News + Events

Tennessee Action for Hospitality Announces A Fund For Us 

Posted by on April 3, 2020

Tennessee Action for Hospitality Announces A Fund For Us 

In partnership with the Community Foundation of Middle Tennessee, the recently-formed coalition has founded an assistance fund providing relief to individuals in need


NASHVILLE, TENNESSEE (April 3, 2020)Tennessee Action for Hospitality is a state-wide coalition of independent restaurant owners, hourly workers, and chefs that recently formed as a response to the crisis the hospitality industry is facing due to the public health and safety threat of COVID-19. In an effort to support hospitality professionals who plan to continue their career in Tennessee when the crisis is over, Tennessee Action for Hospitality has partnered with The Community Foundation of Middle Tennessee (CFMT) to create A Fund for Us, a fund that will provide swift relief to those who have lost their job, or seen a dramatic decrease in hours worked. 


Through A Fund for Us, grants of up to $1,000 will be awarded to individuals who meet the criteria, as resources are available. CFMT will administer the fund on behalf of the coalition, following a two-part application process: 


  1. Qualifying small businesses must meet the following criteria:
    • Based in Tennessee, with an operating business license as of March 1, 2020. 
    • Offers an experience centered upon enjoyment of high quality food and/or beverage, with an emphasis on restaurant service, employing both full-time front- and back-of-house workers. 
    • The owner(s) of the establishment work full-time for their restaurant(s), bar(s), caterer(s), or restaurant group. 
    • The owner(s) of the establishment were instrumental in the creation of their business, and are free from outside control by way of majority ownership–not publicly traded, a franchise, or chain. 
  2. Individual employees can then apply for grants, based on the following criteria:
    • Currently or most previously employed by a pre-qualified independent restaurant, caterer, or bar (as defined before). 
    • Someone who plans on re-entering the hospitality industry at the end of this public health crisis.
    • Someone for whom hospitality pay is at least 80% of their income.
    • Someone who had worked for their most recent employer a minimum of six months. 
    • No limit on household members. 
    • Individuals who make under $85,000 annually


While there are many worthwhile funds through national organizations, A Fund for Us sets itself apart by specifically serving individuals from the hospitality sector in the state of Tennessee. 


Restaurants can register by visiting


Consumer donations will open online next week.  Individual applications will open online starting April 13.


The importance placed specifically on employees of independent restaurants and bars is to preserve what cannot be replaced—establishments that create culture—by providing assistance to those professionals who may not qualify for other need-based funds, but who cannot meet their financial obligations by unemployment alone. Anyone who considers themselves a part of the independent hospitality industry is welcome to apply—from caterers and banquet workers to bartenders, servers, restaurant managers, line cooks, dishwashers, and more—and CFMT will choose those who are the best fit for funding based on need. 


Tennessee Action for Hospitality chose to partner with The Community Foundation of Middle Tennessee for a number of reasons, starting with the fact that it has a state-wide network. CFMT will act as an impartial third party that can administer A Fund for Us fairly and according to the coalition’s criteria. Both qualifying and non-qualifying applicants will receive guidance from the foundation’s Employee Assistance team regarding other available resources. 


“Our friends in the hospitality industry are an integral piece to making Nashville thrive and are woven into the fabric of this community,” says Ellen Lehman, president of The Community Foundation of Middle Tennessee. “We collectively have to do everything we can to help the independent restaurateurs, bartenders, dishwashers, managers, cooks, and servers as they weather this terrible economic storm with us. Together, we are Nashville. Together, we are Tennessee.”


A Fund for Us was initiated through generous contributions from Nelson’s Green Brier Distillery and Cool Springs Wines & Spirits. Wine & Spirits Wholesalers of Tennessee, a statewide trade association of Tennessee wine and spirits distributors (including Athens Distributing Company, Best Brands Incorporated, Beverage Control Inc, Empire Distributors Inc,  Knoxville Beverage, Lipman Brothers, Triple C Distributing, and West Tennessee Crown Distributing Co.) has pledged to match all consumer donations up to $200,000. Individual donations will be accepted online starting next week. 


