Vui’s Kitchen Announces New Partnership with Jay Zubov of The Broth Stop
The modern Vietnamese restaurant implements exciting changes this summer, including upgraded bone broth recipes, a streamlined menu, and new in-store leadership
With three locations across Middle Tennessee, Vui’s Kitchen offers guests a range of fresh and flavorful Vietnamese food in a fast-casual environment. Since its beginnings, the restaurant has prioritized utilizing whole-food ingredients to build dishes that extend from founder Vui Hunt’s experiences, traditions, and family recipes in Vietnam. After six years of serving Nashville fresh Vietnamese favorites, Vui’s Kitchen has announced a brand-new partnership with Jay Zubov of The Broth Stop to produce high quality, regionally sourced broths into the menu across all locations.
Hunt and Zubov worked hand-in-hand to recreate the restaurant’s original bone broth recipe, creating a rich and flavorful result that utilizes regionally sourced, clean proteins from farms in Tennessee and Kentucky. The small-batch broths will be prepared daily by Zubov and his team in the commissary kitchen at Hunter’s Station, and delivered to each Vui’s Kitchen location to become the base for various pho noodle soups and a bone broth sipper.
“We couldn’t be more excited to partner with Jay for this new initiative and love his energy and passion for producing high quality and delicious broth,” says Hunt. “We’re so appreciative of our guests who have continued to support us over the years and can’t wait to better serve our communities with these changes.”
In addition to this new partnership, Vui’s Kitchen has made other changes to enhance the guest experience including upgraded beef products to utilize ribeye in Vui’s Original Beef Pho, and updated in-store menu displays and online ordering system to offer a more streamlined and easier-to-navigate ordering process. The brand is also upgrading their uniforms as a part of this exciting time, to better reflect the colorful nature and playful essence of the Vui’s Kitchen brand. This will include new t-shirts, aprons, and eventually an updated logo.
Hunt and her team are also excited to welcome and introduce new leadership across the brand:
Rick Miller, General Manager of the Cool Springs location
John Abston, Assistant General Manager of the Berry Hill location
Angel Balcani and Luke Abston, Assistant General Managers of the Hunter's Station location
Daniel Sutherland, Training Manager for all three locations
Vui’s Kitchen currently serves Middle Tennessee from three locations—Berry Hill (2832 Bransford Avenue), Hunter’s Station in East Nashville (925 Main Street), and Cool Springs (1201 Liberty Pike)—open daily for dine-in and take-out service. Berry Hill and Hunter’s Station are open from 11 a.m. to 9 p.m. daily, while Cool Springs is currently holding modified hours from 12 p.m. to 8 p.m.
For more information, please visit www.vuiskitchen.com or follow along at @vuiskitchen.