NASHVILLE, TN – August 19, 2024 – Noelle is thrilled to announce the appointment of Jason Francisco as the new Executive Chef of Makeready L&L in Nashville. Known for his inventive culinary approach and deep understanding of ingredients, Jason brings a wealth of knowledge and creativity to the Makeready L&L kitchen. He looks forward to refreshing and expanding the menu, focusing on coastal Italian cuisine, launching on August 5, 2024.
The revitalized dinner menu at Makeready L&L features dishes such as Woodfire Whole Red Snapper, Calamari Fritti and Heirloom Tomato Carpaccio, and will be served daily. Jason has ensured that there is something for each guest by incorporating gluten-free, nut-free, vegan and dairy-free options, and welcomes raw bar additions like oysters, salmon crudo and Peruvian scallops. Makeready L&L completes each dish with local ingredients by partnering with several farms within a 50-mile radius to showcase Nashville’s huge bounty. These additions bring fresh, vibrant flavors and an elevated dining experience to Makeready L&L guests.
Weekend Brunch will return from Friday to Sunday, with Nashville’s favorite Penny Pitcher Program— the first mimosa pitcher priced at $25, and each additional pitcher cost $0.01. The brunch menu boasts fresh dishes like a classic Dutch Baby and Salmon Avocado Toast, and savory standouts such as Porchetta Hash – a dish incorporating Bear Creek Farms Heritage Pork, crispy potatoes, baby heirloom tomatoes, brussels sprouts, sofrito, fried free range egg and avocado. Aperitivo will also be hosted Friday through Sunday, between 3pm and 5pm. During these times, guests can expect specials on various drinks and small plates.
Ben Thiele, Managing Director at Noelle, states, "We are thrilled to welcome Jason Francisco as the Executive Chef of Makeready L&L. With his extensive industry experience and strong leadership, we are confident that Jason will enhance our culinary offerings and further elevate Noelle's reputation in Nashville and beyond."
Jason Francisco holds a Bachelor of Science in Accounting from Cal State Northridge and an AOS in Culinary Arts from Le Cordon Blue Las Vegas while bringing over 15 years of culinary experience to Makeready L&L. He has held roles as Chef De Cuisine in Terra & Pesce at Eataly LA and Executive Chef at The Raymond Pasadena and Viceroy Santa Monica. While leading the kitchen at The Ramond Pasadena, Jason received a Michelin Plate Award.
About Noelle:
Situated on the corner of Fourth Avenue and Church Street in downtown Nashville, Noelle is an immersive 222-room boutique hotel and creative gathering place thoughtfully designed by leaders of Music City's thriving maker and artist community. Boasting 75 spacious studios and 12 suites, amenities include an on-site luxury retail experience, Keep Shop, and five imaginative food and drink concepts: Drug Store Coffee, Hidden Bar, Makeready Libations & Liberation restaurant, Rare Bird rooftop bar and The Trade Room lobby bar and lounge. Noelle offers more than 7,500-square-feet of meeting and event space across six rooms, accommodating up to 120 guests. Originally opened in 1930 as Noel Place, Noelle pays homage to the property’s Art Deco roots and is listed on the National Register of Historic Places. For more information, visit noelle-nashville.com or follow along on Facebook and Instagram.
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