EVO's McIntosh is active in the Park Circle community

Matt McIntosh has worked in Charleston kitchens since he graduated from Johnson & Wales in 2000. He started EVO (Extra Virgin Oven) in 2005 and opened the current location in 2007. McIntosh co-founded Slow Food Charleston in February 2004.

Q: Do you have a baking and pastry degree?

A: No. I received an associate degree in culinary arts from Johnson & Wales University in 2000. I worked in the Blossom Cafe bakeshop as a baker while attending school. It was nice to study both at the same time. I realized I loved baking and have stuck with it to this day.

Q: You have lots of bread-baking experience, from Blossom Cafe to Normandy Farm Bakery, but what exactly made you take the leap into the world of pizza?

A: I learned how to build wood-fired bread ovens with Allan Scott, who is kind of the guru of bread oven construction and baking. At one point in time I wanted to open a wood-fired wholesale artisan bakery in Charleston, but the life of a baker/bakery is 24/7 and I just didn't want that lifestyle anymore. I was still really into the idea of wood-fired baking, so it made sense to combine culinary arts with baking. I met my business partner, Ricky Hacker, while moonlighting at FIG and it began there.

Q: What was the concept for EVO? What were your goals when you opened?

A: We wanted to open a restaurant from day one, but finding money was not so easy. We pulled our savings together and began EVO as a mobile wood-fired oven that we would take to area farmers markets, special events and private catering. I am glad that we started out the way we did. It was a great way to market our product and to gain a following. When the time came to open the restaurant, we already had a solid clientele that knew our product and knew what we were all about. The concept has always been to use as many local and regional ingredients as possible and to offer a local and seasonal menu to Charleston. Taking pizza back to its roots is important to us; we wanted to simplify pizza. Less is more.

Q: I know that you live in Park Circle. … Is that why you opened EVO in that area? Did you ever consider a different location?

A: We considered many locations throughout Charleston, but we saw the potential Park Circle had to offer us as a starting business. The area is experiencing many great changes, and we are glad to be part of this positive transition for this area.

Q: You're very active in the community, particularly the initiative to allow sidewalk dining in Park Circle. Why is this so important to you?

A: The residents of Park Circle want to be able to create a friendly neighborhood where folks can walk down the street and meet and dine with neighbors and friends. Sidewalk dining naturally allows for this, and with the emphasis on walking and biking in the downtown Park Circle area, sidewalk dining offers an improved ambience to the area.

Q: What's your favorite pizza?

A: It's a toss-up. Either the pork trifecta or the pistachio pesto, it all depends what kind of day it's been.

Q: Where do you go for "guilty pleasure" food?

A: Santi's! Good food, stiff drinks, great staff. I love that place!