FOOD - 2 STARS
DECOR -4 STARS
STAFF - 3 STARS
PARKING -1 STAR
Food is your usual tasty mellow mushroom fare (decent quality pizza, wide variety of toppings/sauces). The place looks really cool and is really large on the inside. The problem with this place is it is LOUD. Horribly loud. Food court at the mall at Christmas loud. Forget about having a pleasant conversation in the place. It has really high ceilings and they really need to do some work (adding some sort of sound absorbing materials on the walls/ceilings) to make this not extremely annoying. But hey this is the old fart in me coming out so it may not bother everyone. I'll stick to takeout/delivery or head to the downtown location instead!
Definitely our neighborhood favorite - friendly staff and great music! their happy hour is awesome: wings or pizza or calzone with either PBR or Yeungling at great prices. Their beer selection is fairly extensive and the pizzas are deliciously funky! Def a constant at our house - though the pizza is best eaten fresh - not cold.
We LOVE Paisano's! We really like The Colbert but today we tried the Fat Boy and it was delicious!! It's definitely our favorite pizza spot on JI.
This is the one! The crust is perfect for folding and flipping. The sauce is extraordinary and the toppings are generous. New York style personified. Only four stars because the place is filthy.
This place is fun and modern. My favorite would have to be the lasagna. Had a great time playing pool and hanging out and enjoyed the food!
Boy this place has come of age ! Fantastic from every stand point !
Le Pizzeria serves the best pizza in the Lowcountry --- if you try the The Margherita Pizza, with it's perfect blend of homemade sauce, buffalo mozzarella and basil, you'll be hooked. But this isn't just a pizza place. Le Pizzeria offers a huge selection of Italian entrees, sandwiches and desserts. Everything is so delicious it's difficult to pick a favorite! And there's a great vibe at Le Pizzeria. The owners and staff treat their customers like family members. Check it out!
We sat ourselves and after about 20 min. I went to the bar to request drinks and a waitress.It wasnt crowded so after another 20min. We just left. We went across the street to another place where they were happy to serve us. We wont be back
Best pizza in the area...period!! So, glad they're in Summerville(2 locations) The cannolli is awesome too!
A message from Park Pizza: We feel compelled to respond to the previous post, as we take food quality, safety and storage very seriously. This post is from a woman named Monica (we will keep her last name private) who contacted us in late 2009. I remember this phone call very well, since it was the one and only complaint of this kind we have ever encountered.
At that time, I tried to ease this woman who was obviously distraught over a sick child and family members, but I now find highly offensive the public accusations of 'food poisoning,' stated in her post as a matter of absolute fact. When I spoke to her, no one mentioned had seen a doctor to diagnose the actual cause of the symptoms or to rule out any other possibilities, such as a stomach flu. I tried to explain to her that, as the FDA, AMA, DHEC and numerous other professional organizations will affirm, the onset of Salmonella, E-Coli, or any other food-borne illness that could be contracted by the type of food she ordered, occurs 18-36 hours after consumption, not 30 minutes, and that if she was concerned about food poisoning, she should look to the meals eaten in previous days, especially because it was all family members who had the problems. None of our employees (we eat food from work often) or any other customers had reported feeling ill. Nor have they since.
I encourage all restaurant-goers to please be aware of the facts about food poisoning. It is a very serious accusation that could bring heavy consequences to a business and its owners. ‘Food poisoning’ is a term that should not be loosely thrown around without the proper facts.
The following site has an onset time chart and helpful information for anyone concerned about food poisoning.
the colbert is the best. Their service is always pleasant and efficient. My only qualm is that I wish the delivered to more than just JI or open a 2nd location in WA.
I am a mother of two and a grandmother of one and my opinion of Park Pizza Company is that I would never step foot in there again. When they first opened I wanted to try something new and they were a little raw, but I'm not a snob so we went for it. The Pizza was very good and their calzones were excellent......until....one day when my granddaughter was just 12 months old we all decided to get Pizza and calzones. My daughter in law and I got calzones and the guys and granddaughter got Pizza. Within 30 minutes of leaving my house, my granddaughter was throwing her guts up. She then had diarrhea! Well, her Daddy got really sick in the middle of the night and my husband was sick for 2 days. Food Poisoning. I called and spoke with one of the owner's and she denied that food poisoning happens that quickly, quite the contrary, but said that she would be more than happy to pay if we would trust them again. We haven't been back since and we won't be going anytime soon. Thanks for hearing me out. I hope it never happens to anyone else.
