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Etching Its Name In History

Globally Inspired Food Delighting Local Palates

Article by Sue Baldani

Photography by James Williams

Originally published in Franklin Lifestyle

There are many exciting things happening at The Factory at Franklin. A former industrial complex built near 1929, it is now a trendy place to attend shows, dine, shop and host events.

This spring, etch, the globally-inspired Nashville restaurant owned by award-winning chef Deb Paquette, is opening its second location at The Factory. The restaurant will hold about 200 guests, and include two separate dining spaces for private parties. Head Sommelier, Dino Cocco, is thrilled to be transitioning into this new space and tells us more about it.

What will be the vibe of the restaurant?
It's going to be warm and inviting with some modern touches and a lot of natural light. We’re keeping parts of the original Factory’s structure while complimenting the open kitchen concept etch is known for alongside the popular chef’s bar. We value the community nature of The Factory at Franklin and look to be a positive addition to its historic charm.

What are you excited about with this new location?
Since the original etch opened in 2012, some of the locals who have known and loved the restaurant have moved to the Franklin area. Now they won’t have to travel as far to eat with us, which brings us a great opportunity to reconnect with those that supported us from the beginning. We’re also looking forward to connecting with some new guests.

Tell us about some of the food choices.
There are going to be lots of traditional favorites such as the Octopus & Shrimp Bruschetta and the Roasted Cauliflower that have been on the menu since day one. People rave about them. Serving these and other classic etch dishes consistently will be the key. We're definitely bringing some employees from our Nashville location over to this location to maintain our service and culinary consistency. From there, we're just going to find out what works best for this clientele as we go.

How do you and your team assist diners with wine pairings that complement these dishes?
When pairing something, my two trains of thought would be, ‘Am I comparing the flavors or am I trying to contrast something?’ For example, our etch salad has this nice champagne vinaigrette that is really acidic and delicious, but then there's a sweetness to the dish as well. There are also some fresh apples and orange zest, so I would pair that with a German Riesling all the way.

What are some of the other cocktails and beverages that will be available?
I like to use some liquors that aren’t as mainstream, such as Mezcal, an agave spirit that tastes smokier than tequila, or Lillet Blanc, a classic aperitif vermouth that’s really floral and delicate. I like to promote familiarity with the guests as well. I curate the wine list, so we’re always going to have your Napa Cabs and other popular choices that people tend to go to. Or they can just have a Miller Lite by the bar. We strive for people to feel welcome and comfortable at etch.

Blood Orange Spritz
.5oz Lillet Blanc
.5oz Wheatley Vodka
.5oz Aperol
.5oz blood orange puree
A splash of prosecco 
These measured ingredients should be shaken with ice, strained into a wine glass over ice, topped with prosecco and garnished with a dehydrated orange.