I know that this isn't the local Philadelphia area, but I felt it worthy to mention. Taverna is located right around the corner from the University of Delaware. The atmosphere was pleasant with plenty of seating if you have a reservation. Unfortunately we did not but there was plenty of room at the large bar that greets you at the entrance. One of the unique things about Taverna is it's coal fire brick oven. The oven leaves a trace of smokiness on the food that gets cooked in it.
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| Bar and front room |
We started our meal with two appetizers the sweet whipped ricotta with toasted rustic bread and the Taverna salad which was light, crisp and refreshing served with a tangy red wine vinaigrette. One of the interesting things Taverna had to offer was the fresh oregano and chili oil. My fellow diners and I were disappointed in the lack of heat from the chili oil, but I thought it added something to each of the different pizzas we ordered.
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| Sausage |
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| Margherita |
For dinner the 5 of us shared 4 pizza's. These pizza's are thin crust and about 12 inches in diameter. We sampled the Four Cheese, the Margherita, the Sausage, and the Crispy Meatball. For an additional charge of $1 you can add an egg to any pizza on the menu. We opted to try this feature on the four cheese pie. Overall I thought the pizza was good and would go back to this establishment if I were back in Delaware. The coal fire oven adds a hint of smokey flavor to the crust. The sausage was my favorite and adding the chili oil and oregano complimented the pan fried peppers and onions to make every bite memorable. Of the four pizza's we ordered I enjoyed the Margherita the least. The sauce reminded me of the sauce Chef Boyardee uses in it's spaghetti and meatballs.
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| Chili oil and fresh oregano |
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| Four Cheese with egg |
