St.Vito Focacceria — Restaurant in Nashville-Davidson

Quite possibly the most underrated restaurant of the city, with it being tucked away in the Gulch from all the other fine dining eateries and cheap eats that attract your average goer.

Lunch- I ordered the pepperoni pizza and sandwich. The pizza is an absolute 10/10, while it may seem to be all bread and no toppings they pair amazing together. The punch of the flavors of their sauces, cheese, and meats mellow out with their fluffy yet crisp bread that creates a need for a second run. This happened for me because right after lunch time I decided to go back for dinner. Though, it wasn't only the pizza that made me feel a repeat, the sandwich packed a punch of flavor from the meaty deep salty flavors of the cured lamb, to the funky anchovy aioli that pairs perfect with their pickled greens. Round two coming up!

Dinner- Now this felt like a full tasting menu, as I ordered almost everything they had on the menu that night. From the most amazing ripe peaches paired with a creamy yoghurt to the simple yet complex lardo layering your tongue with the cured punch of pork and crisp buttery bread (not to be mistaken with the pizza bread). Something as simple as their crisp toastada like dish with the most amazing prematurely aged cheese that tastes best with the slight tang of saffron honey. Then there was the lamb lasagna made crispy with too many layers to count and too many flavors to count. There comes the powerful lamb with the nice tomato sauce that gives it a slight sweetness, and the bechamel that ties it all together (oh and did i mention the mound of basil?). Then came dessert or wait is this potatoes au fondant, no it's the most plush sponge-like cake soaked in rum with a nice mascarpone on the bottom. The granita too amazing with different tropical flavors and almondy ice cream on the bottom.

I cannot express how amazing this restaurant is. From the staff to the food and the service they hit it out the ball park. The 20% gratuity may seem annoying , but speaking to the owner and understanding him, his staff is payed the correct amount with their hard work and dedication. I could ramble on about the chef and his stories and the ambience, but food is the most detrimental part to a restaurant and that's all you need to know about the...

This was my first time at St Vito and it was ok. It’s probably the best pizza I’ve ever had but there are quite a few reasons why this was probably a one-time visit for me.

Let’s start with the good, though. The authentic Sicilian pizza was heaven sent. I ordered 2 slices, the pepperoni and spicy tomato and burrata. Wow. The focaccia bread was light and crispy, the burrata was soft and creamy, and the pepperoni were in the little coin shapes. Basically 2 pieces of perfect pizza. I paired that with 2, albeit small, glasses of orange wine and enjoyed catching up with a friend.

Our waitress was wonderful and the interior is very intimate and unique.

Now, here are a few things that took away from this being a 5-star experience:

Automatic 20% gratuity: I understand placing that on larger parties, and honestly, I tip at least 20% every time I eat out but I also base my tip on the experience. St Vito runs like a fast casual restaurant with not a lot of “waiting” needed so to know you have to tip 20% regardless of the service you’re going to receive is a tad presumptuous.

Extra fees: a dinner for 2 people who ordered 2 small glasses of wine and 2 slices of pizza totaled around $150. Yes, you read that right. Almost $75 per person for pizza and wine. The menu prices themselves aren’t bad (slices around $12 and wine priced the same) where they get you is the obvious 20% gratuity and alcohol or drink fee. We were charged another $9 for what seems like just ordering a drink, while also paying sales tax and guaranteed tip. Add in the paid parking you’re already expected to pay when dining in The Gulch and you’re almost out $100 for pizza and wine.

The establishment itself is also very small and the music being played is very loud so it’s hard to hear the people you’re dining with. To me this plays into the experience and doesn’t really match the price tag of a higher-end restaurant.

As I’ve stated before, the food was phenomenal but for the amount of food and wine you get, service you receive, and overall expectation, this is outrageously overpriced. I hope as they grow and establish themselves in the community that the pricing calibrates with the...

St. Vito’s Focacceria isn’t just a pizza joint—it’s a Sicilian fever dream tucked into the Gulch, where the dough is as poetic as the streets of Palermo and the vibe is pure Nashville grit with a wink of Italian swagger.

You walk in and the air smells like toasted breadcrumbs and bubbling cheese, and you know you’re in for something unapologetically indulgent.

They specialize in sfincione, a Sicilian-style focaccia pizza that’s thick, airy, and crisped to perfection. It’s the kind of slice that makes you rethink everything you thought you knew about pizza. The pepperoni sfincione is a geological marvel—layers of meat stacked like sediment on a crust that could double as a pillow. T

The spicy tomato and burrata version? A molten, creamy beast that hits like a velvet hammer. But St. Vito’s doesn’t stop at pizza. The menu rotates with small plates and pastas that feel like they were dreamed up in a Sicilian grandmother’s kitchen after a few glasses of wine.

Think duck egg yolk and ricotta gnocchi, or Massachusetts tuna crudo dressed in celery oil and raspberry purée. It’s bold, it’s weird, and it works.

The space itself is a contradiction—casual enough for a weeknight dinner, but with just enough flair to make it feel like a celebration. Sit at the bar, watch the oven blaze, and maybe chat with the chef while sipping a rare Sicilian white.

And yes, there’s a quote from John Mayer on the exhaust hood that reads, “your burrata is a wonderland.” Bourdain would’ve smirked.

This isn’t just a restaurant—it’s a love letter to Sicilian food, written in sourdough and served with a side of irreverence. If Bourdain were here, he’d raise a glass, tear into a slice, and tell you to come hungry and leave your pretensions...