Halls Chophouse owners plan high-end seafood concept for Midtown Nashville

Halls Chophouse spent the last two years developing a reputation for its opulent seafood towers, filet mignons and racks of lamb in the Broadwest tower on West End Avenue. Now, its owners are expanding.

Charleston, South Carolina-based Hall Management group announced Tuesday that it will open a high-end seafood concept, called Halls Catch, next door to the Midtown steakhouse later this year. Halls Catch will feature whole fish entrees, rare caviars, extensive sushi and sashimi options and a raw seafood program with oysters, clams, lobster, shrimp and crab.

“Since opening Halls Chophouse Nashville in 2022, we’ve built lasting connections and friendships in the community,” Hall Management Group President and CEO Tommy Hall said in a statement. “We’ve heard directly from our wonderful guests that they’d like to see us expand with a seafood concept in Nashville, leveraging our coastal connections for the freshest fish and seafood, while continuing our commitment to excellence in service and experience.”

Hall said the concept has been in the works for over a year and will deliver "something unique to the market."

Two Nashville hospitality veterans have signed on to run the restaurant, with Morgan Lewis from The Optimist as executive chef and Vladimir Simich from Electric Jane as general manager. Lewis graduated from the Culinary Institute of America in Napa, California, before moving to Nashville to open The Optimist seafood restaurant in Germantown. Simich worked as a chef with major hotel brands prior to investing in the private dining and live entertainment club on Division Street.

“Our employees’ commitment to our guests is really what has made Halls Chophouse Nashville a great success and we expect the same of Halls Catch,” Hall Management Group's Billy Hall said in a statement.

South Carolina's Garvin Design Group is designing the restaurant itself, incorporating "subtle coastal themes" through pearlescent bar tile, warm wood, and textured walls meant to remind patrons of fish scales glinting in the ocean.

“Guests will be delighted to find Halls’ familiar elegance articulated in nautical hues and abstract motifs," designer Scott Garvin said in a statement. "You’ll recognize and experience Catch as a Halls restaurant but in a totally new and refreshing expression of the brand.”

Construction on the space has already begun, and Halls Catch will plan to open this fall.

Hadley Hitson covers trending business, dining and health care for The Tennessean. She can be reached at hhitson@gannett.com. To support her work,subscribe to The Tennessean.