Although few would think to pile peanut butter and bacon onto a burger, the PB3?which has both?is a favorite of Luke 'n Ollie's Pizzeria owner Jonathan Swartz and a legion of loyal customers. According to The Island Eye News, after tasting a similar creation in New Orleans, Swartz worked on his own to add to the Luke ?n Ollie?s menu. Swartz is an expert at adding creative twists to entrees: his chicken sandwich delights tongues with teriyaki sauce and pineapple. But his pizzeria doesn?t shy away from sticking to the classics. Its pizza crusts?made New York-style by a local baker who follows Swartz?s own secret recipe?pile with mozzarella, pecorino, and fresh ingredients, and diners can bite into traditional meatball or eggplant-parmesan subs while lounging amid the dining room?s exposed brick and black-and-white tiled floor.
Guests can also dine alfresco near palm trees on the patio, where the breeze mercifully dries foreheads as their owners take on the Steak Bomb Challenge. A fan of the Food Network and its creative competitions, Swartz decided to create his own challenge: 10 ounces of philly cheesesteak, 8 ounces of hamburger, 4 ounces of italian sausage, and a quarter pound of melted mozzarella sandwiched onto an 18-inch italian sub bun, all flanked by mountains of french fries. If diners can chow it all down in under an hour, they get it for free. Although many have tried, few brave American heroes have gotten their photos tacked up on the Wall of Winners.
Before leaving, diners should remember to get their photo taken or their portrait painted with Ollie, the 5-foot dog statue on the front patio who dons anything from bathing suits to Hazmat suits to Santa hats according to the seasons.
Brixx Wood Fired Pizza's 21 signature pizzas anchor the hefty menu arriving at tables imbued with smoky, wood-fired flavor courtesy of an authentic brick oven. Tongues can warm up with the bruschetta, a montage of marinated roma tomatoes, fresh basil, and feta waiting for contact with garlic crostinis. Diners can then feast on 10-inch pizzas such as the house-made margherita or the brawny Bronx Bomber, which arrives covered with spicy italian sausage, gorgonzola, and prosciutto. Patrons can also irrigate dry throats with a selection of two dozen beers or a selection of wines.
Andolini’s Pizza has earned continuing popular acclaim from readers of the Charleston City Paper, who rank it the best New York Style Pizza in the city year after year. The Andolini’s team bakes dough, grates cheese, and makes sauces in-house. They sell hand-tossed pizzas by the slice alongside whole pies festooned with traditional toppings such as Italian sausage, anchovies, and mushrooms. Avid patrons can also purchase an Andolini’s t-shirt to proclaim their allegiance to the restaurant, or simply smear a slice of cheese and pepperoni directly onto their own shirt.
Whether it?s a creatively plated sushi roll or a colorful stir-fry with cashew chicken, each dish is a work of art at Tokyo Bistro. The chefs use fresh ingredients to craft their Asian fusion dishes, with an emphasis on cooking them as healthfully as possible. For a hearty meal, try the a kung pao beef or sichaun shrimp saut?ed with a selection of fresh vegetables including celery, asparagus, and zucchini. The pad thai is a subtly sweet medley of tofu, bean sprouts, and basil, and the hibachi entrees are served piping-hot, right out of the fire.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed thin crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies like the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.
Souri's Italian Bistro's head chef, Paiam, pampers palates with a traditional menu of authentic Italian entrees, pizza, and subs. Diners can begin their overseas culinary adventures with starters of sautéed mushrooms served in white wine and italian herbs ($5.95) before exploring the meaty, tiered depths of classic lasagna dishes ($13.95). A lineup of filling entrees, including Souri's signature slow-roasted chicken ($15.95) and veal marsala ($18.95), maneuver for the palate's attention, and personal 9-inch pizzas ($7.95) come adorned with a choice of 13 toppings ($0.75/topping) and double as effective pie charts during presentations breaking down the ownership of clown noses by profession.