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Where to Find the Best Pizza in Charleston

Where to Find the Best Pizza in Charleston

Pizza is arguably America’s most varied and beloved dish, one whose devotees are some of the most opinionated, and yet it remains one of the most accessible foods there is. Today, there’s better pizza, more knowledge about it, and interest in it everywhere. That accessibility and loyalty makes for some tremendously spirited debate.

Considering the passion pizza inspires, responsibly declaring America’s Best Pizza can be challenging. But The Daily Meal doesn't shy away from the challenge. For our third annual pizza ranking, we again sought the nation's best pies and slices, considering more places than ever in our quest for the best. We researched and added 275 more pizzas and recruited a group of 30 more experts to weigh in than for our 2013 list. Some 700 pizza spots were considered by 78 panelists, comprising The Daily Meal’s in-house pizza experts and city editors, American chefs, restaurant critics, bloggers, writers, and pizza authorities. We compiled the data, and although there could only be one winner, there is plenty of seriously good pizza being made across America, including in Charleston, S.C.

The Northern-Italian town of Monza in the region of Lombardy houses an historic Italian speedway where, every year since 1922, owners of the finest cars, from Alfa Romeo to Ferrari, drive around the curves of the 6.25-mile track. Monza in Charleston, S.C., feeds off the history of their namesake city to offer their handcrafted pies to city residents. Monza uses imported San Felice wheat flour, Neapolitan yeast, and filtered and pH-balanced water to develop their version of the most traditional-style pizza possible. The pies are baked in the wood oven at a sweltering 1,000 degrees F, allowing for a thin and crispy crust, and are topped with mozzarella and fresh and usually regional ingredients that have earned the praise of locals, visitors, and renowned chef Sean Brock of two of America’s best restaurants, Husk and McCrady's. Our meu recommendation is the Ciccio, comprising Mozzarella, Ricotta, Pecorino Romano, Parmigiano-Reggiano, and garlic – it’s very cheesy, but in the best way possible.


Where to Find the Best Pizza in Charleston - Recipes

1505 18th St, Charleston Illinois!

(1/2 Block South of Lincoln on the East side of 18th St)

We have been open since September 3rd 2016. and while we are new to
Charleston we have experience and recipes that date back to the early 1980s!!
We are a true "Mom & Pop" NON-Chain pizzeria and Charleston is our home! We are your neighbors!

NOW AVAILABLE. Online Ordering!
Click HERE to order. www.orderwindycity.com

A few months later, in early 1981, after much pounding of nails, painting, and construction, Jim opened Pioneer Pizza in Bloomingdale, IL, a far-west suburb of Chicago. It was successful and had a large following. Jim sold Pioneer Pizza in late 1986 and moved out of state, taking a new job and pursuing other opportunities that had developed.

The first Windy City Pizza was opened in Conway, AR by Jim and his wife Ava in April 1994. Ava designed the logo, and gave a hand drawn "concept sketch" to a local cartoon artist in Conway, who turned Ava's sketch into what you see above!

The restaurant in Conway had a large dining room and could seat up to 70 customers. Windy City Pizza was open for nearly three years when they sold it to a new owner who changed the name.


Millers All Day

Is there anything better than an all day breakfast? What about all day homemade pie? Millers All Day believes that “the best days start with a great breakfast and a great cocktail.” They serve Southern favorites (with modern diner twists!) like grits and biscuits and gravy and even have an operating antique grain mill in the front of their restaurant where they grind corn into cornmeal for their dishes! They’ve got a modern, adorable style with pops of teal and vintage-inspired pieces throughout making it a cheery place to grab some brunch … at 3pm!


Stop 2: High Cotton Charleston Restaurant

Just across the street from Amen is the High Cotton Charleston Restaurant, an upscale eatery that specializes in local farm-fresh ingredients.

Another Charleston staple you can’t miss is peaches. Charleston peaches date back to the 1800s — and give Georgia a run for their money when it comes to production and quality. Order the peach salad at this stop, made with South Carolina peaches and blackberries and topped with brie and a balsamic vinaigrette.

