Seattle's Pizza Party

Seattle's Pizza Party

It’s hard to find the right words to give pizza the recognition it deserves. Pizza is its own food group. It’s timeless. It’s worldly. The topping combinations are endless. It’s a late night snack and then its grab-and-go breakfast on the way to work. And the Seattle dining scene can't get enough of it. With new places like Southpaw and China Pie coming soon, the pizza party is packed. So what if we're mid-way through National Pizza Month; there’s still time to eat as a much pizza as humanly possible. Check out this hot, crispy, doughy, cheesy short list and grab a slice of the action.

Bar del Corso
The Beacon Hill crowd can’t stop raving about Bar del Corso. This dimly lit neighborhood spot opened in 2011 and five years later there’s still a wait to enjoy the Neapolitan-style pie, slightly charred and straight out of the wood-fired hearth. Start with the Prosciutto di Parma and fried risotto balls then let the indulgence continue with the Salami Piccante with tomato, salame, mozerella, roasted peppers, and grana.

Tutta Bella
Get cozy with the old-world comforts and authentic wood-fired traditions straight out of Naples. Tutta Bella uses finest imported and locally sourced ingredients including one of my favorites: buffalo mozzarella. “Mozzarella di bufala” is a staple of southern Italian cuisine and a distinctive ingredient on several of Tutta Bella’s specialty pies. Try it on the limited time only Pizza di Bruno with extra virgin olive oil, roasted chanterelles, roasted corn, pancetta, stracciatella, smoked bufala mozzarella, basil pecorino romano.

The dark unassuming bar atmosphere at Rocco’s has the best pizza Belltown’s urban sprawl has ever tasted. Rocco’s is busy most nights with the crowds tricking out of the Crocodile and neighborhood foodies flocking to the coveted booths for food made from scratch, men with beards, and damn good ‘za. The slice to get is the Fun-Guy with garlic infused olive oil base, mixed mushroom, mozzarella, pecorino and finished with truffle oil.

Delancy & Dino’s Tomato Pie
Another bustling place for the Neapolitan pizza that no one can get enough of. Put your name on the list then head to Essex and grab a sparkling Appertivo Sunrise on tap. The ingredients here are locally sourced and the dough is made with flour from Shepard’s Grain then cured for two days. These guys are also responsible for the thick-crusted Dino’s Tomato Pie which opened earlier this spring. The Situation: no-frills Jersey style pizza joint serving squares piled with Zoe’s meat and gooey cheese. Plus they have long island ice teas on tap and .99 cent garlic knots on happy hour for eternal late night bliss on Cap Hill.

The Alibi Room
Speakeasy style bar serving wood-fired pizza in the shadow of Pike Place. This one makes the list for my favorite Green Eggs & Ham. It comes with artisan ham and house cheese with four eggs sunny side up, then it’s topped with spicy hollandaise. If you haven’t been to the market in a while, grab a cocktail at Zig Zag Café and then head to the Alibi to bask in a lively ambiance with a superior brick oven pizza.

The Masonry
Chill digs of The Masonry Uptown is all about the beer pizza combo which is something I think most of us can get behind. A succinct upscale wood-fired pizza menu comes with a long list of beer options. The thin crust pizza is perfection with menu items like The Duck Egg with sautéed leek, shallot, garlic, gruyere and a layer of freshly grated parmesan. Try it with the Seapine Oktoberfest or Cloudburst Pom Pom.

Sizzle Pie
Sizzle Pie will always have a pizza my heart because of all the late nights I spent disclosing tales of woe to my slice of White Walker and PBR in Portland. Now that Sizzle Pie is on The Hill I am still a fan of the slammin’ deals and heavy metal décor. It’s open ‘til 3 am which makes it a great anytime place with New York style thin crust, quirky flavor combinations, and a plethora of vegan/vegetarian options. For a satisfying death-to-false-pizza fix get the slice salad combo for just $7. Cowabunga, dudes.

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October 2016 Seattle Food News

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