615.679.9342

About Us

Urban Grub Nashville Car Wash Construction 2012

seperator

Urban Grub is a casual fine dining spot located in a renovated carwash in Nashville’s booming 12 South district. The indoor-outdoor restaurant-bar opened as a signature landmark on 12th Avenue South in the Spring of 2012, as a project led by seasoned restaurateur Jay Pennington, facility designer William Inman and Chef Edgar Pendley.

Chef Edgar Pendley has created a diverse menu featuring everything from fresh seafood and house-made pasta to tender chops and prime in-house dry-aged steaks. In the back-of-house at Urban Grub, you’ll find more than your typical commercial kitchen. Pastas are made in house in a vintage pasta machine, the meat pantry is well stocked with freshly butchered pigs, goats, lambs and cows, and the meat curing room has slabs of bacon, prosciutto and culatello aging and curing in preparation for its debut on The Grub’s world-class charcuterie boards.

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. At the epicenter of the restaurants multiple nooks, rooms and patios, diners can visit the oyster bar overlooking the open, wood-fired kitchen.

KL

Chef Edgar

seperator

Edgar Pendley is the Chef-owner at Urban Grub Fish Pit & Southern Cantina in Nashville’s popular 12th South neighborhood. Chef Pendley is a Nashville native that grew up in the restaurant business in the kitchen watching his father work at Bound’ry and Sunset Grill. Pendley has been the executive chef of Urban Grub since its opening in April 2012, and in the past three-and-a-half years, Edgar has continued to bring inspired dishes to the Grub’s menu.

In 2015, he launched a produce stand for the 12th South neighborhood across from Urban Grub. What initially started as an idea to use the lot they owned across the street to set up a produce stand for the 12S neighbors turned into a bigger idea as he began to think about the ways this produce stand could change the operations of Urban Grub. While Urban Grub has always been committed to local products, this produce stand now allows their chefs to walk across 12th and use Grub Produce Co. just like a grocery store, selecting the top local produce for all of their dishes.

Chef Pendley’s execution of the dishes and creativity to take it to the next level has him in the spotlight as a rising chef in the ever-growing Nashville food scene.

KL