While strapping pizza dough to a helicopter rotor looks flashy, traditional hand-spinning provides a more even consistency and completely ruined helicopters. Take a bite of manually twirled perfection with today's Groupon: for $7, you get $15 worth of hand-tossed pizza and more at Luke 'n Ollie's Pizzeria in Isle of Palms.
Satiation-seekers can plot an edible game plan using the restaurant's extensive menu as a guide. Start with an appetite-awakener such as Luke'n Ollie's signature fried green caprese salad, which infuses an Italian favorite with a distinctly Southern charm ($9). Heartier bites include thin-crust New York–style pizza, spun from tossed-to-order handmade dough and bedecked with freshly made sauce. Carnivorous diners can select from options such as the buffalo chicken topped with buffalo sauce and gorgonzola (10", $9.50; 16", $17), while herbaceous companions can peruse ample edibles such as the white pie with three-cheese blend (10", $9.50; 16", $17). Indecisive eaters can indulge their ambivalence with the aptly named Hypocrite covered with fresh vegetables and sneaky slices of pepperoni (10", $10.50; 16", $18). Other nonsliced eats include sandwiches, subs, and juicy burgers, such as the chili burger ($8.95).
- LNO stretches the best of a pizzeria over a menu that incorporates Southern Italian favorites, adds a dash of local specialties, and delivers them with quality ingredients. – Deidre Schipani, Charleston Scene
- Great pizza shop on IOP with killer desserts too! Staff was very friendly and helpful. – WSTravel, TripAdvisor
Luke 'n Ollie's Pizzeria
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.