Partner Spotlight: The Twelve Thirty Club
August 20, 2024
The Twelve Thirty Club is a modern-day restaurant concept inspired by the 12:30 am closing times of 19th-century supper clubs. Located on the iconic Broadway strip in Nashville, Tennessee, it is a one-of-a-kind concept brought to life by twelve-time James Beard Award Nominee and Founder of Fox Restaurant Concepts, Sam Fox with American singer and record producer, Justin Timberlake.
Linz Heritage Angus steaks take the spotlight in The Twelve Thirty Club’s 400-seat Supper Club. Guests at the Supper Club can choose from a variety of Linz Heritage Angus cuts, from prime filet mignons and one of our famous dry-aged cuts. Hear from the Director of Culinary at The Twelve Thirty Club, Chef John Stewart, about partnering with Meats by Linz, more about The Twelve Thirty Club, and the start of a collaborative partnership with one of Nashville’s hottest restaurants.
What is the overall concept and inspiration behind The Twelve Thirty Club?
We offer a dynamic multi-level experience centered around food and music. The first level features our elevated Honky Tonk, our second level is home to our stylish Supper Club, and our final level displays the city views from our posh rooftop terrace. Each level offers a unique menu, from refined bar fare to upscale dining with flavorful twists. Live music enlivens every level seven days a week, with performances ranging from undiscovered acts to household names.
What is your favorite dish on your menu?
We are very lucky to have a large, well-rounded menu, hard to pick a favorite. We have a steak for every taste and a great raw bar program.
What drew you to working with Meats by Linz?
Linz beat out many vendors that we were testing at the start of the Supper Club in blind tastings. The quality was exactly what we were looking for, the professionalism of the service we got from the Linz team made it easy to go with them.
What is your favorite part about working with Meats by Linz?
The level of service, communication, and knowledge that we get from our sales representative, Pete, is truly second to none.
What is your favorite cut from Meats by Linz?
Would be split on the New York Strip and Bone-In Ribeye. Both come in with amazing marbling and the taste does not disappoint.
What is your best advice for a chef/restaurant owner when it comes to running a successful business?
On my side in order to run a successful business, it would all come down to hiring and communication, you can buy the best food in the world, but if you don’t have the team to cook it or a way to communicate your vision, you will be lost. Hire a team with great attitudes that are willing to work hard and learn, teach them the skills they need, and make sure they are in a position to utilize their strengths. Then be sure you are constantly communicating with them, and be sure you’re able to take feedback as well. The guest, as well as your staff, are going to give you a lot of it. We need to be able to learn from it, action it, and constantly improve the business.
