Urban Grub is a casual fine dining spot located in a renovated carwash in Nashville’s booming 12 South district.

The design of the restaurant features a rustic elegance, filled with custom woodwork, stone fireplaces and rounded booths tucked in intimate corners. Urban Grub offers both indoor and outdoor seating with a combination of the two in the beer garden with a view of the restaurant’s meat curing room, as well as a covered gazebo for larger parties.

From the inviting indoor-outdoor atmosphere to the elevated Southern cuisine of fresh seafood, house-made charcuterie, and prime dry-aged steaks, the experience is unforgettable.


The Kitchen Switches to the Late Night Menu 2 Hours Before Close

Fresh Seafood

There’s no fresher seafood in Nashville than Urban Grub. We go through every avenue to make sure every day our seafood arrives fresh and never frozen.

Signature seafood starters to whet your palate include the Crab Cocktail, Peel & Eat Shrimp,  Lobster BLT Flatbread, Shrimp Toast, and Oysters on the Half-shell flown in daily.

As you move into the main course, take note of the Shrimp & Grits, Bacon Wrapped Trout and Plancha Seared Salmon. In addition to the popular seafood mainstays, our team of Chefs feature nightly fish specials that will keep you coming back for more.

House Made Charcuterie

Urban Grub has redefined charcuterie in Nashville. The meat pantry is well stocked with freshly butchered pigs, goats, lambs and cows, and the glass temperature controlled meat curing room on site has slabs of bacon, prosciutto and culatello aging and curing in preparation for its debut on The Grub’s world-class charcuterie boards.

The modestly priced charcuterie boards offer a wide selection of meats and cheeses served with Dijon, peach preserves, pickled vegetables and lavash.

Meat options change frequently and have included house cured prosciutto, andouille with bourbon smoked paprika, Wagyu pepperoni, pork coppa with chimichurri, prime cured strip, bacon lardo, tasso ham, sorghum ham, Wagyu bologna, peppadew loaf, Wagyu pastrami and bresaola with juniper and thyme.

Innovative cheese offerings are rotating daily and have included Cahill’s Irish Porter (a cow’s milk cheese infused with Guinness beer that is full bodied and firm from Ireland), the mild Sweetwater Farms cheddar, the creamy Maytag Bleu, the smooth nutty sheep’s milk Don Juan Manchego and the flaky and sharp La Cabra Rosemary made from goat’s milk.

Dry Aged Meats

Our in house butcher’s dry aged meats program transforms a great cut of meat into an amazing steak. All steaks are hand cut and dry aged on-site for a minimum of 20 days to reach its optimum flavor profile.

The 16 oz. strip is offered nightly, alongside a rotating chef selection of 22 to 45 oz. porterhouses, tomahawks, bone-in rib eyes, bone-in filet and bone-in-strips that are offered based on the Chef cuts that have reached it premium dry age date.

Southern Specialties

Our menu features several favorites that showcase comfort food at its finest. The popular Shrimp & Grits are served with tomato, caramelized onion, tasso cream, smoked gouda and chipotle, for the perfect balance of creamy spice.

Our wood oven trout features in a walnut herb crust served with wild rice, wheat berries, quinoa and sweet corn. The rotisserie is always turning at Urban Grub, putting out the juiciest pit smoked chicken you can find, garnished with white BBQ sauce.

For our West Tennessee friends, we serve our ribs Memphis style: dry rubbed and charcoal smoked. In the South, there’s always room for dessert, and our bestseller banana pudding pie is an elevated tradition like you’ve never had before.


Cocktails are a craft at Urban Grub, with a dozen signature cocktails made-to-order on the menu.

Each libation is a cultivated palate pleaser with something for vodka drinkers to mescal drinkers.

Seven additional specialty cocktails are also available in large format for afternoons spent sipping margaritas with friends and leisurely mimosa-filled mornings with family.