Chelsea Tavern
Why we love it:
Chelsea chefs make pizza dough with Belgian brewers’ yeast, which imparts a citrusy-sourdough stamp on the crust. Add duck confit and local goat cheese, or Choice Angus beef and queso poblano sauce, and you’ve got a perfectly uptown pie to complement your pint of Allagash Black.
The pie to try:
Margherita All the fancy stuff is terrific, but when it comes right down to it, the simple Margherita is about fresh plum tomato sauce, fresh mozzarella and fresh basil. Folks at the tavern are very fresh—and we say that with love.
821 N. Market St., Wilmington, 482-3333; chelseatavern.com
