prima celebrates contemporary american cuisine in the heart of nashville's gulch district.
Exquisite food, wine and exemplary service combine to create a singular dining experience. From Executive Chef Salvador Avila's innovative fare to a soaring sculpture by acclaimed artist Bruce Munro, every detail at Prima is designed to delight.
Choose from seasonal selections of lusciously cut, wood-fired meats, whole fish, poultry and vegetables — all prepared with the best quality ingredients from each season's harvest. Our dishes are prepared with skill, respect and restraint. Prima is open seven nights a week, with breathtaking surroundings in the main room as well as five private rooms for more intimate gatherings or business events. A full bar menu featuring signature cocktails and snacks is available at 5 p.m. daily.
Photos by Andrea Behrends
executive chef salvador avila
Chef Salvador Avila, 33, has deep roots in Middle Tennessee. Before moving to Nashville, he grew up in the rural town of Columbia. An experienced veteran of Nashville's dining scene, having cooked at City House, 360 Bistro and even Martin's Bar-B-Que Joint for a brief time, Avila also spent significant time outside of the South, from the Ritz-Carlton Half Moon Bay to Hotel Monaco in San Francisco. His approach to cooking and food is informed and influenced by his travels, Latino heritage (Avila is a first-generation American, as his parents were born in Mexico) and his adventurous palate, enhanced by his time in Europe. Prima's housemade chorizo dish, for example, is a result of Avila's walking sojourn across Spain several years ago. European influences are also evident in his braised leg of rabbit, served with cerigniola olives and Calabrian chiles. And while Avila was caring for his late father before his time abroad, he began examining his own concepts of healthy cooking. "Everything I discovered pointed to having some variety in your diet," he recalls. Prima's menu certainly reflects this philosophy as well.