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Pizza Perfect
Pizza Perfect has been making pizza in Nashville's Hillsboro Village since 1983, a genuinely long run for an independent, family-style pizzeria in a neighborhood that's changed dramatically around it as Vanderbilt and Belmont have both grown. The restaurant's own description of its approach is almost defiantly simple: handmade pies, baked to order in gas-fired ovens, fresh dough made every single day with no preservatives. That daily-dough commitment is a meaningful detail for a restaurant that's been open more than four decades — it would be far easier, and cheaper, to switch to par-baked or frozen dough at scale, and Pizza Perfect's decision not to is part of why regulars keep coming back for a pie that tastes handmade because it actually is. The menu offers both a classic thin round pizza and a thicker Sicilian-style option, plus pastas, salads, and subs for anyone not in the mood for pizza specifically. Pizza Perfect has been voted the number one pizza in Nashville in local polling, a distinction earned the slow way — more than 40 years of consistent execution rather than a single trend-driven moment of hype. Hillsboro Village itself has seen plenty of restaurant turnover in that span, which makes Pizza Perfect's staying power even more notable. The restaurant has since added a second location, but the original Hillsboro Village spot remains the one most closely tied to the Pizza Perfect name — an unpretentious, counter-and-table pizzeria that's never needed a rebrand or a flashy renovation to keep its regulars coming back. For a Nashville pizza list, Pizza Perfect is the essential "old-school neighborhood pizzeria" entry — fresh daily dough and gas-fired ovens in the same Hillsboro Village spot it's occupied since 1983, still voted the best pizza in the city by locals.
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City House
City House opened in 2007 in a historic brick building in Nashville's Germantown neighborhood, founded by chef Tandy Wilson around a menu that blends Italian comfort food with Southern classics rather than committing fully to either tradition. That hybrid identity is unusual enough on its own, but it's the restaurant's pizza — a genuinely secondary item on paper, in a restaurant that isn't primarily a pizzeria — that's become City House's most famous dish. The belly ham pizza is the specific draw: pork belly that Wilson brines for five days before roasting it into a rich, house-cured ham, then layers onto pizza dough alongside house-made mozzarella and oregano. It's a labor-intensive process for a topping most restaurants would buy pre-made, and that five-day commitment is a big part of why the dish has become a genuine signature rather than just another pizza option on a broader Italian-Southern menu. Wilson's own reputation carries real weight here — in 2016 he became the first Nashville chef to win a James Beard Award, taking Best Chef: Southeast, national recognition for a kitchen built around Germantown's brick walls rather than a big-city flagship. City House's pizza specifically drew further national attention in 2024, when the New York Times included it among its list of the 22 best pizzerias in the United States — a notable distinction for a restaurant that isn't primarily known as a pizza place at all. That combination — a James Beard-winning chef's most acclaimed dish happening to be a pizza, at a restaurant that also serves handmade pasta and Southern-inflected small plates — makes City House a genuinely different kind of pizza destination than anywhere else on this list, closer to a chef's tasting menu than a neighborhood pizzeria. For a Nashville pizza list, City House is the essential "a James Beard chef's pizza" entry — a five-day-brined belly ham pizza from an Italian-Southern kitchen that the New York Times named among the best pizzerias in the country in 2024.
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