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 Post subject: Benito's Brick Oven
PostPosted: Tue Aug 01, 2017 12:38 pm 
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Joined: Mon Aug 30, 2004 12:17 pm
Posts: 441
Location: Morgantown, WV
It had been years since we had been to Benito's Brick Oven in North Myrtle Beach. Previous visits were wonderful, so we were happy to dine there again last week.

First off, the parking lot is very small. Our only choice was valet parking. It was free, but of course we did tip when we left.

We went for the pizza, but they have a large Italian menu as well. Sarah had lasagna, and Misti had a meatball in a bowl (it's their specialty, and I certainly would recommend that you order one!).

Misti and I split a Jamaican Pizza for dinner. The description is: Pizza Sauce, Ham, Pineapple, Bacon, Banana Peppers, and Jerk Seasoning. We had a large for $17.75, but couldn't eat half of it. We should have gotten the small for $9.25.

When the pizza arrived, it looked like it hadn't been cooked, so I sent it back and told them to make the crust brown. I guess I was thinking "wood-fired brick oven" rather than "brick oven" pizza. Back home a pizza from a brick oven comes out with crispy burned spots. Benitos? Not so much. Anyway, the pizza came back a little browner. It was pretty good, but certainly not in the top 10 I've had in Myrtle Beach.

I'd go back for the atmosphere (and the meatballs), but not for the pizza.


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 Post subject: Re: Benito's Brick Oven
PostPosted: Sat Sep 16, 2017 5:15 pm 
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Joined: Tue Jul 06, 2004 9:24 am
Posts: 2956
Location: Myrtle Beach
>...Anyway, the pizza came back a little browner. It was pretty good, but...

I'm with you on a crisp crust. And the less dough the better. I don't know how all the pizza restaurants stay open. Seems like there's one in every block including the chains.

I'll admit I had to google Benito's Brick Oven. Why? Because I've never heard of a pizza place with valet parking! I actually laughed when I read that!

>...Back home a pizza from a brick oven comes out with crispy burned spots...
It comes out like that at Bovine's too.

Thanks for posting this, Scott.

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