Old Favorite with a New Taste

Written By: 
Harold Rohrback
Photographs by: 
Jon Stell

At Ledo, it’s all about the pizza

Nowhere does it say that pizza has to be round and Ledo Pizza “never cuts corners.” A Maryland favorite since 1955, this award-winning family-friendly restaurant has finally found its way to the Grand Strand. The menu offers a wide variety of appetizers, salads, subs, jumbo wings and traditional Italian entrees, but the star of the show is the pizza.

This is not your traditional pie, including the cheese, sauce, crust and shape. Instead of using traditional mozzarella cheese, Ledo uses a unique blend of four different California and Wisconsin smoked provolone cheeses. The sauce is incredibly sweet with just the right amount of herbs and spices. Their crust can best be described as a thin, buttery pastry in the shape of a rectangular baking pan. Available toppings include all of the traditional favorites plus a few more. Craft pizzas, creative combinations and gluten-free are also available on the menu. Favorites are the thick-cut pepperoni or sausage and bacon, but it’s hard to narrow it down to just two. A large pizza ranges from $11 for a plain cheese to $14.50 for a Meatlovers.

A tasty appetizer to share is the Italian Bruschetta. Toasted bread is topped with Italian meats, basil, banana peppers, roasted grape tomatoes, Parmesan cheese and a balsamic drizzle for $5.29. The flavor blends perfectly and explodes with every bite.

Jumbo wings dusted with Old Bay seasoning are spicy, juicy and plump at $7.99 for six.

Most of the entrees use the traditional Ledo sauce, including a homemade five-cheese lasagna for $9.49. Another winner is the spaghetti with mushrooms, meatballs and Italian sausage for $13.49.

Whether you choose to sit in the casual dining room, occupy a bar stool in front of a big screen TV or carry out, Ledo is sure to satisfy.


Ledo Pizza - Surfwood Plaza

220 U.S. 17 North
North Myrtle Beach, SC 29582
(843) 273-0840
www.ledopizza.com

Hours: Opens Monday through Saturday at 11 a.m.; Sunday at noon