First look at Luke Bryan, Jason Aldean and Adam LaRoche’s new E3 Chophouse

NASHVILLE, TN – There’s a new high-end steakhouse in town, and this one is pulling out all the stops to ensure people have a top-notch dining experience.

From the pearl-handled steak knives that are sharpened tableside to the Old-Fashioned cocktails presented in a smoked wine decanter, the team behind E3 Chophouse believes it’s all in the details.

The three story, 13,000-square-foot restaurant will debut this weekend at 1628 21st Ave. S. in Hillsboro Village, bringing an upscale dinner option to a neighborhood packed with breakfast eateries, coffee shops and fast-casual joints.

“There was a time when high-end restaurants were in this area,” said E3 Chophouse general manager Steve Perdue, referencing Sunset Grill and The Trace. “With Music Row right behind us, the medical professionals, professors and the people in these neighborhoods, we feel we’re positioned really well to be successful.”

E3 Chophouse Nashville is owned by the families of former professional baseball player Adam LaRoche, and country music stars Luke Bryan and Jason Aldean. This will be the second E3 Chophouse location, after LaRoche and his brothers, Jeff and Andy, debuted a restaurant in Steamboat Springs, Colorado, in 2013.

The main star of the E3 Chophouse food menu is the all-natural beef with no antibiotics, steroids or added hormones. The restaurant raises its own cattle on a sprawling ranch in Fort Scott, Kansas, which Laroche and his wife, Jenn, founded on family-owned land in 2006.

The E3 Ranch provides beef to the two E3 Chophouse restaurants and supplies the E3 Meat Co., which ships hand-cut steaks directly to consumers. An E3 Certified Beef program works with small ranchers across the country to meet the E3 standards, so the company can keep up with growing demand for its beef.

E3 also utilizes the entire steer, with parts of the animal made into bones and treats for pets, which are then sold through the E3 K9 Performance company.

The E3 Chophouse Nashville menu is separated into nine sections: raw & chilled, caviar bar, hors d’oeuvres, greens, steaks, dinner, dinner protein companion, dinner sauce companion and vegetable & starch.

Specific items include Maine lobster bisque ($15), chopped kale salad ($14), charred Caesar salad ($13), 8-ounce E3 filet ($42), roasted half chicken ($36), roast duck pappardelle ($38), jumbo lump crab meat ($18), lobster mac and cheese ($20), foraged mushrooms ($15), truffle fries ($12) and street corn ($14).

On certain dishes, E3 Chophouse offers a tableside service component where the food and drinks are prepared right in front of guests.

“Anything tableside I’m really excited about because no one does that,” Perdue said. “It used to be a big thing back in the late ‘70s and early ‘80s. … We’re bringing it back, but in a different way.”

Another standout is the restaurant’s showy cocktail program, which features sous vide cocktails, smoked cocktails, Tiki cocktails and a “wellness” section that includes a CBD-infused drink. A wine room will hold 200 bottles, and the wine list will include more than 40 wines by the glass.

“Steakhouses generally don’t have a very robust cocktail program … but our cocktail menu goes to the next level. We’ll have sous vide cocktails, smoked cocktails, dehydrated fruit garnishes. … We’re even going to have bubbles full of smoke that pop at the table,” Perdue explained.

On the third floor of the building is the only rooftop bar in the neighborhood, complete with fire pits and an open-air bar that will be temperature controlled for year-round access. A small tapas menu will be available, alongside high-end craft cocktails.

“It’s a fun, energetic place to hang out after dinner or have a drink before dinner,” Perdue said.

Ten percent of net proceeds from all E3 companies, including E3 Chophouse Nashville, are donated to the E3 Foundation, which supports veterans and the fight against sex trafficking. 

E3 Chophouse Nashville will be open 5-10 p.m. Sunday through Thursday, and 5-11 p.m. Friday and Saturday.

Written by Lizzy Alfs at The Tennessean