St.Vito Focacceria
Italian restaurant · Music Row ·
Sicilian sfincione pizza, meatball hoagies, and porchetta sandwiches
Sicilian sfincione pizza, meatball hoagies, and porchetta sandwiches
"Chef Michael Hanna brings a Memphis-born, Sicilian-rooted mission to the Gulch with a focus on sfincione—focaccia studded with fontina and topped with breadcrumbs and pecorino—offered in four generous varieties such as spicy tomato with burrata or roasted potato cream; the exposed kitchen lets you watch chefs fold the dough, and though the small menu includes salads and one pasta, you’re really here for the hearty sfincione and perhaps a house-made tiramisu." - The MICHELIN Guide
"Born in Memphis but unabashedly Sicilian in aim, the chef here set out to showcase sfincione and I found the result irresistible: focaccia studded with fontina then topped with breadcrumbs and pecorino, available in four generous varieties such as spicy tomato with burrata or roasted potato cream. The exposed kitchen lets you watch chefs fold the dough, and while there are a few salads and one pasta, you're really here for the hearty, satisfying focaccia — and perhaps a house‑made tiramisu to finish." - The MICHELIN Guide
"In Nashville, St. Vito Focacceria is identified as a Sicilian restaurant that appears on the MICHELIN Guide's inaugural American South Bib Gourmand list." - The MICHELIN Guide
"Some restaurant spaghetti dishes make us think we could easily whip up something just as good at home. But not the Napolitana at St. Vito. It’s had a vice grip on our minds and stomachs since we ate it, piping hot and glistening with high-quality olive oil, all consumed on an extremely comfortable, curved-back kitchen counter stool. Pasta choices rotate often, so there’s no guarantee you’ll get to try this dish specifically. But others are just as good, like a herby ragu that opts for shades of green rather than deep reds, with caramelized golden raisins along with slow-cooked pork." - Ann Walczak
"Inspired by the food baked and served on the streets of Sicily by the nuns of the monastery of San Vito more than 700 years ago, St. Vito is churning out sfincione pizza (served whole and by the slice), meatball hoagies, and porchetta sandwiches thanks to the creativity of chef Michael Hanna. Located in the former home of Colt’s Chocolates, the sfincione dough at St. Vito’s is 100 percent hydrated, naturally leavened, and fermented through a long cold bulk method before it’s mixed with fontina cheese and baked." - Ellen Fort