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Sho Pizza Bar

4.6 (166 reviews)
ModeratePizza
Open 11:00 am - 10:00 pm

Sho Pizza Bar Pizza Restaurant Photos

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SHO PIZZA BAR ATMOSPHERE

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Moderate noise
Hipster
Casual
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Recommended Reviews - Sho Pizza Bar

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Menu May 2026
Caroline L.

4.5 stars. We came here because Phil recommended it on Somebody Feed Phil. We came for lunch and it was really busy. Noisy inside. We sat outside. We split a Supermarg pizza (margarita with buffalo mozzarella) with a hot honey dipping sauce for the crust. Pizza was delish (they give you scissors to cut it!) the dough is sourdough and fermented for 3 days. Hot honey was spicier than I expected but tasty. The dough is the standout. Service was friendly but apparently there were specials that he forgot to tell us about? We heard him tell another table. The playlist was amazing. Definitely recommend!

Employee discount is the name of this pizza.
Margot C.

This pizza reminds me of the real pizzas found in the south of France and Italy. Imported flour, delicious dough, true woodfired. My best pizza experience in the USA by far.

Macy C.

Insane pizza. Crust was so fluffy but airy and perfectly browned in the oven. Salumi- which was a Hot Calabrian honey pepperoni was my favorite it was so crispy and buttery and soft. French onion soup with horseradish sauce was also insane but lacked onion flavor in my opinion. Got a blood orange aperol spritz which was also amazing and perfect mix of sweet and sour. Also got the miso ranch for the pizza. More tasted like dill ranch which was sad but it was amazing dill ranch if you told me that's what it was Service was amazing and the place was sooo clean. Also weird note but the bathrooms were like a spa and so clean and had their own branded candle which b was cute

Marinated Olives - Fennel Pollen & Orange
Charlie B.

It took me almost a year to make it to Sean Brock's Sho Pizza Bar in East Nashville, but wow, when I made it last week, I was blown away. It was overall one of the best meals I've had in town. More than just "a pizza place," it's a fabulous restaurant experience, with every detail carefully considered and executed. No wonder Sho was just awarded a 2025 Michelin Bib Gourmand designation. Chef Brock reinterprets Neapolitan tradition with inspiration from pizza he encountered in Tokyo, the name "Sho" coming from the Japanese word shokunin, meaning a deep devotion to one's craft. The dough is cold-fermented for 72 hours in a glass-enclosed "laboratory-like" clean-room. It provides an airy yet chewy crust that's served with char from the Stefano Ferrara Forni wood-fired oven. The glass-walled area also displays provenance of pretty much everything in restaurant - the cheeses, meats, vegetables and even the firewood used here. (It reminded me a bit of the lobby at the original Husk). When, not if, you go, you MUST sit at the 12-seat chef's counter. You get a front row seat to the pizza-making process, watching dough being gently shaped in a unique sort of process... and pies sliding into the fire. My server Liz was really great - friendly, attentive, and polished without any sort of stuffiness. While pizza is the star, the few other items we tried were also delicious. Check out the photos... *** Salumi Pizza - Beef Pepperoni, Fior Di Latte DOP, Fresh Oregano, Asiago, Calabrian Chili Honey *** Supermarg Pizza - Tomato Sauce, Basil, Parmigiano Reggiano, Buffalo Mozzarella DOP, Garlic, Evoo *** Little Gem & Herb Salad - Sourwood Honey & Yuzu Vinaigrette, Smoked Benne Seed *** Marinated Olives - Fennel Pollen & Orange *** Slow Burn Margarita - Campo Bravo Blanco, Lime, Habanero Those two pies were possibly the best pizza I've ever enjoyed. There's about ten on the regular menu, and two or three blackboard specials every day. If I lived closer I'd aim to try the whole menu ASAP. In short: If you're in Nashville and love pizza that goes beyond the ordinary -- balanced with creativity, fired with skill, and served with genuine warmth -- Sho Pizza Bar is an absolute must. Highly recommended.

