The City Paper Dish 2010
“…EVO’s delicate, bubbly, and perfectly charred pizzas come minimally garnished with only the finest local and seasonal ingredients around.”
“House Calls” Roper St. Francis Healthcare Spring 2009
“Part of the up-and-coming neighborhood of Park Circle, EVO (Extra Virgin Oven) has made a name for itself among locals and downtowners alike for its wood-fired, Neopolitan-style pizzas. The focus here is on fresh, and often local, ingredients that make for a delicious menu of crisp salads, hot panini, and perfectly prepared pies.”
The Charleston City Paper Best of 2009
Extra Virgin Oven Awarded Best Restaurant in North Charleston 2009
Charleston Mag “The Review: EVO Pizzeria” ~ Oct 2008
“….Panini, calzone, and pizzas baked with wood-fired heat are so good they’ll leave you speechless.”
The City Paper Dish ~ Winter 2008
“…Hacker and McIntosh renovated an old law office into a stylish lunch and dinner spot that brings to mind much larger cities’ swank eateries. Even though they may not sell their tasty pie at the market these days, you can rest assured that EVO continues their allegiance to local farmers…”
The Post & Courier “How Sweet It Is” ~ May 2008
John Eric Battles – pizza, chocolates and family man…need we say more:)
The Charleston City Paper Best of 2008
Extra Virgin Oven Awarded Best Restaurant in North Charleston 2008
The P & C Rest. Guide “Fav Places to Eat” ~ March 2008
“…These pies are beautifully cooked in the wood-burning oven, feature homemade mozzarella and only the freshest ingredients…To judge a good pizza, order its simplest version. At EVO, it’s all good.”
The City Paper “Upper Crust” ~ May 2, 2007
“EVO pounds out the best pie in town…EVO represents a new attitude in pizza altogether, one that returns to the ancient source of this seminal world dish…”
Edible Lowcountry “In The Kitchen” ~ Spring 2007
“A cloak of comforting warmth envelops the senses as one steps into EVO Pizzeria…The wood-burning pizza oven glows merrily in the corner, and the tall bar offers a perfect vantage point from which to watch Ricky Hacker and Matt McIntosh shaping dough and tending the fire.”
