Nicky's Coal Fired

Perfect pizza and sublime pasta!
By | September 27, 2021
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The St. Pasquale Pizza with pepperoni, shaved garlic and Chile flakes on the fall menu.

As all the coal kids in town already know, Nicky’s Coal Fired in the Nations is Nashville’s go to spot for artisan pizza. Using ‘Enrico,’ the four-ton oven that burns anthracite coal (far fewer impurities and a longer burn time than its well-known cousin, bituminous coal), Nicky’s will place before you the perfect pie -- both crispy AND chewy -- each and every time. They also just launched their fall menu, which includes $10 pizzas every Tuesday night. They also have a great selection of local beers, including neighbors, Harding House Brewery and Southern Grist. Gotta love that. 

 

But Nicky’s is much more than just pizzas as a recent Edible editors’ outing at Nicky’s to savor the last of their summer menu demonstrates. Beginning with antipasti e insalata, we launched into our feast with the coal fired olives and the mounds of fresh focaccia with peach-sorghum butter, the former warm and meaty, their intense flavor enhanced by squeezes of citrus and sprigs of rosemary, the latter comforting and chewy, the taste of the bread enhanced by the sweet and rustic melody of peaches and sorghum, blended to an almost buttery texture.

As for the pasta fatta in casa -- the homemade pasta -- we had the three cheese ravioli, which was good, and the corn and scallop spaghetti, which was outstanding. This latter edible work of art was composed of bay scallops, corn cream, roasted corn, lemon and Grana Padano as the cheese of choice. (Note to self: order this again!)  

As always, the pizza at Nicky’s did not disappoint.  We enjoyed one of the signature white pizza’s, the Big Formaggio with its four cheeses and the crimini mushrooms. And, just to keep it all Italian, enjoyed Aperol spritzes along with our meal. They were perfect on the patio in the early fall’s setting sun.  So saluti, Nicky’s! Thanks to you, Italy is well-represented in the Nations. 

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