“It has been an unprecedented few weeks as our community faces historic challenges,” says Bret Moore, President and CEO of Cool Springs Wine. “Amid the stress and uncertainty, we want to support those in our industry who are profoundly affected by this crisis. We invite our fellow retailers, distributors, and suppliers to join us in this relief effort for workers in the on-premise industry.”


Charlie Nelson, President of Nelson’s Green Brier Distillery, says, “The hospitality industry represents the cultural heartbeat of Tennessee, comprised of individuals who work tirelessly so we can all enjoy the company of our friends and family over a meal. This community has supported me and my business from day one, and without these amazing individuals, I wouldn’t be where I am today.”


“The Wine and Spirits Wholesalers of Tennessee are encouraged to see this important fund generate much needed help to our hospitality partners.  Now more than ever we must band together and stand with our local businesses during these difficult times,” says Ryan Haynes, Executive Director of Wine & Spirits Wholesalers of Tennessee. 


Those interested in making a corporate contribution to A Fund for Us should reach out to Marcia Masulla, who leads fundraising for Tennessee Action for Hospitality, or mail checks (payable to TN Action for Hospitality Fund) to the address below:


The Community Foundation of Middle Tennessee

P.O. Box 440225

Nashville, Tennessee 37244


Marcia Masulla:

Julia Sullivan, co-owner and chef of Henrietta Red and The Party Line, has been a voice for the coalition since its formation. She says, “Food and beverage service in Tennessee is an important piece of a supply chain that supports not only restaurant professionals, but hundreds of ancillary services from florists, to distillers, to meatpackers.  This is one thing we can do that will help – we can raise funds for ourselves, to help our employees through this, to reopen our businesses so they (and you) have a place to come home to. We can weave a safety net so that next time a tornado hits, next time we close to stop the spread of a disease, next time the planet rears up to make us all sit down, we have a life raft that we built. Together.”

Sean Brock, a James Beard Award-winning chef and cookbook author and Nashville restaurateur adds, “The hospitality industry and the people that make it so special are suffering more than words can describe. So many people have asked how they can help. Tennessee Action for Hospitality provides a meaningful way to contribute to people who need it the most right now. Our people need help as quickly as possible and a donation will make a big difference in someone’s life.” 

Kahlil Arnold, owner and chef of Nashville’s beloved Arnold’s Country Kitchen has been an advocate for the group since its inception. “When I think of the restaurant business, I think of family.  Not just the families we serve, but the family within the four walls of our restaurant. From the couple who came in to celebrate their 65th wedding anniversary on one of the last days we had the dining room open to our staff who have been with us for decades, who are still here now trying to keep the restaurant from disappearing. It’s times like these I remember I’m lucky to have three families: my customers, my employees, and those I love at home. I appreciate all of my customers who have reached out and offered support to not just me but everyone in the restaurant community – because of you, we have a fighting chance to keep these families alive.”

On March 18, 2020, Tennessee Action for Hospitality drafted a letter to Governor Bill Lee, stating the importance of providing aid to the restaurant industry, and invited the public to join them by sending their own letter and personal note to Tennessee state legislators through the group’s online form. Two weeks in, the form has been completed more than 3,800 times, with each legislator receiving an individual email per form. While still in progress, a handful of requests from the letter were quickly met or addressed. 




About Tennessee Action for Hospitality:

Tennessee Action for Hospitality is a coalition of independent restaurant owners, hourly workers, and chefs working together to connect Tennessee hospitality workers as a united front to expedite the protection, relief, and welfare of and for hospitality workers at a local, state, and federal level. Tennessee Action for Hospitality supports the national efforts of the Independent Restaurant Coalition. Since its inception, the coalition has used its platform to share up-to-date resources and news for local business owners and workers, as well as helping the community on the ground by organizing free produce markets with the help of Creation Gardens for those in need. For more information, please visit To contact the group directly, please email


About The Community Foundation of Middle Tennessee

The Community Foundation exists to promote and facilitate giving in the 40 counties of Middle Tennessee and beyond. It does this by accepting gifts of any size from anyone at any time and by empowering individuals, families, companies, nonprofits, and communities to respond to needs and opportunities that matter. The Community Foundation works with people who have great hearts, whether or not they have great wealth, to craft solutions that reflect their intentions and goals. The Community Foundation has distributed $1 billion in grants since its inception 29 years ago in 1991. For more information, call 615-321-4939.

