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  • Writer's pictureMary Ann

'za Wood-Fired Pizza Opens in Nashville, TN

Photo Credit: @adventuresbycarly

2005 Belcourt Avenue

Nashville, Tennessee

11 a.m. to 9 p. m., 7 days a week

Photo Credit: @adventuresbycarly

What to Expect

A menu of eight pies, topped with ingredients such as locally made Italian sausage, mint, mozzarella, and red sauce; thinly sliced and roasted potatoes, caramelized onions, mozzarella, and white sauce; and spicy salami, red onion, honey, mozzarella, and red sauce will start from a four-day-fermented whole wheat dough, then wood-fired in a custom pizza oven. There will also be two salads available for purchase (a traditional Caesar and a grain-centric salad made with arugula), a house-made ricotta dip, and tiramisu for dessert. Local and regional beer and wine will be available for purchase.

Photo Credit: @adventuresbycarly

In addition to the communal dining room, guests will have the option to dine at the standing bar or outdoor patio, should they choose to “hang out” after ordering their pies.

Photo Credit: @adventuresbycarly

The full menu is served from 11 a.m. to 9 p.m., seven days a week. For more information, please visit

Photo Credit: @adventuresbycarly

From One Dough to Another

What started as a food truck founded by Karl and his wife, Sarah, in 2012, Biscuit Love hit Nashville by storm, becoming a local staple for biscuits and brunch. Seven years and three brick-and-mortar locations later, the concept boasts local and national acclaim, with a continued dedication to working with local suppliers and giving back to the Nashville community.

A trip to Italy inspired the Worleys to begin their next venture, during which they discovered that pizza—just like biscuits—brings everyone to the table. Karl saw obvious parallels between Italian and the Southern American food culture so close to his heart, and so ‘za was born from this inspiration to merge the two to create a new dining experience for Nashvillians.

“This is an exciting next step for us, and I’ve loved the chance to flex my creative muscles in the kitchen in a new way,” says Karl. “We’ve been blessed to know some really amazing small producers here in Middle Tennessee, and we’re excited for the opportunity to work closely with them to source the ingredients for ‘za. We want this to serve as a gathering place for families that offers an easy dining option while maintaining our standards of local ingredients and true hospitality.”


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