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10 meals worth the mileage

Fresh ingredients, inventive preparations, ethnic touches add up to make going out to eat outstanding

By Jonathan Levitt

 |  Globe Correspondent  

  March 10, 2012

The pizza at Chase’s Daily here is as iconic as any lobster roll. At lunchtime, chef and co-owner Freddy Lafage puts his head down and cranks out pie after perfect thin-crust pie. The Chase family tends a large farm just outside of town. Today’s special pie is topped with home-grown caramelized onions, dried chili peppers, and rosemary (in addition to the imported oil-cured olives, tomato sauce, ricotta, and Parmesan cheese).

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