From the restaurant's website:
"In 2005, Ricky Hacker and Matt McIntosh wheeled a cart into the Charleston Farmer's Market, built a fire, assembled an array of ingredients: handmade dough, homemade sauce, hand-pulled mozzarella and the freshest local produce. The result seemed simple enough: Extra Virgin Oven: fresh, honest, uncomplicated Neapolitan pizza. The line in front of the pizza cart grew longer...and longer. What was happening was delicious – and different. ... In addition to pizza, Extra Virgin Oven serves an array of homemade soups, salads, cured meats and paninis on artisan breads, fresh from our wood-fired oven. Artisan beers on tap and distinctive European wines are the perfect complement to our honest food."
Beer and wine available. Serving lunch Tue–Fri, dinner Tue–Sat. Closed Sun–Mon.
"Artisan, wood-fired oven pizza that gets topped with the freshest ingredients and best housemade toppings around – argula, cow's milk ricotta, maple smoked bacon, oven roasted Wadmalaw spring onions. Affordable, too."
– Charleston City Paper