Restaurant Review: Pies-On

The Atmosphere
Walking into Pies-On is like venturing back into the 80s—I loved it. The off-white and black checkered linoleum floors, wooden S-shaped booths, tables with red vinyl chairs and mural of the Brooklyn bridge on the wall conjured up my idea of what a New York-style pizzeria would have looked like twenty years ago. Anyone and everyone would be comfortable, and welcomed, here. How could you not feel at home when you hear the best of the 80s is coming through the stereo?

The Service
Pies-On is the type of place you order, sit down and the kitchen staff brings your piping hot pizza pies and steaming calzones to your table.

That being said, everyone was sincerely nice, even when we were the last two people to leave right at 10:00 p.m.

The Food
The menu isn’t limited, but it doesn’t have everything under the sun. I like that about Pies-On. Items are mostly Italian although there are a few American standards like chicken fingers and fries.

Pies-On’s menu is severely reasonably priced. The most expensive item is a large “The Works” pizza for $22. A 10-inch cheese pizza is only $5, and the crust here is much, much better than Domino’s, Pizza Hut or any other chain. You’re getting far more for your money here.

I ordered a 10-inch pizza with ham, bacon and pineapple (my version of a Hawaiian) and a stromboli. My counterpart ordered a 10-inch pepperoni pizza and a pepperoni and cheese calzone.

The calzone and stromboli arrived first. First glance at the stromboli’s crust and I had a good feeling. It had been sprinkled with cheese, herbs and garlic before steaming its way to our table. The calzone was given the same royal treatment.

Sausage, pepperoni, mozzarella cheese, peppers, onions and mushrooms were wrapped in hot, very hot, pizza dough. I knew the moment took a bite of the stromboli I was in love. The interior was juicy without making the exterior dough soggy. It was so good the next day at work my thoughts were consumed by this Italian turnover.

The calzone was filled to the brim with ricotta cheese, mozzarella cheese and pepperoni. I snagged this baby and ate it, along with the left over stromboli, for lunch the next day. It was so, so good. Neither the stromboli nor the calzone needed the accompanying marinara sauce.

The “Hawaiian” and pepperoni pizzas arrived so hot we had to wait a few minutes before chowing down. My cheesy pizza was topped with pineapple, ham and bacon. The best part? Definitely the bacon. It clearly had been chopped and the fat rendered prior to being put on the pizza. No Bacon Bits here.

The Verdict

Though I don’t live in Goose Creek, if you’re looking for pizza in that part of town this is definitely the place you need to go. Unpretentious and inexpensive, Pies-On packs a lot of flavor into everything it makes. This hole in the wall pizza joint goes to show you don’t need to charge an arm and a leg to make people happy and, most importantly, make good food.