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April 3, 7:00 P.M. Dinner: Southern Barbecue Meets South Asian American: Martin’s Bar-B-Que Joint and Tailor Collab Presented by Visit Music City

April 03, 2024 07:00 PM

A Collaborative Dinner with Nashville’s Barbecue Legend Pat Martin and Chef Vivek Surti    

25 11th Ave, New York, NY 10011, USA

Pat Martin of Martin’s Bar-B-Que Joint—celebrated pitmaster, restaurateur, and author—and chef Vivek Surti—founder and owner of acclaimed dinner party-style restaurant Tailor—have teamed up for a collaborative dinner that combines true Southern hospitality with a range of beguiling flavors that represent Nashville's iconic and growing culinary scene.  
Martin and Surti are frontmen in the Music City’s hospitality industry, leaving indelible marks on the city’s foodscape during the early 2010s culinary boom and leading the food community as it continues to expand and evolve. Martin is one of few pitmasters still carrying the torch of West Tennessee–style whole-hog barbecue and is a dedicated independent restaurateur with a growing footprint across the Southeast, including award-winning Southern comfort food destinations Martin’s Bar-B-Que Joint, Hugh Baby’s BBQ & Burger Shop, and SweetMilk.
A James Beard Award semifinalist for Best Chef: Southeast, chef Surti is a pioneer in the first-generation American food movement at his South Asian American restaurant, which honors Surti’s heritage as the son of Indian immigrants. Join these two chefs as they team up for the first time for a memorable, one-night-only collaboration combining flavors that celebrate the diversity of Nashville’s culinary offerings. 


Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150  

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Hors d’Oeuvre 

Methi Na Bhajiya > Fritters with Fenugreek, Banana, Black Pepper, and Comeback Sauce 

Deviled Eggs with Onion Masala and Cilantro Chutney 

Contains alliums 

Mortadella with Gujarati Poora, Tamarind Barbecue Sauce, and Green Mango Pickle 

Contains alliums  


Grilled Trout with Pea Shoot Chutney, Grapefruit, Radish, and Pistachio 

Contains nuts 

Pazo Torrado Albariño 2022 

Smoked Lamb Ribs with Yogurt, Cucumber, Chile, and Mint 

Contains alliums and dairy 

Jean-Louis Chave Selections Côtes-du-Rhône Mon Coeur 2022 

Martin's Pulled Pork with Kashmiri Chile, Fennel, Apple, and Cilantro–Lemon Rice 

Contains alliums 

Rosso di Montalcino Pian delle Querci 2020

Raspberry-Fried Pie with Tailor Chai 

Contains dairy and gluten 


About Vivek Surti:
Vivek Surti is the founder of Tailor Nashville, the dinner-party style South Asian American restaurant that has appeared on Bon Appétit’s Hot 10 list of America’s best new restaurants, as well as Thrillist’s 12 Best New Restaurants in America. Surti was a 2020 James Beard Foundation semifinalist for Best Chef: Southeast. Tailor is a permanent home to Surti’s popular VEA Supper Club, Nashville's first and longest-running series of pop-up dinners that he created in 2011.
An evening at Tailor is often compared to a dinner party—going to a friend's house who has a really cool kitchen, where great food, wine, and conversation never seem to end. Surti's food point of view reflects his heritage as a first-generation American of Indian descent —many of his dishes are representative of the Gujarati meals he grew up eating as a child, dishes that are American as well as dishes inspired by travel. His hospitality is served up as delightfully as the dishes he prepares, welcoming everyone around the table as if they are in his own home as he shares relatable vignettes between courses to give context to the first-generation American cuisine he showcases. 


About Pat Martin: 
A leader in the industry, Pat Martin is one of few pitmasters still carrying the torch of West Tennessee–style whole-hog barbecue and is a dedicated independent restaurateur with a growing footprint across the Southeast. Martin’s Bar-B-Que Joint is rooted in Pat’s lifelong love for the art of pit-cooked barbecue, open-flame cooking, and grilling. The entire menu at Martin’s Bar-B-Que Joint is scratch-made, every single day—from sides to sauces, and everything in between. Pat released his debut book, Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse, in 2022. Through beautiful photography and detailed instruction, this procedural book is a must-have guide to open-fire cooking. Here, Martin looks to transform the way you cook by revealing the craft of West Tennessee–style barbecue—a tradition he’s spent a lifetime studying, teaching, and celebrating. 


About The Nashville Convention & Visitors Corp and Visit Music City:   
The mission of the Nashville Convention & Visitors Corp and Visit Music City is to maximize the economic contribution of the convention and tourism industry to the community by developing and marketing Nashville as a premier destination. Visit the NCVC’s website at


Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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