Kurt Smith and Adler Lentz of Smith & Lentz Brewing and Pizza

At Smith & Lentz, the team’s commitment to preparing pizza is uncompromising. The dough is a three day process.

It starts with our sourdough yeast culture and stoneground flours sourced from North Carolina. A cold two day fermentation follows resulting in an airy and chewy crumb balanced with a crispy crust and the perfect sourdough character. The toppings come from local farmers like Bear Creek Farm or small producers like our cheese from a family run creamery in New Jersey.

Small plates, salads, and daily specials are all made from scratch, inspired by our farmers’ weekly produce lists and or the selection at the East Nashville Farmers Market. Dessert follows the same philosophy. The base of all our ice cream is the rich dairy from J.D. Country Milk and we use a multi-day process to get the most luxuriously creamy results.

Beer is what started this place! It’s what started our commitment to sourcing the highest quality ingredients and prioritizing good process over ease or efficiency. Our lagers and pilsners rest for 6 to 8 weeks after fermentation and we select specific lots of hops to make our IPAs bright, punchy and fruity.

If you're more of a wine person, our by the glass and bottle selection features all small growers producing wines that are unique and have a depth of character without being heavy to compliment our bright and refreshing food. Riesling and Beaujolais will always be heavily represented,

Here’s to the good times at Smith & Lentz. Cheers to you!