New York Times Feature
New York Times Featured Park Circle, including EVO Craft Bakery!
If you didn’t see it on Food Network…
Check out our segment on the show Pizza Outside The Box! EVO was filmed in August 2011 and voted as top 50 pizzas in the U.S. and the best pizza in SC! EVO’s Pistachio Pesto Pizza was highlighted as one of the top 10 in the U.S. in Food Network’s Cooking Channel on Pizza Outside The Box.
Draft Magazine features EVO
The Beer Enthusiast’s DRAFT Life on Tap Magazine features EVO paired with Holy City Brewing beer
Congrats to our buds at Holy City Brewing, we love their beer!
EVO Featured in Charleston Business Journal
EVO’s food network filming was featured in the Charleston Regional Business Journal! Thanks CRBJ – we appreciate it!
WEZL chats about EVO best pizza in U.S.!
Thanks, WEZL crew for giving us a shout out!
EVO Featured in Food Network Magazine
Food Network Magazine “50 States 50 Pizzas”
September 2011: Vol ume 4, Number 7
“…When we set out six months ago to find the greatest pizzas in America, we did not insist on thin crust over thick or red sauce over white. We didn’t even care if the pizzas were round. We just needed them to be awesome.” -Food Network Senior Editors
Visit EVO (one of the 10 favorite spots and voted Best Pizza in South Carolina) on Cooking Channel’s Pizza Outside the Box, August 21 at 8pm. Pizza week is August 21-27!
EVO Pistachio Pesto Pizza Feature and Voted Best Pizza in SC!
City Paper “Dish” features EVO
Neighborhood Favorites Summer 2011
“Chef/owners Matt McIntosh and Ricky Hacker have been tossing out delicate, bubbly, and perfectly charred pizzas topped with local ingredients to some very happy customers for a long time now, establishing themselves as a reliable source for fresh, seasonal fare way before it became the latest marketing trend…” – Stephanie Barna
Farm to Table article features EVO
…There’s a special pizza made with roasted onion puree, Thackeray mixed peppers, crispy speck ham, Split Creek Farm chevre, mozzarella and parmesan. “This is unbelievable,” my dining companion says, shaking his head, as he goes in for another scoop of okra, corn, and feta…
- Brys Stephens