Challah French Toast at Home

Posted by on April 2, 2020

Fun Fact: Did you know Challah bread makes fantastic French Toast? Check out our French Toast recipe courtesy of Chef Chase!

Here’s what you’ll need:

1 loaf of challah bread
1 dozen eggs, beaten
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract


Step 1: Warm a skillet over med-high heat

Step 2: Slice Challah horizontally in 1 to 1 1/2″ thick slices (Not going to use the whole loaf? Challah freezes exceptionally well!)

Step 3: Crack eggs and beat with a whisk

Step 4: Add dry ingredients (brown sugar, cinnamon, and vanilla extract) to beaten eggs

Step 5: Dredge sliced Challah in egg wash, and place in skillet

Step 6: Cook until golden brown on both sides. Serve with fresh fruit and maple syrup

Follow along on instagram @frothymonkeybakery to see when our Challah is hitting stores and tag us with photos of your French Toast!

Brewwalker (made with frothy monkey cold brew)!

Posted by on April 2, 2020

Introducing Brewwalker! Our friends at Jackalope Brewing Company in Nashville have released this fantastic collaboration beer that is infused with our very own Frothy Monkey Cold Brew!

A rich full brew full of coffee, vanilla, and maple notes. It’s brewed with Pure Maple Syrup, so you know it pairs well with pancakes;-)

The cans are available with a 1 case limit starting Friday, 4/3. Grab a case at Jackalope and then head over to pick up your curbside pancakes with us!

Follow the links below to get your beer and pancakes!



Posted by on April 2, 2020

A note of gratitude for our friends and family.

We are keeping close tabs on this ever changing situation as new information and challenges present themselves. We are as sad, scared, and angry as you are. We are making difficult decisions and getting as creative as we can to adapt in order to safely serve you, maintain as many jobs as possible, and keep Frothy afloat for as long as possible. We are supporting our Frothy family as best we can by providing access to all of the resources we can pull together. We are proactively doing our part to push the government to make the right choices that will get us all through this difficult time.
We are also losing sleep over all of the things we are unable to do or provide.

We couldn’t do this without your support, and the outpouring of support we have felt has been humbling- like the big hug we all need right now. We will continue to do the best we can with a positive outlook and love for all of you. Thank you for your trust and support, we are grateful.

If you haven’t yet signed the Tennessee Action for Hospitality petition, please do so here and share with your friends as well. #frothylove

Kalita Wave Brew Guide

Posted by on March 23, 2020

The Kalita Wave, from Japanese company Kalita, is a great dripper for both coffee professionals and beginners. Its flat bottom with three extraction holes allows for a very even brew. The wavy filter and design of the dripper allow for less contact between the filter and the dripper meaning that the coffee can quickly drip through before bitter flavors develop.

What you need for this brew:

  • Kalita Wave brewer
  • Kalita Wave filter
  • Grinder
  • Pour over kettle
  • 25 g freshly roasted coffee
  • 400 g of 195-205? hot water
  • Scale
  • Timer

Kalita Brewing Essentials


  • Dose = 25 g
  • Bloom = 50 g water for 30 seconds
  • Final water weight = 400 g
  • Pour time = 2 min
  • Brew time (total time) = 3-3:15 min
  • Coffee to water ratio = 1:16
  • Grind = Medium – Fine. The grind should be finer than drip brewer.


STEP 1 • Heat Kalita Wave, filter and server by pouring hot water in the center of the filter; this will also help reduce the flavor impacted by the paper. Pour hot water out both the server and the Kalita Wave.

