Junior

Junior is an intimate fine dining destination nestled in the Dickerson Pike corridor of Nashville, Tennessee, where classic French culinary technique meets the bold, open-flame traditions of Basque country cooking. The restaurant's menu showcases the finest ingredients from local farmers and fishmongers, transformed by an intentional, restrained approach that honors both tradition and innovation. Signature dishes include the lamb and chicken pâté en croûte, the heirloom tomato carpaccio with yellowfin tuna and peach, and the Longfin squid with polenta and Calabrian chili. The dry-aged Angus and Wagyu beef cuts represent the pinnacle of the grill menu, while the seafood offerings feature grouper with red pea and pork ragout. The bar program mirrors the kitchen's philosophy, featuring minimal-intervention producers, classic profiles alongside unexpected discoveries. The space itself seats approximately 50 guests at the bar and banquette seating, designed with lacquered wood, parquet floors, deep red leather banquettes, and soft lighting that creates an elegant yet approachable atmosphere enhanced by hi-fi sound. Open Wednesday through Sunday from 5pm to 10pm, reservations are recommended and released 60 days in advance through OpenTable. The restaurant accommodates dietary restrictions and hosts private events for larger parties. A thoughtful corkage policy allows guests to bring their own wine for a fee.