Sho is your lively and inviting local pizza bar that happens to be obsessed with the craft of Neo-Neopolitan pizza-making. Enjoy direct views of the pizzaiolo and our Stefano Ferrara Forni handmade wood-fired oven from the dining room or 12-seat counter. Chef Sean Brock’s pizza dough took several years to perfect. It is made with non GMO flour and cooked with local hickory and oak, giving it subtle hint of Southern flavor. Our extended fermentation period in our one-of-a-kind dough room yields a light, airy, pillowy, and pleasantly chewy crust that is extremely digestible – all while still tasting indulgent and flavorful. The kitchen will focus on using the best products available and will feature a daily pizza inspired by local produce.