clock menu more-arrow no yes

Filed under:

City House's Tandy Wilson Looking to Bring Collo Rosso Pizza Concept to East Nashville

And it could be happening this year

Facebook/Collo Rosso

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.

Sign up for the newsletter Sign up for the Eater Nashville newsletter

The freshest news from the local food world