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To start, I must say that I am a huge fan of anything Sean Brock comes up with. Both Husk and Joyland are some of my favorite places in Nashville, so seeing what his next venture will hold is very exciting. This place is unique, as it combines a Japanese-style flair with Neapolitan-style pizza, featuring funky 72-hour fermented crusts and quirky toppings. As soon as you walk in, it's light and open with an amazing playlist that goes from classic Britney Spears to Doechii to Chapel Roan. That said, it wasn't too loud, so it was easy to have a conversation. We sat at the bar and were able to see them craft the pizzas and cook them in their wood-fire oven while we waited for our feast. If you can sit there, I highly recommend it. The Food Rundown Neapolitan Martini: I'm a savory person, so seeing this on the menu really called to me. It combines gin, buffalo whey from the mozzerella, basil oil, vermouth, and a smoked mozzerella-stuffed olive. It was light, salty, and definitely set the mood for the night. Brightwood Craft Cider Down The Way Blend: This is the champagne of ciders, and I'm not just saying that since it has Champagne yeast in it. It's cool, light, and refreshing in a way that feels luxurious. It was a perfect pairing with the tomato salad and pizzas that we ordered. Cucumber Yuzu Gimlet: A theme for the night - gin. A classic cocktail that complements the Japanese influence of the restaurant with the addition of yuzu. If you like cucumber and feeling like you're in a spa, I recommend ordering this. Stracciatella Bruschetta: It's exactly how you would imagine it. Cheese, a beautiful sourdough, and some sweet peppers - I wish it were a bigger portion, but with the amount of food we ordered, it was for the best. Marinated Olives: If I see olives on the menu, I will always order them. These featured fennel pollen and oranges. With fennel, it's easy to have it overpower the other flavors; however, here it helps the sweetness of the orange come out along with the brine of the olive. Heirloom Tomato Salad: When it's tomato season, ordering local tomatoes is a must. This salad features basil oil, balsamic, and dashi. The dashi added a rich umami flavor that was super unique to a typical Italian-inspired dish. This is the dish that really drove home the Japanese influence and set up for the star of the show. Puttanesca Pizza: Remember how earlier I mentioned that I love savory things? This was a dream marrying white anchovies, garlic, tomato, capers, olives, and artichokes. The herb salad on top brought a fresh element to the heaviness of the rich ingredients. 10/10 Mushroom Pizza: This pizza really stopped me in my tracks. The wood-fired mushrooms were the star of the show, paired with mushroom cream, pecorino, and smoked mozzarella. With a squeeze of lemon, this was the best thing that I had of the night and will be a repeat order every time I go. Crust Dips: Something that Sho offers is a variety of crust dips to dip their fermented crust in once you finish your slice. We ordered the Calbrian Chili Honey and the Miso Ranch. The hot honey provided a nice sweet heat, while the ranch was rich and herbaceous. I firmly believe all ranches should include miso now as it brings an even depth that is missing from ranch unless you make it from scratch. The Verdict There wasn't anything that I didn't enjoy at Sho Pizza Bar. The only thing that I would change is more space to wait, but being in East Nashville, space is sometimes limited. They did validate parking, which was nice as well. I give this place a 9.5/10. If you love pizza and delicious food, please plan a trip to East to have some of the best pizza in town! 1309 McGavock Pike Nashville, TN 37216

Tio Fun: Menu Wall I first heard of Tio Fun from an Instagram post from one of my favorite local chefs, Arnold Mynt. From the footlong hot dogs to the carefree vibes, I was drawn in. This restaurant is inspired by that one family member who is super talkative, super adventurous, and always daring enough to bring on all the foods that are too "fun" for eating every day. It's your fun uncle in food form. The menu combines Mexican cuisine that you know and love, like tacos, burritos, and quesadillas, along with some fun creations like the Tijuana Dog and Carnitas Melt. It's great for a casual dinner or a quick budget-friendly lunch. An Ode to Uncles The Food Rundown Chips & Queso : It's hard to come by a queso that I don't like. The one here had a smokiness that was unexpected, but very welcome. It's super mild on the spice level and very addictive. Corn in A Cup : Another thing that I cannot get enough of is esquites, and this one is being added to close to the top of the list for me. The corn is charred, adding depth, while the creaminess of the mayo and cotija cheese complements it. Topped with lime juice and crumbled Flamin' Hot Cheetos, and you've got a home run here. House Margarita On The Rocks : Balance is what you're looking for when it comes to a good margarita. You want the sweet, the sour, and the salt to come together harmoniously. This is a solid margarita and an absolute classic. Michelada : It took me a while to get on the michelada train, which is funny, seeing how much I love Bloody Marys. The michelada here has got to be at the top of my list now since my favorite place to get one is now closed (RIP Safari Ranch Beach Club). We got it with Pacifico Clara (my go-to for micheladas), and the chamoy rim gives it that extra punch. 