This week’s Monday Menu was so jam-packed that I had to spill it over to another day, lest you fall asleep reading it before the end. I thought about waiting until Friday so we could call it a “Fri-tinerary,” but some of this news is too hot to wait.
Eschewing cute names, let’s just jump right in.
Slim + Husky’s Pizza Beeria has always included non-meat items on its menu, and there is a long history of veganism associated with Black culture and how it connects health, history, social justice and cultural culinary reclamation. In fact, in a 2016 Pew research study, Black diners were switching to veganism faster than any demographic group, with 8 percent choosing to go plant-based a decade ago.
Slim + Husky’s is leaning into that by announcing that the menu’s premium vegan collection is now permanently integrated into their offering. Teaming up with Nashville-based vegan ingredient producer BE Hive after a successful pop-up trial, Slim + Husky’s is positioning this addition as “flavor first” in addition to being a dietary and cultural decision.
"Our mission has always been about elevating the standard and bringing the flavor to every menu item we serve," says Clint Gray, co-founder and chief marketing officer of Slim + Husky’s in the official announcement of the changes. "When we developed these new vegan recipes, we weren’t just looking for meat alternatives, we were looking for offerings that could stand on their own excellence. We are proud to offer plant-based profiles that carry the same weight, soul, and intentionality that customers have come to expect from Slim + Husky’s pizzas."
Here are the permanent additions to the menu, straight from S+H:
Nuthin but a “V” Thang: A classic composition featuring vegan mozzarella and plant-based pepperoni and sausage crumbles, balanced by fresh spinach, mushrooms, onions and a classic red sauce base.
Spicy “V” Thang: A high-energy profile with spicy red sauce, vegan cheese, spinach and The BE Hive’s spicy plant-based pepperoni and sausage crumbles, mushrooms and onions.
“V” Hot Chicken: A nod to Nashville’s heritage, featuring The BE Hive’s plant-based chicken marinated in Slim + Husky’s signature spices, red onions, banana peppers and jalapeños, finished with a smoky “V” ranch.
“V” BBQ Chicken: A bold masterpiece of barbecue plant-based chicken, onions and banana peppers on a barbecue sauce base, elevated by Slim + Husky’s signature smoky seasoning sprinkle.
Mini “V” Calzone: A hand-held favorite filled with signature “V” meat sauce, bell peppers, mushrooms, spinach and fresh basil.
For more information on the menu or to find a location near you, visit slimandhuskys.com.
This one snuck up on me, so I hope you’re reading this early, because 20 percent of every dine-in purchase today, May 20, at Dog Haus East Nashville will benefit the Nashville Humane Association in honor of the organization’s 80th anniversary and National Rescue Dog Day. Grab some pet-loving friends and head to 908 Main St. for burgers, brats, hot dogs and drinks today and tonight so you can help out some good dogs — like Widget, who is in the flyer for the event. He’s a very good boy!
Chef Sam Trick of Prime + Proper
Prime + Proper on Broadway in the Grand Hyatt is hosting some guests from Stockholm as part of The Rare Tour, a global celebration of the finest steaks in the world. For three nights from June 9 through 11, Prime + Proper will be sharing the kitchen with Stockholm’s AG, currently ranked No. 8 in the World’s 101 Best Steak Restaurants. Led by chef-owner Johan Jureskog and 2025’s "Meat Master of the Year" Martin Kjäll, this will be AG’s first foray into America to showcase their brand of Scandinavian precision and European fire-cooking techniques.
Chefs Sam Trick and Steven Agosto will represent Prime + Proper, and together the two staffs will create a collaborative multicourse meat-stravaganza along with optional beverage pairings. Tickets for each night will be $270 per person and include exclusive takeaway gifts. Make your reservations for June 9, 10 or 11 on Resy.
