Matthews-based Bisonte Pizza recently opened a second location in Charlotte.
You’ll find it at 710 W. Trade Street, a block up from Johnson & Wales University and Gateway Village.
Pizzas come in two sizes — 13″ or 17″ — and are available on either Buffalo- or New York-style crust.
But wait. What’s the difference?
The Buffalo-style crust is a little thicker to withstand the weight of lots of toppings. The difference is subtle but is structurally critical when the pizza is loaded down. (Trust me, I’m a pizza engineer.)
Here’s a crust comparison:
New York style
Buffalo style
Here’s what Team Agenda tackled for lunch last Friday:
Pizza logs – literally an egg roll filled with pepperoni and mozzarella
Crispy wings with sweet BBQ sauce
Boneless wings with bourbon BBQ sauce
Bisonte Classic – pepperoni, mushrooms, onions, hot peppers, black olives, Italian sausage and capicola (small, $20.99)
Broccoli and chicken pizza (small, $15.99)
New York style cheese (large, $16.74)
The verdict?
Charlotte is experiencing an artisan Neapolitan-style pizza boom right now with Inizio, DeSano, Omaggio, True and Alino all cranking out thin and crispy wood-fired pizzas that are as authentically Italian as possible.
Bisonte holds true to a more Italian-Americanized (and equally popular) style from Buffalo, New York, where brothers Jim and Steve DaPolito grew up. And they do it really well — tangy sauce, sturdy crust, generous toppings and edge-to-edge cheese coverage.
We’ll definitely be back.
