A new Chinese-American dining destination is opening in Nashville, introducing fresh takes on beloved classics, an innovative beverage program and an opulent, art deco-inspired space.

Choy (121B 12th Ave. N.) features a curated menu from owners Moni Advani and Nishaan Chavda, who collaborated with James Beard Award winner Brandon Jew, executive chef and owner of Michelin-starred Mister Jiu’s, and chef Brian Griffith, long-standing sous chef at the San Francisco-based mainstay.

The 120-seat restaurant, designed by renowned Nashville-based firm Carlton Edwards, draws inspiration from mid-20th-century Shanghai. The dining room features emerald booth seating, a 30-foot-wide red and black marble bar, a glass-enclosed 1,000-bottle wine cellar, black glass tables and traditional Chinese oil paintings.

The eatery also features a 50-seat private dining room adorned with red bamboo, crane wallpaper and black wooden chairs and tables.

Visitors can jump-start their dining experience with shareable bites like pressed pig ear terrine topped with 10-year aged black vinegar, pan-fried turnip cakes and blistered Jimmy Nardello peppers with cured wagyu heart and garlic.

There is only one signature dish on Choy’s menu, a quintessential Chinese staple originating in the 13th century: Peking-style roast duck. Sourced from Jurgielewicz Duck in Philadelphia, the delicacy takes 10 to 17 days to prepare. It is then smoked and served with traditional accouterments like duck liver mousse and housemade peanut butter hoisin sauce.

The restaurant’s main courses span wok-fried squid ink wontons, “Salt & Pepper” whole flounder, Black Hawk Farms wagyu chow fun and whole Maine lobster, served with glass noodles, tomatoes and peanuts.

Visitors can pair each dish with craft cocktails from consulting bar director Abe Vucekovich and internationally sourced wine selections curated by sommelier Justin Mueller.

Cocktail selections include the tropical After Party with Seedlip Grove 42 (a Ritual rum alternative), pineapple, lime, green tea and mint and the signature House of Choy with Ford’s gin, Cherry Heering, orange Curaçao, Bénédictine, grapefruit and lemon.

To finish off their meal, guests can indulge in chewy dark chocolate Jian Dui (deep-fried sesame balls), chrysanthemum ice milk poured over ginger snap crumbles and Sorghum Ma Lai Go, a traditional fluffy Chinese steam cake, crafted with locally grown sorghum, brown sugar and vanilla.

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