much of that comes from the wines produced in-house. City Winery has contracts with vineyards in California, Oregon, Washington, New York and Argentina; 60 percent of the wine produced at the four locations goes into an eco-friendly, on-tap system before it’s served, which lowers packaging costs for higher margins.

“By making wine in our facilities, we’re not just selling it and offering a good wine list,” Dorf says. “Customers can smell the fermentation and see the tanks, which gives an authentic statement to what we do.”

The company also offers a wine club and barrel membership, in which individuals or companies have the opportunity to join in during the winemaking process, from the selection of grapes to crushing, aging, blending, bottling and labeling.

That was part of Dorf’s plan from the beginning: “My goal was and remains to move wine, to show that you could make it in an authentic manner in the middle of a city and to offer a luxury concert experience.”

Long-distance leadership
Every year since founding City Winery, Michael Dorf has brought 15 people from each of the company’s U.S. locations, including managers and up-and-coming staffers, to what he calls “base camps.” (The most recent was in Puerto Rico.)

“These should never be called ‘retreats,’” Dorf says. “A retreat is just the opposite of what you want to be doing—the idea is to go forward, and a base camp is a great spot where you’re close to your goal but you still have a ways to go.” Here, Dorf explains his rules for fostering a sense of togetherness among far-flung colleagues.

1. Connect with your managers. “As a CEO, you can’t be everywhere at once,” Dorf says. “And if it wasn’t for a bunch of our managers, there’s no way we could have gotten to where we are today. These events give us time to really think through what we do, how we do it and how we can improve, as well as focusing on our best practices in terms of our styles of management and how to create some scale but not get too ‘McDonald’s’ about what we’re doing.”

2. Help your managers think like owners. “This is one of the biggest challenges for businesses, and a week away can help managers think like owners, to feel like every bottle of wine, every customer is really important.”

3. Focus on specific goals. “During our first Base Camp, we distilled our mission statement and talked about office politics. At the top of a hill, I had hidden a whiteboard and some flash cards to get the conversation going.”

4. Look at the business through a new lens. “When Steve Jobs died, I had everyone think about us as an Apple product and focused on how Jobs would have approached serving wine and putting on a show. This year I had a rock ’n’ roll photographer as our guest, and together we looked at City Winery through the lens of a photographer. That helped us talk about how we capture the most focused experience for our customers in the short time frame we have to indulge their senses.”

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