From a brewery that has succeeded wildly with creative experiments in beer comes equally creative and delicious pizza at its Dogfish Head Brewings & Eats restaurant. To wit: the Revolutionist with roasted garlic olive oil, aged goat cheese, caramelized onions, green apples and fresh thyme on a crust that, like all the wood-grilled pizzas, is made with a bit of unfermented ale for a distinctively flavored crust. Order a house combo like the The Fifth Column (red sauce with fresh mozzarella, lump crab, asparagus, tomatoes and fresh basil), or create your own from a big list of sauces and toppings.
Delaware Native Ale by Dogfish Head Craft Brewery is all ours: locally brewed from
locally grown barley, hops and yeast with produce from Fifer Orchards in Wyoming.
There is no other beer like it in the country. It’s another first for The First State, but more
important, it’s delicious.
Draped in antique barn wood, Dogfish Head Brewings & Eats creates the comfy, straightforward brew pub vibe that’s perfect for enjoying beer creations such as Blood Orange Heffeweizen. The grilled pizzas are great, and chefs are especially proud of the daily salad specials, which often teem with fresh local produce from places like Fifer Orchards. Dogfish is also one of the few beach spots that offers live original music on the regular.
Pizza and beer are soulmates at Dogfish Head Brewings & Eats, where a wood grill produces hot and crispy pies replete with grill marks and housemade embellishments. Try Dogfish’s take on a standard pizza margherita, made with fresh basil, vine-ripe tomatoes and scallions. Or go off the board. (Creativity, as you might know, is big at Dogfish.) Pile your pie with any of the dozen or so toppings, including caramelized onions, asparagus, crabmeat and grilled portobellos.
So maybe the kids can’t sample the 60-Minute IPA just yet, but Dogfish Head Brewings & Eats is still a tavern families can enjoy, with good, rustic pub grub like wood-grilled pizzas and fish and chips. “Any time you can get the beer sampler, that’s great,” says critic Mark Leishear, who uses Dogfish Head spirits in Bella’s desserts. Brews exclusive to the Rehoboth restaurant are always on tap.