• Mary Ann

ZEPPELIN ANNOUNCES GRAND OPENING IN NASHVILLE’S EMERGING CAPITOL DISTRICT

Set to debut on November 6, Zeppelin sweeps a coastal breeze through Nashville, featuring a casual West Coast-inspired menu with a global flair.



Hospitality management firm, Big Little Fish, has announced the grand opening of its first culinary concept, Zeppelin, in Nashville’s Capitol District. Bridging the downtown and Germantown neighborhoods, the rooftop restaurant overlooks the Nashville skyline from seven stories above. Executive Chef Aaron Thebault will steer the kitchen at Zeppelin to produce a casual and approachable menu drawing inspiration from West Cost cuisine, interspersed with Americana and globally-inspired dishes.

“When conceptualizing Zeppelin, we wanted the restaurant and cuisine to tell a narrative that was relatable, yet new and distinctive to our guests,” said Scott Baird, Partner and Creative Director of Big Little Fish. “Our menu is a reflection of that, allowing diners the ability to explore dishes that are simple and light to more complex and substantial, with a trace of whimsy.”


A 16-year gastronomic veteran, Executive Chef Aaron Thebault is no stranger to working in top culinary destinations. Thebault launched his culinary journey at James Beard Award-winning Girl & the Goat in Chicago, Illinois, where he eventually assumed the role of chef de cuisine, creating some of the restaurant’s favorite menus. Thebault moved on to gain experience in fine Italian dining at Michelin-starred Spiaggia in Chicago, Illinois. His work with famed chef Tony Montuano led him to his most recent post as the executive chef at The Joseph Hotel’s Yolan in Nashville, Tennessee.

Collaborating with Big Little Fish’s creative director, Scott Baird, the pair bring over 20 years of delivering unique culinary and cocktails experiences to Zeppelin with a menu that ranges from coastal favorites including:

  • Hamachi Crudo: pomegranate, fennel, olive oil

  • Crispy Brussels: house furikake, tonkatsu bbq, peanuts

  • Charred Carrots: gochujang tomato, pickled mustard seeds, black sesame

To Americana throwbacks and eclectic, global cuisine including:

  • House Patty Melt: dark rye, grilled onions, comte, frites

  • Pork Loin: apple, tomatillo, jalapeno, blue cheese, tarragon

  • 5 Spice Chicken Thigh: kewpie mayo, house pickles

  • Beef Kalbi Ribs: fish sauce, puffed wild rice, kohlrabi, pickled fresnos, cilantro

“Our shared love for coastal life drives our commitment to offer a casual place for Nashville to dine and come together,” said Thebault. “The food and drink ultimately complement each other in a way that makes it easy for guests to come back frequently to enjoy familiar and new dishes alike.”

Just as approachable as the food, Zeppelin’s cocktail program is designed to complement the menu with notable selections including:

  • Alyssa’s Margarita - House Tequila Blend, Lime, Aromatized Agave, Spiced Rim

  • Guilty Pleasure - Don Q Añejo Rum, Luxardo Amaretto, Cerasum Aperitivo, Mexican Coke, Vanilla Amaretto Cream

  • Remarque - George Dickel Rye, Combier, Beet, Lemon, Kümmel, Ginger

  • Zeppelin Fall Pimms Cup No. 1 - Pimm’s No. 1, Pur Poire Williams, Amaro Artemisia, Lemon, Jackalope Bearwalker

Designed by award-winning design firm The Gettys Group, the 4500 square-foot restaurant will seat 165 guests. The design highlights light-colored finishes, an exposed all-white ceiling creating a loft-like ambiance, and wrap-around windows that open up to make an indoor meets outdoor dining atmosphere. Anchoring the center of the space is an 18-seat grand bar appointed with white metal, soft wood, and a finely detailed stone top. Zeppelin also boasts a 500 square-foot all-season outdoor lounge with four firepits that features misting and heating systems to provide a temperature-controlled outdoor retreat year-round.


Zeppelin will offer dinner and drinks Tuesday – Thursday from 4 PM – 12 AM, and Friday – Saturday from 4 PM – 1 AM. Private dining and outdoor lounge areas will be available for special event bookings. To learn more about Zeppelin visit http://zeppelinnashville.com/, or follow them on Instagram and Facebook.

ABOUT ZEPPELIN

Located in Nashville’s Capitol District neighborhood, Zeppelin brings a wave of coastal and global flavors to the south. Like its namesake, Zeppelin flies seven stories above the street, providing guests a unique dining experience in the sky. Executive Chef Aaron Thebault and Creative Director Scott Baird have curated a casual and approachable menu experience where the flavors easily complement each other – from fresh crudo to curated vegetable dishes, elevated Americana, and global influenced dishes. To learn more, or for hours, visit http://zeppelinnashville.com/, or follow them on Instagram and Facebook.

ABOUT BIG LITTLE FISH

Big Little Fish is a hospitality development and management firm founded in 2018 by industry veterans Scott Baird, Will Friedrichs, and Brett Orlando. A collective with over 20 years of experience as managers, partners, chefs, and creators delivering genuine hospitality experiences across the United States. Big Little Fish has recently launched Moonshot Coffee and Zeppelin in Nashville, Tennessee, with additional concepts under development across the United States in 2021 and beyond.