Pizza By Elizabeths Offers Craft Beer
Executive chef and sous chef team up to create popular house brew.
“It honestly blows my mind every time this happens. I just don’t understand it,” says Betsy LeRoy with a laugh. Her Pizza by Elizabeths has long been a local favorite. Now, the rest of the country is catching on, with the Greenville restaurant cited by Food Network Magazine, USA Today and, most recently, Paula Deen’s magazine as being among the best pizza places in the country. LeRoy laughs again. “I feel like asking them, ‘What did you do to decide this?’” But after 21 years of creating consistently great craft pizza and service, the attention seems overdue. The popular restaurant is also getting noticed for something else: craft beer. Since May, one tap at its Cork Bar has been devoted to a brew made by executive chef Paul Egnor and sous chef Rob Traynor. Out of the box, their beer outsold every draught regular except Dogfish Head’s über-popular 60 Minute IPA, which beat it by only a slim margin. Brewed in 10-gallon batches, sometimes flavored with herbs grown on-site, “It’s a new experiment,” Egnor says. “So far, it’s been pretty awesome.” (654-4478, pizzabyelizabeths.com)