Proletariat Pizza | Jenny Jimenez
Food & Drink

Seattle's Best Pizzerias

Updated On 10/13/2017 at 05:01PM EST
W hen you think of a sequence of infinite numbers you likely think of pi, but given the sheer number of renowned pizzerias that have opened in Seattle over the past six years or so, you should probably start thinking of pie... places... that are/should be included in our wonderful list below. So the next time you’re out ravaging Beecher’s and downing craft beers at the bar, remember this list is here for you when the craving strikes. And strike it will. Without further ado, here are The Town’s best pizzerias.
Bar Cotto

Bar Cotto

Capitol Hill
Wood-fired pizza with a side of premium sliced meat
The sweetest of Ethan Stowell's myriad pizza places is actually a salumeria that specializes in charcuterie, which you can get on its own (plied deliciously on a cutting board) or served on simple wood-fired pies, including their own version of a prosciutto & arugula pie, and our favorite sausage-based number with rapini, fior di latte & tomato.

Ashley Rodriguez/Dino's Tomato Pie

Dino's Tomato Pie

Capitol Hill
Can't-miss Jersey-style square pies and booze
Opened by the minds behind Delancey (and blessed with a hilariously retro '90s-inspired website), this trapezoidal bar/pizza on Olive doles out traditional round pies, but you're going to want to go for the square cut pieces of New Jersey-inspired Sicilian-style thick crust, as only so many pieces of which are available each day.

Serious Pie

Oyster-topped pizza from Seattle's OG super chef
Super chef Tom Douglas perfected SP's slightly sweet, almost pastry-like crust at his bakery around the corner, and it's so good that almost anything would taste amazing on it. But you'll want to spend your clams on the pie topped with diced, fresh-shucked ones from Penn Cove, one of the Puget Sound's premier bivalve purveyors. This pie cannot be missed.



Every foodie's favorite artisanal pizza spot
Delancey is included mostly because the pies are amazing (and partly because we don’t want this place’s passionate fans from coming after us). This Ballard pizzeria is home to some pretty fantastic tasting (and looking) pizzas. Pro tip: Get the bacon & onion pie and follow it up with some of the D’s bourbon-roasted peaches.

World Pizza

International District
Vegetarian pizza you'll actually enjoy

Fifteen years after closing, this grunge-era Belltown mainstay reimagined itself as a salvaged, wood-heavy Chinatown pizzeria with seats for 20, and tons of touches from the old space including the vintage signage. They've also got a selection of pies that do something almost impossible: make you forget they’re vegetarian. We're not kidding. Just try the veggie pepperoni and see what we mean.

Big Mario's

Big Mario's New York Style Pizza

Capitol Hill
Authentic NY-style slice spot that also sells 40s
This late-night destination is one of the city's only New York-style slice spots, and definitely the only place where you can drink ironically cheap beer (PBR, 40s of Olde English, etc.) quite so unselfconsciously.

The Independent Pizzeria

Madison Park
Tiny beachside spot with epic Neapolitan pies
The pies here, with their perfectly charred crust, and artfully assembled toppings are almost too attractive to eat, but are also too good not to, so go ahead and order their prosciutto, Grana, fiore di latte number, which gets a crisp, summery feel from the mound of rocket they put on top. And, given the Indie’s beachside location, that makes it the perfect choice.

Bradley Foster/Thrillist

Italian Family Pizza

First Hill
New York pies topped with some of Seattle's best sauce
The hand-tossed pizza at this charmingly kitschy counter service spot (now located on Pill Hill) is made to order from a sparse list of classic toppings (pepperoni, sausage, anchovies, mushroom, etc.), and cooks in about the same time that Roger Bannister was first able to run a mile in 1954, but likely only because the guy never ate pizza.

Ballard Pizza Co.

Ballard (& other locations)
"Fat slices" from Seattle's most prolific chef
Given its expansion to Fremont and South Lake Union, this now slightly misnamed pie/slice spot is the most casual offering from Seattle “it” chef Ethan Stowell, but uses the same locally-sourced ingredients as his more high-minded spots (How to Cook a Wolf, Staple & Fancy, etc.). This puts a NW-style twist oh his deceptively simple NY-style pies like the spicy coppa, Italian sausage, red pepper, red onion Salsiccia, and the Funghi with mixed fresh mushrooms and thyme.



Sophisticated cocktail bar with pizza by the slice
Boasting a long stone-topped bar, exposed brick walls, a patterned drop-ceiling, and a great art collection (including a bunch of elaborate light up beer signs, and framed plants), this cocktail lounge doubles as a pizza joint and serves creatively topped pies whole -- or by the slice -- from a small kitchen in the window up front.

