It’s only been open for two years, but Sugar Hill Pizzeria is already making a name for itself and has gained quite the following.
“We had this crazy idea of opening up a pizza place in down Kinston,” said co-owner Chris Moore.
Moore said they saw the revitalization taking place in downtown Kinston and wanted to be a part of it. A few years, and thousands of pizzas, later, and Sugar Hill is now in the middle of the growing downtown.
“It’s just the place to be,” said Michael Martin, a regular there. “I mean downtown Kinston is growing, exciting things happening in downtown.”
If you’re looking for a dynamite appetizer, look no further than the garlic knots. They start with fresh dough and hit it with homemade garlic butter before, and after, baking.
The Italian sub is also a favorite. You mix a nidicolous amount of meat, including ham, turkey and pepperoni, with cheese and veggies, and you’ve got one huge hit.
But what brings people back is the pizza.
“Pizza is my favorite. It gives me heartburn but I eat it all the time,” said Scott Maynor.
“We make the dough fresh, sometimes two or three times a day,” said Travis Langston, a cook at Sugar Hill. “It usually takes 6 to 8 hours for it to proof before we can use it.”
But you better be hungry, because the slice of pizza at Sugar Hill is bigger than some entire pizzas at other places.
To find out more information about Sugar Hill, click here.