Sho Pizza Bar, an inviting local pizza bar obsessed with the craft of neo-Neapolitan pizza making, is opening in East Nashville’s Riverside Village on Monday, April 14. The team behind Sho, inclusive of local entrepreneurs Mary Carlisle and Ben Gambill and chef Sean Brock, connected over a shared love of the unique pizza they experienced in Tokyo. Guests can look forward to a one-of-a-kind approach to neo-Neapolitan pizzas made with a signature style of long-fermented dough developed by Brock and his team over several years.
“It’s Sho time,” said Co-Founders Mary Carlisle and Ben Gambill! “We are very excited to share Sho with Nashville. As native Nashvillians, we want Sho to be a place that reflects the welcoming nature of Nashville but also the best ingredients and techniques that the pizza world has to offer. In partnership with Sean, Trey and the rest of the Sho team, we believe we are creating something truly unique with an amazingly talented team. From our carefully selected seasonal ingredients to our intimate open kitchen, we care about every detail of the Sho experience.”
Sho, which comes from the Japanese word shokunin, representing a person’s full commitment to every detail of a craft, is committed to pushing the boundaries of what pizza can be. The base of Sho’s pies is the signature dough that undergoes a three-day fermentation period in the restaurant’s temperature-controlled dough room. The result is a light, airy and pleasantly chewy crust that tastes great and makes you feel great (the unique technique also produces a dough that’s easier to digest than standard pizza dough).
Day to day, the kitchen will be run by local chefs Trey Tench and John “Woody” Woodward, who trained under Brock to perfect the Sho style of neo-Neapolitan pizza. Each pie is topped with extraordinary ingredients – mozzarella flown in from Italy and meat and produce sourced from local farmers and butchers – before being fired in Sho’s handmade wood-fired oven that’s fed local hickory and oak wood for a subtle hint of Southern flavor. Signature pies include the “SHO Stopper” pizza of the day, featuring fresh, seasonal ingredients, the “Country Boy” with ham and wood-fired onions as well as classic pies like Margherita, Marinara and Bianca. Beyond pizza, guests can choose from fresh salads, small plates like tuna crudo and cured meats and “foldie” sandwiches made from Sho’s dough.
Sho features a 30-person dining room, outdoor patio and full bar highlighting craft cocktails and natural wines. Additionally, a 12-seat chef’s counter is first first-come, first-served and offer guests a front-row seat to the Sho-stopping pizza-making process in an architecturally elevated space.
Sho Pizza Bar is located at 1309 McGavock Pike and will be open for lunch and dinner daily from 11 a.m. to 10 p.m. For more information and updates on Sho, follow the brand on Instagram @shopizzabar or visit www.shopizzabar.com.
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