Sho Pizza Bar
Pizza restaurant · Dalewood ·
Wood-fired pizzas with unique toppings & dipping sauces
Wood-fired pizzas with unique toppings & dipping sauces
"Inspired by the Japanese notion of shokunin, Chef Sean Brock’s pizza place applies thoughtful craft to Neapolitan-style pies—dough is slowly cold-fermented and baked in a wood-fired oven for a light, tender crust—set in a sunny Riverside Village space with concrete floors, pale walls, light wood and pops of blue, an Italian-made domed pizza oven, and a glass-walled prep area that showcases the provenance of cheeses, cured meats, vegetables and even the firewood." - The MICHELIN Guide
"Drawing its name from the Japanese word 'shokunin,' this thoughtful pizza spot in Riverside Village treats the craft with devotion: dough is slowly cold‑fermented and baked in a wood‑fired oven to produce a light, tender crust with its own personality. The sunny, fresh space — concrete floors, pale walls, light wood and pops of blue centered on a matte‑tiled Italian domed oven — includes a glass‑walled prep area that proudly displays the makers and provenance of cheeses, cured meats, vegetables and even the firewood used here." - The MICHELIN Guide
"In Nashville, Sho Pizza Bar is a pizza restaurant included on the MICHELIN Guide's inaugural American South Bib Gourmand list." - The MICHELIN Guide
"The city’s pizza scene just got an all-star addition via a collaboration between chef Sean Brock and a duo of Nashville entrepreneurs, Mary Carlisle and Ben Gambill. Brock had been developing his fermented dough recipes inspired by the Neopolitan pizzas of Japan when he was introduced to the Gambills, fresh off a visit to Tokyo’s iconic Savoy pizzeria. Now, Sho has landed in Riverside Village, turning out pillowy, charred pizzas, small plates, and excellent cocktails. The Country Boy pizza, a nod to Brock’s continued dedication to his Appalachian roots, is topped with pecorino, country ham, wood-fired onions, whey onions, and charred onion cream; don’t sleep on the Caesar salad featuring bonita flakes for super umami flavor. Head in for lunch or dinner on the patio, at the bar, or in the cozy dining room." - Ellen Fort
"We’ve heard there’s some pretty good pizza in Tokyo. We’ll get there one day to try it for ourselves, but in the meantime, you can catch us at Sean Brock’s new spot in Riverside Village, which specializes in a similar style of pies. The dough undergoes a three-day fermentation period in a temperature-controlled dough room, and the result is a delightfully chewy personal-sized pizza topped with things like country ham, guanciale, and mushroom cream. Be prepared to wait, though—if the restaurant’s at capacity, it can take up to 40 minutes for your blistered pie to come out of the wood-fired oven. Order the raw bluefin tuna or little gem salad to keep you company until then. And always get one of the dipping sauces, like the miso ranch, for the crust." - ann walczak, jackie gutierrez jones 2, adam sloan, carlo mantuano, jackie gutierrez jones 2, jackie gutierrez jones 2, carlo mantuano, adam sloan, ann walczak, ann walczak, ann walczak, jackie gutierrez jones 2