Crust: A taste of Napoli in Carmel
By Karen Kennedy
Giant, fragrant basil leaves fan out over oozing fresh mozzarella. The house-made sauce pops with flavor from just enough garlic and good quality tomatoes. This is pizza for grown-ups.
And then there’s the crust. There’s a reason the place is named for it.
The dough is made daily from the best quality flour available and it’s fired in a 700-degree stone oven before it’s whisked to your table.
Everything on the menu is available for carry-out, but food this fresh is best eaten right away.
Crust Pizzeria Napoletana opened its doors in September. The 98-seat restaurant has an urban feel; the walls are covered with reclaimed barn wood and stone. Chef/Owner Mohey Osman has a wealth of experience in the restaurant business in Indianapolis and beyond.
Of Egyptian descent, Osman moved to the U.S. in 1997 and opened a pizza place in Washington, D.C. After moving with his wife to Indianapolis, he opened the Egyptian Café and Hookah Bar in Broad Ripple. When the smoking ban was put in place Osman began looking for a new project. He fell in love with the Carmel location on the south end of the Shoppes on Old Meridian (previously Grinders) and began to renovate the space in 2012, doing much of the work himself.
“I love to cook. I love to make everybody happy,” Osman said. “I believe in using only the best quality ingredients. I’ve been in the restaurant business for fifteen years; it’s in my blood. My food is made with love.”
Osman is committed to using locally sourced and organic ingredients whenever possible, even down to his wine list. In the spring, he plans to add additional seating outside. In addition to pizza, the menu features an assortment of salads, appetizers, Panini and desserts.