If you can’t get enough of peaches and have a car, go to the Glass Onion on Route 17 and order the peach cobbler it’s considered one of the best in South Carolina.


The Best Restaurants in Charleston

Charleston is one of America’s top dining destinations, but deciding where to eat (and once there, what to eat) can be overwhelming. Here’s a first-timer's guide to some of the best places and dishes to eat in Chucktown.

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Rodney Scott’s Whole Hog BBQ

Rodney Scott already had a loyal following at his family&rsquos first whole hog barbecue joint up the coast in Hemingway, but the 2017 opening of his Charleston location has introduced thousands more fans into his pig pen. Scott smokes whole hogs overnight over chopped wood coals that Rodney makes from chopped wood, and you can smell the restaurant blocks before reaching its Upper King Street location. The meat is chopped pulled and served in a sandwich with one side or as a platter with two sides. Scott also takes serious pride with his scratch-made sides, including hush puppies, cole slaw, baked beans, mac and cheese, greens and a veggie of the day. Other options include spare ribs, pit-smoked chicken, a rib-eye sandwich and catfish for those who don&rsquot do &rsquocue.

Minero

Minero first opened on a small East Bay Street spot adjacent to Unity Alley and in front of the original McCrady&rsquos, but it&rsquos popularity quickly outgrew the space. Now upstairs in hip, expanded digs, the creative Mexican fare has made it a must-stop in Charleston. The menu has lots of locally inspired touches, like tortillas made from a house-ground combination of Mexican and South Carolinian corn. Tacos are a major draw, including one filled with masa-battered fried catfish, pickled green tomato tartar, cabbage and red onion.

Coconut Cake at Peninsula Grill

On the menu since Valentine&rsquos Day of 1997, the 12-layer Peninsula Grill Ultimate Coconut Cake is another Charleston classic. The five-inch tall, 25-pound coconut colossus is actually two cakes cut into three layers each, with fluffy filling, cream cheese icing and toasted coconut pressed into its sides delivering decadent bits without being too sweet or tropical. A huge slice is 1/16 of the cake, but whole coconut cakes are also very popular Charleston souvenirs (and are shipped around the country). It&rsquos the perfect ending to a Peninsula Grill meal, which features Executive Chef Ramon Taimanglo&rsquos exquisite takes on other Charleston classics and more in a classy Lowcountry setting.

Perhaps no other restaurant &mdash in Charleston or all of the South &mdash has furthered the cause of Southern fare more than Husk. The menu showcases local and regional ingredients, farmers, fishermen and other suppliers, with dishes like their glazed pig ear lettuce wraps. Though offerings change twice a day, dishes like the wraps, shrimp and grits, fried chicken and skillet cornbread with Benton&rsquos bacon crumbles rarely leave the list. With locations in Nashville, Greenville and Savannah, Husk is sharing Southern bounty throughout the region.

Located in North Charleston&rsquos hip Park Circle neighborhood, EVO (Extra Virgin Oven) &mdash along with its sister bakery out back &mdash lures locals from miles around. &mdashCreative starters like wood-fired olives, puffy focaccia bread and house-made pimento cheese and pickles pave the way for Neapolitan-style pizzas. The pistachio pesto pie features fromage blanc from Split Creek Farm the Pork Trifecta is a meat lover&rsquos bonanza of bacon, house-ground sausage and Felino salami, as well as their own house-pulled mozzarella.

Malagon

Malagon is a Spanish tapas restaurant and market from the owners of Chez Nous and helmed by Spanish-bred Juan Cassallet. With an extensive menu filled with para picar (snacks), charcuterie and cheese, loads of traditional tapas, and large plates of classic regional seafood and meat dishes like rossejat negro (fideo noodles with squid and squid ink), the intimate space also features a tight selection of Spanish wines and beers as well as a market filled with tinned seafoods, Spanish meats and cheeses, spices and a variety of gourmet items.

