Step Inside: The Finch

The Finch American Grill, which recently opened in the Baggage Building at Union Station, combines two classics — a traditional, approachable menu and a historic Nashville location. 

“We have some twists on things,” says Milkshake Concepts general manager Ben Rodriguez. “We have a few unique items, but nothing that’s really out of left field — nothing that people are going to have to say, ‘I don’t know what that word is.’” 

This is the third location for the Dallas-based restaurant from hospitality group Milkshake Concepts, which also introduced Harper’s steakhouse to Music City. The 6,896-square-foot space, which most recently housed The Flying Saucer Draught Emporium, still has many original early-20th-century architectural elements — including arches, stonework and exposed brick. The former loading dock for the Baggage Building, constructed in 1900, now features garage doors that can be opened in nice weather.

Franklin-based Barnett Design Studio and the restaurant group’s in-house design team worked together to design the space. Touches like bird-feather wallpaper and gold-toned fixtures complement the building’s Art Deco history, while also giving it a light, airy feel. Originally imagined with a raw bar like the other two Finch locations, the restaurant is filled with navy blue and white accents.

The large, open restaurant, which seats 176, is loosely divided into four areas and designed to “be inviting,” says project manager Karrie Heideman with Barnett Design Studio.  Throughout the room are round, wood tables for two paired with wood and oyster-white tweed chairs, and there are plush navy and white booths that accommodate eight. There’s even a standing bar for those who like to mingle. 

The all-day dining menu offers starters like Szechuan popcorn chicken — one of Ben’s favorites — prepared with roasted peanuts, toasted Szechuan peppercorns, teardrop peppers and charred scallion aioli. Another starter is salmon crudo, made with cilantro lime vinaigrette, salsa macha, chili aioli, pickled onions and sliced scallions. Sandwiches include the Royale cheeseburger, featuring an Allen Brothers double smash patty, American cheese, house sauce and LTOP (lettuce, tomato, onion and pickle). Another “handheld” menu item is the blackened redfish tacos, served in flour tortillas with ancho chili slaw, mango pico de gallo and cilantro. 

For those with heartier appetites, there’s the chicken-fried steak — The Finch is from Texas after all — served with a jalapeño sausage gravy and whipped mashed potatoes. One of The Finch’s signature dishes is a short rib with roasted poblano mac and cheese, ancho chili demi-glace and tobacco onions.

Sweet Tooth

An open pastry kitchen lets patrons get a sneak peek of chefs whipping up scrumptious desserts, including banana bread pudding — fresh banana bread soaked in house custard and served with vanilla gelato and crumbled walnuts. There’s also a twist on classic Key lime pie, this version made with fresh raspberries, raspberry sauce and whipped cream. The goal from start to finish, Ben says, is to offer guests really good food, a high level of service and ultimately, to meet — or even exceed — their expectations.

Brunch Time

The Finch American Grill serves brunch from 10 a.m. to 3 p.m. Saturday and Sunday with favorites from the all-day menu offered — plus some tasty additions. One highlight is the brûléed bananas French toast with whipped ricotta, Texas pecan caramel syrup, powdered sugar and seasonal berries. Another is a new take on chicken and waffles — perfect for Nashville. A sweet cream waffle is served with buttermilk fried chicken, hot honey and bourbon-infused maple syrup. From 3 p.m. until close, the all-day menu is available.

Cocktails, Anyone?

A striking wood and marble bar by Mesa, a Nashville-based custom furniture design company, sits at the center of the space. It’s paired with bar stools with cushioned backs and navy leather seats, which beckon patrons to stay a while. Specialty cocktails include the Finch 75, made with white peach and rosemary Grey Goose Essences, Bombay Sapphire gin, lemon, prosecco and rosemary. There are no fewer than four varieties of martinis. Happy hour is from 3 to 6 p.m. Monday through Friday, and drinks and a sampling of starters are offered at discounted prices.