Sho Pizza Bar — Dough Daddy & The Slice Mob Take Nashville

June 24, 2025

Tonight, I had the absolute pleasure of securing a reservation at Sho Pizza Bar in Nashville. Word on the pizza street was clear: this was the spot for Neo-Neapolitan pies. And as the founder and card-carrying member of The Slice Mob and your neighborhood Dough Daddy, I had a solemn obligation to try as much as my stomach (and dignity) could handle.

Sho is the brainchild of Chef Sean Brock—the same culinary wizard behind Joyland and Husk. I’m a big fan of Joyland and have every intention of dining there too, but I’ll be honest, I didn’t connect the dots at first. I found Sho the old-school way: by keeping my ear to the pizza ground. The realization hit me earlier that day like a meatball to the forehead. Duh!

As you pull up, you’re greeted by a sleek, minimal exterior with clean lines and a cozy patio. Inside, the vibe continues, modern, welcoming, buzzing with conversation and clinking glasses. A massive wood-fired oven anchors the room behind a 12-seat chef’s counter, where skilled pizzaiolos turn dough into art under Chef Brock’s direction. Every pie is roughly 10”, the perfect personal size—unless you’re us, in which case five pies feels just about right.

We were warmly welcomed by the host and seated immediately. Our server, Terence, was outstanding, knowledgeable, enthusiastic, and just genuinely happy to be there. And honestly? Everyone was smiling. That tells me this is a team that’s respected and it made me feel good spending money here.

We kicked things off with the marinated olives and the Caesar salad. The olives? Briny, herbaceous, kissed with bay leaf, thyme, and orange zest, an elevated snack I could eat by the handful. But the Caesar… oh, the Caesar. It looked like a mountain of grated cheese but hidden underneath was a mix of romaine, radicchio, lemon, and katsuobushi (think smoky, umami-rich shaved tuna). This wasn’t your nonna’s Caesar. It was a flavor bomb, and the lemon cut through the richness like a squeeze of sunshine. I knew then, we were in for a ride.

Then came the pizzas. All five of them. Because we don’t half-slice things in the Slice Mob.

The dough? Fermented for 3 days—developed flavor, structure, and just enough chew. The cornicione (crust) was puffed like a fluffy pillow but not too airy, there was real substance in that crumb. The leoparding char from the wood-fired oven gave it a smoky depth that lingered between bites.

The Marinara

Chef Sean’s favorite, and I see why. Basic in theory, brilliant in execution. A light tomato sauce topped with marinated cherry tomatoes, garlic, oregano, and EVOO. The first bite punches you with acid and sweetness from the tomatoes, followed by the bold, unapologetic kick of garlic. Few ingredients, but executed with intention and quality.

The Bianca

A trio of cheeses—mozzarella di bufala, fiore di latte, and asiago, plus a touch of lemon. A creamy, salty, tangy trio tag-teamed with citrus to brighten and balance. Like a cheese-lovers spa day.

The Mushroom

Wood-roasted mushrooms, mushroom cream, smoked mozzarella, and pecorino. A walk in the forest with a blowtorch. Earthy, smoky, nutty… rich but not heavy. Just beautifully composed.

The Peachza (special)

Marinated peaches, pancetta, arugula, aged balsamic, and whipped ricotta. A study in balance: sweet and salty, creamy and sharp, peppery and bright. Like summer and autumn made a pizza baby.

The Carbonara (Sho Stopper)

An ode to Rome with a Nashville twist. Mozzarella, pecorino, guanciale, black pepper, lemon, and both a poached egg and egg jam. Yeah, you read that right—egg jam. Imagine spreadable yolk gold. The rich dairy, the punch of guanciale, and that black pepper heat… it was pasta carbonara reincarnated as a pizza. Pure culinary wizardry.

The service? Impeccable. The food? Stellar. The vibe? Effortless cool. Sho Pizza Bar gets it. They respect the dough. They respect the craft. And they understand that the best meals happen when great food meets great people.

This wasn’t just dinner, it was an experience. And one I’ll be chasing again.

10/10. Slice Mob Approved.