Bianca and Supermarg
Stefanie C.

My husband and I went to Sho Pizza on a Monday night and honestly... best decision ever. Loved loved loved the place. Definitely make a reservation. The place isn't very big and it gets busy (even on a Monday), but booking is super easy. We've followed Chef Sean Brock for a while, so it was such a cool surprise to see him there that night, not only cooking but also mixing music. The vibe was so fun and relaxed. We sat at the pizza bar so we could watch everything happen, and I highly recommend doing that. Service was great, very laid back, nothing fancy or over-the-top, just good people who clearly care about the food, which if you ask me, it's the way to go. We had to start with the Caesar since it's their most famous appetizer. It lives up to the hype, and the cheese. As for the pizza, it is Neo- Napolitano style. High-quality ingredients, beautiful cold fermented dough, and thoughtful combinations. Loved the board where they list all of their ingredients providers and where it comes from. We got the Super Marg (basically a Margherita with mozzarella di bufala) and the Bianca Pizza; garlic cream sauce, buffalo mozzarella DOP, asiago, lemon, EVOO. Saying that the pizza was amazing is an understatement. We paired it all with a beautiful bottle of Nebbiolo, and then... the Matcha Tiramisu. I'm not even a matcha person and I was obsessed. I knew this place will become one of my favorites in the city, and now I understand why!

Vikki V.

Friends, fun, and the best pizza in town at Sho Pizza Bar! The name means "master of one's craft," and you can taste that dedication in every bite. Huge thanks to Kevin for the amazing recommendations and to Ash for the warm hospitality. Great ambiance! This isn't your average pizza--it's something special. We'll definitely be back! Follow me on Instagram - @thecannyadventurist for a deeper dive into my reviews.

D'Llisha D.

I cannot begin to explain how GREAT this pizza is. I have never had a bad pie and they also house an AMAZING Caesar salad! If you are into truffle pizzas the grab one here. The servers are well versed in their menu and always make great suggestions. Nestled in East Nashville as well!

Super margherita
Sarah A.

I recently heard about this Sean Brock project and was intrigued. My husband and I chose a weeknight reservation to see what all the hype was about. We were seated at a cozy spot inside immediately, despite a busy dining room. I love pizza of all types, but it's not often you stumble upon a local place that is committed to an authentic Neapolitan pie. From the wood-fired bubbly crust to the water buffalo mozzarella, this eatery stays true to Naples, the birthplace of pizza! We ordered: -super margherita: a classic Neapolitan pie I will come back to over and over. Sho's version of the tomato sauce was a little sour for my taste, but overall a 8/10 flavor wise. Crust and cheese 10/10. -Bianca (with added bacon): I loved these flavor combinations, though I felt the extra EVOO created a bit of a messy eating experience. -miso ranch dip: I enjoyed this with my crust, but will probably skip it next time or try another dip. The crust is fantastic on its own!!! Although this visit we prioritized tasting a few different pizzas, I knew I had to come back when a nearby table ordered a Caesar piled high with parm - I need to try that salad! Overall we really enjoyed our visit and left full and satisfied!

Julina K.

We went for an early lunch. Parking isn't the best, I liked that inside was clean and modern. I saw the Caesar salad online and had to get it but it was a bit salty. The pizza was good, but we spent $60 for a salad and small pizza. We also got a parking ticket because we couldn't scan the card. Luckily they took care of it.

Specials
Albert T.

