Longtime Friends Open New Downtown Pizza And Sandwich Concept

Chef Nick Chavez has taken on a new role as executive chef at The Dough House, a pizza and sandwich shop that is a passion project of his longtime friend, Joe Aperfine. The restaurant is set to open Sunday, August 4.

“We’ve been best friends since high school,” Nick Chavez said. “Coming up as young kids we always worked in restaurants together. Joe owns Whiskey Tango Foxtrot and what used to be The Opera Room, now Brass Tacks, so when he asked me to help him run The Dough House, I was excited.”

The opportunity came at the right time for Chavez who recently resigned from his position as executive chef with King Neptune in Wrightsville Beach. Following a short stint at N. Sea Oyster Co.’s Oyster Barn, he sought to return to something more stable.

“I was doing a lot of private chef work and considering starting my own restaurant,” Chavez said. “But Joe needed someone to help run The Dough House’s kitchen, so the timing was perfect. We’ve been best friends forever, so it made sense to join forces again.”

The Dough House’s menu is inspired by pizza shops run by Aperfine’s family in Ohio. Chavez said the family is known for their square, thin-crust pizzas – a style that’s uncommon in Wilmington.

“We’re bringing that tradition here with a thin-crust Sicilian-style square pie,” Chavez said. “It’s light, crispy and not greasy. We offer three sizes, and even the small personal pizza won’t leave you feeling heavy.”

The pizzas are baked in a Forza three-deck oven, which allows the top and bottom heating elements to be adjusted to create the perfect temperature for The Dough House’s unique style of pizza. All sauces are made in-house, and toppings are sliced and diced fresh each day. They’ve also created a signature cheese blend for the pies.

“We have classic pizzas like cheese and pepperoni along with unique creations like a hot honey white pizza with pistachios,” Chavez said.

With a strong focus on fresh, locally sourced ingredients, The Dough House also offers a range of hand-crafted sandwiches. Many of the sandwiches feature classic Italian deli meats served on focaccia that’s baked fresh each morning.

“I’m known for using very local, fresh ingredients,” Chavez said. “That’s who I am as a chef and Joe is aligned with that.”

Each sandwich is made to order at the main counter, and, like the pizzas, there are several signature creations to choose from. But customers always have the option to create their own.

The Dough House has Caesar and Mediterranean salads on the menu, and for dessert, a rotating selection of homemade gelato from Jenny & Frank’s Artisan Gelato. They also serve tiramisu, affogatos and espresso-style coffees. Beer, wine and soft drinks are available.

The Dough House is committed to sustainability, using compostable and recyclable materials wherever possible.

“As a chef, I believe in supporting local farms and maintaining a small environmental footprint,” Chavez said. “This town really appreciates efforts to be eco-friendly, and we want to embody that in our practices.”

Located at 300 N. Front St., the restaurant offers indoor and outdoor seating for about 40 guests and is open Sunday, Tuesday, Wednesday and Thursday from 11 a.m. to 1 a.m., Friday and Saturday from 11 a.m. to 3 a.m. and closed on Monday.