I really enjoy the pies. Zappo's is easily the best I've had away from NY or Boston.
Closest I have had to NY Pizza down in Charleston; streets ahead of Andolinis or Mellow when it comes to pizza. Just wish I knew when they would actually be open.
I have lived in Charleston for over 5 years and have been ordering from D’alls since the beginning. I have been highly disappointed the last few times I have ordered. First, the staff answering the phone has a tendency to be rude, especially the person working at 9:05 on Sunday, June 14th. I was put on hold for over 5 min and hung up on. I had to call 2 more times until someone answered. The guy was super rude and told me 45 min. 1:20 min later pizza arrived. Pizza was cold by then and my salad that I ordered had no dressing and was charged extra for ordering it. I've always loved your pizza but am starting to notice a decrease in quality. There seems to be a lot of inconsistency which I understand can happen with staff issues. I plan to order again at some point and both the rudeness of the staff and overall experience needs to improve or it will be my last time. I'm no restaurant expert, but I do believe the problem lies with your staff. I've enjoyed many pies from your establishment and hope things can turnaround so I can continue to support you guys.
Excellent light crust, interesting beer choices, delicious panini. No wings. Very nice people, community minded supporting Habitat for Humanity, local sport teams and neighborhood school programs.
We've dined at this restaurant several times and the food is excellent. The homemade fried mozzarella (made on-site) is to die for! We continue to patronize the restaurant because the food and wait service have always been wonderful but watch out for the female owner that man's the hostess desk - she's beyond rude and is socially retarded. We gave her our name and number for the table and then proceeded to the bar for drinks. After a 30 minute wait, I checked back in and was told our table was given away because she "couldn't find us"....what?????? We told her we would be in the bar - not 30 feet away! When I told her we were less than 30 feet away and she never called us, her response was, "whatever"...REALLY???? This is not our first disappointing experience with her...she may be an owner but she's the last person you want greeting/servicing customers. If you go to this restaurant be prepared to be disappointed with this aspect!
I've been twice and think it's a nice little neighborhood place. The crust on our pizzas was crackly and black in a few places, which I liked. The Del Re was salty goodness, and my toddler loved his cheese and fried egg pizza. I wasn't as excited about their take on sausage and mushroom, but it still was perfectly fine. I wouldn't visit Crust for a special occasion, necessarily, but I'm glad to have another solid option for a weekday lunch or dinner.
Interesting - I like the because it is greasy, just like the ones I grew up on back in NY.
Also- what happened to all of the other comments that used to be here - why were they deleted?
Love it!! Great people great service. Wings were amazing
I don't enjoy Norms at all. Mediocre burgers and pizza that tastes and smells rotten. But it's near the college, which is why I think it's popular.
Great pizza. I very much enjoy this pizza. Not greasy at all and a good selection of toppings. Crust tastes just like mom used to make.
Sorry but i can't support a business whose owner rips off college students to the tune of thousands of dollars by running electricity from 2 of his properties into ONE METER which cost these students 3000 extra in heating/cooling bills! Then when they threatened court he paid them but refused to give them their 1000 rental deposit when they left the house in great condition..i guess thats how he afforded a second pizza shop...maybe thats how its done in russia but this is USA~~sadly he is a slick willy n knew how to protect his assets--
The pizza is great! Butternut Pizza was my favorite. The salads are also really good. Restaurant itself is a bit small but is a great addition to James/Johns Island. We've been back 4 times.
I had a meatball sub today from Park Pizza that rocked my socks off. Perfectly moist and seasoned meatballs, perfect amount of gooey cheese, just enough tangy sauce, and the roll was toasted to a golden crispiness that remained crunchy while I ate at my desk. This was the best lunch I have had in months!
lousy crust, enough said
I have to say Andolinis is a safe bet for NY style pizza. The only problem is that each location the pizza seems different. The downtown location is always the best for me it's just not the easiest place to get to.
