by Janet Wilson
posted July 11, 2008
) Photo by Janet Wilson Crust is at 103 Signal Mountain Road. Click to enlarge. |
Only one of the doors was unlocked so I’m not sure what that reasoning is, but we opened the door on the left and entered the brightly painted restaurant. The walls are bright green and orange decorated with old prints. Tabletops are themed with old television shows, cartoons, and celebrity pictures. Very interesting.
Another interesting topic was the server’s names. Our server was Spock (who provided us with efficient, attentive service), then there was Sizzler and Biggie, among others.
There are several “pre-set” House Pizzas on the menu or you can build your own, which is what we decided to do. House Pizzas include Shazam (bacon, beef, red onion, roasted red peppers), Gigantor (beef, pepperoni, Italian sausage, onion, green peppers, mushrooms), and the Sigmund (rosemary chicken, pineapple, bacon, roasted garlic).
In addition to the items mentioned in the previous paragraph, there are toppings such as Bleu Cheese crumbles, roasted corn, and Feta. The pizzas are made with the Crust red sauce (fiery blend of fresh packaged California Romas and garlic with over eleven seasonally home grown herbs and spices), but you can substitute a different one from their list – Poindexter White (infused medley of fresh herbs, spices and extra virgin olive oil), 420 Green (savory basil pesto – house made in season), and Bobby Q. Day (BBQ sauce).
We ordered a large 16” pizza (201 square inches), with the red sauce. Toppings ordered were pepperoni, ground sausage, Applewood Bacon, mushrooms and onions. Of course, mozzarella cheese was part of the pizza.
It didn’t take too long for the pizza, maybe about twenty minutes. It arrived piping hot. We loved the crust as it was very crisp and the red sauce was some of the best I’ve eaten on a pizza (Wayne liked it, but wasn’t number one on his list). Our only real complaint is that they were not very generous on the toppings. To us, it was sparse. In fact, I asked Wayne if he had encountered any bacon and, after searching, he was able to point out a small bit to me. They definitely need to think about increasing the toppings. Slices are cut into squares rather than pie-shaped slices (reminds me of the pizzas I used to get in Chicago).
I like Kalamata (or black) olives, while Wayne does not – and he does not want them to touch his pizza, so I asked to have some in a small container. I was surprised to get whole olives. That was fine with me, but it made me wonder if they usually put whole, rather than chopped olives, on the pizzas.
Other items on the Crust menu include sandwiches (Dick Dastardly – house roasted Italian sausage; Ricky J. Leg – pepperoni, ham, mushroom onion, mozzarella, ricotta; and Enik (mushrooms, onions, garlic, red peppers, summer squash, roma tomatoes, mozzarella), pastas and salads. Sandwiches are priced at $7.49 and are served with pasta salad or kettle chips, while salads are priced $5.25 and $8.50 – for an extra charge you can add toppings. They also serve beer, both draft and bottled.
Dessert is a Crust Cake – homemade dark chocolate cupcake topped with butter cream frosting ($1.99).
I wouldn’t object to going back to Crust since I really liked that crispy crust, we just need the toppings to be somewhat more generous.
Hours for Crust are Sunday through Thursday from 11:30 AM until 10:00 PM, Friday and Saturday until 11:00 PM.
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