Zaid Elia's enthusiasm for Nashville transcends the city's remarkable growth. His attraction to the city's dynamic energy and the vibrant atmosphere of Music City has inspired him to initiate between eight and ten new ventures in the hospitality sector in Nashville.
As the CEO and founder of the Michigan-based Elia Group, known for its focus on creating memorable experiences, Elia is gearing up to launch the group's inaugural restaurant in Nashville later this year. He shared his impressions with the Business Journal, noting the palpable energy and the joy evident in Nashville's streets, particularly post-COVID-19, positioning his experience-centric restaurant concept as an ideal fit for the city.
Elia Group is actively exploring locations on Broadway, considering options in the Gulch, and showing interest in Wedgewood-Houston for its upcoming projects. Elia aims to introduce novel concepts in Nashville, aspiring to elevate them onto a national stage, leveraging two decades of industry insights. He emphasizes the significance of innovation in thriving in competitive markets but also highlights the foundational need to excel in daily operations within the hospitality sector. According to Elia, consistency in quality sets apart a successful hospitality business.
The group's Nashville debut will be marked by the launch of Experience Zuzu, occupying a spacious venue at 215 First Ave. S., previously occupied by The Green Pheasant. Following the success of Experience Zuzu in Detroit, where demand outstripped capacity, Nashville's iteration will enjoy a larger venue to accommodate its audience.
Strategically chosen for its location, the First Avenue venue aims to attract both tourists and locals. Its proximity to Lower Broadway and the Ascend Amphitheater, alongside visibility near popular spots like The Hampton Social and Four Seasons Nashville, and accessibility due to a large parking facility, make it an ideal choice.
Designed by Icrave, Experience Zuzu offers an inviting atmosphere with its warm color palette, custom lighting, and sound systems, enhancing the dining experience by engaging all senses. The restaurant includes a 300-seat dining area and a 50-seat outdoor patio, complemented by an upscale cocktail lounge upstairs, equipped for live DJ sets and private events, aiming to extend the dining experience into a sophisticated evening retreat.
The menu highlights include sushi prepared from daily-delivered fish, wok-inspired dishes, shareable entrées, and wagyu served in tataki style or on a hot stone. The group prioritizes local employment, aiming to fill at least 150 positions, with a focus on internal promotion and community engagement.
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