I remember visiting Naples for a few days while bumming around Europe for a spell after college. The transit workers were on strike, and so my girlfriend and I were stuck there for a few days. We tried to make the most it, but I found Naples to be pretty unremarkable in many ways: dirty, chaotic, noisy, with shifty-eyed, angular inhabitants whose collective will seemed to be engaged in a slow and bitter crawl toward death, each minute spent furtively scheming a way to escape this blighted hell-scape of a city.
Naples is, however, at least in the popular imagination, the birthplace of pizza. There is even an official organization that sets out rules for "official" Neapolitan pizza such as it must only be cooked at a certain temperature, in a certain oven, can't be kneaded by any mechanical means, must use only "San Marzano" tomatoes, and so on. The "official" Neapolitan pizza comes in one of two varieties held up by purists as the sine non qua of fine pizza: the Margherita and the Marinara. The former consisting solely of tomatoes, basil, garlic, and olive oil the latter of marinara sauce, olive oil, mozzarella, and basil leaves. Neapolitans are famously fanatical about their local dish, and if you don't forcefully stop them will rant feverishly for hours about the ridiculous minutia that goes into creating the perfect pizza.
During my time in Naples I sampled a wide variety of such pizzas from the back alleyways to the tourist joints. In general, the pizzas were pretty good, if much different than American-style pies, but I couldn't help wondering if they were worth the endless amounts of hype I heard over the years about "true" Italian pizza.
I also couldn't help thinking that at that time I would have given anything to be having few drinks at a cool bar in the company of friends, my mind focused on enjoying myself rather than analyzing the extent to which the food I was eating conformed to some arbitrary set of culinary ideals or the dictates of Francois Simon. If that's what you're after I would stay away from this place. If, however, you want some really good, unique, reasonably priced pizza in town served by some of the coolest people in Charleston head to Park Pizza.
I have never had a bad pizza from this place. No matter how long you give them to make your pizza, it always takes 5 or 10 minutes once you show up. Who cares. It isn't fast food.
Soooooo good! Finally! A place doing something different, but not simply for the sake of being 'quirky' or 'creative,' IT WORKS! I'm a convert to the church of Park Pizza. Been going there for a couple months and working our way through the menu. Had the Teriabi Pizza tonight on a friend's recommendation. Teryaki chicken, coconut, ppineapple, wasabi peas and this INSANELY good cucumber sauce. It might have been the best pizza i've ever had. And a big ??? as to the reviewer with all the 'advice'; I don't think a place with a line out the door and a phone that rings off the hook anytime I'm in there needs to rethink much of anything. Kudos guys!
Great pizza and great service!
Pizza is undersized & over priced. The flavor is good but nothing too special. They don't put much on the pizza - it's mostly just crust and sauce.
On top of it all, they throw a BS charge on the ticket for calling in an order to PICK UP. That's right, not a delivery fee, a pick up fee. I will never eat there again.
The food @ Famulari's is fresh& very delicious! Also, their customer service skills earn them an A+ from the moment you walk in the door you are greeted with a warm,friendly smile& hello. It really makes you feel @home. I have been suggesting this restaurant to everybody I know. It's neat,tidy& even the restrooms are clean!
In response to jks, we are so sorry you had a bad experience. We are certainly a different animal than EVO, and we fully respect the art of what they do. And although our pizza is not the same, we strive to create creative food, as well as the classics, and to make every customer happy. Everyone has a favorite pizza place, based on personal tastes, and if you end up preferring any one local establishment over another, we can certainly accept that, but if your experience was poor, that is not acceptable.
We use our own combination of high quality whole milk and part skim mozzarella, which is what we determined is the best fit for the variety of food we serve. It seems everyone’s crust in Charleston (and elsewhere) is vastly different and loyal pizza eaters are fanatical as to their favorites, but we do apologize if yours was undercooked. Our crust browns up perfectly, without the use of an added brush of olive oil. There is certainly somewhat of a degree of variation, as I’m sure you know; it is an art to learn the quirks of a temperamental stone oven (as opposed to a timed conveyer) and how the variations in day to day changes in temperature, humidity and proofing times can affect dough, but it certainly should not have been as it was. We are local owners with over 15 years of kitchen experience, and although it is our first foray into pizza and baking, we strive to listen to our customers and their feedback and feel we have struck the balance of what we like to do and what they desire. We do not believe the community owes us anything, but rather that we need to rise up to meet their expectations and we regret that we have failed to meet yours. Please let us know if you would like to try us again, and we’d be happy to have you. Contact us at anytime at email@example.com.
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