Friday, March 13, 2009

Andrew Chadwick's restaurant has closed

Sad to say it but it is true, another incredible restaurant in our fair city has closed it's doors. Andrew Chadwick's at Rutledge Hill, an upscale California-inspired restaurant that was located in the southern edge of downtown was a truly unique restaurant and will be sorely missed. I wish Andrew all the best and hope he stays in Nashville and comes up with something else incredible.

He spent nearly two years restoring a Civil War-era home on Rutledge Hill near downtown Nashville before opening the restaurant in November 2007. Such a shame that all that work and passion is all for nothing now but I'm sure he will move on to bigger and better things soon.

A message on the restaurant's confirmed it, they were closed. "Unfortunately, we are no longer in business, we thank Nashville for the opportunity and hope you have a great day."

A little bit about Andrew and his restaurant...(this comes from the restaurant's website)

The technology he used:
Andrew Chadwick's is one of only three American institutions that use a professional induction cooktop. An induction-cooker element (what on a gas stove would be called a "burner") is a powerful, high-frequency electromagnet. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet--is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. Basically, the pan itself is where the heat comes from and not the elements.

About Andrew:
The majority of Andrew's culinary training took place in California, where he acquired an uncanny discernment for food and wine pairings. Prior to moving to Nashville, Andrew served as executive chef at the prestigious Meadowood Napa Valley, a private estate featuring fine dining inspired by the traditions of Napa Valley, and at the Ritz Carlton Resort St. Thomas, a Virgin Island resort offering Caribbean-inspired cuisine. Andrew also served on the prestigious culinary team providing cuisine for the 1996 Olympics in Atlanta.

After graduating from the California Culinary Academy in 1991, he worked at acclaimed restaurants in New York, California and Europe. In New York, he helped establish a Four Star restaurant with Donald Woods. Following his tenure in New York, he served as chef of the Fine Dining Restaurant at the Renaissance Esmeralda Resort, where he was ranked one of the top ten chefs in Southern California. He also was an executive sous chef at the St. Regis Monarch Beach Resort and Spa.

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