Slices, Sandwiches and Salads
Pizza: It’s an ever-familiar comfort, at once a standby and a standout. The same could be said for Upper Crust, a Hal Smith purveyor of specialty wood- red pizzas, sandwiches, salads and drinks in a cozy, Napa-style environment. Wine bottles handpicked by the management team glimmer on the shelves, while craft beers and signature cocktails provide even more libationary choice.
“We’re a neighborhood spot,” said Brent Baisden, Area Partner. “We want people to feel welcome.” Whether it’s a first date or a family outing, Baisden said Upper Crust provides the perfect setting, with its consistent service and fun, friendly atmosphere.
With its extensive menu, Upper Crust also offers something for everyone. Handcrafted, New York-style pies range from the classic Margherita to the meaty Flying Pig. Vegetarians rejoice: the L.K. Veggie and Psycho Shroom make meatless meals a delight, and every pizza can be made with a gluten- free crust. Out-of-the-box thinkers can build their own pizzas.
Pizza may be the most obvious choice at Upper Crust, but the other half of the menu awaits adventurous taste buds. Start with the Italian Meatballs or Kale & Artichoke Dip, but save room for a hearty salad. Try the U.C. House Salad, which, with its capicola ham, candied pistachios and oregano garlic vinaigrette, is anything but typical. Or, go with the Long Stem Artichoke Salad, replete with hummus and mustard aioli dipping sauce.
Take a culinary trip to the Big Apple with the NYC Grinder sandwich, a five- meat wonder on a sesame baguette, or try the updated classic, Grilled Cheese made with cheddar and havarti (and accompanied by tomato basil soup,
of course). Culinary twists and turns abound. The Knife & Fork Meatball Sub dares you to practice your utensil skills, and the Classic Turkey Piadine spices things up with chili mayo. Satisfy your sweet tooth with apple pie or the Cookie Pie, a pan cookie topped with ice cream that’s so popular some come just for it.
The menu, helmed by chef Brad Johnson, changes twice yearly, with many frequent additions to keep things fresh. The featured pies and appetizers rotate weekly, so there’s always something new and fun to try, Baisden said. Pair your pizza with a local beer on tap–perhaps a Coop F5 IPA or DNR, an Anthem Uroboros stout or a Mustang Rocket Fuel pale ale. For a midday meal, order the Upper Lunch and snag a seven inch version of any pizza on the menu, a side salad and a non-alcoholic drink.
“We’re a really well-rounded restaurant with lots of offerings,” Baisden said. And Baisden’s favorite? The crispy-juicy Bricked Chicken and a Farmer’s Market Salad, which features fuji apples, candied walnuts and gorgonzola, all topped by a white balsamic vinaigrette.
Visit Upper Crust’s Edmond location at 1205 NW 178th St., call (405) 285-8887 or visit ucpizza.com for more information.