We love park pizza, and I have to get my Bradwell pizza fix once a month or bad things happen (fig preserves, turkey sausage, apples, walnuts, blue cheese, caramelized onions, nom nom nom). And every other pizza we've tried is delicious as well. And on top of that, the people that work there are super nice.
We tried this out a couple of weeks ago and found the pizza to be wonderful. It is a bit blackened on the edges, as the above reviewer said, but we also had pizza like that in Italy, so I'm wondering if it's more of a style issue than a technical issue. We also had the fries, which were fantastic, and the arrancini, which were outstanding.
We had such high hopes for this restaurant based on the CCP's write-up, especially since it said Crust has more than 20 beers on tap (http://www.charlestoncitypaper.com/Eat/archives/2013/02/11/crust-opens-tuesday-on-james-island). Well, they only have 6, and they are 6 pretty uninspired ones at that. The bottled beer selection wasn't much better. We started with the Bibb and beet salad, which was very good. The pizzas, however, were disappointing - quite blackened (we know, they're cooked in a wood-fire oven, but does that mean they have to be black?) and really not enough of the toppings. The crustacean 'za was better than the butternut one which had just the slightest smattering of vegetables on it - not enough to get past the "charcoal" taste. As I said, we had high hopes, but we won't be back. :-(
I have celiac disease and I still eat here occasionally. That should tell you something.
Let me start by saying I am rather disgusted by the fact that someone has enough hatred for EVO to "dislike" any positive review or comment on here. Really? What did this restaurant do to you? I won't let that affect my review of what I consider the best pizza in Charleston.
Why is this the best pizza in Charleston? Why does my opinion count? Actually, pizza taste is more subjective than any other food out there. It seems that some people think the best pizza comes from NY. Other people only like the thick Chicago style deep dish pies. I can appreciate all styles of pizza, and I used to make them as a part time job as a teenager. However, my true pizza purist side really appeared while living in Italy for 3 months (and during multiple return trips). While I lived in a little suburb of Torino called Venaria Realle, I learned that most popular pizza in Italy was Pizza Napoletana, which originated from Naples. This style had thin crust with light toppings, and was cooked in a wood fired oven. The wood fire always added a wonderful touch of smoke to the crust, while providing a high heat level to crisp things up. When you ordered a Pizza Margherita, you would get an 8" pie with a light covering of sauce, frest cut tomatoes, house made mozzarella cheese (I preferred to opt for Mozzarella di Buffalo), and just the lightest touch of seasoning from a couple basil leaves. This was pizza perfection to me. I tried this pizza from many places during my stays, and it was always delicious.
Now that I live in Charleston, I often miss this Napoletano pizza experience. Then, I discovered EVO. Extra Virgin Oven (EVO) takes pride in producing the most accurate representation of true Italian pizza you will find in this part of the country. They offer the same fresh ingredients and even feature a true wood fired pizza oven. The crust is always cooked to a perfect crisp level, and they even seem to have the dough chemistry worked out to match EU. To add some American spice to the traditional dish, they offer something called a Pork Trifecta. Sweet Jeebus, the Trifecta is delicious. I am still an American, and I love bacon. The PT gives you the bacon fix you needed, along with some house made sausage and pepperoni. I think the combination of tradition with an American pork lover's wet dream make this the best pie in CHS.
Aside from the orgasmic talk about the pizza, EVO also delivers on beer selection and service. I have never had an issue with the waitresses, as they are quick to take orders and deliver food. The craft beer selection had slacked off for a while, but seems back to normal. I also have enjoyed the breads I have tried from their bakery.
While there may be many NY pizza purists on Citypaper, if you love fresh ingredients, you really need to try EVO for yourself. I don't expect it to be #1 on everyone's list, but I would hope the flavor might convince you that these guys know what they are doing. All this pizza talk is making me hungry! Cheers!
Powered by Foundation
© Copyright 2014,
Charleston City Paper