Upper Crust Pizza is more than just a pizzeria. As you walk in, the atmosphere is that of a comfortable and friendly family-run business. The air is cool, and the employees are friendly people with good energy, which can be seen through their interactions with their customers. The music is always great and fits the environment rather well. There is an open kitchen where you can see how all the food is made, and further in is a nice table setup with two plasma screens, just for all the sport lovers out there who want a good place to go during game night. And this is just the atmosphere.

The food portions are generous and match well with the prices, and everything is made fresh. As I walked in, one of the customers started a conversation with me and said, “There’s no better fresh hand-tossed pizza in town.”

Starting in October, Upper Crust will be adding new items to its menu. Making the restaurant more than just about pizza, the new items include meat and veggie lasagna, meatball subs and buffalo chicken pizza.

Having had an opportunity, compliments of the chef, to try the veggie lasagna, here is what I have to say: The meal was great all around. It was finely prepared, the aesthetics of the dish were pleasing as well and was an enjoyment to the taste buds. The flavor of the different cheeses went well with the various veggies found in each bite, and the house red sauce topped off the dish. The accompanying garlic knots are great either by themselves or used to finish off the red sauce that is left in the dish. The dish, for anyone who would like to make it themselves, is comprised of the following ingredients:

• Fresh pasta sheets
• House red sauce (although you may use any red sauce recipe you find fitting)
• Various herbal veggies (feel free to be creative)
• Mushrooms
• Zucchini
• Artichokes
• Spinach
• Ricotta and mozzarella cheese
• And is served with three garlic knots on the side.

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Follow Cristien Keeme-Sayre on Twitter @DailyWildcat