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Nicky’s Coal Fired Set to Start Slinging Pizzas, Pastas and More This Thursday

“Enrico” the oven will be all fired up

“Enrico” the coal-fired oven at Nicky’s
Facebook/Nicky’s Coal Fired

After a few weeks of trial runs, one of this year’s most anticipated new restaurants will open its doors this Thursday, as Tony and Caroline Galzin are set to welcome their first official guests to Nicky’s Coal Fired.

Located at 5026 Centennial Blvd. in the Stocking 51 mixed-use redevelopment at the Centennial Blvd. and 51st Ave. split, the casual, seasonal Italian restaurant will be the husband and wife team’s second major project in The Nations, following their previous success with Fifty First Kitchen & Bar.

Tony Galzin, Eater’s 2015 Chef of the Year, is making pizzas the centerpiece of the menu. Cooked in a four-ton coal fired oven emblazoned with the name ‘Enrico,’ there will be seven red and six white-style pies available, with options including pork-fennel sausage, rapini and mozzarella and winter squash, taleggia and pine nuts. Pastas will also play a starring role, with dishes such as farro casarecce and red wine campanelle. Other oven-fired plates include gulf oysters, octopus and house-made duck sausage. Rounding things out will be dessert options featuring house-made gelato and sorbet.

Rolf and Daughters vet Tracy Ardoin-Jenkins will be heading up the beverage program, which will feature a selection of European beers, a tap wine system and cocktails inspired by Italian classics.

Nicky’s will be open for dinner only starting at 5 p.m. Wednesday through Monday.

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