Xiao Bao Biscuit

Situated in a former gas station, Xiao Bao Biscuit consistently receives rave reviews for its trans-continental Asian cuisine. Chef and Co-Founder Josh Walker learned to make his extremely popular Okonomiyaki (cabbage pancakes) while working on a Japanese farm. Made with cabbage, scallion, mayonnaise, sweet soy sauce and hot sauce, they&rsquore available for lunch or dinner year-round. Seasonal dishes using local vegetables and seafood, as well classic Asian takes and plenty of vegetarian options, also attract lots of repeat visitors after their introduction to the allure of the pancakes.

Callie's Hot Little Biscuit

The biscuits at Callie&rsquos have a seriously loyal following. Biscuit options include buttermilk cheese and chive country ham black pepper-bacon and blackberry.A biscuit sampler platter comes with a choice of three varieties those who can&rsquot decide can opt for the baker&rsquos dozen package deal. The biscuit sandwiches are also hard to resist, including the sausage, egg and pimento cheese sandwich (with a choice of a fried or scrambled egg and regular or fiery pimento cheese sandwich.

Poogan's Porch

Serving brunch seven days a week in a classic Charleston setting inside and out, Poogan&rsquos Porch attracts locals and tourists alike. For their chicken and waffles, a Southern brunch tradition, the restaurant enhances a chicken breast with sweet potato waffles, sorghum butter and maple syrup. This is also a great place to try popular Charleston Mix bloody mary mix, which can be found in more than a dozen restaurants in Charleston. Poogan&rsquos Porch uses Charleston-bred Dixie Black Pepper Vodka and pickled okra to spice it up a notch.

Charleston Grill

Located in the upscale Belmond Charleston Place, Charleston Grill is elegant and refined, even for gentile Charleston. Executive Chef Michelle Weaver prepares creative, artful Southern dishes, including the celebrated house crab cake, with creek shrimp, tomato and a lime-dill vinaigrette. Pair food with carefully curated wines from Wine Director and Sommelier Rick Rubel, and the soft sounds of nightly live jazz.

Little Jack's Tavern

Just down from equally popular sister restaurant Leon&rsquos Fine Poultry & Oyster Shop, Little Jack&rsquos draws rave reviews for a retro tavern-style menu that features their bestselling Tavern Burger. Served on a sesame bun, the burgers are made with a blend of brisket and chuck that&rsquos pressed flat on the plancha and topped with sautéed onions, American cheese, and a sauce made with sunchokes and mayo. It&rsquos available as a "Little Snack" (single patty) and as a sandwich (two patties). For those who prefer savory over sweet, the single patty option is even on the dessert menu (and it&rsquos often ordered). Order the warm garlic knots with cheese 'fondue' to start and be sure to get a side of garlic fries, which come with a unique mayo-based gribiche sauce that utilizes hard-boiled eggs.

Delaney Oyster House

Oyster houses have shucked up all over town in recent years. And Delaney Oyster House is The Neighborhood Dining Group&rsquos (McCrady&rsquos, Husk, Minero) contribution to the local seafood scene with a tremendous raw bar selection (the Yacht Club Platter is a perfect sampling of oysters, clams, crab and shrimp), varied caviar service and classic and contemporary seafood preparations. Choose from cold specialties like ceviche, smoked fish dip and octopus escabeche or hot choices like fluffy saltfish beignets finished with spicy sorghum and bonito flakes, blue crab rice and perfectly seared scallops with grilled cabbage and country ham sauce.

The Grocery

A staple on Charleston&rsquos dining scene since 2011, The Grocery celebrates the bounty of the Lowcountry with the flavors of the seasons in a convivial and warm gathering place. Dishes include roasted delicata squash with camembert, Asian pears and pecan granola local triggerfish with shrimp velouté and roasted okra and a classic Lowcountry seafood pilau with clams, fried fish and shrimp nestled on a bed of perfectly seasoned and aromatic Carolina gold rice. Suffice to say, the menu is a love letter to the flavors of Charleston.

82 Queen

Though versions of it can be traced to Scottish settlers in the South as early as the 1700s, today&rsquos Charleston she crab soup is said to have been created by Mayor Goodwyn Rhett&rsquos butler at the John Rutledge House during one of several visits by President William Howard Taft. Versions of it are found today at restaurants throughout Charleston, but many long-time residents swear by the version ladled out at the historic 82 Queen. There&rsquos lots of butter and cream involved, but it&rsquos the crab roe, crab meat, fish stock, sherry and whipped sherry cream that give this dish nearly holy status in the Holy City.

