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"With 4.5 stars out of 188 reviews on Yelp, Crust has proven to be a local favorite." (Hoodline, 6.19.18) 


"Eaten cold or warmed, this pizza tastes awesome." (Beard & The Broad, 6.13.18) 


"Crust would not be out of place in Chicago or NYC. Pizza is amazing and the subs are great." (Foursquare's "15 Best Places for Pizza in Cleveland," 8.17.18)


"As good as the pizza is, I really like their subs. Like the pizza, the subs are also quite substantial . . . The meats were delicious and fresh, and I just really enjoyed every bite." (Cleveland Rocks, Cleveland Eats, 8.15.17)


"Creative pies and truly giant slices." (Thrillist's "The Best Pizza Joints in Cleveland Right Now," 10.13.17)


""Crust, which has two Cleveland locations, may look like your standard slice joint, but it’s anything but. The care put into these pizzas starts with the dough, which is handmade every day and allowed to slowly ferment and rise, and everything is made from scratch daily." (The Daily Meal's "101 Best Pizzas in America for 2017")


"The house-made, hand-tossed crusts have a modest rise, a pleasant chew and a delightfully crispy base from the deck ovens . . . toppings are fresh and combinations contemporary . . ." (Scene, 1.24.18) 


". . . people love Crust thanks to its large portions, delicious food, and overall great ambiance." (Cleveland Leader, 1.25.18)


"With dough made every morning in-house, the resulting [thicker, hand-tossed] pizza has a full-flavored, lovingly raised crust baked in a good old-fashioned deck oven. Crisp and golden brown, with an excellent chewy interior, it would be good all by itself, the ultimate test for a superlative pizza." (Plain Dealer, 2.2.18)



We started 5 years ago as a small eatery on Cleveland's near west side. Now we have a lunch location in the city's Midtown Corridor AND an eat-in restaurant with a full bar and plentiful parking in the booming Tremont neighborhood. 

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