Pizzeria 22

West Seattle
VPN-certified wood-fired pies in the Admiral
From a guy who helped launch places like Via Tribunali, this narrow 40-seater with a dark wood bar takes Neapolitan pizza traditions more seriously than most places, as evidenced by the red tiled wood-fired pizza oven that was handmade in Naples and weighs 2,500 pounds, or how heavy you'll be after eating as many of their deliciously simple pies, highlighted by two different margheritas, a four-cheese, and a pancetta with mushroom & onions, all of which can be topped with a perfectly runny fried egg.

Jenny Jimenez

Proletariat Pizza

White Center
Pizza that make the trip to White Center worth it
Posted up on a block bursting with ethnic groceries, tattoo parlors, and smut vendors, this unassuming, cafeteria-style joint uses hand-mixed dough and largely local ingredients to produce Rat City's best pizza's, including one with Mondo & Sons Italian sausage, fresh garlic & Mama Lil’s peppers that's The Favorite... of, well, everyone, presumably, since that's its name.

Veraci Pizza

Famed festival pizzas anytime you want them
What started as a mobile pizza operation making pies at farmers markets and festivals has transformed into a mainstay pizza destination at the eastern edge of Ballard, where the wood-fired Neapolitan-style offerings include the can't-miss, but limited availability Molé topped with salami from Salumi, Beecher’s Flagship, fresh mozzarella, green onions & roasted garlic on savory red sauce.

Primo Pizza Parlor


First Hill
Historic space where it's almost always happy hour
This underrated spot in what used to be the lobby of a (still) gorgeous old-timey hotel is serving a grand selection of classic pies, like the Italian fennel sausage with peppers & mushrooms or a prosciutto-topped pie, which gets a mess of arugula, cherry tomatoes & oil piled on it when it comes out of the oven.

The Masonry

A small selection of classic, quality pies, and a big selection of vinyl records
Opened almost four years ago in the surprisingly pizza deficient Lower Queen Anne, The Masonry offers a wide selection of craft beers to go with just a handful of pizzas, including three classics (margherita, sausage & mushroom), and an equal number of seasonal pies, like the bacon, beefsteak tomato, roast romaine, asiago, grana Ted Danson... making it The Good Place in the 'hood for both.

Up Next
junebaby | Shannon Ranfroe
Food & Drink

Seattle's Best New Restaurants of 2017

Published On 11/13/2017
I t’s time to crawl out from underneath the avalanche of poke bars that opened in Seattle this year, blink your eyes into the sunshine, and gaze upon all the glorious gems that 2017 produced. Some spots found a super tiny niche and filled it with brilliant craftsmanship in the form of hummus or soba noodles, others took a tried-and-true formula, like the tiki bar or ramen shop, and found new ways to improve, while still more took risks and opened the kind of restaurants that exist nowhere else in the city -- or world. So forgo the poke for now and head out to one of 2017’s best additions to the Seattle restaurant scene.
Shannon Ranfroe



A blend of Southern cuisine and French technique with mounds of hospitality
The national food media seem to have picked up on Edouardo Jordan of Salare’s second spot far more quickly than locals, which could explain why the line is occasionally not out the door for his personal blend of homestyle Southern cuisine, French fine-dining technique, and Northwest-grown ingredients. Jordan’s food, from flips (playful Dixie cup dessert of his childhood) to composed salads with black walnuts and smoked shallots, shows off his skills and tells the story of his Florida upbringing -- and Seattle adulthood -- without sacrificing flavor. The menu includes all sorts of cuisines, from well-executed classics, like buttermilk biscuits to innovations like Georgia candy squash with clabber cheese. And all of it is served with the kind of Southern hospitality that would make Jordan’s grandmother proud. Read more about why Thrillist chose Junebaby as one of the Prime 13 best new restaurants of 2017.


Mount Baker

French cooking techniques marry Japanese dishes, all with local ingredients
Note: We know Iconiq is temporarily closed, but felt it was good enough to include... if only to reflect on
Within seconds of stepping into this Japanese-style room perched high above the city, any qualms over the weird portmanteau of a name (it’s a combination of iconic and unique) melt away into the panoramic view of Downtown. It’s the kind of vista that gives lesser restaurants the latitude to slack off on the food, but here the kitchen takes the refinement of French cooking and marries it to Japanese dishes and local ingredients. The small menu includes a white miso clam chowder with daikon, a salmon crepe with wasabi cream, and foie gras risotto. The dishes look like works of art, but come at a price that doesn’t require anyone to sell a Renoir, which gives it a surprisingly neighborhood feel for a place offering amuse bouches and iberico ham shabu-shabu.

