In the latest episode of Chef AF, I had the opportunity to sit down with culinary powerhouse, Chef Ryan Costanza. As the co-owner of Nashville's newest foodie hotspot, Present Tense, Costanza gave us a taste of his fascinating culinary journey.From his beginnings in New York, his exposure to his family's pizza restaurant at an early age, to cutting his teeth in Michelin-starred kitchens and world travels, Costanza has a story as rich as his menu offerings. He dispelled the common myth of needing formal culinary education by sharing his own experiences and passion-driven path that saw him ascend to the heights of the culinary world.In our chat, we uncovered the influence of his family's Italian roots and their resistance to his career choice. We learned about his grind in Michelin kitchens and his yearning for exploration which led him to culinary adventures in Japan, Korea, and other countries. His decade-long stay in LA, followed by stints in Singapore and San Francisco, added more layers to his culinary repertoire.Costanza’s shift from working for others to owning his own establishment resulted from his realization of needing a space that felt like home to him, both creatively and financially. That was the genesis of Present Tense, a dream he shared with his long-time friend and now business partner, Rick Margaritov.Present Tense offers a unique blend of flavors drawing from Costanza's French, Italian, and Japanese influences. As we delved deeper into the Present Tense experience, he emphasized the importance of an inviting atmosphere complete with incredible music and a menu that caters to a wide spectrum of diners.Present Tense
Present Tense on Instagram: “The Local Palette 6.10.23
“Wedgewood-Houston welcomes a Japanese-leaning restaurant and sake bar, complete with omakase experiences. Look for shareable small plates like fluke crudo and curry-salted karaage chicken, plus yakitori and matcha soft serve to finish. While you’re there, pop into @hippobodega, the cute bodega and wine shop imminently opening next door. @presenttensenashville””
June 13, 2023


Guests can indulge in the exclusive six-seat sake bar and omakase tasting, where they can relish in bespoke dishes by Costanza, paired with sake poured by Margaritov. The counter offers an intimate, festive, and educational experience, merging Costanza's rich culinary background with a deep-dive into the nuances of sake. Patrons can connect with the creators, learning the gastronomic subtleties of each course and basking in the dynamic flavors each evening presents.Right next to Present Tense resides Hippo, an upscale bodega by the same team. This avant-garde convenience store, coffee shop and wine boutique offer a refined selection of local, sustainable, and top-tier products at affordable prices. Other highlights include chef-curated grab-and-go meals, soft-serve ice cream and meats sourced from local butchers.For the latest updates and behind-the-scenes scoops on Costanza's culinary journey and Present Tense, stay tuned to our podcast and check out his Instagram handle. Get ready to embark on a gastronomic journey like no other with Present Tense, where every plate is a testament to a chef’s life lived in passion.


Chawanmushi Ingredients:Base:300 grams dashi stock40 grams shiro dashi156 grams deep yellow farm egg 20 grams tamari Mix well by hand. Wait until all air bubbles dissipate before adding 4 oz of the mix to each ceramic bowl. Heat your steamed to a medium heat but fully rolling steam. Add bowls of custard base and cook for 7-12 minutes, checking after 7 for done ness. One jelly looking but not fully set / scrambled pull and let cool. Dungeness Crab:1 Crab (whole, Fresh)1 Gallon water 1 C shiro Dashi
2 Lemons Siced Bring water to a boil in a large pot. Drop in Crab and Cook for 8 minutes. Shock in Ice water and reserve. Clean claw mean, keeping nice chunks. Take the head juice and reserve. Blend the Head juiced with 1 tsp citric acid, 2 egg yolks, 1 tsp miso. This will create an emulsion, reserve in a piping bag. Keep leg and claw meat on ice until ready to use. Cold Brew Dashi Stock:

• 1 piece Kombu (10 g)
• 10 g katsuobushi
• 960 ml water
• Put the water and kombu in a large bottle and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the wintertime. You can also cold brew the kombu dashi overnight in the refrigerator.

Spring Peas:30 grams fresh peas/green beans of your choice (whatever looks great at the market)Bring salted water to a boil and blanch for 50 seconds. Shock in Ice water. Tomato Dashi Jelly:
3 tomatoes, peeled and seeded
100ml dashi stock
20ml soy sauce
20ml mirin
3g agar powderLightly warm crab meat in clarified butter and place in bowl. Scatter peas and dashi jelly. Add a few drops of the crab fat mayo. Enjoy.