Crust & Craft Open

/ Updated on October 19, 2015

Crust & Craft, the brainchild of Philly and Rehoboth chef Brenton Wallace (Zavino wine bar and pizzeria in Philadelphia, Root Gourmet, Nage, Dogfish Head Brewings & Eats), is finally open in the Midway Galleria (near Panera).

Wallace models his 13″ pizzas after the Neapolitan style and has installed a custom-made wood-burning brick oven created with imported materials by Marra Fornia, a family-owned company in Greenbelt Maryland.

The oven cranks out wood-roasted vegetables, meats and fish along with homemade breads. Brenton will also be serving house-made pastas using the coveted Arcobaleno AEX18 Pasta Extruder. Brenton, grandpa(MAC) pastamonger Hari Cameron and Lupo Italian Kitchen pasta maniac Chris Parks might end up in a duel: “Pasta dies at 30 paces. Gentlemen, start your extruders!”

The beverage program will be built around craft beers (6 drafts, hand-pumped casks and 15-20 bottles/cans). Wines and cocktails will also be offered.  Wesley Book (previously of Abbott’s Grill Laurel) is Brenton’s GM and brings a wealth of experience to the nicely appointed eatery.

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