The Ordinary

Brought to you by the same team as FIG, The Ordinary is anything but ordinary. Housed in a stunningly restored historic bank in Charleston&rsquos Upper King district, this Southern seafood hall and oyster bar has the vibe and energy of an American brasserie. The menu features an impressive list of seafood-leaning cold plates, hot small plates and entrees, and an extensive raw bar selection, including ever-changing oysters, from waters near and far. The highlight, however, are their one-, two- and three-tiered seafood towers overflowing with a variety of raw and cooked seafood from a network of local fisherman served with house-made garnishes and condiments.

Short for Food is Good, FIG boasts three James Beard Award wins. Spectacular service, an impressive wine and beverage program and superior food help set the bar for Charleston Dining. Opt for a sweet potato, chicken confit and Époisses tart, eggplant and cottage cheese served with brown bread whole roasted B-liner snapper or their most beloved dish, ricotta gnocchi alla Bolognese with parmesan and mint.

Chubby Fish

Letting the day's fishing catch dictate the menu, Chubby Fish lets the fish pulled in from the docks shine. There are usually a few crudo dishes (the amberjack with blood orange, scarlet turnips and mint is almost too pretty to eat), varied local oysters, a couple of different whole fish and a tasty selection of large plates like smoked king mackerel curry, braised grouper cheeks with chive butter and field peas, or buffalo-fried triggerfish heads with uptown ranch and celery.

Magnolias

Open since 1990 and still going strong on East Bay Street&rsquos restaurant row, Magnolias is beloved as a local classic by veteran visitors and first-timers in search of quintessential, yet contemporary Charleston fare in a casual Lowcountry atmosphere. Helmed by beloved Culinary Arts Director Donald Drake and Chef de Cuisine Samantha Blagg, the kitchen excels at inventive takes on the classics, including shrimp and scallops over creamy grits, topped with a luscious lobster butter sauce, along with boiled peanut hummus, fried green tomatoes and Down South egg rolls.

Wild Olive Cucina Italiana

Wild Olive&rsquos Jacques Larson is a transplanted Frenchmen with the heart and stomach of a southerner &mdash and an Italian. Located out on Johns Island west of Charleston, Wild Olive is like a trip to the Tuscan countryside, but just minutes from downtown Charleston. Starters to share include venison carpaccio with a "cacio e pepe" aioli, local arugula, Parmesan, Bull's Bay smoked sea salt and crostini, but Larson&rsquos pastas keep regulars returning &mdash including his light-as-a-pillow ricotta-goat cheese gnocchi.

Sorghum & Salt

Sorghum & Salt is one of those places that makes you want to eat your veggies. Sure, you&rsquoll find local fish and seafood and perfectly roasted chicken on the menu, but it&rsquos the vegetables that shine at this Cannonborough-Elliotborough neighborhood gem. Whether the table's meatless options include charred shishitos with garlic and ginger butternut custard with salsa macha, feta, pepitas and housemade granola or eggplant sausage, dishes are rich and appealing. The savory chaat features crispy potatoes, feta, chutney, butter sauce and topped with whatever&rsquos in season when it's okra, it's sublime.

Rappahannock Oyster Bar

Sure, Rappahannock Oyster Bar in The Cigar Factory has great oysters &mdash their own popular Virginia-farmed options along with well-sourced choices from near and far (as well as raw local clams from famed Clammer Dave). However, it&rsquos Executive Chef Kevin Kelly&rsquos creative seafood dishes beyond oysters on the half shell that make Rappahannock one of Charleston&rsquos best restaurants. After a selection of bivalves or a seafood tower, opt for small plates like a piri piri crudo followed by entrees like Kelly&rsquos art-on-the-plate grilled whole fish drizzled with chile oil and dressed with watermelon radish and watercress, or his fermented black garlic version of shrimp and grits.

