Bad Idea

Bad Idea is a wine-focused restaurant in East Nashville described as "a place for food & wine," pairing an attentive beverage program with a refined dining experience. The kitchen is led by Chef David Breeden, whose background informs an ingredient-driven approach grounded in technique and restraint. Food and wine programs are curated to create an experience that is thoughtful, welcoming and intentional, with menus and the wine list subject to change. The restaurant has received press features in Wine Enthusiast (Forward 50 Restaurants 2024), Eater Nashville, Bon Appétit, The Tennessean and Robb Report, and is listed as a Michelin-selected contemporary restaurant whose profile highlights a strong wine program and seasonal, technique-forward cuisine. The venue supports semi-private and private events, offering a mezzanine space overlooking the dining room and buyout options with advance notice. The dining room is complemented by a bar and lounge and a mezzanine that overlooks a beautiful main dining area. The venue presents a welcoming wine-bar atmosphere suitable for both casual bar seating and seated dinners. The bar and lounge operate on a first-come, first-served basis, while the dining room supports reservations. The cuisine is contemporary and ingredient-driven, emphasizing refined technique and restraint under Chef David Breeden’s leadership. Menus are seasonal and subject to change, paired with a curated wine and beverage list to complement the food program. David Breeden (Chef) Specialties include Caviar “Parfait”, Bacon and Eggs, Hamachi Crudo, Crab “En Gelee” and Nashville Strip.