The duo behind Rosalie’s pizza truck will set up shop at Butcher & Bee every Wednesday this month starting Feb. 10, serving regular, Detroit and grandma-style pies that feature organic and naturally-leavened dough.
Industry veterans Leah Highfield and Jeremy Williams own the truck that’s been popping up all over the Lowcountry at places like Recovery Room Tavern, Estuary Beans & Barley and Fatty’s Beer Works, among others. The truck serves traditional and square slices that are topped with fresh ingredients like homemade whole milk mozzarella.
“Michael Shemtov told us he saw some Instagram posts of our pizza and reached out,” said Highfield, explaining that they’ll use Butcher & Bee’s kitchen for the Wednesday pop-ups. “They have really good bread ovens, so we’ll actually be hiding in the back room with a pizza station back there.”
Highfield and Williams cater to traditional pizza fans and vegans alike with their Italian “Beyond Meat” sausage and signature vegan mozzarella cheese. “We use a tofu base, and it’s nut free,” Highfield said. “It melts super well, and we’ve had good reactions to it.”
During the Wednesday collabs, Butcher & Bee will offer a pared-down menu to serve alongside the pies. Highfield and Williams plan to serve a couple specialty pizzas throughout the month, including a zucchini zaatar pie they served at a recent pop-up. The chance to share their pizzas at this well-known local establishment comes one year after the duo launched the truck in 2020.
“We opened last February, so right before the pandemic started,” Highfield said. “We’ve had a really amazing response. Charleston has definitely shown up for local restaurants and food trucks.”
For more information, visit butcherandbee.com.
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