![]() The James Beard–winning chef turned Lark’s original home on 12th Avenue into a wood-fired early adopter of local grains. To continue the boxing metaphors that permeate John Sundstrom’s pizza tavern, this place punches way above its class. The kitchen used to make limited-edition Detroit-style pizza, then upped the stakes to roughly a dozen deep-dish pies every night-round and tangy with a crunchy bottom and enticing wisps of crisped cheese. But Cornelly also harbors a deep-dish alter ego. One of the phenoms of Seattle’s naturally leavened pizzeria new guard tops its pies with seasonality: roasted leeks with za’atar, foraged mushrooms and confit garlic. The kitchen has particular fun with an expanded list of sides. Right now, pizza only happens Wednesday through Saturday, but packs the same charm-naturally leavened crust meets clever seasonal combos. The pandemic’s critical mass of great pizza popups has already yielded a brick-and-mortar evolution, trading advance orders and fixed weekly hours for walkup-only pies on 12th Avenue. But it’s hard to beat the massive wedges of pepperoni, sold by the slice for barely $5 apiece. Mario’s is pie that recalls childhood pizza parlors, 14- or 18-inch rounds with pillowy cornicione that come with a satisfying range of toppings, from pear and gorgonzola to a multitude of meats. The New York–style pizzeria was designed as a hangover antidote to the post-drinking masses, dispensing enormous foldable slices until 2am. But the online ordering interface is incredibly convenient (you can even specify whether to pre-slice that pie) and bursts of fresh garlic and tangy sauce keep this pizza’s midsection on point. These are the sort of pies that put skeptics off deep-dish, given the big, bready jolt of crust around the edges. The California-based chain has a location on Ballard Avenue with the old-brick neighborhood’s standard-issue “been there forever” aesthetic, plus some covered outdoor tables to remind you, it’s definitely 2022. This location, and the newer one in Ballard, also offer delivery via DoorDash. ![]() The children’s play area that’s definitely still closed, because Covid. But the charm of this place is in the big picture: the ample patio, the Stowellian chopped salads, the easy beer and wine selections. The New York–ish pies at Ethan Stowell’s original pizza joint are lovely, topped with pepperoni, sausage, mushrooms, and black olives or a play on carbonara. ![]() When Delancey opened in 2009, the pizza vaulted it into Seattle institution status, even before you throw in the impeccable salads, wood-fired odes to seasonal produce, and those bittersweet chocolate chip cookies dusted with gray salt. ![]() Brandon Pettit’s pies may honor New York by way of Naples, but Delancey’s charm draws firmly from the Northwest, in topping combos that balance tomato brightness with pairings like Zoe’s bacon, cremini mushrooms, and basil. ![]()
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