The salad was a sad mix of iceberg lettuce, a thin slice of tomato, very thinly sliced onion, a couple small slices of banana pepper, and barely any almonds or cheese. Nothing like it was described. Cannoli was melted and had little filling.
Crust was very tough. Not what I expected or remembered from Noah's.
Great variety of delicious pizza!
The Pompeii Oven is in a bad location in Irmo, BUT once I entered the restaurant, talked to the chef about the style of pizza's he had to offer--We ordered and the PIZZA was amazing! One of the best pizza's I have ever had (brick oven pizza). My suggestion is to buy an ice machine (no ice), move to a better location (Chapin or Lexington), and The Pompeii Oven would be an instant hit and would bring in so much business (the owner would never regret the move). Again, the pizza was fantastic--glad I got out of the car to look in the window to make sure it was a decent place to eat--and the food and friendliness of the staff was amazing!
Great thin crust pizza with original toppings
Great pizza and friendly service. It's nice to have brick oven traditional pizza in Irmo, SC.
Take your own adult beverage - beer and/or wine
From Our Editors
At The Pompeii Oven, pizzaiolos understand that, sometimes, brevity is the soul of good pizza, too. They slide their pies—constructed from Caputo flour dough, San Marzano tomatoes grown in the volcanic soil surrounding Mt. Vesuvius, and locally grown organic herbs—into their wood-fired brick oven for just 90 seconds. If that seems too brief a time for so noble an assemblage, what emerges from the 900-degree heat quickly proves otherwise. Just a minute and a half is enough time to bake authentic Neapolitan pizza to its ideal state: burnt and crispy on the edges but wet and soft in the middle–“kissed by the flames,” as the local saying goes. Each entry on the menu holds a unique combination of additions within its delicately flame-seared folds, such as the Blue’s bacon, blueberries, and mozzarella or the medley of caramelized onions, bacon, mozzarella, arugula, and honey on the Lita.
The Pompeii Oven