Everyone has jumped on the local and organic foods trend lately — but how many restaurants can say they’ve been doing it since the late 1990s? This New England based brick-oven pizza chain has been dishing out creative pies with local ingredients since it started in 1998 in Massachusetts.

The North Conway branch, located inside the Eastern Slope Inn, fills a large airy space surrounded with natural wood and prayer flags to create a wholesome, hippieish vibe — accentuated with pizza like the signature “Happy Valley Community Flatbread,” which features organic caramelized onions and mushrooms and gooey whole-milk mozzarella.

Hours
Sunday to Thursday, 11:30 a.m. to 9 p.m.; Friday and Saturday, 11:30 a.m. to 9:30 p.m.