I didn't think I would be able to make it to Sho Pizza Bar during any of my three full days in Nashville given how it's one of the city's hottest restaurants. Luckily, I happened to check the reservation site on the Saturday and managed to snag a spot for 5PM on Sunday. When we arrived right before 5, the tiny parking lot was already completely full. We circled the block and when we got back, luckily a car pulled out. Moving inside, the decor and furniture is all pretty high end modern and I especially love how open the kitchen is. I also love how down to earth this place is; unlike a lot of more traditional Neapolitan places that ooze pretentiousness. Sho Pizza claims high quality but doesn't overembellish. We sat at the bar, so we had a direct view of the pizza dough maestro tossing out fresh crusts. They have a really great workflow; unlike other Neapolitan (or Neapolitan-ish) places I've visited where it can take 30-40 minutes to receive a pizza, ours only took about 10 even with how busy everything was. Sho Pizza Bar is one of a couple of places I've visited that serves pizza whole and allows customers to cut to taste with a pair of pizza shears. Margherita ($19.50) - Oh my god, just look at that rise on the cornicione. It's rare in the US to see such a stunning crust; that pillowy, chewy, extra risen dough that creates an exceptionally developed flavor, further enhanced with the smoke and crisp of the leopard spotting. This is pizza perfection. Now the rest of the pizza? Firstly, I commend them on not overloading this delicate crust. While floppy (expected), they balance the sauce and toppings perfectly, allowing everything to stay adhered while eating, and the crust to stay relatively dry rather than soggy. The toppings include the classics plus some modern additions. There's a smattering of basil, fresh herbal tasting, with some char from the high heat of the oven drying it out to a papery crisp. There's both mozzarella, rich and stretchy, and the addition of plenty of sprinkled Parmigiano Reggiano, aged until clear tyrosine crystal umami bursts out on the tongue. The drizzle of high quality EVOO adds a dynamic peppery taste that's underscored by slices of garlic. The sauce isn't a slouch either - plenty sweet with only a slightly tart profile. The one negative - they sprinkle dried herbs on top of the sauce, which is somewhat overwhelming. For a margherita pizza, I really want to taste the fresh flavors of tomato and basil and unfortunately the sprinkle of dried herbs is too much for my tastes. Interestingly enough, I had a piece left over and the next day when I got home, I air fried it. The taste of the dried herbs was not nearly as strong, and instead the fresh tomato sauce and basil really came out. Very interesting (and delicious). (5/5) Slowburn ($27) - This was one of the two specials of the day at Sho. This one I felt was a little less balanced than the margherita, combining a bunch of heavy, wet and moisture-full ingredients, causing the center crust to become soggy and the toppings to fall off left and right while trying to transfer slices over. The chef includes a ton of green onion segments that, while fragrant from being quick-roasted in the oven, have residual water. It doesn't help that they are cylindrical, a shape which assists in their quick rolling exit off the pizza. Adding to the sogginess is plenty of natural liquid in cilantro, and tons of mild taleggio cream as the base. They also add poblanos and hatch chiles, which I'm not sure are drained adequately or not, that add a certain smoky and vegetal element along with just a hint of heat. The beef bacon (lardons, really) is unique and very delicious. It's a really fatty, almost cured in texture, not too salty, with a ton of natural beef marrow-type of flavor, rich, reminding me of a concentrated roasted beef bone broth. While somewhat soggy, the pizza coats the mouth in rich cream, which almost reminds me of a cream of leek soup. The pizza comes with a wedge of lime, providing a hit of refreshing acidity as the pizza leans deliciously on the unctuous side of the platonic ideal pizza. I think julienning the green onion would help address some issues in an otherwise awesome combination. With all that being said, this is still an excellent pizza. (5/5) I saw several parties not eat the crust. It boggles the mind - why even visit this restaurant, one that specializes in crust, in the first place? Sho PIzza Bar must run into this often enough that they offer crust dipper sauces, although in my opinion, the crust is so good by itself there's no need for sauce. It's only March and I'm ready to declare Sho Pizza as my restaurant of the year. I love, love, love this place. It's a must visit anytime I'm in town in the future. Bathrooms - Two unisex rooms. My wife noticed the candles in the bathroom and called a couple of days later asking where the restaurant purchases them from. Apparently they are custom ordered.

