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Last March, Bon Appetit announced that we are “in a golden age of regional pizza.” This summer, City Paper’s bi-annual DISH dining guide was all about the ‘za, including a feature on the city’s burgeoning pizza district. From foldable, greasy NY slices to crispy bar pies, pizza joints around the country — and the Holy City — are embracing a style and sticking with it.
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Self-dubbed “international pizza consultant” Anthony Falco will be popping up at Uptown Social — a TV-laden pub replete with frozen slushies, sportsball, and bar pies — for a special butter crust (think rich, pan-style crust) pizza event Wed. May 22 and Thurs. May 23 starting at 6 p.m., making the square pies “while supplies last.”
Before opening, the Social crew enlisted Falco to help with the pizza pie R&D. They even have a pie named after him — their version of a classic margherita, ‘The Falco,’ comes with aged mozz and Grana Padano.
Falco must’ve sprinkled some magic on the dough, because of all the personal pans in the city, Charlestonian’s voted Uptown “Charleston’s Pizza of the Year” for Eater this November.
Make your reservation for the pop-up by emailing info@uptownsocialchs.com.
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