$20 for $40 Worth of Creole Dinner Cuisine at Chappy's on Church

Nashville-Midtown

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In a Nutshell

Chefs craft New Orleans favorites, including jambalaya with andouille sausage, alongside steaks & fresh seafood.

The Fine Print

Expires Apr 10th, 2013. Limit 3 per person. Limit 1 per table. Valid only for dinner. Not valid for lunch or Sunday brunch. Not valid on 2/14. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Without restaurants, waiters would purposelessly wander parks all day, folding swans out of actual swans. Keep their hands occupied with this Groupon.

$20 for $40 Worth of Creole Cuisine for Dinner

New Orleans specialties include the scallops platter with broiled or lightly-fried sea scallops ($20.95) and duck breast le cherry topped with crabmeat and flamed with cherry brandy ($24.95). See the full menu.

Chappy's on Church

John "Chappy" Chapman watched his mother cook for their family while growing up in Alabama and New Orleans. Her techniques inspired him to open Chappy's Seafood Restaurant in 1984 and serve family-style creole cuisine. When Hurricane Katrina struck the Gulf Coast in 2005, it destroyed his restaurant and his home. Chapman hauled the spirit of creole cuisine to Nashville, opening Chappy's on Church. At the new establishment, red beans and rice, jambalaya with andouille sausage, and crayfish étouffée sizzle with as much spice as ever.

"In New Orleans, we live to eat," says Chapman. Inside the restaurant, he's cultivated an Old World atmosphere ideal for dining slowly and relishing every bite. A refinished wooden bar brings its hand-carved reliefs all the way from Belgium, leaving a bar-shaped hole in Belgium's heart. Century-old stained-glass panels and matching lamps were salvaged from a cathedral in Indiana. Bright paintings adorn every wall but one, where Chapman has hung a photograph of the original Chappy's Seafood Restaurant, surrounded by oak trees in the sunlight.

Simple to elegant eats that emphasize fresh, organic, seasonal, and local ingredients