Ballard Pizza Company

Hours may not be accurate


The first casual offering from Seattle it-chef Ethan Stowell, BPC's using the same locally sourced ingredients as his more high-minded spots (How To Cook A Wolf, Staple & Fancy, etc) to sling whole pies and "fat slices" from a historic, garage door-fronted, 50-seat space boasting brick/reclaimed wood walls and an open kitchen, which doesn't care if people know it uses pots.