Multiuse Spaces appeal to Multipurpose Guests







Diners visiting Manhattan’s City Winery get transported to a time and place in which grape vines line rolling fields and the day comes to an end with a sun-kissed adieu. While it’s not quite Napa Valley, owner Michael Dorf has gone to painstaking lengths to create a little bit of wine country amidst sprawling high-rise buildings, stop-and-go traffic and busy sidewalks.

The City Winery experience pairs food and wine with music .City Winery locations can now be found in New York, Chicago, Nashville, and Napa, with each featuring a design that brings the romance of wine and music to life. Dorf plans to bring City Winery to Atlanta and Boston next.

While dinner guests eat from a smattering of globally influenced dishes… Read More at RDDMAG.COM 

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.




Weekend Brunch at City Winery, Every Saturday and Sunday!

In addition to Chef Kristin’s stellar dinner menu available in the restaurant every night, City Winery is also host to weekend brunch! Featuring sparkling cocktails, a build-your-own biscuit, and much more, we’re open Saturdays and Sundays from 11:00am to 2:00pm.

Chef takes a non-traditional approach to traditional dishes: City Winery’s steak & eggs features a coca-cola marinated hangar steak, while biscuit beignets feature tomato jam and sugar dust. Or satisfy your sweet tooth with cinnamon toast flatbread or challah french toast!


In addition to the extensive wine list, our brunch menu features artisan sparkling cocktails like Hopped Mimosa and SoBro Blues.


Click here for the full menu or make reservations at OpenTable!

Nashville Rescue Mission Thanksgiving Turkey Drive

IMG_8244(1)David Richter, GM City Winery; Norman Humber, Nashville Rescue Mission; Chef Kristin Beringson, City Winery


Our friends and neighbors at the Nashville Rescue Mission held a drive this season to collect 1,000 turkeys to serve over 6,000 meals during Thanksgiving week. We were proud to donate 25 turkeys to help them reach their goal. On Tuesday, the Mission held their 9th Annual Mission Possible Turkey Fry hosted by Tracey Lawrence. 500 of the 1,000 turkeys were fried and served with all the fixings to the 800 people who live in the Mission.

The Nashville Rescue Mission is a Christ-centered community dedicated to helping the hungry, homeless and hurting. They strive to restore hope and transform lives by offering programs that focus on spiritual growth, education, employment and life-recovery. For more information on their programs and to see how you can donate or volunteer, click here.


IMG_8247City Winery Staff


The Tennessean: Kristin Beringson blends Southern, Greek at City Winery

beringsonChef Kristin Beringson has been busy to say the least, having recently filmed an episode of “Chopped” and left Holland House to lead the kitchen at the new City Winery Nashville. We caught up with Beringson about her new gig.

Why did you decide to make the switch from Holland House to City Winery? I had been at Holland House for three and a half years. I felt I had grown all I could grow as a chef under that roof. The opportunity arose, and I really thought it would be a good chance to try new things. It was a 360 — a music venue, all this private event space, I could grow in a different way.

What was your goal for the menu? It’s very much foods that pair well with wines. It has a lot of Mediterranean influence, so French, Spanish, Italian, a little bit of Middle Eastern and especially Greek. I was born in Greece, so there’s a little Greek influence in everything I do. At Holland House, I kept it more contemporary American, Southern cuisine. Here it’s more Mediterranean flavors with a little bit of Southern flair. Like I have risotto balls, but instead of being stuffed with traditional flavors, it’s stuffed with pimiento cheese and short ribs.

How did you learn to cook? I didn’t start cooking until maybe five years ago. Cooking has always been something I loved. I was managing Target stores for years. I said, “I’m ready to be happy.” I enrolled in culinary school the next day.

What is your favorite dish off the menu? I’ve got my take on French onion soup, but it’s called Nash Onion Soup. It’s got smoked bone marrow and Kenny’s (Farmhouse) horseradish cheddar with house-made sourdough.

We have over 400 (wine) bottles and we do our own wines, but, unfortunately, we haven’t been able to make it on site yet. In the beginning of the year, when Tennessee law changes, we’ll be crushing grapes and barreling and aging on site. It will be a full service winery.

Describe your most memorable food moment. Recently one of my most memorable dining experiences I was up in New York City and I ate at Gramercy Tavern and got to meet chef Michael Anthony. I had the chance to see the kitchen. We ate 11 courses. The service and hospitality was completely beautiful and wonderful.

I filmed an episode for “Chopped” there. It’s airing soon. It’s called “Frankly Frantic.” It was crazy, but it was worth it.

What is your favorite tool and ingredient at the moment? Favorite ingredient is easy — it’s honey. I put local honey in just about everything I make. I think every dish needs a perfect bit of sweetness. And honey is so much better than sugar on so many levels. Tool: I have this one little knife I’ve had forever. I call it Woody. If I lose it, I lose my mind.

For the full Tennessean article, click here.

First Plates by Chef Kristin Beringson


After pacing, stocking, prepping and plating, Chef Kristin Beringson’s food menu came to life on plates as the kitchen team served our staff for a menu training session yesterday.


The restaurant opens to the public Thursday, October 2 at 5pm. Reservations are available via or call 615.324.1010. We look forward to seeing you!