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  • So the boys and girls of Crust are up, running and have figured out what they're going to do. Things have changed somewhat in the little shop across from Visible Voice. Not bad changes, mind you; just changes. I first encountered Crust on a soft-open mode night many moons ago and picked up some by-the-slice to go. They were normal sized slices and they were $2 a-pop. Nowadays when you go to Crust, the normal sized slices have been run out of the neighborhood by a mammoth pie that lords over the counter, daring you to approach. One slice will kill your hunger. Two puts you in a coma. The crust is still as delicious as day 1, garlicy, crisp on bottom, chewy afterward. The sauce is bright, rich and perfect. The toppings are fantastic and VERY high quality. I had a revelation; however: I went to Crust one night and created a "supreme" pizza to take home. They didn't have one on the menu, so I simply did the "pepperoni, sausage, onion, peppers and mushrooms" thing and happily took my pie. We ate it, and yes, it was good, but not magical. Hmmm... Whahappen? It dawned on me. I'm no chef. I'm no expert of pizza. These guys create flavor combinations for a living. Who the heck am I to go pile a bunch of random stuff on a pizza and expect it to be amazing? But Chris, Pizza Hut and Dominoes do it all the tim--- oooooh... Epiphany. Mike and Jeff have already taken the time to make some insane flavor profiles for your pizza enjoyment. Order one from the menu. Don't substitute. Don't build your own. One day at Crust Mike asked me to try a slice of pizza with arugula and balsamic glaze. Okay, sure; thanks Mike. Took it home, fully intending to hate it. Damn vegetables and stuff on my pizza, meh... Then I took a bite. Insert random chorus from My Morning Jacket. Done. Best pizza ever. Just go to Crust, folks. Ignore any reviews about this place lower than 4 stars.
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