According to recent building permits, construction has been progressing at 315 Deaderick St. Suite 225, otherwise known as the future home of Back 40 Nashville from entrepreneur Wayne Dice and executive chef John Baez. The restaurant has its sights set on welcoming guests in April of 2024. Once doors are open, Back 40 will deliver a curated ambiance combining live music, Southern comfort food, and a sophisticated atmosphere. Described as “a tribute to the past and a celebration of the future,” the business’ website gives more detail about the vision that went into the concept.
“We conceived a culinary haven that fuses the soul-soothing comfort of Southern soul food with the cutting-edge creativity of modern American cuisine. Our vision was born from a desire to pay homage to the rich culinary traditions that have fed generations while embracing the evolving tastes of a diverse community like Nashville,” its website states.
What Now Nashville spoke with Dice about what customers can anticipate at the future dining destination.
“I’m new to Nashville, but I come from the country, it’s something I’m familiar with. I want to get involved in this community and I was drawn to Nashville because it still has that small-town feel here. I want locals to know that they have a place here at Back 40, that this is somewhere they can come to have a great atmosphere with great food and live music that won’t be so loud that you can’t have a conversation over your meal,” Dice said in a phone interview.
“One thing that my partner and I have talked about is that you only get one chance at opening. For us, it’s about doing it right. I’ve noticed in Nashville’s restaurant scene that there aren’t a ton of concepts serving breakfast, lunch, and dinner service under the same roof, which is what we’re planning. Our menu will have rustic, elevated country food with locally sourced meats and produce. We aren’t going to be a honky tonk but we will offer live music, more of an acoustic vibe,” he added.
According to its online menu, some of the dishes featured at Back 40 include cheddar biscuits with jalapeno sausage gravy and cast iron hotcakes for breakfast, rosemary chicken and waffle sliders and fried green tomatoes for lunch, and filet mignon and cornmeal-encrusted fried catfish for dinner. Dice also revealed that the team is currently working with local mixologists to develop its cocktail program, which will likely be complete in the coming months.
When asked about future expansion plans for Back 40, Dice explained that longevity and quality will be prioritized, though opening additional locations has been on his mind.
“My goal is to open another location in three years, maybe in East, Franklin, or Murfreesboro. I do want a second location eventually, but I first want to take care of my employees, and I want to create a concept that is going to last, which starts with happy employees. I plan on offering higher-than-average hourly pay and health benefits for Back 40 employees,” Dice said.
Back 40 will be open seven days a week fro 7 a.m. to 11 p.m. Customers can stay tuned for an official grand opening announcement on Back 40’s website.
