I own Park, and in response to Bemlar, I must point out that although it may look like styrofoam, our to-go boxes are produced using green technology and are made from corn and wheat. They are 100% biodegradable. Our pizza boxes and salad containers are made from recycled cardboard and are, themselves, recyclable. Please come see us if you have any other concerns or you'd like additional information.
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.
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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