Bowens Island Restaurant

Quite simply, you can&rsquot say you&rsquove experienced Charleston dining until you&rsquove experienced Bowens Island Restaurant. Open since 1946, this James Beard Foundation America&rsquos Classic features a rustic atmosphere, renowned sunsets and classic Lowcountry seafood, along with notoriously long lines. The order-at-the-counter menu includes their famous locally harvested oysters (steamed or fried), fried or boiled shrimp, fried fish, crab cakes, shrimp and grits, Frogmore stew and, of course, hushpuppies and cold adult beverages.

The Darling Oyster Bar

Of course, oysters can be found throughout the city, but there may be no better location for slurping some from near or far than The Darling Oyster Bar on now-booming Upper King Street. The U-shaped oyster bar &mdash staffed by friendly shuckers with chops &mdash seats just 12, but goes through more than 4,500 oysters weekly. The team sources the freshest oysters each day, with a focus on bright, briny East Coast options. Those in the know head for Oyster Happy Hour every day from 4pm to 7pm, with select house oysters shucked for a dollar each to pair with drink specials.

Edmund’s Oast

Happy hours are serious business in Charleston, and many spots offer oyster- and other food-focused deals. Situated up Meeting Street in an area locals call NoMo ("North of Morrison"), Edmund&rsquos Oast remains a top pick for one of Charleston&rsquos most-diverse and tasty happy hours. It features an ever-changing short list of snacks, cocktails, wine, cider and craft beers available at their bars for just four bucks each from 4:30 p.m. to 6:30 p.m. daily. Possibilities can include Executive Chef Bob Cook&rsquos sticky peanut wings, Edmund&rsquos Old Fashioned, a dry rosé cider and house beers. Cook&rsquos charcuterie is also worth the trip, whether it&rsquos happy hour or not.

Circa 1886

Located in the original carriage house of the historic Wentworth Mansion, Circa 1886 has long been a fine dining destination. Executive Chef Marc Collins works with local farmers and fishermen for dishes that pay tribute to local traditions, but showcase contemporary flavors. Recently Collins launched a menu showcasing the South Carolina Foodways from its humble beginnings, multinational influences and rich history to create a modern-day cuisine. From dishes like Broken Arrow Axis venison with sunchoke hash and sunflower seed butter to Piedmontese oxtail with conch fritter and mustard greens, the flavors come together to tell a beautiful story.

The Ocean Room on Kiawah Island

Situated inside the sumptuous Sanctuary in Kiawah Island Golf Resort, The Ocean Room features a stunning view of Kiawah&rsquos wide beach and the Atlantic Ocean. Billed as a steakhouse, the restaurant serves 21-day wet aged USDA Prime steaks, including their signature 18-ounce bone-in ribeye. The view and the steak alone are worth the drive, but it&rsquos Chef de Cuisine Kyle Bowling&rsquos other imaginative creations &mdash like a red curry fish with coconut-infused Carolina Gold and a pineapple-lime foam &mdash that keeps locals coming back.

McCrady's

Beloved Charleston institution McCrady&rsquos has morphed into a tasting-menu-only experience, yet remains a love letter to the city. The intimate 22-seat concept features more than a dozen ever-changing small dishes, wine pairings, occasional caviar add-ons and more. It&rsquos a relatively expensive evening by almost any standard, but dishes like the Beet Leather Bark with cocoa and lime, various preparations of aged beef and Southern sides, and multiple colorful desserts make it a bucket list evening for fans of elevated and contemporary Southern cuisine with deep-reaching roots.

The Vendue Rooftop

Rooftop bars are all the rage across the country and the Charleston peninsula's setting of historic buildings, church steeples and water on three sides made it ripe for a rooftop bar (and restaurant) revolution. Among many varied choices across town, the multi-level Vendue Rooftop atop The Vendue Hotel is a local and tourist fave, offering sweeping views of the Charleston harbor, Waterfront Park and the Arthur Ravenel Jr. Bridge, along with sophisticated cocktails and wines by the glass, and a menu of creative salads, sandwiches and snacks to share.

