Inside a 10th century house on Rutledge Hill sits Nashville’s greatest culinary secret.

Andrew Chadwick’s at Rutledge Hill opened quietly late last year and has been wowing the palates of Music City’s upper-crust ever since. Curiously, but understandably, the country clubbers and glitterati loath to share their find with the masses. Unfortunately, for them, the secret is out.

Chef Andrew Chadwick has spent most of his life preparing to open his own fine dining establishment. Andrew’s first apprenticeship began at age 14. After that he attended the California Culinary Academy and went to work at the Ritz Carlton-St. Regis and other prestigious establishments. 

Andrew’s greatest achievement, outside of his current endeavor, was accomplished while he was serving as executive chef at Meadowood in Napa Valley. During his tenure there, he oversaw the Napa Valley Wine Auction, the second largest charity auction in the world. This involved serving 3,000 people four-star cuisine. It took seven kitchens and a staff of 400, but Andrew Chadwick executed this next-to-impossible task.

Nashville is very fortunate that his family drew Andrew tow Music City and convinced him to open his own restaurant. Andrew Chadwick’s at Rutledge Hill is a triumph of cuisine, style and historic preservation. 

The kitchen uses locally sourced produce and spices grown in the restaurants back yard. Exotic ingredients, such as truffles and foie gras, are flown in from L.A. and are regular on the daily updated menu. Chadwick starts with the fresh ingredients and enhances them with skill and innovative preparation. Andrew Chadwick’s is one of only three restaurants in the country to use a professional-grade induction cook top. This technology enables the chef to cook with precision temperature control. Induction technology is more popular in Europe and cooks nearly seven times faster than gas. 

There is more to cooking than just heating up food and Andrew Chadwick’s excels in this arena, as well. Each dish is presented artfully and Chadwick's inventive combinations of flavor are a delight on the tongue. The menu is diverse but the selection does not overwhelm. The portions are designed to satisfy but not overstuff. This is important because you want to have room for one of his amazing desserts.

Andrew Chadwick’s ranks among the nicer and more expensive restaurants in town, but you won’t leave wondering where all your money went. Even at $70 to $100 per person, a four-course meal at Andrew Chadwick’s can still be considered a great value. An evening here means you will be dining with Nashville’s elite. But there is no need to wear a coat and tie unless you want to; snappy casual will do. 

Andrew Chadwick’s at Rutledge Hill is open Tuesday through Saturday from 5:30 to 10 p.m. at 37 Rutledge St. Reservations are recommended. Call (615) 254-8585.

This article has been republished from Out & About Nashville, and was part of a series of first-person pieces written by the late Bobbi Williams.

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