Our story

Started in a Nashville kitchen. Built on Tennessee farms.

Chef Marcus Webb opened The Regional in 2018 with a single question: what does Tennessee taste like when you actually pay attention? He’d spent years cooking in cities that imported everything. He was tired of it.

The first menu had twelve items. Every protein came from within 90 miles. The vegetables were whatever the farms had that week. The room held 40 people. It sold out every night for three months straight.

Today there are three locations. The menu still rotates every six weeks. Marcus still talks to the farmers. That part hasn’t changed and it never will.