6-Course Casual Fine Dining Dinner Series
This new pop-up wine bar in East Nashville’s historic Edgefield neighborhood is the handiwork of Executive Chef/Co-owner Jason Zygmont. A Georgia native, Chef Zygmont worked at a variety of Atlanta restaurants before he took off on a five-month sojourn, staging at Noma, Copenhagen’s gastronomic mecca. Next came some New York time at the celebrated Per Se, and, finally, he returned to the South, where he most recently was Executive Chef at Nashville’s The Treehouse. Now, in digs of his own, he is turning out a range of delicious and inventive menu items, including ricotta agnolotti, which Eater named as “Nashville’s Restaurant Dish of the Year.” (Eater went on to say that Setsun’s consistently well-executed menu is “one of the best dinners in Nashville.”) You’ll also love the tuna crudo, beef tartare, Szechuan numbing lamb, and more. We’ll be taking over the restaurant for the evening, and Chef Zygmont will be on hand to discuss how he approaches food and wine. (Obviously very, very well!)
About the Host:
Executive Chef & Co-Owner
A Georgia native, Chef Zygmont began his career in Atlanta, but quickly expanded his culinary horizons, first traveling to Copenhagen to train under Rene Redzepi at Noma, then spending years sharpening his skills in the kitchen of New York's Three Michelin Starred Per Se. He moved to Nashville in 2016 as Executive Chef of the Treehouse, earning Eater Nashville's Chef of the Year Award that year. He left that position in 2019 to open his own pop-up, Setsun.
All savory courses will be served family-style. Dessert will be portioned individually.
Trio of Bites
oysters with green curry | potato dauphine, uni, and serrano | tuna crudo, black vinegar, and chili crisp
with red chili and peanut
Korean Sweet Potato
with szechuan aioli, thai basil, nori, and sesame
Squid Ink Cavatelli
with seafood bolognese and gremolata
with bulgogi and cipollini onion
Lime Meringue Tart
with graham tart shell and brûléed italian meringue
700 Fatherland Street
Nashville, TN 37206
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What can/can't I bring to the event?
- Please bring your ID as well as cash if you plan on purchasing beverages.
- Are there ID requirements or an age limit to attend?
- Yes. ID is required and you must be 21+ to attend.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for first-time emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- The chef will be unable to accommodate vegetarians, pescatarians, or attendees with shellfish or red meat restrictions at this event. For other allergies or special diets, please note that accommodations can only be made if you Update Your Dietary Restrictions or email us at [email protected] no less than 72 hours before the event.