Nicky's Coal Fired
- Complimentary guest's choice dessert when you dine at the restaurant
“Enrico,” a custom-built, 4.5-ton coal-burning oven, is the heart and soul of Nicky’s Coal Fired, housed in an old hosiery mill in West Nashville. The only coal-burning oven in Tennessee, “Enrico” is named for Chef Tony Galzin’s great-grandfather, who immigrated to the U.S. from Lazio, Italy. Chef Galzin, whose resume includes stints at such Chicago institutions as Michelin-starred Naha, Michelin-Bib Gourmand winning Perennial, and mk, where he worked with four-time James Beard Award-nominated chef Michael Kornick, relies on “Enrico” to turn out memorable meals that draws upon his Italian heritage. Devising a seasonal menu that sources only sustainably caught seafood and local meats, Chef Galzin shows why his first eatery, Fifty-First Kitchen & Bar, was named best new restaurant by Nashville Scene and why he was named Eater Nashville’s Chef of the Year.