Greenhouse Effect

Sixty Vines invites you to “c’mon, get tappy” atop 5th and Broadway

Written by Melissa Mahanes

Perched atop the new 5th and Broadway building, Sixty Vines boasts terrific views of The Ryman and Lower Broadway from their immense glassed enclosure and huge wraparound patio. The indoor/outdoor spaces are airy and fresh, and you will feel like you have been transported to Napa Valley. Sixty Vines believes that “great wine and great food go hand-in-hand,” and we enthusiastically concur. The bustling open kitchen adds to the restaurant’s energy where your senses can experience your meal being prepared before it even reaches your table.

Sixty Vines originated in Plano, Texas, and has two additional locations in Dallas, and one in Winter Park, Florida. The concept behind the restaurant is to be environmentally responsible by purchasing wine in kegs rather than bottles, thereby reducing bottle and cork waste, lowering overall carbon emissions, all while serving thoughtfully sourced ingredients and flavors that complement their wine offerings.

More than 60 wines are available (more than 40 wines are on tap, along with ciders, beer, and cocktails), listed by category on your placemat in pours of 2 ½ ounces, 5 ounces, 8 ounces, or a 750ml carafe. The staff are cheerful and will enthusiastically walk you through your likes to find you the perfect wine.

Starters like marinated olives, meatballs, burrata with basil pesto and perfectly grilled ciabatta, and blistered Shishito peppers are great items to share, along with options to create your own charcuterie and cheese board.

A dazzling array of wood-fired pizzas are topped with fig and prosciutto, spicy sausage, or shrimp and smoked bacon, and arrive piping hot with a delightfully crispy crust. Pasta dishes include pappardelle with a tender red wine braised short rib sauce, a radiatori primavera, full of bright vegetables and pesto butter, and fettuccine with roasted chicken, escarole, coppa, and toasted garlic was delicious.

Entrées are generous and varied—from a crispy-skinned chicken a la plancha, to wood-grilled pork chops and steak. We had FOMO watching the Double Cabernet Burger pass by: cabernet smothered patties, everything bun, white cheddar cheese, caramelized onions, Worcestershire mayo, tomato, and crispy fingerling potatoes—we’ll catch you next time!

The standout meal that demands attention here is the Pan Roasted Mussels. More than once, I have heard that they are the best mussels they’d ever had: a heaping helping of mussels taking a dip in a broth infused with shallots, white wine, picked herbs, butter, and fennel, and served with more of that fantastic grilled ciabatta.

The desserts we tried were terrific. The Deviled Affogato was a mug of devil’s food cake with salted caramel ice cream, coffee caramel syrup, served with a shot of nitro cold brew coffee to pour on top and meld all of the flavors together. The Basque Cheesecake was caramelized and topped with dark and succulent Luxardo cherries. The willing sharing of bites at the beginning of the meal ended at dessert.

Weekend brunch offers many of the same menu items, adding egg dishes of Avocado Eggs Benedict, Egg White and Goat Cheese Frittata, along with a soufléed Dutch Baby Pancake and Almond Chiffon French Toast. It’s worth the trip downtown just to partake in the extensive and creative build-your-own mimosa bar, making it easy for diners to customize their drinks with different juices, fruits, and garnishes. Make your way to Sixty Vines for some fresh food in an enjoyably lively cellar in the sky.

Sixty Vines / 5055 Broadway Place, Suite 3200, Nashville, TN 37203 (615) 610-9330 / Hours: Monday-Thursday 11:00am-10:00pm, Friday 11:00am-11:00pm, Saturday 10:00am-11:00pm, Sunday 10:00am-10:00pm Reservations available on Open Table and sixtyvines.com