Coming soon: new Rehoboth pizzeria Crust & Craft

Opening a restaurant in Rehoboth wasn’t as simple as Brenton Wallace dreamed it would be.

The seasoned chef from Philadelphia quickly learned that beach life was much different than the city he was used to.

“I thought I was going to dive right in and take over the town,” he said.

But looking back over the last five years, Wallace is grateful he waited.

“Timing is everything,” he said. “And now, timing is perfect.”

His restaurant — Crust & Craft — is set to open next month. The gourmet pizzeria will occupy the space once filled by Casa DiLeo in the Midway Galleria, next to Panera Bread.

Crust & Craft will specialize in 13-inch Neapolitan-style pizzas.

“The crust is thin and crispy, yet soft and flavorful,” he said. “A crust like that is what makes a pizza absolutely fantastic.”

To craft his pie masterpieces, Wallace uses a homemade dough recipe and keeps the sauce simple.

Thanks to a one-of-a-kind Marra Fornia oven, the pies only need about two minutes until they are bubbling to perfection. His authentic wood-burning oven, which operates at about 750 degrees, was handmade using imported materials from Italy.

Adorned in small, bright red tiles set in red grout, the oven is certainly a statement piece.

“It’s going to be the heartbeat of the restaurant,” he said.

Aside from pizza, the oven is set to crank out wood roasted vegetables, meats, seafood, artisan breads and a variety of homemade pasta dishes prepared with fresh and locally sourced ingredients.

Crust & Craft’s gourmet dishes will pair nicely with rotating craft beers available on tap, in hand-pumped casks or bottles. Wine and cocktails will also be offered.

“The name implies pizza and beer, but we’re going to be so much more than that,” he said. “Craft means handcrafted — everything.”

Although Wallace has been dreaming of the chance to finally execute his restaurant’s concept, he’s no newbie to the industry. Before moving to Rehoboth, he worked in several prestigious restaurants in Philadelphia, including the popular downtown wine bar and pizzeria Zavino.

When he moved to the beach, he intended on opening his own shop rather quickly, but soon discovered he needed to better understand Rehoboth’s unique food scene and the clientele that fueled it.

So instead of taking a risky plunge, Wallace got his feet wet by working as executive chef in some of the town’s best kitchens: Nage and the Rehoboth Avenue Dogfish Head Brewpub.

“Both restaurants were vastly different in every possible way,” he said. “I’m truly grateful for the experiences and friendships I made at each. I honestly don’t think I could be turning my dream into a reality without either of those elements.”

hcarroll2@dmg.gannett.com

302-537-1881, ext. 209

On Twitter @hcarroll_1

If You Go

Crust & Craft

Where: 18701 Coastal Highway, Rehoboth

When: Set to open early October

Call: 302-313-5029