"This local pizzeria uses a wood-fired brick oven to cook its Neapolitan-style pies, sandwiches, appetizers, and other offerings. A guest reviewer couldn’t get enough of the “Capricciosa” pizza topped with salami, artichokes and olives. “I was stationed in Northern Italy when I was in the Army, and Crust is as good as the pizza I had in Naples, the best I’ve had this side of the pond,” said the reviewer, who also ate Crust’s arancini and tiramisu." - Lenore Adkins