Megan Swann

Opus & Co.

Phinney Ridge

Meat-focused menu that demands a reservation in advance
Barely bigger than a shoebox, this former sandwich shop took a turn for the meaty. Former Trove chef de cuisine Mark Schroder transformed the small space into a live-fire temple to all things animal (plus a few fermented or pickled). He brings over some of the East Asian influences of his former employer with a crispy rice salad, chickpea miso aioli, and kasu “risotto,” but the centerpiece to most tables -- and to the signature $50 a person tasting menu (the Opus Feast) -- is more fleshed out (pun intended). Bonito-rubbed lamb leg, a half-chicken with vinegar caramel, and even local Neah Bay salmon keep the tables turning in the tiny restaurant. While reservations are hard to come by (book way ahead if you want one), the handful of stools at the chef’s counter are the best seats in the house anyway.

Aviv Hummus Bar

Capitol Hill

Israeli restaurant serving amazing hummus and pita
America is slowly emerging from its dark ages of hummus, realizing that it can be so much more than mealy hippie food or an obligatory vegan appetizer. This Israeli-style spot, full of young tech workers chattering away in Hebrew and Jewish grandmothers doting on babies, serves up the kind of silky smooth, freshly made hummus you find in Tel Aviv: whipped up, topped, and fragrant with great olive oil. The fluffy, warm pita bread is a far cry from the dry pockets sold at grocery stores and the crisp outsides of the falafel yield to tender insides like the finest Southern hush puppies. The cute, 100% Instagram-friendly interior (the wall mural declares “hummus where the heart is”) dotted with brightly colored seating is as friendly as the servers, and the cooks happily kibbitz with customers at the bar from the open kitchen. And while the hummus may be the star, the unsung show-stopper here just might be the pickles that come with every bowl.

Tiffany Ran



Japanese noodle spot (and more) with a heavy sake menu
When Mutsuko Soma left her chef position at Miyabi 45th, a small, in-the-know community of noodle lovers mourned the end of easy access to her handmade soba noodles. Now they can dry their tears, as her delicate buckwheat strands have reemerged, revitalized, at her own shop. Squished into the corner space previously occupied by Art of the Table, revamped with Japanese-themed décor, Soma’s new spot serves the same soba people knew and loved, along with the noodles’ usual partner, tempura. Natto-stuffed eggplant, beef tongue, and shiso leaf topped with uni all take a dip in the fryer. But the menu’s greatest gem at the cozy spot is neither noodle nor tempura, but the foie gras tofu with sake-poached shrimp on the appetizer menu. Really, though, it’s hard to go wrong -- especially when washing down dinner with something from the carefully curated sake menu.

Navy Strength


Reimagined tiki bar with all the fun, none of the kitsch
Tiki might be inherently retro, but barmasters Chris and Anu Elford (Rob Roy, No Anchor) somehow manage to give it an elegant, updated take that includes plenty of sky blue paint and rum-soaked liquid sunshine. The sprawling space leans toward mid-century modern, but also features old trunks as tables and the same metal bar stools (in very nautical colors) found all over. The drinks menu, split between “Tiki” and “Travel” sections, offers a little more insight into what they’re doing: incorporating the fun of the genre with far less of the kitsch. That means the pupu platter on chef Jeffrey Vance’s menu has been replaced with beef heart tartare featuring yolk jam, a fish sauce Caesar studded with pretzel croutons, and passionfruit and black pepper granita garnished Kumamoto oysters. While the bar serves up “snacks and daiqs” at happy hour and mai tais into the evening, the attached coffee and juice bar serves all ages, all day, with drinks like a nitro cold brew dark & stormy and a frozen matcha, mint, pineapple, and lime juice called Roadtrip to Somewhere.


Capitol Hill

Delicious Japanese ramen spot that never uses MSG or milk in their bowls
Paper signs taped along the counter at this straight-outta-Hakata ramen-ya announce to customers that not only does the broth not use MSG (a common concern) but that it is made without milk. Once you dig into the bowl of thin noodles, sliced pork, and raw scallions, the milk comment makes sense, as the impossibly creamy broth seems as if it really must contain dairy. This aforementioned magical broth, made exclusively from pork bones, is the only base available as a traditional or a prawn miso ramen in this tiny hallway of a restaurant. Condiments like garlic, soy sauce, and chili paste sit on the table, but the only accompaniment this soup needs is cold beer from the selection of imported bottles. Open late and consistently packed, it expects diners to eat just as in Japan: sit down, slurp up, and scram.

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