Founding partners Paul Stephens, 31, and Jules Jordan, 29, will open Belle Meade Social on Tuesday, May 9th.
It’s almost like their restaurant had to open at 518 Perkins Extended.
Jordan’s dad, Trey Jordan, opened his first restaurant, Holiday Deli & Ham, at that location 30 years ago when he was 29 years old. Trey now owns Pimento’s Burgers, Bar & Grill, in addition to the Holiday Deli & Ham restaurants. His father, Don “Papa” Jordan, 93, also was in the restaurant business. He owned the Wendy’s Franchise in Central Texas from 1972 to 1973.
Jules and Stephens met 17 years ago in a devotional group lead by her dad. Stephens “became part of the family and never left,” she says.
Stephens and Jules originally thought about opening a sports bar in the space. But it was “so elevated” they decided to turn it into a fine dining restaurant, Jules says.
But they also wanted the elegant restaurant to be approachable. “Country club casual” is how Stephens describes the place.
It will serve as a great place for a “date night” or a “guy’s night,” Jules adds.
Customers “could make it whatever they wanted it to be,” she says. “And know their hospitality is going to be on point.”
“We ‘care’ is what it comes down to,” Stephens adds.
“That is the bottom line,” Jules says.
Jules is on the operations side of the restaurant and Stephens is is administration.
The name Belle Meade comes from the nearby residential neighborhood. “Paul grew up in that neighborhood,” Jules says. “I lived down the street.”
They want the restaurant to be a “neighborhood spot” for people to enjoy, she says. As the menu states, “Welcome to the neighborhood.”
As for decor, she and Stephens gave the space a makeover, but they didn’t really have to change much, Jules says. “We put our flair on the bones that were already here.”
And those were “great bones,” Stephens adds.
The restaurant had formerly held the Jim’s Place and Strano by Chef Josh restaurants. Most of the original decor dates to when Jim’s Place was housed there, Jules says. “We re-did the bar top. Put new tile under the bar.”
They also recovered all the seats in the restaurant with brown leather.
The “Tuckahoe Room” is one room they completely created. They wanted a “speakeasy vibe” in the room, which includes comfortable chairs and a contemporary chandelier, Jules says. It’s a place where people can have a drink while waiting for their table.
The room also can be used when people use the upcoming private dining space, which will seat 20 to 30 people, that adjoins the lounge, Stephens says.
They also have plans for the spacious patio that runs along the south side of the restaurant.
Eric Ingraham is Belle Meade Social’s executive chef. George Newton is sous chef.
The restaurant will serve classic American cuisine at lunch and dinner.
Appetizers include “Honey Whipped Feta Dip” with feta cheese, honey, mixed olives, and warm pita bread; and a “Spicy Tuna Stack” with Ahi tuna, cucumber, tomato, avocado, pineapple, spicy vinaigrette, and house wontons.
Entrees include a 14-ounce New York strip, roasted chicken, lamb lollipops, Kung Pao salmon, and blackened grouper.
Pizzas are available. The pizza menu offers “Pesto Chicken,” “BBQ Chicken,” and “Fig & Pig” with fig spread, grated parmesan, mozzarella, prosciutto, arugula, and balsamic glaze.
Jules’s dad, by the way, raves about the “Belle Meade Burger,” which includes ground beef, tomato bacon jam, caramelized onions, and gruyere cheese with lettuce and tomato on a brioche bun.
Customers will see a lot of smiles at Belle Meade Social. That includes friendly servers Reagan Wood and Steve Gill, food and beverage/bar manager Daniel Faulk, and hostess manager Maddy Marshall.
That’s a reflection of the owners.
“We both love people,” Jules says.
