The Treehouse Nashville

When the Treehouse first opened in late 2013, it was overshadowed by a number of other new restaurant arrivals that demanded national attention. But slowly, it's gained its footing and worked out the kinks in the kitchen, thanks largely to Chef Jason Zygmont taking over in early 2016 and putting a unique spin on traditional dishes. Broccoli, for example, is char-grilled with sesame aioli, puffed rye berries, pickled stem, lime, and pea tendrils while an agnolotti is made from fava beans and ricotta and dressed up with nettle oil, fermented green garlic, arrowhead spinach, and Meyer lemon jus. Not only are Zygmont's dishes packed full of unique flavors and seasonal ingredients, they're also plated to artful perfection, too. For those just looking for a beverage, there's a spacious back patio, ideal for sipping your way through Treehouse's creative cocktail menu.