Coastal Crust has been satisfying diners at special events with its 1955 Chevy truck-turned-wood fired pizza oven for a few years now and soon (perhaps by the time you read this) they will be cranking out their delicious artisan pies in the heart of The Village of West Greenville. An emphasis on working with local farmers to provide the freshest, seasonal ingredients is just part of what makes the pizza so delicious before every pie is cooked to perfection. The list of reasons to visit The Village is ever growing and Coastal Crust's new brick and mortar establishment is a huge addition to that list.
In what used to be a fast-food place, Pizza City features requisite Formica booths and tiled floors. Acoustical ceiling tiles, however, have been signed and drawn on by patrons for a dorm-like appearance. The casual attitude extends to TVs tuned to sports, but it doesn't apply to the food. Pizza-making is given its due reverence, and the New York-style pies are delicious with hand-tossed dough and fresh toppings. Salads, subs, and pasta dishes can be found as well, not to mention PBR and Thomas Creek longnecks. For a bare-bones dining experience with all of the quality and none of the pretense, Pizza City has you covered.
If you have ever engaged in a debate over New York or Chicago style pizza, World Piece is the spot for you. With both options available, World Piece has a little something for everyone with no wrong answers on the menu. Plus, the location on Stone Avenue means you do not have to battle Downtown traffic or parking to enjoy a good meal. The presence of Liability Brewing in the same building means you can enjoy a pre- or post-pie craft beer which is always a plus. Being personally partial to the East Coast style of things, the New York style Philly Pizza is my go-to pie on almost every visit.
The Parkway off of Pelham Road might not be the first place you would look for good pizza but Frankie's is cranking out just that. Serving up classic New York style and thick crust Sicilian pizzas, strombolis, and calzones, you will fill compelled to talk about the Yankees or The Godfather in your best Long Island accent as soon as you walk in the door. You know a place is authentic when you can feast on garlic knots, garlic butter and Parmesan covered treat that Frankie's serves up all day long. Garlic breath is never more worth it than a trip to Frankie's
Barley's Taproom and Pizzeria is appropriately named for the things they do best: beer and pizza. But this is better than just beer and pizza. Barley's offers an enormous variety of specialty beers on tap and by the bottle, and their pizza is truly some of the best Downtown Greenville has to offer. Other menu items are good, but the pizza is the real reason to dine here. This is a great place to go with a group if you want to enjoy yourself without keeping your voices down. The high ceilings of this old building make for a fun atmosphere.
Located just off of Wade Hampton Boulevard, there is an oasis called Taylors Mill. Formerly a dilapidated relic of Upstate history, Taylors Mill is now home to artists, artisans, and 13 Stripes Brewery. What the site needed most, however, was a quality dining experience - a need that The Farehouse more than met when they opened just last year. With a focus on locally sourced meats and produce, The Farehouse takes the classic New York Style pizza to the next level with some seriously good pies. Frequent collaborations with their neighbors, both in ingredients and spirit makes for a deliciously satisfying community experience.
Sometimes when a successful restaurant opens up a second location in a new town, the results fail to live up to the bar set by the original. Thankfully, that is hardly the case for Greenville's branch of the popular Charleston favorite D'Allesandro's. The hand-tossed pies are prepared in classic New York style and are perfectly foldable for the perfect bite. Everything is made to order in the restaurant's open kitchen meaning you will see your pie flying through the air before it is topped and placed in the oven. Still relatively new to the scene, D Al's (as the locals call it) has been a welcome addition to Greenville's pizza scene
Although the atmosphere can sway people at some pizza parlors, the real test is always in the pies themselves. At Tito's, nothing distracts from the pleasure of real New York style, hand-tossed pizzas. Topped with delicious items and baked to perfection, they are so good that locals have named them the best pizzas in the area for decades. In addition to the specialty pies, Sicilian varieties, square in shape and with thicker crusts, also prove pleasing. There is a reason that Tito's has been in business as long as they have, standing as an Upstate landmark and institution since the 1980s (at least!).
When you want to select from the freshest, most locally sourced ingredients, look no further than the Swamp Rabbit Café & Grocery. The café and grocery store is a huge advocate for local farmers and artisans so it is no surprise that the addition of a brick oven pizzeria in their parking lot operates in the same spirit. Toppings change with the season and some really creative pizzas are always on the menu. Keep it simple with a classic cheese or pepperoni pie or dive into a veggie pizza covered in local chard, kale, onions, and local Stracciatella cheese. There are no wrong answers for this always satisfying experience.
Sidewall Pizza Company first burst onto the Travelers Rest scene in 2015, making a name for itself with its fresh pies, inventive ice cream and casual, indoor/outdoor atmosphere. With an inventive menu and its commitment to community outreach, it didn't take long for Sidewall to become Greenville's favorite pizza place. You'll find plenty of pizzas to choose from - divided into categories based on the sauce - like the Bacon Bliss made with a roasted garlic sauce or the Triple Pepper made with a crushed tomato sauce. You can also create your own pizza, as well as choose from an array of fresh salads. The beverages here are also on point with a healthy selection of wines and craft beer.