clock menu more-arrow no yes mobile

Filed under:

Gulch Seafood Restaurant Fin & Pearl Plans for Dec. 5 Opening

The opening marks the return of Dale Levitski to the dining scene

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Facebook/Fin & Pearl

Restaurateur Tom Morales’ next project almost has its sea legs, as Fin & Pearl is set for a Dec. 5 opening in The Gulch.

Speaking to The Tennessean, Morales says that the 7,200-square-foot, 250-plus seat seafood-focused restaurant has the best team he’s ever had in a kitchen, a statement made largely in part due to the addition of former Sinema executive chef Dale Levitski earlier this year. As chef de cuisine, Levitski will oversee the day-to-day, with corporate executive chef Matt Farley continuing to collaborate on the menu.

A self-proclaimed ‘sea-to-fork’ restaurant, Fin & Pearl is also making a big push in regards to how it sources its seafood, with Farley stating that “[i]n many cases, we know the boat, the captain and even what bait they used that day[.]”

Fin & Pearl will offer breakfast, lunch, dinner and weekend brunch, with dinner entrees ranging in price from $14 to $60.

Restaurants focused heavily on the bounty of the sea certainly seem to be the next wave to hit Nashville, with John Besh’s Marsh House having opened in late October, Julia Sullivan and Strategic Hospitality’s restaurant and oyster bar Henrietta Red opening this winter, and the news of Atlanta’s Ford Fry bringing three “highly seafood-centric” restaurants to Germantown sometime in the future.