Adele's

Adele's opened in 2015 as chef Jonathan Waxman's first Nashville restaurant, set inside a former auto-repair shop just off Broadway in the Gulch. The build-out kept the bones industrial — exposed brick, garage-scale windows, a soaring ceiling — but softened it with a long white oak bar and a chef's counter that faces directly into the open kitchen, where a wood-fired grill and oven do most of the actual cooking.

The kitchen's point of view runs through that fire: roasted chicken finished with salsa verde is the dish the restaurant is known for, alongside JW potatoes, wood-oven vegetables that change with the season, and a burger regulars order even at a place with a $195 tasting menu two blocks away. Dinner runs modern American with a Southern accent rather than chasing hot chicken or steakhouse territory, which is part of why it's held up for a decade in a neighborhood that turns restaurants over constantly.

Weekend brunch is the other reason people plan around Adele's — a buffet built on rotating salads, hearty mains, and a dessert table, served alongside an à la carte menu. It draws a mix of Gulch residents, weekend brunch groups, and visitors staying at the hotels within walking distance, and tables go fast enough that a reservation is worth making even for a weekday dinner.

Adele's suits a dressed-up dinner without a full tasting-menu commitment, a lively group brunch, or a solo seat at the chef's counter for anyone who wants to watch the kitchen work. It's not the place for a quiet, quick bite — expect noise, energy, and a wait at peak brunch hours.