Famed New York chef Jonathan Waxman dropped his newest hit, Adele’s, into Music City’s hot dining neighborhood, The Gulch, this summer. The space is bright and light—and, similar to the garage space housing Waxman’s Barbuto in NYC, it’s a former auto repair shop anchored by a long open kitchen with a wood-burning oven and live-fire grill. There, local chef Matt Davidson turns out Waxman’s signature “JW chicken” with its spunky green sauce, as well as a host of dishes informed by what’s on offer from local farmers: This summer’s hot item was a raw zucchini salad tossed with lemon, mint, almonds and shavings of dry Jack cheese. Waxman has tapped Mel Master, an old friend from his days at JAMS in LA, to provide value-conscious by-the-glass options from his own Tortoise Creek and Tiamo labels. Master has filled the bottle list with labels from Radio-Coteau chardonnay to Robert Sinksey’s rosé of pinot noir and Lioco carignan—a rock-star lineup fit for a chef who calls members of the Nashville band Kings of Leon close friends.