Our story

Harvest & Rye opened on Woodland Street in 2015, in a former hardware store four blocks from the Cumberland River. Chef Nora Bellweather wanted a Nashville kitchen that answered to the growing season instead of a fixed menu.

The idea was narrow: cook what Tennessee farms are picking that week, break down whole animals in-house, and pour honest whiskey. Eleven years on, that has not changed.

The dining room seats 68 under salvaged-timber beams, with a 14-seat bar where walk-ins are welcome. The menu is rewritten every 6 weeks, and the farms we buy from are printed on the back so you can trace your plate.

What we hold to

• Buy from 30 farms inside a 200-mile radius
• Use every cut, and compost the rest
• Make bread, pasta, and ice cream in-house daily
• Keep a table open for walk-ins at the bar every night