When John Nealon opened Crust Issues, three years ago, he wondered if he’d be able to pay the electric bill each month. He knew going in that giving it another go as an owner after Fortina and after Taco Daddy, The Lila Rose, and Cugine’s Italian, that the restaurant game is a gamble. And he was already up against it by taking a lease across the street from Bob’s Discount Furniture, next to a car wash, and in a spot in a strip mall next to a hair salon, a tattoo parlor, and an adult novelty store. Oh, and the parking there, it sucks. But Nealon’s early mornings slaving over his dough recipe wouldn’t be for nothing. He kept at it and kept pushing, daring to create pizza, pasta, and sandwich combinations that not many others would attempt.