My Restaurants

Where I Eat

Behind the Scenes

Pea and peanut salad.
$$
Deli/Sandwich Shop
"Perfection! I appreciate a well executed salad more than most. Salads often are an afterthought. It's important to compose a balanced, thoughtful dish and most importantly, to season it well. A well executed salad will be humble yet very memorable."

From My Menu

Chef Robert Stehling reviews Salad at EVO Pizzeria
$$ | Pizza, | Bakery
North Charleston
2 Reviews
"The salads are always fresh and delicious, and the pizzas are great, too. I like the pork trifecta with house-made sausage, pepperoni and bacon, but my wife always wants the bianco with basil pesto, mozzarella and parmigiano. So 90 percent of the time we order the bianco."
Chef Craig Deihl reviews Pork trifecta pizza at EVO Pizzeria
$$ | Pizza, | Bakery
North Charleston
1 Review
"There are three different types of meat on this—house-made sausage, pepperoni and bacon. The smokey char on the crust from the wood-burning oven really makes the pizza, and there is just the right amount of chew with the crust. Other must-haves are the focaccia and wood-fired olives. Both are phenomenal, as is their craft beer selection."
Chef Jacques Larson reviews Pistachio pesto pizza at EVO Pizzeria
$$ | Pizza, | Bakery
North Charleston
1 Review
"This was my mother's favorite pizza. Its beauty is that it's a white pizza—almost understated—which allows the fromage blanc and pistachios to play a supporting role to the complexity of the crust. EVO is not afraid to get a good char on its dough, either."