Open since 1943, Matthew’s is the rare institution that lures locals and tourists in equal measure. Baked in pans, their pizzas emerge high-walled, with a crunchy outer crust and a tender, focaccia-like crumb. One towering pie comes piled with mozzarella, freshly grated Argentine Reggianito, lump crabmeat and caramelized onions, along with a sprinkle of Old Bay (of course).
Special Dishes: Crab Pie
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