"The pork trifecta features pepperoni, bacon and, best of all, big chunks of homemade sausage."
Cliff Strutz
"At the back of the dining room near the oven, we found this line-up of beautiful, just picked tomatoes. We had some in our salad -- a good reminder of just how stunning a garden-fresh tomato can taste."
Michael Stern
"A single olive plate provides enough hors d'oeuvre olives for a table of four. Note the big, soft cloves of garlic that share space. Wow, this was good."
Michael Stern
"An everyday menu item, this creamy pie combines goat cheese and creme fraiche for sweet luxury. Add mozzarella, parmigiano and pistachio pesto and you have a sea of savor. Incredibly, the thin crust held up very well under all that."
Michael Stern
"Fusion cuisine: Italian (the hearth-baked crust), Greek (feta cheese) and African (okra). Plus puree of corn and roasted garlic, house-made mozzarella and parmigiano-reggiano. Most striking is the intense vegetable flavor of the al dente okra, which comes from a farm on Wadmalaw Island -- well paired with feta cheese."
Michael Stern
"Oh, the glory of a summer salad! This Panzanella combines big, flavorful croutons with boomingly delicious heirloom tomatoes, pickled red onion, locally-made blue cheese, basil and a balsamic vinaigrette. "
Michael Stern
"It is important to save room for dessert, even if you plan to split this mighty blueberry calzone, in which the berries share space with plenty of high-quality melting chocolate."
Michael Stern
"The company named Sweeteeth, known for world-class chocolates, is run by an ex employee of EVO. Here is a little dessert sampler. From the left: a salted caramel heart, balsamic vinegar reduction, dark caramel fudge and a South Carolina peach bonbon."
Michael Stern
"It is a challenge to choose from among all the good eats in and around Charleston. We suggest anyone put this place high on their hit list when visiting."
Michael Stern
