clock menu more-arrow no yes

Filed under:

Five Points’ Treehouse Restaurant Announces New Chef and Happy Hour

The restaurant’s new ownership announces Chris Gianino as the new executive chef

picture of treehouse from the outside, and old beige residence with green trim and a tree out front Matt Spicher / Treehouse

Recently under new ownership, East Nashville’s Treehouse restaurant announced via press release a new executive chef — Chris Gianino. Along with Gianino comes a new happy hour, plus new food and cocktail menus. Prior to signing on at Treehouse, Gianino spent time at Husk in Nashville and Northern Bell, in Brooklyn, NY.

Chef Gianino says he hopes to continue The Treehouse legacy, but with a fresh take on the menu including local ingredients from Greener Roots Farm, Clean Genes, S & E Daughtery, Nashville Grown, Nashville Farmers Market, and Prime South Meats. On the new menu — find his own interpretations of classics, like shrimp and grits. Gianino’s version involves Royal Red Shrimp over polenta with miso broth, roasted corn, crispy okra, and Giffords bacon. There’s a coffee-roasted carrots dish with bone marrow hollandaise, sorghum and black walnut. Vegetarian options are also available.

Monday through Saturday enjoy Happy Hour from 5 p.m. to 7 p.m. Happy Hour food specials include $2 oysters, a royal red shrimp cocktail, potato fritters, and black-eyed pea hummus. Cocktail, beer and wine specials are also available during this time.

The Treehouse is an East Nashville original restaurant that opened in 2013, and since received two Eater Chef of the Year Awards. The unique space offers multiple dining options: dine inside on handcrafted wooden tables and watch the kitchen team in action, or gather at the backyard bar with beverages beside the fire pit.

The Treehouse is currently open Monday through Wednesday, 5 p.m. to 11 p.m., and until 1 a.m. Thursday through Saturday.

The Treehouse [All Eater Nashville coverage]

Sign up for the newsletter Sign up for the Eater Nashville newsletter

The freshest news from the local food world