Estadio

A Spanish restaurant by way of Washington, D.C., Estadio is a second outpost of a tapas and pintxo spot beloved in the District. Helmed by Charleston veteran Alex Lira, the restaurant is an immersion in Spanish style, with a tiled bull mural behind the bar and a first-come-first-served porron of wine greeting guests on the community table. The menu includes tortilla Espanola, patatas bravas, la albondigas, and local seafood paella topped with garlic aioli.

Tu takes a deep dive into the Indian subcontinent with a menu of chaats and snacks, a cornucopia of curries and succulent sourdough naan breads. Created by the team behind Xiao Bao Biscuit, Tu has created a similar buzz with its high-energy décor and dishes like pani puri, fried okra (not your typical Southern fried okra), dosas and curries inspired by local farm produce. Get a taste of it all with the Slam plate, a thali overflowing with a taste of everything.

Chez Nous

This pint-sized restaurant tucked into a charming alley in Charleston&rsquos burgeoning Cannonborough-Elliotborough neighborhood is the perfect spot for date-night dinner. With intimate candlelit tables on two floors of a renovated house and its romantic patio, Chef Jill Mathias serves a daily changing menu of dishes from Southern France, Northern Italy and Northern Spain, including tagliatelle with guanciale and tomato, and boudin blanc with prunes and pommes puree. The lunch and dinner menus only feature two appetizers, two entrees and two desserts, so the options are limited, but that creates the perfect excuse to share the entire menu.

Bertha's Kitchen

Long beloved as a Charleston-area classic, Bertha&rsquos Kitchen was officially deemed an America&rsquos Classic in 2017 by the James Beard Foundation. Located up Meeting Street Road in North Charleston, Bertha&rsquos cafeteria-style meat-and-three experience showcases different specials each day in addition to mainstays like golden fried chicken, fried whiting and fried pork chops, which are almost always on offer until they sell out. Southern sides, like sweet cornbread, boiled cabbage, mac and cheese and okra soup add heart and soul to this Southern soul food landmark.

Proof

With so many world-class restaurants nearby, Upper King Street is ideal for pre- and post-dinner imbibing. Proof is a Charleston cocktail bar classic, serving both traditional and creative drinks in a subdued and simple environment. The list is long and the mixologists are knowledgeable, but not haughty. Those with time will want to try My Elephant&rsquos Keeper, a creative blend of gin, Drambuie, pollen cream, lemon, honey and egg whites. It takes about 15 minutes to prepare, thanks to the egg whites, so ordering it scores a quick pony bottle of Miller High Life to tide you over (it&rsquos listed as an ingredient in the drink).


The United States of Pizza: The Best Pizza From Each of the 50 States

They say pizza’s like sex—that even bad pizza is still, well, pizza. “And pizza’s never bad” the thinking goes, right? Maybe. It makes me suspicious that whoever first said that actually hadn’t had very much sex, very good sex, or, for that matter, good pizza. In the quest for America’s best, I’ve had pretty average—and at times downright bad—slices that’ve made me wish I’d swiped left on them. But I've also held out for pies cooked to perfection by pizzaiolos across the nation, at places I’ve had long, torrid affairs with.

But, you never know, right? That place you doubted might serve a slice of heaven. That three-hour wait could match the hype. So, over the years, I’ve collected every pizza tome, read every list, talked to and polled local and national experts, made detours on vacation and business trips, and spent weekends and nights after work, researching pizza, tasting pizza, and compiling lists of America’s best pizza for my friends, myself, and various publications. Truth is, there’s so much good pizza these days, finding the best is more difficult than ever. That’s why we’re here to assist you in your journey.

Some pizza questing principles bear explaining first, though. Keeping in mind the most obvious, “a line is a good sign,” call these the 10 commandments of seeking out great pizza. Okay, 15. (Let’s pretend Pizza Moses didn’t drop that third tablet.) The following core principles held true while researching America's best pies:

