Inside Philippe Chow’s Restaurant In Tennessee’s Cummins Station

Built in 1906, the recently revitalized Cummins Station by once again serves as a commercial hub for Tennessee’s Music City. Among the former railway warehouse’s high-end tenants is the fourth location of chef Philippe Chow’s eponymous restaurant, bringing his signature Beijing-style cuisine to the southeastern U.S. Due to preservation restrictions, nothing could be mounted on the building’s brick exterior. Instead, passersby are drawn in to the 8,200-square-foot, 200-seat establishment, designed by //3877, by an art piece illuminated in the entry vestibule. This mechanized installation of colorful Chinese lanterns is set against an infinity mirror and framed by a golden arch for a striking first impression. Beyond is the opulent dining room, where damask wallcoverings contrast with tambour wood and glossy finishes. Curved architectural elements subtly echo the shapes of train carriages. Intimate booths feature dark wood-effect paneling outlined in brass, merlot-hued upholstery, and sumptuous Chinese-red surfaces overhead. A 60-foot-long trail of suspended porcelain ginkgo leaves floats above, while, below, uplit partitions of dried bamboo also reference East Asian flora. But there are local nods, too: Nashville’s music history adorns the walls of the moody cocktail lounge in the form of shadow boxes fitted with guitar parts.

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