St.Vito Focacceria
Italian restaurant · Music Row
605 Mansion St, Nashville, TN 37203
Highlights
Sicilian-style sfincione pizza, pastas, small plates, and wine
Sicilian-style sfincione pizza, pastas, small plates, and wine
"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
"St. Vito Focacceria makes some of the most interesting pizza in town (and the country). We’re talking specifically about their sourdough Sicilian-style sfincione, a puffy focaccia pizza hybrid that comes covered in toppings like cheesy potato fonduta and an army of crispy pepperoni. St. Vito’s could’ve called it a day serving those slices, but there’s more than meets the eye here. It’s a well-rounded Italian restaurant with small plates and pasta—like a bright tuna crudo and duck egg yolk and ricotta gnocchi—that live up to the pizza’s greatness, along with a deep wine list in a space that feels right for a low-key special occasion or just a standout casual dinner." - jackie gutierrez jones 2, ann walczak
"At St. Vito, towering squares of focaccia defy gravity. Here, sfincione is king, the thick and spongy dough that’s super soft on the inside and lightly crispy on the outside. There are slices with hand-placed rows of pepperoni that stand at attention, while others have baseball-sized burrata perched precariously on a generous amount of spicy tomato sauce. All the options are good, but be sure to try the potato sfincione. Draped in ladles of velvety potato cream and spritzed heartily with fresh lemon, you’ll think about it well after you’ve paid the check. You can get your pizza to go, but it’s best if you dine in at one of the cafe-like tables along the wall or the stools at the counter." - ann walczak
"Nashville-style pizza is not a thing. You've got Neapolitan-ish sourdough pies from Folk, thin-crust pizzas from Slim & Husky or Dicey’s, and NY slices from Five Points. But the most interesting stuff in town is St. Vito's sourdough Sicilian-style sfincione, covered in toppings like cheesy potato fonduta and an army of crispy pepperoni. This spot in the Gulch could’ve called it a day serving those slices, but there’s more than meets the eye here. It’s a well-rounded Italian restaurant with small plates and pasta that live up to the pizza’s greatness, a deep wine list, and a space that feels right for a low-key special occasion or just a standout casual dinner. We like the cushiony banquettes for group celebrations, but prefer sitting at the long bar. You’ll get to watch the pizzas getting blasted in and out of the oven, and probably talk to the chef and somm, who might just pour you a taste of some rare white nerello mascalese." - jackie gutierrez jones 2, carlo mantuano, ann walczak