10/10 cocktail. Potato, Egg, and Cheese Breakfast Taco : Oh man, was this a winner. The homemade flour tortilla brings this exemplary classic to the next level. When something is this good, you don't have to do much to make it stellar. The one thing that we wish we did differently was to go one spice level up with the salsa to the hot level. Vegan Carnitas Taco (not pictured) : Finding a good vegan substitute can prove difficult. It can end up too chewy or not have enough flavor to be reminiscent of the real thing (if that's what you're going for). I'm happy to say that was not the case with this shredded jackfruit taco. It was seasoned to perfection, and I can see myself ordering this alongside the real thing any day. Al Pastor Taco : To me, this was the star of the show. The pork was slow-cooked with the pineapple to create that sweet and savory taste that you're looking forward to. It's messy, delicious, and a must-have. Arrachera Taco : This was my first time trying arrachera, as I usually opt for carnitas or carne asada, but I wanted to try something new. This was prepared norteno style, and I'm glad I tried it. I'm always a sucker for steak. Rice and Beans : This came as part of the $12.99 taco combo meal. The beans were rich and creamy, while the rice tasted exactly how you would expect it to. The Verdict I give Tio Fun a solid 8/10. It's worth the drive to North Nashville, or even to downtown Franklin, depending on what side of town you live on. Check out either location and you won't be disappointed! 1088 Buchanan Street - Nashville, TN 901 Columbia Ave - Downtown Franklin, TN

When I first started cooking, I would always use cookbooks that my Nana had given to me from her Cajun store or from around her house, which she no longer used. My absolute favorite is Chef Andrea Apuzzo's La Cucina di Andrea's New Orleans . I had never been to his restaurant, which was located in the town where I was born, but my family knew it well. My mom would tell the story that when the restaurant was new, he'd sell the cookbook to patrons, and luckily, my copy is lovingly signed "To Pat" (my nana). This recipe is based on the recipe for Paglia e Fieno, or "Straw and Hay". Because I don't use green and white fettuccine, I can't in good faith call this recipe by the same name. I adapted this recipe to what I have in the house and to the dietary preferences of my husband, who is a pescatarian (the only meat he eats is fish). Tips for the Recipe Here are some tips I've found work best for this recipe: When you are on the final simmer of the sauce, start cooking your pasta. I once heard from an Italian chef that if your pasta water isn't as salty as the ocean, add more! For the red wine, I prefer a Beaujolais and have a nice glass while cooking. I've also found Barolo and Rioja to provide the same flavor profile. Chef Andrea himself suggests Montepulciano d'Abruzzo. While the original recipe uses homemade tomato basil sauce, store-bought works just as well. I also like to use any pasta sauce I have frozen to help clear out my freezer. The last time I made it, I used the rest of the vodka sauce I had. Vegetarian Version To make this subtle for a vegetarian diet, consider making the following substitutes: Beef Tenderloin Tips: I recommend using either Beyond Steak Plant-Based Seared Tips (used in photo) or Gardein Ultimate Ste'k Tips. I've always found Eat Meati MushroomRoot Steaks, cut into bite-sized pieces, work as well. Parmesan Cheese : Many hard cheeses, like Parmesan, are not typically vegetarian. They are made using an enzyme that comes from animal rennet, and you can see that as an ingredient listed as rennet or enzymes. Stores do sell vegetarian Parmesan, but if it's not labeled, assume it's not. Vegan Version To make this vegan, consider making the following subs t itutes, including the one above, for Beef Tips: Dairy Products : Whipping cream substitutes are hard to come across, but the Silk Dairy-Free Heavy Whipping Cream can be found in your local grocery store. Plus, it has the right taste for this recipe. Violife is the king of vegan cheeses in my book, so I recommend using their Just Like Parmesan Wedge here. The Recipe