Best Pizza in My Business Directory

The New York slice is the calling card here, and pizza obsessives take it seriously: thin, foldable, and properly charred, drawing comparisons to legendary New York and Connecticut pies from reviewers who grew up on the real thing. What sets the kitchen apart is range. Alongside the NY pie it turns out Chicago deep dish and a Detroit style with a caramelized cheddar-and-mozzarella edge, making it one of the few spots in the Upstate where all three regional styles come out of a single oven. Pies are built on San Marzano tomatoes and fresh mozzarella, and the specialty menu rewards a closer look: the Potenza pairs prosciutto with mushroom, another layers Italian sausage and pancetta with hot cherry peppers and a drizzle of fresh honey, and a Prosciutto di Parma version finishes with arugula and balsamic glaze. Beyond pizza there are meatballs, arancini, lasagna and other Italian plates, plus a gluten-free crust and vegan builds that regulars single out as genuinely good rather than a token afterthought. The dining room is small, a handful of tables with additional seating out front, and the operation runs with a family-owned, counter-forward warmth: chef Jose in the kitchen and a front-of-house crew reviewers mention by name for pre-cutting slices for little kids and remembering repeat guests. It sits in the heart of downtown, an easy walk from the West End. Regulars are effusive, many ranking it the best pizza in town and a few placing it above anything else they have found in the South. The honest caveats are narrow: some diners find the specialty pies priced above the everyday slices, and delicate items like the caprese salad travel poorly, so dining in or picking up fresh is where the kitchen shows best.

Set inside a downtown building dating to 1870, this is a from-scratch kitchen in the most literal sense: dough hand-stretched from Italian flour and fired in an imported Italian oven, a sourcing story the staff will happily walk you through. The result leans New York in spirit, and regulars single out the crust as the reason they keep coming back. The menu reaches well past the pie. A whipped goat cheese and honey spread with balsamic and house-made mezza bread is the appetizer people tend to name first, and the McDoDoughs have their own following. Beyond that, expect mac and cheese bowls, handhelds, craft pastas, greens, and starters like calamari, mussels, and garlic-parmesan dough knots, alongside a full slate of craft cocktails and beer. Vegan, vegetarian, and gluten-free diners get real options here rather than afterthoughts, and the 3-to-6 happy hour is worth timing a visit around. Reviewers describe a team that is warm, attentive, and clearly proud of the food, with a patio that makes it easy to linger. One recurring note worth knowing going in: some diners find the portions modest for the price, so it is worth setting expectations on sizing before you order.

Indaco sits on the corner of West Broad just off Main, close enough to the downtown action that its covered patio opens toward the Main Street sidewalk. It is the Greenville outpost of the Indigo Road group's regional Italian brand, and the room reads the part: airy and Italian-inspired, elevated but not stiff, the kind of place that works as easily for a weeknight dinner as a night out. The cooking is rustic Italian built around house-made pasta and wood-fired pizza, with an in-house salumi and pastry program behind it. Executive chef Josh Begley leans on local farms, so the menu reads with names attached: Providence Farm pork, Storey Farm eggs, and pastas like a squid-ink linguine nero with shrimp and Calabrian chile or a braised-lamb casoncelli. Much of the piatti is meant to be passed around family-style, with an Italian-forward wine list to run alongside it. It suits a table with people at it: a group splitting pizzas and pastas, a family dinner, or a relaxed date downtown when you want good Italian without a special-occasion price tag.