A new concept is coming soon to the former Piggly Wiggly site at 917 Dickerson Pike next year. Fancypants will offer an unexpected and playful take on the traditional fine experience from the minds of Bryan Weaver, Jake Mogelson, and Michael Shemtov at Honest to Goodness Hospitality.
The projected timeline for opening is still a while out, but will likely be sometime in the late spring or early summer of 2024.
With local concepts like Butcher & Bee and The Redheaded Stranger already testaments to their success, the new concept from Honest to Goodness Hospitality is sure to be a new neighborhood favorite bringing forth locally sourced ingredients and impeccable service.
What Now Nashville spoke with Jake Mogelson, Partner and Creative Director, about what customers can expect at Fancypants.
“In terms of menu, Fancypants will build off of the momentum and success seen at Butcher & Bee creating delicious dishes with vegetables as a main focus. The vegetable-centric dishes will all be curated for the individual rather than being the size of the sharable portions offered at Butcher & Bee. It’ll be the opposite of a shared dish, more personal for the guest,” Mogelson explained.
“This will be a completely new concept, Fancypants is definitely going to be very different from the other restaurants. We think of our hospitality group as always wanting to provide new experiences to people. A fine dining experience is something we don’t currently offer, so it’s something we wanted to bring as an elevated, special occasion experience,” he added.
When asked about what he’s most excited for with Fancypants, Mogelson shared that the opportunity to work alongside chef Bryan Weaver is definitely a highlight for him. The two talk often about the Honest to Goodness Hospitality projects, but creating a new concept from scratch together will be an exciting collaboration to showcase their creativity to create their best restaurant yet.
“It’s a fine-dining but in a way that’s approachable, affordable, and exciting. It’s going to be more about the guests than about us as restauranteurs. We won’t interrupt you to explain the dish, we want you to feel comfortable and enjoy the food,” Mogelson stated.
Stay tuned for additional details as they unfold closer to Fancypants’ opening date next year.
