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Comment Archives: Locations: Restaurants: Pizza

Re: “Crust”

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.

Posted by danielleunc on June 7, 2013 at 4:32 PM

Re: “Baroni's New York Pizza”

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?

Posted by Ima Oldman on June 5, 2013 at 8:20 PM

Re: “Norm's Pizza, Subs & Grill”

Love it!! Great people great service. Wings were amazing

1 of 2 people like this.
Posted by apple991 on June 5, 2013 at 4:40 PM

Re: “Norm's Pizza, Subs & Grill”

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.

4 of 6 people like this.
Posted by Paul Brannan on May 31, 2013 at 12:20 PM

Re: “Baroni's New York Pizza”

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.

1 of 1 people like this.
Posted by Paul Brannan on May 31, 2013 at 12:18 PM

Re: “Paisano's Pizza Grill”

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--

0 of 2 people like this.
Posted by Naniam on April 26, 2013 at 10:59 PM

Re: “Crust”

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.

Posted by Claire Vernon O'Bryan on April 10, 2013 at 10:58 AM

Re: “Park Pizza Co.”

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!

1 of 1 people like this.
Posted by danadominata on March 20, 2013 at 3:29 PM

Re: “Your Pie”

lousy crust, enough said

2 of 2 people like this.
Posted by coachz on March 19, 2013 at 7:09 PM

Re: “Andolini's Pizza”

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.

2 of 2 people like this.
Posted by aval12 on March 8, 2013 at 1:11 AM

Re: “Park Pizza Co.”

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.

Posted by Nenny on March 6, 2013 at 7:32 PM

Re: “Crust”

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.

Posted by Ashley C. on March 6, 2013 at 11:07 AM

Re: “Crust”

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. :-(

5 of 8 people like this.
Posted by happytraveler on February 25, 2013 at 12:32 PM

Re: “EVO”

I have celiac disease and I still eat here occasionally. That should tell you something.

1 of 1 people like this.
Posted by cgi-bin laden on January 17, 2013 at 9:33 AM

Re: “EVO”

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!

4 of 6 people like this.
Posted by brewengineer on January 16, 2013 at 10:48 AM

Re: “La Pizzeria”

I agree wholeheartedly with this place being the best NY pizza in Lowcountry. We were so thrilled with our pizza when we ate in that we swore it would not be our last time. We drove there after a friend recommended it. The crust was bubbly at the top, very crispy on the outside but tender inside. It was a definite folder, which verified its authenticity in our opinion. If you don't need 2 hands to hold a slice, its not a NY style pizza. The sauce was on mark and full of bold flavor with the right amount of cheese. We were raving and swooning until we saw the check. We think the price per piece is a bit steep but that being said, when you are the best in town, maybe you can charge this much. We loved it and would come back more often if the price per piece were lower. Still, we definitely missed it and come back once every couple months just to get our fix. Good job and well done! We leave so full that we never have room for dessert!

1 of 1 people like this.
Posted by mrwhitsie on January 5, 2013 at 9:20 AM

Re: “Park Pizza Co.”

We order Park Pizza about 1-2x a month. We would order it more if we weren't trying to watch our spending. That being said, when the pizza arrives to our front door (they deliver to Hanahan folks!) we are always thrilled with the results. My husband always has the same thing every time. He throws together a pizza with jalapenos and bbq pork that he swears is phenom. I usually go with the pizza of the month which never fails to disappoint. The combos there are so good that I rarely go to the regular menu pizzas but when I do, again I am pleased with the variety and flavor combos that most other pizza joints would shy away from. I will say that the Partridge in a Pear Tree (Cheddar, Mozzerlla, Chicken Sausage, Pear Preserves, Sauteed Onions, Dates...sounds crazy, right..crazy good is more like it!) from December's Pizza of the Month is my all-time fave and I cry on Jan 1st not because another year has passed but because I can no longer get that pizza. ( I tried...they don't have the stuff anymore.) In any event, when ordering keep an open mind and branch out from the pepperoni and transcend into Thai , Indian, Crawford or even She-Crab when ordering pizza. You'll be pleasantly surprised and back for more.

2 of 2 people like this.
Posted by mrwhitsie on January 5, 2013 at 9:12 AM

Re: “Pizza Roma Diner”

Okay, so I don't know pizza like a lot of people on here. I've prob never really turned down any style or make of pizza when offered. but....dang.
This Place is awesome. Give it a try!
So far I've tried a lot of menu items before i thought to write review and not a bad word to say in the bunch.
I think the super philly is right up with the best you can get around town. I'm a big fan of the competitor in summerville..but that is a bit far of a drive for me on a regular basis.
This is a lot closer to almost anywhere in town and yummy.
Oh and definitely try a slice of the Coconut Cake if at all possible!

1 of 1 people like this.
Posted by artrogue on September 9, 2012 at 12:08 PM

Re: “Carolina Crust Gourmet Pizza”

No need to worry about this place anymore. It is closed, space looks like it will become LG's by the Creek.

Posted by Muskie on August 16, 2012 at 8:40 PM

Re: “Steel City PIzza Co.”

Huge menu, lots of beers on draft (seasonals, IPA's, porters, etc) the pizza is good, not the best in Charleston but good enough to order consistently. The cajun chicken pasta is great, the weggies make great to-go food on the way to Sullivan's, the service is friendly, if not blazing fast. Good neighborhood bar/eatery.

1 of 1 people like this.
Posted by jm2758 on August 6, 2012 at 5:49 PM
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