Step 1 – Heat Kalita Wave, filter and server

STEP 2 • Weigh out ~25 g of your favorite coffee and grind about the size of slightly coarser than table salt.

Step 2 – Grind slightly coarser than table salt

STEP 3 • Place Kalita Wave and brewing server on scale and tare. Add exactly 24 g of freshly ground coffee to the filter and level out. Tare scale again. 

Step 3 – Add exactly 24 g of the freshly ground coffee to the filter

STEP 4 • Start timer and pour 50 g of hot water over the coffee, ensuring all grounds are wet. Allow the coffee to sit till the timer reaches 30 seconds before adding more water; we call this the ‘the bloom’ or ‘de-gassing’ and it is when the coffee is releasing gasses trapped in the cells. This helps to prepare the brew.

Step 4 – Start timer and pour 50 g of hot water over the coffee

STEP 5 • At 45 seconds pour ~150 g of water, pouring in uniformed swirls starting in the middle of the coffee bed and working your way out towards the filter.

Step 5 – At 45 seconds pour ~150 g of water

STEP 6 • Continue to pour  ~50 g of water in spirals about every 15 seconds until 400 g is reached. Try to finish pouring by 2 min.

STEP 7 • Allow the coffee to continue to drip until you have a slow drip (this should happen at 3-3:15 minutes). You should have a nice flat bed of coffee in your filter.

Step 7 – Allow the coffee to continue to drip

STEP 8 • Remove filter and grounds and dripper. Swirl your server and pour into your favorite coffee mug.

Step 8 – Pour and enjoy!


Chemex Brew Guide

Posted by on March 20, 2020

This brew method was designed by German Chemist, Peter J. Schlumbohm, in 1941. It was once considered to be “one of the best-designed products of modern times”, and is included in a collection at the Museum of Modern Art in New York City. Chemex filters are 20-30% heavier than other filters so they retain more of the suspended oils during the brewing process and solids cannot pass through the filter. Brew characteristics: Medium body, clean cup and clarity of flavors.

What you need for this brew:

• 6 cup Chemex brewer  
• Chemex filters  

• Grinder  

• Pour over kettle  

• 40g freshly roasted coffee

• 195-205 degree water 

• Scale 

• Timer

What you will need to brew a Chemex


Dose = 40g coffee
Bloom = 80g water for 45 seconds
Final water weight = 680 g
Pour time = 3:30 min
Brew time (total time) = 5-6 min
Coffee to water ratio = 1:167
Grind = Medium – Coarse grind, grind should be coarser than drip brewer but finer than French press. 



STEP 1 • Place the filter in the Chemex, make sure the three-layered side of the filter is towards the spout to prevent the filter from being sucked into the spout.

Steps 1 + 2 : Place filter and wet

STEP 2 • Heat Chemex and filter by pouring hot water through them both; this will also help reduce the flavor imparted by the paper. 

STEP 3 • Pour the water out of the back of the Chemex, while leaving the filter in place.

Step 4 : weigh out coffee

STEP 4 • Weigh out ~40 g of your favorite coffee and grind about the size of coarse sea salt.

Medium-coarse grounds

STEP 5 • Fill up gooseneck kettle with 195-205 degree water (wait 30 seconds after boiling).

Step 6 : Add coffee and zero scale

STEP 6 • Place Chemex with the filter on scale and zero. Add exactly 40 g of freshly ground coffee to the filter and level. Zero scale again.

Step 7 : First pour

STEP 7 • Start the timer and pour ~80 g of water over the coffee, being sure to wet ALL the grounds. Allow the coffee to sit until the timer reaches 45 seconds before adding more water; we call this the ‘the bloom’ or ‘de-gassing’ and it is when the coffee is releasing gasses trapped in the grounds.

The bloom

STEP 8 • At 45 seconds add  ~150 g of water by slowly pouring water over the coffee in small circles moving around the coffee bed but avoiding the edges of the filter. 

