PRESS
Food & Wine Magazine names
EVO as a top 10 restaurant in Charleston!
Click here to read the article
Revitalization of the Park Circle area article, featuring EVO,
in the Welcome Charleston publication
Click here to read the article
The Post and Courier - October, 2006
The Local – EVO Pizza
$6 to $10
Various locations. Check evopizza.com for schedule. 568-8338
Who knew that pizza — previously the exclusive territory of pepperoni, sausage, and cardiac arrhythmias — could be light, fresh, and heart-warming rather than heart-harming? The EVO (short for "extra virgin oven") approach to pizza-making incorporates old world traditions and locally-grown ingredients to make guilt-free gourmet pizza. EVO owners Matt McIntosh and Ricky Hacker help organize and support Charleston's local Slow Food Convivium and the Sustainable Seafood chapter (read Matt's essay on p. 74). They take their stainless steel, wood-fired pizza cart to the Charleston, Kiawah, and Mount Pleasant farmers' markets and peddle their pies the old-fashioned street cart way. The Local is a summertime specialty topped with shrimp, potatoes, caramelized onions, garlic confit, and skillet corn, all grown locally at Celeste Albers' farm.
Charleston City Paper - Best of 2006
Best Pizza on Wheels - EVO
Mobile or not, these guys, uh, deliver the goods. The swiss chard pie is out of this world. Yes, swiss chard. Seriously, these folks will tow their wood oven to your event and then proceed to blow your guests out of the water with tour de force pizza making. Thin-ish, semi-individual pies make for making new friends as you queue to fight over the last slice, ignoring the fact that the next creation is a mere three minutes from coming out. Guys, please get a permanent space and give us these pizzas seven days a week. --Scott Goodwin
Charleston Magazine - June 2006
The Post and Courier - June 22, 2005
Channel 5 - WCSC
Keith Nichols': "You Gotta Eat!"
Featured Restaurant
2005 Restaurant of the Year Guide
The Post and Courier
Holly's Best Of's List
"My wife made sure that EVO was on our list of places to stop on Saturday. The bread is out of sight! We just moved here from Hamden CT (right next to New Haven, home of Pepe's and other GREAT Pizza places which to date we have not been able to duplicate in the Lowcountry). Based on the fantastic bread, we are looking forward to trying the EVO pizza. ...we will see you folks at Marion Square next Saturday". - Julius in Charleston
"The team (and its staff) use fresh, seasonal produce that's actually being delivered to the markets to top the sensational, crispy, thin-crust pies. The wood-burning oven lends smoky flavor while the flaming oven fills the brief wait with anticipation and drama. It's delightful to eat the fresh-from- the-oven pizza in a green, quiet, outside space, savoring each and every bite along the way." - Holly Herrick, Food Critic, Charleston Post and Courier