Mark’s Score 9.0
I have been saving this one in my back pocket for a while. I have been a patron of Ava’s almost from the moment we moved to the Eastern Shore eight years ago. For my money it is one of the best pizzerias anywhere, and I have eaten pizza in New York, Chicago and in Italy itself. So, I have been to some pretty magnificent pizzerias.
Ava’s had been a staple on Talbot Street in St Michaels for almost twenty years. Chris Agharabi opened the first Ava’s in St Michaels in 2008. He also owns Theos Steaks, just down the street. Today there are three Ava’s the St Michaels original (2008), his second restaurant in Cambridge (2018), and the newest addition in Rehoboth Beach (2021). Every dish served at Ava’s is made from scratch, including the salad dressings. From the very beginning their focus has been on quality fresh ingredients and the benefits of that philosophy is evident in the food. In fact, the Washington Post rates Ava’s as being one of the best Detroit Style pizzerias in America. Ironically, I have never eaten their Detroit Style pizzas, I am a thin crust pizza sort of guy.
I first became aware of Ava’s while visiting Cambridge one day. At the time I had to make occasional day trips to DC for work. On those occasions I would hit Cambridge at just about dinner time. At the time there used to be a French Bistro where Ava’s sits today. When the bistro closed and Ava’s opened soon after I started patronizing Ava’s. Though I was sad to lose the bistro, I found Ava’s to be a worthy replacement. At the time, I knew nothing about their original location in St. Michaels.
Now my work with Bordeleau brings me to St Michaels at least twice a month the Ava’s location in St Michael’s has become one of my regular haunts. The risk you run when a restaurant has multiple locations is that the food can vary from one location to the next. I have not found that to be the case. Though the Ava’s location in Cambridge is nicer than St Michaels, the food is equally excellent in both locations.
Though Ava’s is apparently famous for its deep-dish Detroit style pizzas, I have only ordered their thin crust pizza. I have never had a bad pizza at Ava’s but my personal favorite is their Margherita. It is a simple pizza but it can easily go wrong. The secret to a good Margherita is freshness and quality ingredients. You want fresh tomatoes and pesto made with quality olive oil, and fresh basil. On my last visit I ordered the Margherita, the olive oil in the pesto sauce was perhaps the lightest oil I have ever tasted. I tried to get them to tell me the brand, but they sadly declined.
If you love pizza, then put this restaurant on your “must visit” list. You will be in for a treat.
Leave a Reply