26E.Thursday, October 21, 2010 _________________________________________ CHARLESTONSCENE.COM __________________________________________________ The Post and Courier
Luke ‘n Ollie’s Pizzeria CUISINE: Pizzeria and sandwiches CATEGORY: Neighborhood Favorite PHONE: 242-8121 LOCATION: 1101-C Ocean Blvd., Isle of Palms FOOD: ★★★ ATMOSPHERE: ★★ SERVICE: ★★½ PRICE: $ COSTS: Appetizers $3.95-$9, salads $7-$9, pizza $9.50$18, slice $2.75, toppings 50 centes-$3, wraps $7.50-$8; subs $8-$9.50, burgers $7-$8.95, toppings 75 cents; sandwiches $4.50-$8.95, baskets $7.95-$11.95, daily specials, soups, entrees market price. WHEELCHAIR ACCESSIBLE: Yes. VEGETARIAN OPTIONS: Yes. BAR: Yes, specialty Oasis frozen drinks, $2.50 domestic beers, $3 imports. HOURS: 11 a.m.-10 p.m. daily. (check hours as they could change with the seasons). DECIBEL LEVEL: Moderate; live music on the patio. PARKING: Rear lot, metered street parking; now through May, all the parking meters are free. OTHER: www.lukenollies.com, facebook, lukenollies@ yahoo.com. Delivery to Isle of Palms, Sullivan’s Island, Seaside Farms. Catering, take-out. After-school student specials Monday-Friday 3-5 p.m. $4 slice and a soda; $6 slice and a smoothie. Monday, Tuesday and Wednesday $8.99 large pizza, Happy Hour, beer and a slice $5. Special discounts and secret “words” revealed on facebook page. Gift certificates awarded for Steak Bomb Challenge.
LEROY BURNELL/STAFF
who have who have polished off the Steak Bomb Challenge ($18) and owner Jonathan Swartz’s 15 seconds of fame with Drew Carey of uke ‘n Ollie’s Pizzeria “The Price Is Right.” opened this spring in The owner also is a Michithe promenade of shops that gan State University grad line Ocean Boulevard on the Isle of Palms. They have and game days take on a big green wave that rivals maintained the “barefoot print” of the Barefoot Bistro a certain football team in that was the previous tenant. Dorchester County. Swartz had previous expeThe narrow hallway that rience with the Grand Pawas once tight with tables now houses a counter over- vilion Cafe and Bar at Wild Dunes Resort that translates looking the exterior patio. easily into the running of a High-tops line the wall casual, coastal restaurant. perpendicular to the bar Since the spring opening, and tables are distributed between the interior and ex- Swartz and his team have terior dining areas. There is tweaked the menu, toyed with breakfast pizzas and a full service bar with seatteased with “zepp-ollies,” a ing for six. take on fried Italian dough, The place is beach casual aka donuts. and the decor eclectic. The Soups are making their walls are being “decorated” way onto the menu as the with sports memorabilia, the Wall of Winners’ photo- weather cools down. Chickgraphs bear witness to those en and eggplant parmesans BY DEIDRE SCHIPANI
Special to The Post and Courier
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can be had as subs or as entrees topping pastas with sides of garlic bread. Lasagna comes fully loaded, oozing cheese and chunky red sauce. Like Chef Brett McKee (17 North, 15 North), Swartz has used his social media position on FaceBook to determine his customers likes. The stoneground honey wheat pizza dough now on the menu is a result of this dialogue. Luke ‘n Ollie’s features fresh pizza dough made to their specs and out-sourced to a local bakery. Their sub buns will give Amoroso’s (the roll that made the Philly cheesesteak famous) a run for the money. This is a pizza place, after all, and the dough scraps that accompany the hummus ($6.50) dip are none other than toasted pizza “chips.” The garlic oil is made in-house as is the bal-
samic vinaigrette and coleslaw. The bread “bowls” are formed from that trinity of bread, water and yeast, aka dough. Pizza places seem to be the cash crop of our current economy. Swartz takes the ingredients up a notch and with his attention to freshness and willingness to test the waters of the appetites of his customers is on to winning combinations. The pizza is available oldschool, by the slice ($2.75), and can be topped by a variety of ingredients from anchovies to ricotta (50 cents to 75 cents). Whole pies are 10 inches and 16 inches and can be ordered from a menu of pizzas or customized to your taste. We found the “spicy Italian sausage” to be on the mild side; the mushrooms fresh Please see REVIEW, Page 27E