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New Pies in Town

Thursday, October 5, 2017

This slice from Juliet is topped with sausage, potato, and provolone cheese. Photograph by Julie Timmermann

October 4, 2017

New Pies in Town
Did someone say pizza? Please your cheese (and toppings) needs this fall with a wood-fired slice at one of the area’s newest joints

Written by Hailey Middlebrook

Slice Co.
Housed in a walk-up shack outside of Workshop, Pacific Box & Crate’s fancy food court, this is the place to go to order New York-style slices (don’t worry—you can also purchase whole pies). Floppy, foldable thin-crust slices of cheese start at $4, or you can upgrade to pepperoni, white-based, or “grandma-style” for $4.75, plus extra for toppings like pickled veggies and ricotta. Downtown residents are in luck: Slice Co. offers delivery to the peninsula every day from 4 p.m. to close. 1503 King St.,

Perhaps the trendiest spot on our list, Juliet is more airy-café than old-school pizzeria—which makes sense, since it’s owned by the couple behind Collective Coffee Co. But don’t fret, because the eatery’s minimalism ends with its décor. The pies are topped generously, and there’s tableside olive-oil for dipping every last bit of pillowy crust. Get the “Sausage & Potato,” (pictured above) a savory white-based pizza with provolone, chunks of roasted potatoes, tender fennel sausage, and a smattering of rosemary. 654 King St.,

Wood & Grain
The hearth is where the heart is for chef Patrick Owens, who in June opened Wood & Grain next door to his fine dining establishment, Langdon’s, in Mount Pleasant. Now with an outlet to pursue his passion project—wood-fired pies—Owens and his team dish up delicately charred pizzas loaded with fresh, locally sourced ingredients. Try the “Opal,” a luxe blanco pie drizzled with garlic oil and topped with smoked duck ham, peppers, and goat cheese. 778 S. Shelmore Blvd., Ste. 102,

Coastal Crust
Known all over the Lowcountry for its vintage pickup truck outfitted with a wood-fired pizza oven, Coastal Crust is now a brick-and-mortar off Coleman Boulevard. Its rustic charm lives on, with a walk-up ordering window and weathered outdoor picnic tables lit by twinkling strings of lights. Order Neapolitan-style ’zas with fluffy, slightly charred crusts, topped with combos that range from kiddie cheese-and-red-sauce to a funky mozz, blue cheese, prosciutto, and fig with a truffle oil base. 218 Simmons St.,

450 Pizza Joint
Started by two College of Charleston pals, this Sullivan’s Island joint is serious about serving classic New York-style pizza, even importing water from Brooklyn to make authentic crust. Dine on “The DeMarco,” a riff on a thin-crust margherita with house-made red sauce, Brooklyn mozzarella, basil, extra-virgin olive oil, and grated Parmesan— and decide for yourself whether they replicate a street vendor’s slice or not. 2213-B Middle St.,

Dough Boyz
Here’s a late-night slice you won’t regret tomorrow morning. Unveiled at Charleston Wine + Food 2017, Dough Boyz mobile pizzeria has been making the rounds, posting up at Bar Mash and Elliotborough Mini Bar, as well as Upper King digs. Ask co-owners Victor Eanniello, former manager at O-Ku, and French Culinary Institute-trained chef Evan Romano for their “Chef Special”: a pie layered with sweet corn, shishito peppers, shrimp, n’duja, and pickled pearl onions. Locations vary.,

To read more from our October issue, click here.