A recent daily pizza special sums up the seasonal approach at EVO
At EVO, the use of fresh, local ingredients is key, and chefs/owners Matt MacIntosh and Ricky Hacker have been keeping it local from the beginning. Large chalkboards decorate the walls, listing local ingredients from various farms, along with daily specials. New Executive Chef Blake McCormick flexes her culinary creativity with the daily specials. Housemade sausages, fresh arugula, and duck crostini have popped up on the specials board, but we’re partial to the wood-fired pizzas. The crust is thin and slightly charred, and the mozzarella is made fresh and pulled in-house twice a day. The Pistachio Pesto pie was named one of the best pizzas in the country by Food Network Magazine, and the sinful Pork Trifecta keeps customers coming back for more. Check out the beer list for what’s on tap. —Eric Doksa Dish (Winter 2013)
Artisan, wood-fired oven pizza that gets topped with the freshest ingredients and best housemade toppings around. Take the pork trifecta challenge.
Features: Lunch, Dinner, Best of Charleston winner
Hours: L&D, Closed Sun.
Wed., Aug. 1, 5 p.m. 2012
Mon., Oct. 3, 6:30 p.m. 2011
Thu., May 20, 4:45-6 p.m. 2010
See all past events at EVO »