Brenton Wallace has been biding his time. The Johnson & Wales-trained chef spent five years at Zavino, known for its specialty pizzas, in Philadelphia before moving to Rehoboth Beach, where he and his wife had a vacation home and planned to open a restaurant. Wallace already knew he wanted to operate a pizzeria.
“I fell in love with the concept of artisan-style, Neapolitan pizzas,” while working at Zavino, he says. But first, he did stints at Nage and Dogfish Head Brewings & Eats while devising a business plan. His dream came true last Friday when he opened his own place—Crust & Craft at 18701 Coastal Highway. It specializes in wood-fired, 13-inch Neapolitan pizzas and homemade pastas. “Everything is 100 percent made in house,” the chef says.
For more information, visit www.crustandcraftde.com.