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In a piece from The Tennessean out earlier this afternoon profiling City House chef Tandy Wilson in the run-up to the James Beard Awards main event next Monday night in Chicago, Wilson reveals that he wants to bring Collo Rosso, a pizza concept he opened on West Virginia University's Evandale campus last fall, to East Nashville later this year.
Wilson, a finalist for Best Chef: Southeast for a fourth time this year, describes the goal behind Collo Rosso, which serves up "Roman-style pizza, the big square pies,...by the slice[,]" saying that he "want[s] to take the idea that we can feed a lot of people and make it good. To make the level of pizza that we make at City House and make it for the masses."
The fast-casual restaurant, which Wilson partnered with Fresh Hospitality on, is part of a dining marketplace at WVU that also features outposts of Fresh-backed Little Donkey, Taziki's and a fast-casual concept from Pat Martin called Hugh Baby's BBQ and Burger Shop.
