E3 Chophouse Nashville Aims to Redefine Steaks

It’s often said most upscale steakhouses are the same; that those cuts of USDA beef are cooked alike, the only difference being the restaurant’s name and color scheme. Fortunately, that statement doesn’t apply here. Music City’s newest steakhouse, E3 Chophouse Nashville, is redefining how steak is grown, prepared, and experienced in Hillsboro Village.

E3 Chophouse Starts On the Ranch

Farm-to-table dining is a theme tossed around by many, and most professional athletes pay close attention to what goes into their bodies. So it came as no surprise when a couple of Major League Baseball players and other family members wanted to extend that same philosophy to their own kitchen tables. That’s how the E3 concept was born.

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Former MLB slugger Adam LaRoche, along with his wife, Jenn, founded E3 Ranch in Fort Scott, Kansas, in 2006 on land that had been in her family for several generations. Adam was still in the early years of his big-league career. He devoted much of his off-season months to working with his family to produce all-natural, grass-fed beef as a healthy alternative to steroids and other additives used by most cattle ranchers. 

“We raise some of the best beef in the industry, and I am extremely proud of that,” LaRoche told OneSouthernMan in an emailed statement. “But our team’s true passion is ‘humbly serving others’ through our E3 Ranch Foundation and E3 Meat Co has given us the platform to do just that.”

 Steer to Table

Adam and E3 spent the first few years trying to fulfill requests from teammates coast-to-coast. They would pick out various cuts of meat and drive to Pittsburgh, Kansas, to ship them to his buddies via FedEx. 

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Eventually, the company decided to offer their meats in a variety of options, ranging from the $99.00 “Take Me Out” package that includes two pounds of ground beef cubes, four 8-oz sirloins, and an E3 hat and towel. Or, you could spring for the $5,000 E3 Ranch Experience, which not only includes the $1,500 Steer Share package, but also a $3,500 donation to the ranch’s foundation that benefits veterans and fights human sex trafficking. Oh, and don’t forget the invitation to tour E3 before you enjoy your own dining experience.

E3 Chophouse Nashville

In 2013, brothers Adam and Jeff decided to open E3 Chophouse in  Steamboat Springs, Colorado, where Jeff calls home. One aspect that sets E3 apart is their commitment to utilizing the entire steer. Any part of the steer not used for human consumption is prepared for dogs as their K9 Naturals line. This means everything, from the hindleg knuckle to the shoulder bones and internal organs, is prepared and used. 

After the Colorado location was up and going, the idea to open a Nashville location was conceived over several meals between Adam, and country music artists Luke Bryan and Jason Aldean. The elder LaRoche had met the duo while filming episodes of their popular Buck Commander hunting show. One thing led to another, and in late 2019, a second E3 location was opened in the Hillsboro Village area of Nashville.

E3’s Tribute to Steak & Music

According to E3 Nashville’s General Manager, Steve Perdue, it took almost two years, from concept to completion, to open in Music City. 

“E3 Chophouse Nashville is an amazing restaurant,” noted Perdue. “I’ve worked all over Nashville for the previous twenty years and I can say with certainty, there’s not a better trained and professional staff in the city. When you combine that with the quality of steaks and appetizers we serve seven days a week, you’re in for a special treat.”

Some of the city’s top designers, such as Remick Moore Architect, along with interior designers Sarah Milkie and Car Brock, turned a former bank building into a three-story oasis for wine and steak lovers.

Customers enter the Nashville location on the ground floor level. There they can enjoy cocktails at the bar while their table is prepared. For those wanting to enjoy a drink while chatting with friends and co-workers, the spaces large, garage-style doors can be opened during nice weather, creating the feel of a European sidewalk cafe.

The second level consists of the main dining area and the expansive kitchen, featuring state-of-the-art equipment such as a Traeger smoker and self-cleaning fryers. Yet it’s how the meat is prepared that gives E3 steaks their own unique taste. 

On the third level, you’ll find an even larger bar that also opens up to an outdoor space giving customers a more expansive view of Hillsboro Village and neighboring Vanderbilt Medical Center. In addition, there’s a conference room and smaller dining areas to accommodate VIP and special guests. Access to a private elevator for those not wanting or needing to walk through the main dining area is also available.

Music City Meat 

E3 steaks range from an 8 ounce Petite Filet, the famous 16-ounce Ribeye, to the massive 20-ounce Kansas City Strip, all cooked to perfection. Add a few sides such as Asparagus, Creamed Spinach, Lobster Mac and Cheese or the fabulous Gruyere, Gouda, and Garlic Mashed Potatoes, and you’re in for a treat. When I toured the restaurant early in the day on New Years’ Eve, Chef Eric Zizka gave me a behind-the-scenes tour of the kitchen and described the E3 cooking process.

“We use mesquite wood and bintochan together, which allows the smoky and flavorful wood to combine with the high heat and sear that the bintochan creates (Asian purified wood that burns for 6 hours at 900 to 1100 degrees),” Zizka explained.

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“This also creates a natural searing process with high heat. The smoke is introduced into the meat and then the high heat of the bintochan sears that flavor right into the meat. Next, we sous vide the steaks at a low & slow temperature to create a tender and well-seasoned steak. Then the steaks are chilled and ready to cook for the guests upon ordering. The steaks are cooked to the desired temperature and seared on the outside to lock in all juices and flavor. All the wood & natural smoke flavor is locked in, and through this process, we create the ultimate tenderization of all cuts and sizes of our steaks. This process considers all aspects to make the steaks the best flavor and most tender cuts of beef one could have.”

And not to put the steer before the cart, but hors-d’oeuvres such as Giffords Bacon, Octopus, Scallops and Maine Lobster Bisque will set the tone for any meal. Another treat E3 offers is a Caviar Bar option, which includes Russian Osetra, a rare caviar obtained only from the Ossetra sturgeon, which is increasingly difficult to find in its native habitat.

An Extensive Cocktail and Wine List

No trip to a fine chophouse is complete without a sampling of cocktails and vino. An extensive choice of liquors, including Angel’s Envy Rye, Balvenie 21-year old Scotch, and Don Julio Real Tequila will start or end your experience. If a touch of smoke is to your liking, then try a Dress Like Angels, a concoction of Hendrick’s Gin with flavors of citrus, ginger, raspberries, lavender, and rosemary.

A long list of wines, including 40 by the glass, are available. However, E3’s sweet spot is the extensive list of both white and red wines such as a Jean-Philippe Fichet Meursault White Burgundy, or a bold Italian Sassicaia from Tuscany.

E3 Chophouse is located in Nashville’s Hillsboro Village and opens daily at five p.m. and closes between 10 and 11 p.m. Reservations are highly recommended and valet service is available.