Executive Chef Chris Ayala rolls out the fall menu at Ellington’s!

Nestled on the 4th floor of Fairlane Hotel, you’ll find our mid-way bar & grill that specializes in serving nostalgic mid-20th century staples with our own modern style. With a menu that changes seasonally, and indoor and outdoor seating offering views and vibes on our wraparound terrace, you’re just in time to sample our fall menu!

The Fall Menu

This year’s fall menu, from the starters to the grill, has something for every palette.

With a focus on seasonal ingredients from local purveyors, Executive Chef Chris Ayala and his team bring new techniques, learned and perfected over the years.

Chef Ayala’s extensive color-coded system and philosophy that side dishes make the meal, is where the inspiration starts. With side dishes like charred asparagus, cornbread served with sorghum butter and parmesan herb french fries, even vegan and vegetarian customers will be excited to know that our extensively thought-out side dishes will be stand-alone items or shareable dishes of their own.

Fall and winter are great times to highlight gamier meats and pickled vegetables like the Beef Cheek Tortellini. With limited access to fresh and locally-grown options in Tennessee and the surrounding region, Chef Ayala turns his attention to unexpected flavor profiles using spices to replicate the smokiness of barbeque. For those who love lamb and duck, you are going to want to try the lamb rack off the grill menu and spiced duck off the main menu.

Thinking through our customer’s dining experience from start to finish is a creative process that involves our entire team and especially the hard work of the farmers we use!

For reservations, click here or give us a call at (615) 988-7333.

Meet Executive Chef Chris Ayala

If you get the chance to chat with Chef Chris Ayala, it won’t be long until you hear his vision of making Ellington’s a favorite among Nashville-locals. Chef Chris started his culinary career the way most Chef’s do, in the kitchen as a dishwasher. Though only 16 at the time, being in the kitchen gave him a real-time and behind-the-scenes view of what life as a chef could be. From there, the seed was planted and the passion grew. 

13 years later, Chef Ayala’s role has evolved into one of a teacher and mentor to up-and-coming chefs. Taking people who have never worked in the industry and training them from ground-zero, has challenged and refined his own expertise in the kitchen. As he puts it, “you can teach skill, but having a dedicated, passionate, and loyal team member is priceless”.

When Chef Chris is not at Ellington’s, he spends his time with his favorite sous chef, his son! Rumor has it, he may even know the entire Moana soundtrack. But you didn’t hear it from us. 

The next time you’re dining at Ellington’s, be sure to say hello! You can also follow Chef Chris on Instagram!