You’ve probably seen the St Vito Focacceria photos scrolling through your feed—those thick, rectangular slices topped with a dusting of breadcrumbs and pools of cheese that look nothing like your standard pepperoni pie. Honestly, it’s easy to mislabel it. People call it "deep dish" or "thick crust," but if you ask Chef Michael Hanna, he’ll tell you it’s actually sfincione.
It’s different.
Most Nashville pizza joints are trying to replicate New York thin-crust or Neapolitan wood-fired bubbles. St. Vito isn't doing that. They’re serving a 700-year-old tradition that started with nuns in the Monastery of San Vito in Palermo.
Why St Vito Focacceria Photos Don’t Tell the Whole Story
If you’re just looking at a picture, you’re missing the texture. That’s the real kicker. You see a "Potato Sfincione" and think it’s just a carb-heavy gimmick. But once you actually bite into it, you realize the dough is 100% hydrated and naturally leavened. It’s light. Airy.
Basically, it's a sourdough cloud that happens to have potato cream and lemon on top.
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The Sfincione vs. Pizza Debate
Most people assume all thick pizza is "Sicilian." In reality, sfincione is the specific street food of Sicily. It’s defined by a few weirdly specific things:
- The Breadcrumbs: Every slice is topped with seasoned breadcrumbs for a crunch that most American pizza lacks.
- The Cheese Placement: Instead of a blanket of mozzarella on top, Hanna studs the dough with fontina before it bakes.
- The Sauce: It’s often a milled tomato and oregano situation that’s sweet and tangy, not a heavy, simmered-for-days ragu.
The interior of the restaurant at 605 Mansion Street is just as "photo-ready" as the food. It’s tucked away in The Gulch, taking over the old Colt’s Chocolates space. It’s moody. Dark wood, custom brass lion wallpaper, and an open kitchen where you can watch the dough getting folded. It’s a vibe.
The Dishes You’ll See Most Often
When you search for St Vito Focacceria photos, a few specific items dominate the results.
The Potato Sfincione is the undisputed king. It’s topped with potato cream, roasted potatoes, and a hint of lemon. It sounds weirdly monochromatic until you see the golden-brown crust.
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The Pepperoni isn’t your average grease-fest either. They use Fripper's pepperoni, chili flakes, and a drizzle of agrodolce (a sweet and sour Italian condiment) that makes the whole thing glisten in photos.
Then there are the "snacks."
The Caesar salad isn't just lettuce; it’s a tower of romaine or radicchio (depending on the season) covered in more of those signature breadcrumbs and Pecorino. If you look closely at the photos, you can see the Spanish anchovies that people rave about on Reddit.
Chef Michael Hanna’s Journey
This place didn't just pop up overnight. It’s the result of a pandemic pivot. Hanna was furloughed in 2020 and started making these pies from his home to support his family. It turned into a cult-favorite pop-up at places like Hathorne and Chopper before finding this permanent home in 2023.
His background is pretty legit. He worked at The Catbird Seat and Rolf and Daughters—two of Nashville’s heavy hitters. That fine-dining DNA is why a "pizza place" serves wine-syrup-cured beets and pistachio salad.
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What to Know Before You Go
It’s a tiny spot. Only about 43 seats.
Because it’s small, getting a table is a bit of a sport. They don't take parties larger than six, and if you're trying to walk in on a Friday night, you're probably going to be disappointed.
- Reservations: Basically mandatory if you want a prime-time slot.
- Price Point: Slices are around $10, and whole 10x14 pans go for $30–$40.
- The "Fork and Knife" Situation: Dave Portnoy did a Barstool review here and called it a "sit-down fork and knife situation." He’s not wrong. It’s messy. You’re going to need about ten napkins.
Final Actionable Insights for Your Visit
If you’re planning to head to St. Vito to get your own shots (and a meal), here’s how to do it right:
- Order the Potato Slice: Even if you think you’re a "red sauce only" person, this is the dish that defines the restaurant.
- Check the Daily Specials: Hanna rotates the menu constantly based on what’s fresh. Don't get married to a photo you saw from six months ago.
- Don't Skip the Tiramisu: It’s a massive, messy portion that is arguably more famous than the pizza.
- Parking Hack: The Gulch is a nightmare for parking. Look for the small side streets or be prepared to pay for a lot. There is some limited free street parking if you get lucky.
St. Vito Focacceria is one of those rare places where the food actually tastes better than it looks in the pictures. Whether you call it pizza, focaccia, or sfincione, just make sure you get there early enough to snag a seat at the walnut bar.