Step 9 : Continue pour

STEP 9 • Pour another 150 g of water at 1:30, 2:30, and 3:30 finishing at exactly 680 g.

Step 10 : A nice flat bed

STEP 10 • Allow the coffee to continue to drip until you have a slow drip (this should happen at 5-6 minutes). You should have a nice flat bed of coffee in your filter.

Step 11 : Pour and enjoy

STEP 11 • Remove filter and grounds, swirl your Chemex, and pour into your favorite coffee mug.

Reusable Cup Discount

Posted by on February 17, 2020

Every little bit matters when it comes to sustainability, and we’re hoping that you can help us cut down on the use of disposables. This past year we started using sip lids for our cold cups to eliminate the need for a straw, and now we are happy to share that when guests bring a reusable cup into our stores they will receive 15 cents off of their beverage purchase. We have some great reusable cup options available for purchase online or in our stores if you don’t already have one. For those of you who are making the effort to reduce waste we thank you!


Fresh Bread For Sale at 12South

Posted by on February 13, 2020

We are very happy to announce that we are now offering fresh loaves of our Bakery by frothy monkey bread at our 12South cafe! Stop by Wednesday and Friday for a rotating selection of delicious artisan loaves including Traditional Sourdough, Cranberry Walnut, Challah, Chocolate Cranberry, Walnut Sage, and more.

Can’t make it on those days? Not to worry, baguettes and sliced loaves of Sourdough, GF*,and other breads are available at the counter everyday!

Follow along on Instagram (@frothymonkeybakery) to see our current offerings.


Art Submissions

Posted by on January 28, 2020

We love our creative communities and we are always looking for your art to feature on our walls! If you are interested in showing your art in one of our spaces, please fill out the form below and answer in as much detail as possible. Once it has been reviewed someone will reach out to you with more information regarding your work and showing with Frothy!

Please understand that we are not an art gallery and not all art (regardless of outstanding it is!) will work in our restaurants. We do our best to match artists and their art to the character of our spaces with consideration for our clientele. Keep in mind that we are family friendly.

*Note that only one submission per artist is necessary for review. If you have additional questions, please email us at



Valentine’s Day 3-Course Dinners 2/13-2/15

Posted by on January 14, 2020

Valentine’s Day Dinners 2/13-2/15
Frothy Love 3 Course Dinner
Thursday + Friday + Saturday after 5pm
$50 per couple
Add a bottle of wine from our hand picked selections for $25

Franklin / 12South / DWTN Nashville / Chattanooga / Nations
(OpenTable reservations are available in Chattanooga only by visiting



{course one}

Cheese plate to share
Small salad* x2 

{course two}  pick 2

Braised Beef Short Rib
over mashed potatoes with buttered greens beans and red wine pan gravy

Herb Crusted Mahi
over parmesan risotto, grilled asparagus and basil pesto

 Penne Pasta
with tomatoes, red onions, spinach and sundried tomato pesto cream
-add chicken for 4 dollars-

{course three}  shared

Chocolate Pound Cake
layered with white chocolate mousse and bourbon macerated raspberries + 2 chocolate truffles.


The regular menu will also be available in addition to the special Valentine’s Day menu.

Locations + Hours

12South 2509 12th ave. south, nashville, tn 37204 / 615-600-4756 x1 / Thurs open until 9pm Fri + Sat open until 10pm
franklin 125 5th ave south, franklin, tn 37064 / 615-600-4756 x3 / Thurs open until 9pm Fri + Sat open until 10pm
dwtn nashville  avenue of the arts, 235 5th ave north, nashville, tn 37219 / 615-600-4756 x2 / Thurs open until 9pm Fri + Sat open until 10pm
the nations  1400 51st Ave N, Nashville, TN 37209 / 615-600-4756 x4 / Thurs open until 9pm Fri + Sat open until 10pm
southside  1400 Market Street, Chattanooga, TN 37402, 423-680-6343 / Thurs open until 10pm Fri + Sat open until 11pm

Frothy Monkey