March 07, 2012
1028 E. Montague Ave. (North Charleston)
Lunch (Mon.-Sat.) and Dinner (daily).
Housemade, hand-tossed dough. Pizza made to order. Eco-friendly business operation.
It's a pretty ballsy move, opening up a pizza joint half a block down from EVO, one of Charleston's finest pie spots, but that's what the folks at Park Pizza Co. did. The thing is the two restaurants are so dramatically different that they serve two entirely different needs: EVO caters to the gourmet, local-first crowd who are willing to shell out some cash, while Park Pizza is your more traditional delivery joint. Not that all the pies at Park Pizza are traditional. There are certainly some odd ducks here, from the She-Crab (olive oil, cream cheese, mozzarella, crab, tomato, garlic, green onions, parmesan) to the Thai (olive oil, cream cheese, provolone, Thai chicken, broccoli, cilantro, honey-roasted peanuts) to the Seoul Glo, a one-time special topped with Korean barbecued pork and kimchi. But it's the more traditional pies, like the Three Pigs (marinara, mozzarella, pepperoni, salami, pork sausage) and the Envy (pesto, mozzarella, spinach, artichokes, feta), that have won over our taste buds. Also, two big thumbs up to the joint's garlic and herb breadstrips, the monkey bread, and the house salad dressing, a creamy cucumber wasabi concoction that is both soothing and spicy. —Chris Haire, Dish (Summer 2012)
Nenny says... 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. ★★★★★
T Bonz says... The pizza is better than EVO but I find myself going across the street because they dont serve beer ★★★★★
danadominata says... 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! ★★★★★
One thing's for sure about the folks at Park Pizza: They've got chutzpah. Not only did they have the audacity to open across the street from EVO — North Charleston's most famous gourmet pizza parlor — but they're willing to stick their necks out with some off-the-wall experimental pies. No Italian purists, these culinary alchemists push the envelope with creations like the Nacho, the Indian, the Thai, and the Cordon Bleu . But the biggest risk they've taken has to be the Teriyabi: teriyaki chicken, pineapples, shredded coconut (and not just a little), and wasabi peas over the creamy house cucumber-wasabi dressing, all blanketed in mozzarella. Unexpectedly, the result is more sweet than spicy, more subtle than shocking, and more culturally transcendent than head-scratchingly weird. On paper, it shouldn't work. This pizza should be a train wreck, but instead it's a transcontinental first-class flight.