The godfather
Morgan H.

We came here while visiting Nashville. Thankfully we got here early and were able to snag a spot at the bar. Note that parking is near impossible here and had to park down the street and walk. To start we got espresso martinis, meatballs, and salad. The espresso martini was definitely not strong and had a weird taste like not enough coffee was used. The meatballs and salad were phenomenal. The meatballs were huge and the extra sauce and dollop of cheese made it a perfect combination. The salad was covered with cheese and had fresh crispy salad and croutons. For pizza we got the godfather. I could not recommend anything more! The crust was light and crunchy and coated in butter. The balsamic and cheese on top of all the meat toppings together created a great flavor combination. We were so excited to have left overs. Overall this place is a 10/10. The wood fire right in front of you along with quick service for being busy made it a great experience. All the food was amazing and above standard. I would recommend getting here early or making a reservation in advance because this place is worth the hype!

Caesar salad
Robyn J.

First time eating here and won't be the last! Caesar salad had a lovely lemony flavor, and was plenty for 2 people to share with one pizza. The pizza- the crust was thin, light, airy and the toppings were delicious. A bit spicy but not too much. The cocktail menu looked interesting but we just shared a beer. Highly recommend this place!

Salumi
Heather Rene A.

This was a fun work outing. Having a big group made trying a lot of things possible! I really liked the Salumi and the Godfather. The crust around the edges was perfect, but towards the end middle it was so thin is pretty much soaked up all the sauce and started falling apart. It meant you needed to eat the middle really fast or with a knife & fork (which is a sin to many pizza purists). All in it was great food, but a little pricey for pizza IMO. Pizza isn't meant to be bougie, not to say I don't enjoy the variety that was offered, but when I really crave pizza, I want to keep it simple & get a decent bang for my buck.

Potato pizza special

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26 days ago

Wonderful food and service. The pizza, drinks and dessert were great. We will definitely return!

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2 months ago

Awesome food, awesome atmosphere . We went ba k to back days as the pizza was amazing

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Midnight Oil is great!! The pizza is seriously so good, and the bartenders made the experience even…read morebetter. They are super friendly with great service all around. I had the frozen jalapeño peach margarita and I can't recommend it enough!! It was genuinely perfect. They also had a fun lineup in the frozen machine, including a Transfusion, frosé, and a frozen espresso martini. We grabbed a couple slices (cheese and pepperoni), and both were exactly what you want for a late-night slice. I'll definitely be back to try more...the specialty pies look AMAZING. The "Sweet Heat" with honey and jalapeños is already at the top of my list. The bartenders checked on us often and answered any questions we had. I loved the covered patio and open atmosphere. There's plenty of seating and TVs to catch a game as well. It's a great place for a good drink and solid late night slice!

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With a Friday night concert on the agenda at Nashville's bluegrass "mecca", The Station Inn, I was…read morelooking for an excellent but casual early dinner in the Gulch neighborhood. And St. Vito Focacceria more than fit the bill! We loved Chef Michael Hanna's version of Sicilian style pizza, "sfincione". Think sourdough focaccia with fontina, topped with pecorino and breadcrumbs. We chose a fantastic Pepperoni version with Ezzo Pepperoni Cups and Saffron Honey. Our small plates were all excellent too. We started off with a Focaccia with Oregano, Garlic, Pollen and a side of Ricotta with Pistachio & Parsley. Next up, we loved the Artichokes with Lemon, Olive Oil, and Mint. And don't miss the fabulous Tiramisu for dessert. We sat at the counter of the stylish, long and narrow spot, and enjoyed watching all the open-kitchen proceedings, and chatting with the warm staff and Chef Hanna himself as well. By the time we were finished our dinner, it was clear why St. Vito earned a Michelin Bib Gourmand award for 2025. Definitely add it to your Nashville Dining "Must Do" List!

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Sho Pizza Bar - pizza - Updated May 2026

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