We don’t like to brag, but don’t mind being bragged upon. Here is some EVO coverage from local, regional, and national publications:
The Daily Meal
Owned by two FIG alums, Extra Virgin Oven (EVO) served wood-fired Neapolitan pizza with seasonal, local ingredients. You can build your own or select from an ever-changing spread that includes the popular chorizo and corn or Pork Trifecta. Their fresh salads aren’t to be missed, either.
Bon Apetit Magazine
Extra Virgin Oven (EVO) pizzeria in North Charleston, where perfectly blistered crusts are the canvas for toppings like summer squash and cherry tomatoes, and house-made sausage and mozzarella. The bakery behind the restaurant features some of the areas best baked goods (the Speck and provolone croissants are particularly noteworthy). Locals know to stop for lunch on the way in and out of town.
Park Circle’s EVO Pizzeria has the distinction of being the only pizza place on the Eater 18—it’s so good, it’s essential. Super fresh, local ingredients, consistently solid wood-fired crusts, and a killer draft list keep this place on top.
Charleston City Paper
When you’ve successfully operated a business for more than a decade in a growing area of town, serving hungry families and ravenous 9 to 5-ers every day (an entire pistachio pesto, please), when it comes to major decision making, you have the luxury of taking your time.
First We Feast
EVO (“extra virgin oven”) is the brainchild of Matt McIntosh and Ricky Hacker, two cooks who met while working at Mike Lata’s celebrated Charleston restaurant FIG, and whose operation started as a mobile wood-fired oven at the Marion Square farmers market.
South Carolina Homes
Voted the best pizza in South Carolina and one of the top 50 pizzas in the U.S., EVO Pizza and Craft Bakery of Charleston is a self-described foodie pizzeria, sourcing mostly all of their ingredients from local purveyors and farmers.
You might not think of a neighborhood pizza joint as a spot to find seasonal produce, but at EVO, local products pervade the menu. “The farms are amazing here,” says co-owner Ricky Hacker.” And sources like GrowFood Carolina are on their way to making an even wider array of local products easier to get.”
VIBE: Sunny, hip digs with a locavore, farm-to-table focus. PIZZA: The Pork Trifecta topped with locally farmed pig done up three ways: house-made sausage, pepperoni and bacon. BEER: Local newbie Holy City Brewing’s palate-clearing pilsner.
Popular Plates Magazine
While the Palmetto State never has been known as a source of great pizza, Lowcountry cooks are famously talented; and EVO … is proof that those creative juices combined with the best local products and a wood-fired oven can equal transcendent pizza.
Food Network Magazine
EVO started as a basic pizza stand at the Charleston Farmers Market, but once the owners set up permanent shop, they started getting creative-and this amazing pizza was born Co-owner Matt Mclntosh grinds pistachios with olive oil and salt to create a “pesto” base, then tops the pie with mozzarella, goat cheese, parmesan and finely ground toasted pistachios.
Charleston City Paper
EVO’s famed Pork Trifecta is a meaty obsession. It’s a Neapolitan-style pizza with a crust that’s crisp and lightly charred on the outside, tender in the middle, basted with a traditional tomato sauce, and topped with fresh mozzarella, parmigiano-reggiano, and, drum roll please, a trio of pork.
Just this week your favorite Food Network chefs and stars came together for a mouthwatering hour dedicated to perhaps the ultimate in cheesy comfort food: pizza. As they highlighted their picks for the most-crave-worthy creations on Best. Pizza. Ever., FN Dish asked fans: When it comes to the top slices to savor, what’s your favorite?