Tony Galzin's The Nations restaurant runs coal-fired pizzas alongside handmade pastas and Italian classics — a converted industrial space with a striking open kitchen and the kind of disciplined wood-and-coal cooking that earned a James Beard semifinalist nod. The pies are blistered and charred in the coal-fired tradition; the pasta program is equally serious. For coal-fired pizza done with real Italian rigor in one of Nashville's best-looking restaurant rooms.