When a national real estate developer opens its own full-service restaurant, it’s rarely just about dinner. It’s a statement about where hospitality and placemaking are converging — and in Nashville’s Green Hills, that statement now has a name: Lupo Notte.
The concept: upscale Italian favorites, house-made pasta, 48-hour-fermented Neapolitan pizza and a curated, Italian-forward beverage program, all inside a sunlit, European-inspired space designed to become a long-term dining destination rather than a splashy opening-week story.
A Developer’s Strategic Move Into Hospitality
Lupo Notte represents a deliberate evolution of Southern Land Company’s long-standing focus on placemaking. The company already owns and operates dining facilities at Westhaven Golf Club in Franklin, Tennessee — but this is its first standalone, full-service concept.
“We’re excited to have guests joining us for dinner at what we believe is a great culinary addition in Green Hills – a place where friends gather, families celebrate, and special memories are made,” said Tim Downey, Founder and CEO of Southern Land Company. “Every detail has been carefully considered, from the menu to the design to the service, with the goal of creating an everlasting upscale dining destination that serves this community and all of Nashville for generations.”
Chef Owen Lane Leads the Kitchen
Executive Chef Owen Lane brings serious local pedigree to Lupo Notte. Most recently Executive Sous Chef at Nashville favorite Pastis, Lane also cooked at Audrey and June in East Nashville and The Boardroom in Franklin, located within Southern Land’s Westhaven community. A Tennessee native who grew up on a family farm in Leipers Fork, he has spent nearly 30 years in restaurants and hospitality…