Erin and Adam Haselkorn are opening their second pizza restaurant, Benny Ravello's on King Street
In honor of Pie Day, we decided to round up a list of some new and soon-to-open pizza joints. Whether you’re a toppings fanatic, prefer your slice squared, or need a craft cocktail to wash down your thin crust, we’ve done the math so you can plan your next pizza night accordingly. Here’s our hot (and cheesy) take:
La Morra Pizzeria
The “mobile Neopolitan pizzeria roaming Charleston,” La Morra is run by New York transplants Zach Swemle and Marlee Blodgett. Not exactly a food truck, the mobile oven — which was modeled to true Neapolitan specs, reaches temps of 950 degrees, and is fueled by wood-fired Carolina oak — pops up at foodie events and area establishments most every week, regularly frequenting Elliotborough Mini Bar and the Sunday Brunch Farmers Market. Swemle naturally ferments all of his dough, and the pizzas (selections change weekly) almost always boast local, in-season toppings. A recent pie included City Roots farm oyster shrooms, fontina, panna, shallots, and parsley. La Morra will be setting up shop at Lewis Barbecue on March 23, FEAST Charleston March 24, Two Blokes Brewing March 25, Sunday Brunch Farmers Market March 26, and Stems & Skins on March 30. Be sure to follow the mobile oven on Facebook, Twitter, and Instagram to keep tabs on its next move.
Smith Street Pizza
225 Calhoun, once home to the beloved college stopover Norm’s, is now Smith Street Pizza. Owned by Dave Uecke and the D’Alessandro brothers Ben and Nick, the trio is serving affordable fare in a classic pizzeria setting, dishing out hoagies, wings, salads, and square pizza. The unorthodox pie shape stems from Uecke’s Midwestern upbringing. “Nobody was doing square pizza down here,” says Uecke in a recent CCP
post, “but for me, this is the style I grew up with and saw it exploding in other markets.” CofC and MUSC students, hospital staffers, and Calhoun wanderers alike can pick up a slice with toppings for a neat $3.50. The hoagies, $8 for 8", are classic deli style sandwiches with standard choices like the Italian and Meatball, but the Normandy Farms rolls take the staple up a notch. Smith Street is open for lunch and dinner Mon.-Sat. and from 3-9 p.m. on Sundays.
450 Pizza Joint
Replacing Taco Mamacita on Middle Street on Sullivan's Island. Little is known about the style and substance of 450's pies, but with so many tacos and burgers available on the island, 'za is a welcome addition.
Celebrating just a few days into life in its new home, Zombie Bob's is now open inside Frothy Beard Brewing. The former food truck is known for serving up giant slices of pie and vegan-friendly pizzas if you ask nicely.
Famulari’s Pizzeria and Brewpub
Slated to open the first week of April, Famulari's Pizzeria and Brewpub was founded in Summerville in 2008 by brothers Jason and Justin Famulari with longtime friends Josh and Brandon. The pizzeria now operates out of one West Ashley location and three Summerville locations. The joint serves Chicago-style and NY-style pizzas, calzones, strombolis, salads, pastas, and sandwiches. It is also home to the “Chicago Challenge.” The James Island location will be a “hybrid of sorts” according to Famulari’s managing partner Colin Wingfield. They’ll offer the same food menu as their other locations, but will also serve their own beers, in addition to other local brews and craft cocktails. The interior’s hostess stand and 25-person main bar will be made from wood collected post Hurricane Matthew, and work of local artists will be hung on the walls. Outside, Wingfield says to expect a handcrafted biergarten complete with a 40-person bar, Adirondack chairs, a pergola, and two high top tables. Wingfield says that he hopes the brewpub will “cater to all ages, and dispel the stigma that breweries are intended for adults only.”
Virginia-based pizza co. Benny’s is set to open its second Lowcountry location, Benny Ravello’s, at 516 King St. in April. Customers should expect the same product as Benny Palmetto’s in Mt. Pleasant, read: NY-style jumbo slices twice the size of your face, now conveniently located next to King Street bars. We predict some post-bar pizza binging on the 28” pies — bring your friends, or don’t. The restaurant will be open until midnight during the week and 2:30 a.m. Thurs-Sat.
Adding to his mini empire, restaurateur Brooks Reitz is set to open Italian eatery Melfi’s winter 2017. Like Leon’s and Little Jack’s, Melfi’s will serve lunch and dinner seven days a week. Reitz tells Eater that Melfi’s pizza will be thin crust “inspired by both Roman style pizza but also the bar pizza of classic Midwestern joints.” They’ll also serve salads, “little fried things,” simple pastas, and some entrees for the non-pizza eaters. The lunchtime menu will offer sandwiches served on fresh focaccia, and a large bar will serve cocktails, “plenty of beer,” and wines “focused on great American producers.” Keep up to date on the opening by following Melfi’s Instagram page.
Faculty Lounge owners Erik Hutson and Nayda Freire are bringing pizza to North Central with Renzo, an eatery that will, according to Freire, serve “wood-fired Neapolitan-influenced pizza and vegetable-centric sides alongside natural wines and low ABV cocktails.” According to Charleston Eater, the joint will be open six days a week from 11 a.m. to 11 p.m.
Slice Co. will be one of the opening tenants of Workshop, a "Fancy food court" off King Street Ext. from the people who brought you Butcher and Bee. Opening spring 2017.