1. Believe in tradition but also in defying tradition for a transformative pizza.
2. A plain cheese pizza always establishes a baseline.
3. The way sausage, pepperoni, and mushroom pies are made all say a lot.
4. Signature pies, crazy toppings, bizarre topping combinations, and various styles at a pizzeria should always be sampled, but guarantee nothing.
5. Fancy pizza isn’t necessarily great pizza.
6. Pizzerias don’t always know their best pies.
7. You can’t completely judge a pie by delivery, but you can judge how well a pizza is delivered.
8. No slice is too big and no price is too big, but the bigger and more expensive the pizza beyond conventional standards, the less likely it is to be good.
9. There’s nothing okay about a $1 slice.
10. When it comes to slice joints, always be skeptical of a reheat but not dogmatic about refusing one.
11. The more toppings there are, the less likely it is, on average, to be a great pie.
12. Deep-dish is technically a casserole, but yes, it’s still pizza, and it can be great, but that’s not the only pizza style in Chicago.
13. There are great pizza styles beyond those in New York, New Haven, and Chicago worth trying across this great country.
14. The Neapolitan wave may have gone too far, too long.
15. New Yorkers may be too cocky about pizza.

Rules and regulations served on the ivory paper plates of pizz-academia have their time and place. But ultimately they are here to serve you: to support your nationwide journey following the t he siren song of ronicups curling, the sound of sauce bubbling, and melted cheese crisping. After all, great pizza is about exploring sauce coastlines, testing the limits of untested cheese pulls, catching a glance of that perfect leopard spotting, or finding that ultimate pizzeria where there is no cornicione left behind.


Welcome to Charleston!

Whether you're a longtime resident or returning visitor, Charleston.com is here to help you find the best places to eat, the perfect place to stay, and the most fun things to do while you're in town.

Charleston may be known for its natural beauty, world-class restaurants, shopping, and romantic appeal, but what people fall in love with is its overall charm.

Founded in 1670, Charleston's rich history has left it with a vibrant culture, a welcoming attitude, and countless crazy stories.

Browse through our categories of outstanding local establishments, and get to know this friendly waterfront city that has "never met a stranger."


How to Ascertain the Pizza Is Cooked

If your oven has a glass door this is an easy process. If the pizza has a rim then the dough develops blisters and it is golden brown, without a rim the golden brown color of the edge indicates that the pizza is ready to be eaten.

If the oven has not got a glass door it's more difficult to check if your pizza is ready. Do remember that every time you open the oven door, heat is lost and the pizza becomes less than perfect each time the door is opened.

The process, depending on the oven, takes between ten to fifteen minutes and it will take longer if you have more than one pizza in. A thicker crust will also take longer than a thinner crust.


Charleston Restaurants - when you can't quite afford FIG

We're spending 4 days and nights in Charleston in late April. I love good food and that's one of the main reasons we chose to visit Charleston (also warm weather, beaches, architecture and history). In researching the overwhelming number of restaurant options, I've been a little surprised at the prices at the higher end places. And I'm from the Boston area, not exactly cheap. I think we've settled on Leon's Oyster Shop and Rodney Scott's BBQ for a couple of nights. I'm open to suggestions for where to eat in Folly Beach (we'll spend a day there) and Mt. Pleasant (where we're staying), but what I'm really looking for are suggestions for our last night in Charleston, something a little special. I looked at the usual suspects - Husk, FIG, The Ordinary, but I'm having a tough time with the prices. So I'm hoping for recommendations for top-notch (maybe 1B as opposed to 1A?) restaurants that capture the essence of Charleston, but are a little less high end in price. A place with great food, interesting atmosphere and not too formal or stuffy. Outdoor dining would be a plus but not a must. Thanks!


Al Di La’s Italian roots and Manhattan influences play into the menu and ambiance at the eatery. Dishes are authentic, yet refined like the penne pasta with spicy vodka sauce and housemade sausage. Indoor and outdoor dining, as well as takeout and delivery through UberEats

Le Farfalle’s modern take on Italian cuisine makes the dimly lit eatery a go-to spot for a a family gathering, date night, or comforting meal alone with a plate full of perfectly cooked pasta. Memorable dishes include the duck-confit-stuffed agnolotti and the blue crab with angel hair pasta. Indoor and outdoor dining, as well as takeout and delivery through UberEats


Watch the video: O Κορωπιώτης από τις ΗΠΑ με την καλύτερη πίτσα της Αττικής (December 2021).