NICKY’S COAL FIRED TO HOST LIVE FIRE, A GUEST CHEF TAKE OVER SERIES
Fall events to Feature Top Chefs from Memphis, St. Louis and Oxford at Nicky’s Nashville
Nicky’s Coal Fired, has announced Live Fire, an event series that invites guest chefs to take over the restaurant for one night each this Fall. As tribute to their coal fired oven, Enrico – the only coal burning, open-flame oven in Tennessee – Executive Chef Tony Galzin has invited chefs from across the region with experience cooking on an open flame. Each guest chef will create a menu of featured dishes, along with specialty pizzas cooked inside the restaurant’s four-and-a-half-ton oven.
The events will take take place on August 22nd, October 17th and November 14th from 5:00pm - 9:00pm. Reservations are encouraged and walk ins are welcome.
Wednesday, August 22nd, from 5:00pm - 9:00pm
Take Over by: The Gray Canary - Memphis, TennesseeThe series will kick off on August 22nd with 2018 James Beard Foundation semifinalist chef duo Andy Ticer and Michael Hudman, from The Gray Canary in Memphis. The duo is known for their unique preparations of Italian-inspired small plates cooked over a large hearth.
Wednesday, October 17th, from 5:00pm - 9:00pm
Take Over by: Público - St. Louis, Missouri Multiple James Beard Foundation semifinalist Chef Mike Randolph from Público in St. Louis will take over Nicky’s on October 17th. Público is a Latin-inspired, wood-fire cantina, offering traditional and contemporary preparations of Central and South American cuisine.
Wednesday, November 14th, from 5:00pm - 9:00pm
Take Over by: Saint Leo - Oxford, Mississippi The team from Saint Leo, a 2017 James Beard Foundation “Best New Restaurant” semifinalist, will take over Nicky’s on November 14th. Owner Emily Blount and her team are known for simple, wood-fired Italian cuisine and original scratch recipes.
WHERE: Nicky’s Coal Fired, 5026 Centennial Blvd., Nashville, TN 37209
Located in the Nations, Nicky’s Coal Fired is Nashville’s popular Italian restaurant, known for their seasonal preparations of house-made pastas, coal fired pizzas, charcuterie and antipasto selections.