Sho Pizza Bar

Sho is a lively, inviting pizza bar in East Nashville focused on the craft of Neo-Neapolitan pizza-making. The name Sho is derived from the Japanese term shokunin, meaning a master of one’s craft. The restaurant emphasizes meticulous technique and ingredient selection. It was recently recognized with a Michelin Bib Gourmand for quality and value. The dining room is architecturally elevated and lively, with direct views of the pizzaiolos and a handmade wood-fired oven from a twelve-seat chef’s counter, plus a bar, a dining room and an outdoor dog-friendly patio. The menu pairs pizza with a full cocktail bar and casual, hospitality-driven service. Sean Brock (Chef). Chef Sean Brock, Trey Trench and the team developed a dough formula over several years. Specialties include Neo-Neapolitan wood-fired pizzas and a dough fermented 72 hours (three days) in a custom, temperature-controlled dough room. The formula uses Italian flour and nutrient-rich non-GMO European grains to produce a light, airy, chewy and highly digestible crust. Pizzas cook in a Stefano Ferrara handmade wood-fired oven using local hickory and oak for a subtle Southern smoke, the team crimps the crust before baking to create large air pockets, and buffalo mozzarella and fiore di latte are flown from Italy weekly (DOP).